Total Time
25mins
Prep 10 mins
Cook 15 mins

A wonderful cupcake for fall. Frost with either cinnamon cream cheese frosting or maple cream frosting.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
  2. In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
  3. In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  4. Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
  5. Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
  6. For cinnamon cream cheese frosting:.
  7. Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
  8. For maple cream frosting:.
  9. Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.
Most Helpful

5 5

These were a huge hit at the Halloween Party we attended! It seemed that the adults ate these more than the kids which was good for us! I made the cinnamon cream cheese frosting which was a nice pairing with the pumpkin. Will make these again at Thanksgiving. Made for PAC Fall 2011.