Pumpkin Cupcakes with Pumpkin Cheesecake Frosting
A pumpkin cupcake made with graham flour and graham cracker bits.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 17 cupcakes
- 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
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.
Calories: 383kcal | Carbohydrates: 59g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 61.9% | Vitamin C: 0.9% | Calcium: 3.3% | Iron: 7.2%