Pumpkin Pie Cupcakes with Maple Buttercream Icing

Embrace the cozy flavors of fall with these irresistible Pumpkin Pie Cupcakes with Maple Buttercream Icing! Perfectly spiced with cinnamon, ginger, and nutmeg, these moist pumpkin cupcakes deliver all the warm, nostalgic notes of pumpkin pie in a handheld treat. Topped with a luxurious maple buttercream icing, whipped to perfection with real maple syrup, these cupcakes strike a delightful balance of sweetness and spice. Easy to make in under an hour, they’re ideal for everything from festive holiday gatherings to everyday autumn indulgence. Garnish with a sprinkle of cinnamon or a drizzle of maple syrup for a show-stopping finish that’s as visually stunning as it is delicious.

Nutriscore Rating: 33/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 1 cup Canned pumpkin puree
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil
• 2 Large eggs
• 1 cup Unsalted butter, softened
• 3 cups Powdered sugar
• 3 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1 tablespoon Milk or heavy cream (optional for icing consistency)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Whisk until smooth and well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or whisk until just combined. Be careful not to overmix.

Step 5

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the maple buttercream icing. In a large bowl, use a hand mixer or stand mixer to beat the softened butter until light and fluffy, about 2 minutes.

Step 9

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.

Step 10

Add the maple syrup and vanilla extract. Increase the mixer speed to medium-high and beat until smooth and creamy. If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until your desired consistency is achieved.

Step 11

Once the cupcakes have fully cooled, use a piping bag with a decorative tip or a spatula to frost the cupcakes with the maple buttercream.

Step 12

Optional: Garnish with a sprinkle of cinnamon, a drizzle of maple syrup, or a small pumpkin candy.

Step 13

Serve and enjoy these delightful pumpkin pie cupcakes!

Nutrition Facts

Serving size	(1481.9g)

Amount per serving	% Daily Value*
Calories	5770.0

Total Fat 315.4g	0%
Saturated Fat 141.8g	0%
Polyunsaturated Fat 69.1g
Cholesterol 894.2mg	0%
Sodium 1894.5mg	0%
Total Carbohydrate 742.3g	0%
Dietary Fiber 13.2g	0%
Total Sugars 601.6g
Protein 32.9g	0%

Vitamin D 87.5IU	0%
Calcium 254.4mg	0%
Iron 13.1mg	0%
Potassium 900.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 2.2%

Carbs: 50.0%