Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
These mini pumpkin spice cupcakes with maple cream cheese frosting are soft, moist, and bursting with cozy autumn flavours. Perfectly portioned for parties, holiday gatherings, or an indulgent afternoon treat, this easy fall recipe combines warm pumpkin spices with a luscious maple-infused frosting that everyone will love.
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!
Why I Made 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.
Keep reading for step-by-step instructions, tips, and variations to make the perfect batch every time!
The Irresistible Maple 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 ;)
The maple cream cheese frosting is what truly takes these cupcakes over the top. Its creamy, tangy base perfectly balances the sweetness of the maple, while a hint of warm spices echoes the pumpkin flavour in the cupcakes.
As well, the frosting’s smooth texture makes each bite luscious, and when you add a sprinkle of toasted pecans on top, you get a satisfying crunch that contrasts beautifully with the soft cake.
It’s that perfect combination of sweet, salty, and spiced that makes this fall dessert utterly irresistible!
How to Enjoy This Mini Pumpkin Fall Treat
Of course, these pumpkin cupcakes are downright delicious with a latte, cup of coffee or tea. You could even pair them with other fall drinks like apple cider or punch.
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 these mini pumpkin spice cupcakes for your next fall gathering. Perfect for Halloween, Thanksgiving, or any cozy autumn party, they’re sure to be a crowd-pleaser. Serve them on a tiered dessert stand or cake plate, paired with fall-themed napkins for a festive touch.
Fall Cupcake Recipe Revisions and 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!).
- Frosting too loose? Refrigerate for about 30 minutes before frosting cupcakes. You can also add a teaspoon (or two) of cornstarch while mixing to firm it up a bit.
- Mini cupcake/muffin pans can vary in size, so see recipe notes for yield and baking time variations.
- These cupcakes can be frozen up to 3 months in an airtight container and thawed at room temperature to enjoy later.
More Pumpkin Spice Treats to Try
Use up your leftover pumpkin puree and make these recipes too:
Be sure to pin these mini pumpkin cupcakes to your recipe boards on Pinterest!
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Ingredients
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
- 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)
Instructions
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 cream cheese until smooth. Add the 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).
- On low setting, 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.
Notes
-
- 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).
- 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.)
- The frosting recipe is enough for a double batch of cupcakes (or spread it on something else!).
- Frosting too loose? Refrigerate for about 30 minutes before frosting cupcakes. You can also add a teaspoon (or two) of cornstarch while mixing to firm it up a bit.
- These cupcakes can be frozen up to 3 months in an airtight container and thawed at room temperature to enjoy later.
Delicious Fall Recipe Ideas
You’re going to love these 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
Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami
Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent
Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Cream Cheese Caramel Apple Dip at The Turquoise Home
Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
What’s your favourite fall cupcake flavour? Do you enjoy pumpkin desserts with cheese frosting too?
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Have a delicious day!
This pumpkin cupcake recipe was originally published October 2018. Updated with fresh ideas, photos, and tips.
These are just the perfect size to go with a cup of coffee. And they are soo cute! Thanks for sharing Shauna and being a part of the blog hop.
Thanks, Krista. Yes, I’m glad they’re in mini form or they could be dangerous ha ha :)
These look so amazing. Thanks for the recipe.
I love pumpkin spice! These cupcakes look amazing!
These look so yummy and easy too! Definitely pinning for later 😋