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5
from 1 vote
Pumpkin Cupcakes with Pumpkin Cheesecake Frosting
A pumpkin cupcake made with graham flour and graham cracker bits.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
17
cupcakes
Calories:
383
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
Cupcake Instructions
Whisk together flours, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix the oil, cream soda, and vanilla into the wet ingredients.
Slowly add the flour mixture and mix until fully incorporated.
Stir in the graham crackers.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Pumpkin Cheesecake Frosting Instructions
Mix cream cheese and butter until smooth and creamy.
Mix in pumpkin puree.
Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.
Notes
Top each cupcake with a
pumpkin graham cracker
.
Nutrition
Calories:
383
kcal
|
Carbohydrates:
59
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
41
mg
|
Sodium:
256
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
43
g
|
Vitamin A:
3095
IU
|
Vitamin C:
0.7
mg
|
Calcium:
33
mg
|
Iron:
1.3
mg