These mini pumpkin spice cupcakes with maple cream cheese frosting are a delicious fall treat the whole family will enjoy. Salty and sweet, with just the right amount of spice. Made from scratch, still easy!
Hello, everyone. I shared a sneak peek of these pumpkin spice cupcakes on Instagram last week and so many of you oohed and ahhed. Yes, they’re pretty fantastic!
I’m happy to be back again today participating in Krista’s Seasonal Simplicity series. Last time around, I shared my fall kitchen tour with a few simple decor updates. Today, we’re sharing our FALL RECIPE ideas…
Although baking is something I enjoy anytime of the year, fall is definitely my favourite of all. In my mind, October calls for all things pumpkin. If you’re a huge fan of this flavour too, you’re going to love this recipe for mini pumpkin spice cupcakes with maple cream cheese frosting. It’s such a delicious fall cupcake!
Mini Pumpkin Spice Cupcakes
In the past, I’ve made these pumpkin cupcakes in regular size. This time around, I decided to switch things up and make a mini version for two reasons. First off, they’re a better option when you’re craving something sweet but don’t want to indulge too much.
Secondly, I found these cute vintage Bake-Rite tinware pans at the thrift shop and was eager to use them.
I love baking with pumpkin because it keeps everything so moist. Of course, it’s a healthy ingredient too.
And the rich flavours of cinnamon, ginger, nutmeg, allspice and cloves are the perfect complement. Classically fall. Can a cupcake give you a hug? This one feels like it could.
I’m calling it a cupcake, but it’s a little less sweet and more dense like a muffin.
Top with Cream Cheese Frosting
Once the scrumptious maple cream cheese frosting is added, we have a full blown cupcake. You can still eat one for breakfast if you want, no judging here ;)
So, what makes the frosting so yummy anyway? I love the salty and sweet combination with a hint of spice. Then, the crunchiness of the toasted pecan topping takes it over the top. Such a tasty fall cupcake recipe!
Of course, these mini pumpkin cupcakes are downright delicious with a latte, cup of coffee or tea. I like to savour every nibble. My boys, on the other hand, have them down in two bites. Then, they look at me with puppy dog eyes for another. That’s the way they all are, right?
Whip up a batch of mini cupcakes for your next fall party or pop them into the freezer. Enjoy!
Fall Cupcake Recipe Tips
- Use canned pumpkin puree, not pumpkin pie filling.
- The cupcake batter is thick, but don’t over mix. Also, gently tap your cupcake pans on the counter after filling to remove air bubbles before baking (I didn’t with my first batch and there were some holes. No biggie.)
- The frosting recipe is enough for a double batch of cupcakes (or spread it on something else!).
- Mini cupcake/muffin pans can vary in size, so see recipe notes for yield and baking time variations.
- These cupcakes can be frozen and thawed to enjoy later.
More Pumpkin Spice Treats
Be sure to pin these mini pumpkin cupcakes to your recipe boards on Pinterest!
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Mini pumpkin spice cupcakes with maple cream cheese frosting are a delicious fall sweet treat the whole family will enjoy. Made from scratch, still easy!
Pumpkin Spice Cupcakes
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 large egg
- ¾ cup all purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Maple Cream Cheese Frosting (makes enough for 2 batches of mini cupcakes)
- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- ¼ teaspoon vanilla
- 2 tablespoons pure maple syrup
- pinch ground cinnamon
- 2 cups powdered sugar
- ¼ cup chopped pecans, toasted (optional for garnish)
For the Cupcakes
Preheat oven to 350°F. Grease or line 16-20 mini cupcake cups (see notes). Set aside.
In a medium bowl, whisk together pumpkin puree, melted butter, sugar, maple syrup and egg until well blended.
Sprinkle in flour, pumpkin pie spice, cinnamon, baking soda and salt. Stir until just combined with no white streaks remaining.
Using a kitchen scoop or spoon, transfer to cupcake pans (wells should be about ¾ full). Tap bottoms gently on kitchen counter to spread out evenly.
Bake for 13-17 minutes (see notes) or until cupcakes spring back slightly when pressed lightly.
Allow to cool in pan for about 5 minutes, then transfer to cooling rack.
For the Frosting
Mix the softened cream cheese, butter, vanilla, maple syrup and cinnamon on high speed in the bowl of your stand mixer (a hand-held mixer works for this job too).
Add the powdered sugar, one cup at a time, scraping down the bowl between each addition to make sure it’s incorporated evenly.
Once the cupcakes have cooled completely, pipe or spread the frosting on top.
Optional- Sprinkle each cupcake top with toasted pecans.
The vintage Bake-Rite mini cupcake pans I used measure 2″ wide by 1″ deep. This recipe makes 16. Bake for 15-17 minutes.
Most mini cupcake pans sold today measure 1½” wide by ¾” deep. This recipe will make more cupcakes (about 20), with less baking time (13-15 minutes).
Did you make these mini pumpkin cupcakes? I’d love for you to share a photo on social tagging @satoridesignforliving. Also, let me know how it went in the comments (with your star rating).
Delicious fall recipe ideas
You’re going to love these 25 recipes my friends created for Seasonal Simplicity: Fall Edition…
Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Hearty Sausage Kale Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy
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Have a delicious day!