Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Staff Writer
Pumpkin Cupcakes

Jane Bruce

Pumpkin Cupcakes

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, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 29g 45%
  • Carbs 59g 20%
  • Saturated 11g 57%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 47g
  • Monounsaturated 13g
  • Polyunsaturated 3g
  • Protein 4g 9%
  • Cholesterol 87mg 29%
  • Sodium 319mg 13%
  • Calcium 88mg 9%
  • Magnesium 14mg 4%
  • Potassium 137mg 4%
  • Iron 1mg 8%
  • Zinc 0mg 3%
  • Phosphorus 115mg 16%
  • Vitamin A 367µg 41%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 34µg 8%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 16%
  • Vitamin K 6µg 7%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.