Easy Pumpkin Pie Cupcakes Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 cup whole milk
• 0.25 cup maple syrup
• 0.5 teaspoon vanilla extract
• 0.75 cup butter, softened
• 0.5 cup white sugar
• 0.5 cup dark brown sugar
• 3 eggs eggs
• 1 cup canned pumpkin
• 1 cup butter, softened
• 1 tablespoon half-and-half
• 1 teaspoon vanilla extract
• 6 cups confectioners' sugar, or more as needed
• 1 teaspoon ground cinnamon, or more to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare 22 muffin cups with paper liners.
2. In a bowl, whisk together flour, pumpkin pie spice, baking powder, and baking soda; then set aside. In a separate bowl, combine milk, maple syrup, and ½ teaspoon of vanilla extract; then set aside.
3. In a large bowl, beat ¾ cup of butter, white sugar, and brown sugar with an electric mixer until smooth. Beat in eggs, one at a time, until well blended, scraping down the bowl as needed. Gradually beat in the flour mixture in 3 additions, alternating with the milk mixture, mixing briefly after each addition. Stir in the pumpkin purée until the batter is smooth and well combined.
4. Divide the batter evenly among the prepared muffin cups, filling each one to the top.
5. Bake in the preheated oven for 17 to 20 minutes, or until a cake tester inserted into the centers comes out clean. Let them cool in the tins for 5 minutes, then transfer the muffins to a wire rack to cool completely.
6. While the cupcakes are cooling, beat 1 cup of butter, half-and-half, and 1 teaspoon of vanilla extract in a bowl with an electric mixer until creamy. Gradually beat in the confectioners' sugar, 1 cup at a time, mixing well after each addition, until the frosting reaches a good spreading consistency. Finally, beat in the cinnamon.
7. Spread the frosting evenly over the cooled cupcakes and enjoy!

Nutrition

• Calories: 372 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 46 g
• Sodium Content: 208 mg
• Protein Content: 3 g
• Cholesterol Content: 63 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g