Pumpkin Cupcakes with Cream Cheese Frosting

This pumpkin cupcake with cream cheese frosting is the only recipe you need for a fall treat! Pumpkin cupcakes are super easy to make and melt-in-your-mouth delicious. They are super moist, perfectly spiced and topped with a fluffy cream cheese frosting. I garnished my cupcakes with candy mallow creme, and next time, I plan to do all that, and add yellow and orange sprinkles to the frosting to give it a more festive, fall-ish look.

I’ve made this recipe several different ways recently, and so I think it’s safe to say I’m addicted to everything pumpkin! I’ve made this using yellow cake mix and pumpkin puree, and I’ve made this with pumpkin spice cake mix without the pumpkin puree. My favorite so far is the pumpkin spice cake mix WITH pumpkin puree. If that’s too much pumpkin for you, just replace the pumpkin spice cake mix with yellow cake mix.

What is Pumpkin Pie Spice Made Of?

Pumpkin Pie Spice is a flavorful combination of warm-like spices that we all likely have in our pantry. They are especially popular for fall and holiday baking and include cinnamon, nutmeg, cloves and ginger.

Up until about 50 years ago when McCormick began selling their blend, pumpkin spice wasn’t really an actual product available on the shelves.

What is Nutmeg Made From?

Although the word nutmeg contains the word “nut,” it’s not related to peanuts or nuts. Nutmeg is a dried seed, which is ground to make a spice. If you have a nut allergy, you might be able to eat nutmeg without the risk of experiencing an allergic reaction. If you have a seed allergy, you may need to avoid nutmeg.

PLEASE CONSULT YOUR DOCTOR FOR MEDICAL ADVICE.

I simply make my own pumpkin pie spice (which I included the ingredients and directions below). It’s essentially the flavors I’ve mentioned, minus the nutmeg. It’s super simple to make and takes about 3 minutes!

What Ingredients Are In a Pumpkin Cupcake?

• Pumpkin Spice Cake Mix (or Yellow Cake Mix)
• Eggs
• Vegetable Oil
• Pumpkin Pie Spice
• Vanilla Extract
• Pumpkin Puree
• Powdered Sugar
• Butter
• Cream Cheese
• Maple Syrup
• Mallow Creme Pumpkin Candy

How to Make Pumpkin Cupcakes

I always start off by using a box of Pumpkin Spice Cake mix, but if you feel that’s too much pumpkin, substitute for a yellow cake mix. The mixes call for water – do not add! Use the pumpkin puree in place of water, regardless of which box mix you choose. Add 1/3 cup vegetable oil, the 3 large eggs and vanilla extract.

Double check your box to make sure there’s no new warnings about cross-contamination or ingredients that contain nuts. I’ve included a pumpkin pie spice recipe for you below if you’re nervous about using nutmeg.

• Preheat oven to 350°F. Line two 12-cup standard muffin tins with cupcake paper liners. Set aside.
• In a stand mixer with paddle attachment, beat together the cake mix, eggs, oil and pumpkin puree until smooth.
• Add the vanilla extract and pumpkin pie spice.
• Scoop 3 tbsp. of batter into each cupcake liner and bake for 12-15 minutes, or until a toothpick comes out clean.

How to Make Cream Cheese Frosting

Making the cream cheese frosting is pretty simple and quick. Start by beating the butter (at room temperature) with mixer and blend until smooth, then place the cream cheese (also room temperature) in the bowl and mix until smooth and combined.

Gradually add the powdered sugar, syrup and vanilla extract and blend until smooth. Ice your cupcakes and decorate with a mallow creme pumpkin candy atop each cupcake. For an extra festive look, add yellow and orange sprinkles.

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I would love to hear about your favorite peanut allergy-safe and nut-free recipes. Feel free to comment below or connect with me on my Facebook page.