Pumpkin Cupcakes

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I have been in a baking mood lately…ok, I think I am always in that mood:) Is that bad??? Anyways, I decided to make pumpkin cupcakes, a recipe from Fresh from Cate’s Kitchen, a blog I absolutely adore.

The cupcake batter was easy to make. I like that the recipe called for half oil and half applesauce. It kept the cupcakes super moist, especially with all of that pumpkin! I love the fall spices too, cinnamon, nutmeg, and ground cloves! I knew these were going to be good when they were baking. My kitchen never smelt so good!

After the pumpkin cupcakes cooled I frosted them with maple cream cheese frosting. The perfect way to top them off! The hint of maple was a great compliment to the pumpkin.

It was one of my co-worker’s birthdays this week so I brought them in to celebrate. We aren’t supposed to bring in “unhealthy foods” at my workplace…we have a healthy food policy, but I snuck these in anyways. I couldn’t eat them all by myself! I am glad I shared because everyone loved them! They were in sugar heaven!

Pumpkin Cupcakes

Adapted from Fresh from Cate’s Kitchen

2 cups all purpose flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon (I put in a couple extra dashes)
½ tsp ground nutmeg
¼ tsp ground cloves
⅓ cup granulated sugar
⅓ cup brown sugar
¼ cup canola oil
¼ cup applesauce
2 eggs
2 tsp vanilla
¾ cup buttermilk
¾ cup canned pumpkin

Preheat oven to 350 and line a cupcake pan with paper liners.
In a large bowl, whisk together flour, baking powder, salt, spices, and sugars.
In a medium bowl, whisk together remaining ingredients.
Gently stir the liquid ingredients into the dry ingredients, and pour into the prepared pan.
Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack


4 tbsp butter, softened
8 oz cream cheese, softened
¼ cup maple syrup
3 cups powdered sugar

With the paddle attachment, beat together the butter and cream cheese.
Add maple syrup and beat on medium until combined.
Mix in the powdered sugar, one cup at a time, then mix on medium-high until smooth.
Frost each cupcake liberally. You will have leftover frosting…or I did. So save it for another dessert or slather it on graham crackers! YUM!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. of course it’s not wrong to always be in the mood to bake, especially when you’re topping things off with maple-cream cheese frosting! yum.

  2. The flavors look really good. Could have just left them unfrosted and kept the icing for yourself. 😛 They look yummy!

  3. Wow, those look super! I’m fairly new to baking, but I was wondering about how many this recipe will make? And would I have to make any changes if I only made 1/2 recipe instead?

  4. Awesome! I was looking for a sugar-free cupcake recipe for my daughter’s 1 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it!!!

  5. My daughters birthday is in November and she loves pumpkin, but also wants the cupcakes to be rainbow on the inside, is it possible to do that to these?

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