Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes
Jane Bruce


For the cupcakes

  • 1 Cup  all-purpose flour
  • 1 Teaspoon  baking powder
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  salt
  • 1/2 Teaspoon  ground ginger
  • 1/2 Teaspoon  ground nutmeg
  • 1 Teaspoon  ground cinnamon
  • eggs, at room temperature
  • 1 Cup  canned pumpkin purée
  • 1/2 Cup  light brown sugar
  • 1/2  Cup  granulated white sugar
  • 1/2 Cup  vegetable oil

For the frosting

  • 8 Ounces  cream cheese, at room temperature
  • 1/2 Cup  unsalted butter, at room temperature
  • 1 1/2 Tablespoon  maple syrup
  • 1 Teaspoon  vanilla extract
  • 2 Cups  confectioners' sugar
  • Heath bar (or other toffee bar), chopped finely

While for many people, the coming of autumn means fall foliage, comfy sweaters, and hot apple cider, to me the changing of the season means one thing: it's pumpkin time! Pumpkin is one of my favorite flavors, and when the weather cools, it's time to incorporate it into as many dishes as possible.

These cupcakes are a tasty way to welcome the chilly temperatures. The cake is moist and not too sweet and the decadent maple cream cheese frosting is homey and delicious. And that little crumble of Heath bar on top just takes them over the edge. Whip up these cupcakes for a taste of fall's best flavors all in one bite.

Click here to see Cupcakes Galore.


For the cupcakes

Preheat the oven to 350 degrees.

Line a cupcake pan with paper liners.

In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon. Mix to combine.

In a larger bowl, add the eggs, pumpkin, sugars, and vegetable oil. Whisk until combined. Slowly add the flour mixture to the pumpkin mixture and stir until all combined. 

Divide the batter among 10 prepared cups (batter should go about 3/4 way up the liners). Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and cool on a wire rack.

For the frosting

In the bowl of an electric mixer fitted with the paddle attachment, add the cream cheese and butter. Beat together until combined. Add the maple syrup and vanilla extract and mix until incorporated. Add the sugar and mix until smooth.

To frost the cooled cupcakes, place a dollop of frosting on top of each cupcake and work into the desired shape with a knife or pastry spatula. 

Top with the crumbled Heath bar and enjoy!


Calories per serving:

508 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 292g 449%
  • Carbs 594g 198%
  • Saturated 113g 566%
  • Fiber 12g 49%
  • Trans 5g
  • Sugars 473g
  • Monounsaturated 127g
  • Polyunsaturated 28g
  • Protein 43g 86%
  • Cholesterol 866mg 289%
  • Sodium 3,193mg 133%
  • Calcium 882mg 88%
  • Magnesium 143mg 36%
  • Potassium 1,367mg 39%
  • Iron 14mg 77%
  • Zinc 4mg 30%
  • Phosphorus 1,153mg 165%
  • Vitamin A 3,673µg 408%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 1mg 77%
  • Riboflavin (B2) 2mg 117%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 25%
  • Folic Acid (B9) 336µg 84%
  • Vitamin B12 2µg 27%
  • Vitamin D 5µg 1%
  • Vitamin E 31mg 157%
  • Vitamin K 55µg 69%
See detailed nutritional info Have a question about nutritional data? Let us know.
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