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Best Homemade Pumpkin Spice Thanksgiving Cupcakes

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These perfectly spiced, incredibly moist pumpkin cupcakes are crowned with a cloud of silky maple cream cheese frosting. They taste like a warm, cozy Thanksgiving hug in dessert form.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • ¼ cup (60g) sour cream, room temperature
  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Stir constantly until it turns a golden amber color with brown specks and smells nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool for 10 minutes.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate large bowl, whisk the cooled browned butter, brown sugar, and granulated sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, and sour cream until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Divide batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, then maple syrup and salt. Beat on medium-high until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread frosting onto each one. Optionally dust with cinnamon or add sprinkles.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Brown the butter carefully to avoid burning. Cool cupcakes completely before frosting. Cupcakes taste even better the next day.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice, Thanksgiving cupcakes, maple cream cheese frosting, fall dessert, homemade cupcakes

Find it online: https://lumalunch.com/best-homemade-pumpkin-spice-thanksgiving-cupcakes/