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Pumpkin Cupcakes with Pumpkin Cheesecake Frosting

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Pumpkin cupcakes are so overdone. Pumpkin cupcakes are everywhere and if it’s not pumpkin cupcakes, it’s pumpkin muffins, pumpkin bread, or pumpkin cookies. If it’s Fall, you’d better like pumpkin!

The good news is that most people do love pumpkin. We love it so much that we end up using it as a term of endearment. I regularly call Myles “pumpkin”. Jonathan points out that I used to call our poodle “pumpkin” as well. I’m sure if we had a pet pot bellied pig, he’d be “pumpkin”, too.

(I couldn’t resist another Myles photo. He’s sucking the pacifier because he’s too young to eat the pumpkin cupcakes.)

Bride and Groom 3.0 are no exception to the plethora of pumpkin people. They listed pumpkin as one of the flavors they might want for their wedding.

Why Pick This Pumpkin Cupcake Recipe Over Any Other One?

We know from pumpkin pie that pumpkin and graham go well together. These pumpkin cupcakes capitalize on that. They contain graham flour and graham cracker bits. The graham cracker bits soften during the baking process. Rather than adding a crunch, they add a richer, grahamy flavor to the cupcake. The graham flavor does, however, make these treats seem a bit more muffiny than cupcakey (if you don’t like the earthy, graham flavor, you might consider trying my pumpkin cupcakes with rum and maple instead).

My favorite part about these pumpkin cupcakes was the pumpkin cheesecake frosting. Use it to top any Fall dessert and you won’t go wrong.

Bride and Groom 3.0 Review

Bride 3.0 warned me that she wasn’t a big fan of frosting. I thought that perhaps I’d win her over with a cream cheese-based frosting. But, it turns out that she doesn’t like cream cheese frostings (back to the baking board). Groom 3.0 and their roomate, Davin, loved the frosting.

Although Bride 3.0 didn’t like the frosting, she did let me know that she loves sprinkles. She calls them sparkles! How fun! Expect to see more sparkly cupcakes coming soon.

Both Bride and Groom 3.0 found the cupcakes to be a bit too muffiny/breakfasty to be a wedding choice. They also thought that the cupcakes could be somewhat more pumpkiny. This was in contrast to other tasters. One of my tasters, Christina, even said, “Wow… this is so pumpkiny!”

They rated this cupcake three out of five fireworks. They made up the firework system and I dig it!

The Pumpkin Cupcake Recipe


The cupcake recipe contains graham crackers. You can use any store-bought graham crackers or make homemade pumpkin graham crackers.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

pumpkin cupcakes
5 from 1 vote

Pumpkin Cupcakes with Pumpkin Cheesecake Frosting

A pumpkin cupcake made with graham flour and graham cracker bits.

Course Dessert
Cuisine American
Keyword easy dessert recipes, fall recipes, pumpkin cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 17 cupcakes
Calories 383 kcal


Cupcake Ingredients

  • 3/4 cup graham flour you can also use whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cream soda
  • 1 tablespoon vanilla bean paste you can also use vanilla extract
  • 2 cups smashed graham crackers pea-sized bits

Pumpkin Cheesecake Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 1/2 C pumpkin puree
  • 3 C powdered sugar sifted


Cupcake Instructions

  1. Whisk together flours, spices, baking soda, and salt.
  2. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
  3. Mix the oil, cream soda, and vanilla into the wet ingredients.
  4. Slowly add the flour mixture and mix until fully incorporated.
  5. Stir in the graham crackers.
  6. Fill cupcake liners 3/4 full.
  7. Bake at 350 F for 20-25 minutes.

Pumpkin Cheesecake Frosting Instructions

  1. Mix cream cheese and butter until smooth and creamy.
  2. Mix in pumpkin puree.
  3. Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.

Recipe Notes

Top each cupcake with a pumpkin graham cracker.


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