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Mini Pumpkin Cupcakes

October 14, 2021 by Naomi Andres 2 Comments

These Mini Pumpkin Cupcakes topped with fluffy cream cheese frosting are not only adorable but also have the best texture and flavour from plenty of real pumpkin and a blend of cozy spices in the recipe. Everyone will love these cute bite-sized cupcakes!

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mini pumpkin cupcakes in floral cupcake wrappers topped with cream cheese frosting

The combination of pumpkin cake or cupcakes and cream cheese frosting sure is a good one. Something about the spiced flavour of pumpkin desserts and the slightly tangy flavour and creaminess of cream cheese frosting just goes so well together! I also love banana cupcakes topped with cream cheese frosting!

mini cupcakes
plate of frosted pumpkin cupcakes

While I could have totally made this recipe into full-sized cupcakes, I thought that it would be special to make them mini-sized. They are truly so adorable and fun this way! You certainly can make this recipe into full-sized cupcakes, if you would like. Simply use a regular sized cupcake pan and liners and increase the baking time.

inside of a pumpkin cupcake
cupcakes topped with cream cheese frosting
Need more pumpkin recipes in your life? Here are some of my favourites:
  • Pumpkin Spice Caramel Corn -- This caramel corn is so delicious! The pecans are my favourite part!!
  • Glazed Pumpkin Bread -- Truly the BEST pumpkin bread! The icing/glaze is so tasty!
  • Homemade Pumpkin Fritters -- These pumpkin fritters are easy and fast to make!
mini cupcakes on a plate
mini pumpkin cupcakes in floral cupcake wrappers topped with cream cheese frosting
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mini pumpkin cupcakes in floral cupcake wrappers topped with cream cheese frosting
Print Recipe
5 from 1 vote

Mini Pumpkin Cupcakes

These Mini Pumpkin Cupcakes topped with fluffy cream cheese frosting are not only adorable but also have the best texture and flavour from plenty of real pumpkin and a blend of cozy spices in the recipe.
Prep Time30 mins
Cook Time15 mins
Cooling Time:30 mins
Total Time1 hr 15 mins
Servings: 5 dozen
Author: Naomi Andres

Equipment

  • mini muffin tin(s)
  • mini cupcake liners
  • mixing bowls
  • measuring cups & spoons
  • whisk
  • electric handheld mixer
  • piping bag fitted with your desired tip

Ingredients

For the Cupcakes:

  • 1 cup granulated white sugar
  • ½ cup brown sugar, packed
  • ½ cup canola oil
  • 2 eggs
  • 1 ½ cups pumpkin purée
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

For the Frosting:

  • ½ cup salted butter, softened
  • 4 ounces full fat cream cheese, softened to room temperature
  • 3 cups powdered sugar (confectioners sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

To make the Cupcakes:

  • Preheat the oven to 350℉. Line the mini muffin tin(s) with mini cupcake liners or grease with non-stick cooking spray.
  • In a large bowl, whisk together the white sugar, brown sugar, oil, eggs, and pumpkin puree until smooth. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
  • Add the flour mixture to the combined wet ingredients and stir just until no streaks of flour remain. Fill each cupcake liner about half full of batter.
  • Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan before transferring to a wire rack to finish cooling completely before topping with the frosting.

To make the Frosting:

  • In a large bowl, cream together the softened butter and cream cheese using an electric handheld mixer on high speed. Add the powdered sugar, 1 cup at a time, mixing on low between each addition. Add the vanilla extract and milk and beat the frosting at high speed until fluffy.
  • Frost the fully cooled cupcakes using a piping bag fitted with your desired tip.  Sprinkle with nutmeg, if desired. Store the cupcakes in the refrigerator but take out about 30 minutes before serving to allow the frosting to soften slightly. Enjoy!

WITH LOVE,

Naomi ♡

IF YOU MAKE THESE Mini Pumpkin Cupcakes OR ANY OF MY RECIPES, I’D LOVE TO SEE PICTURES OF YOUR BAKING ADVENTURES ON INSTAGRAM, FACEBOOK, OR TWITTER!  DON'T FORGET TO TAG THEM #KNEADSOMESWEETS!

THANK YOU SO MUCH FOR FOLLOWING KNEAD SOME SWEETS! ♡

mini pumpkin cupcakes in floral cupcake wrappers topped with cream cheese frosting
mini cupcake on a plate

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Meet the Author

Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. kaylee dewar

    October 22, 2021 at 11:47 am

    I recently made these cupcakes and I do have to say that they are the best pumpkin cupcakes I have ever had! they were absolutely amazing! this recipe is truly a work of art as are all of the recipes by @kneadsomesweets. everything was perfect, even the amount of frosting was perfect (not to mention delicious:)! I am just so impressed with this recipe, I love everything about it. I simply can't say enough about how amazing these cupcakes are!

    Reply
    • Naomi Andres

      October 30, 2021 at 3:14 pm

      Thank you so much for the sweet review, Kaylee! I'm glad to hear that you loved this recipe!!

      Naomi

      Reply

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