A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.


Recipe Summary

25 mins
20 mins
45 mins
22 cupcakes


Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Buttercream Frosting:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.

  • Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.

  • Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.

  • Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

  • Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

Cook's Note:

Don't be alarmed if there are little chunks of brown sugar in the cupcake batter. This is normal and actually lends an interesting and appealing touch.

Editor's Note:

Nutrition data for this recipe includes the full amount of buttercream frosting. The actual amount of frosting consumed will vary, as there may be some leftover.

Nutrition Facts

372 calories; protein 2.6g; carbohydrates 56.4g; fat 15.9g; cholesterol 62.5mg; sodium 208.2mg. Full Nutrition