pumpkin cupcakes
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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 Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake frosting, pumpkin cupcake recipe, pumpkin cupcakes
Servings: 17 cupcakes
Calories: 383

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

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: 383kcal | Carbohydrates: 59g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3095IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 1.3mg