
Pumpkin Cupcakes with Maple Cream Cheese Frosting | Get the recipe for the delicious cupcakes!
I’m celebrating this season by sharing one of my favorite recipes with you all! Pumpkin cupcakes with maple cream cheese frosting. They are
I love fall in Michigan! With the crisp cool air and all the trees changing colors, it makes me want to stay inside and drink warm apple cider. Totally cliche – I know.

It has really started to feel like fall around here, so I decided to make some pumpkin cupcakes to bring to our weekly bible seminar.

When I was testing out this recipe I felt like the first batch was missing something. So I decided to include some maple syrup into the batter and in the frosting. This definitely changed the flavor and I hope that you all taste it as well!
I really wanted these cupcakes to taste like pumpkin pie with some really rich frosting on the top. Almost like adding whip cream on top of your pumpkin pie.
I wanted the cupcakes to have some spice from the pumpkin pie seasoning and cinnamon, plus a little sweetness from the maple syrup. I think that Iβve captured that in these cupcakes. Let me know what you think and leave a review in the comments below!

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 3/4 cup packed light or dark brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
Frosting:
- 8 ounces full-fat block cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 4 cups confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 tablespoon maple syrup
- pinch of cinnamon
Instructions
Directions:
Cupcakes:
- Preheat oven to 350 and line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice together in a large bowl and set aside.
- Whisk the oil, eggs, brown sugar, pumpkin puree, vanilla extract, and maple syrup together in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients and use a mixer or whisk to combine. The batter should be thick.
- Spoon or use a cookie scoop to add the batter into the pan, filling the cups only β of the way up.
- Bake 20-22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before icing.
Frosting:
- In a mixing bowl fitted with the whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar, vanilla, and salt and beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
- Frost the cupcakes and enjoy!
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