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Wholesome Pumpkin Spice Thanksgiving Cupcakes (Easy Recipe)

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These moist, perfectly spiced pumpkin cupcakes with creamy maple cream cheese frosting are the ultimate Thanksgiving dessert. Made with wholesome ingredients, they’re easy to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (225g) pumpkin puree
  • ½ cup (120ml) coconut oil, melted
  • ½ cup (100g) coconut sugar
  • ¼ cup (60ml) maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk of choice
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 3 tablespoons maple syrup
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves. Whisk for about 20 seconds.
  3. In a large bowl, combine the wet ingredients: pumpkin puree, melted coconut oil, coconut sugar, maple syrup, eggs, vanilla extract, and milk. Whisk until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain — about 12 to 15 strokes. A few small lumps are fine.
  5. Divide the batter evenly among the 12 liners. Each liner should be about ⅔ full.
  6. Bake for 18 to 22 minutes. Rotate the pan halfway through for even baking. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (about 30 minutes).
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy — about 2 minutes. Add the maple syrup, vanilla extract, and salt, and beat again until combined. Gradually add the powdered sugar, beating on low speed at first, then increase to medium-high and beat for 2 to 3 minutes until light and fluffy. If too soft, refrigerate for 15 minutes before piping.
  9. Once the cupcakes are completely cool, frost them. Pipe or spoon the frosting onto each cupcake.
  10. Optional: Refrigerate the frosted cupcakes for 15 minutes before serving.

Notes

Don’t overmix the batter; a few lumps are fine. Let ingredients come to room temperature for best results. Rotate the pan halfway through baking. Test doneness with a toothpick. Let cupcakes cool completely before frosting. If frosting is too soft, refrigerate for 15-20 minutes. Cupcakes taste even better the next day.

Nutrition

Keywords: pumpkin cupcakes, Thanksgiving cupcakes, pumpkin spice, maple cream cheese frosting, easy recipe, fall dessert

Find it online: https://sunnysavory.com/wholesome-pumpkin-spice-thanksgiving-cupcakes-easy-recipe/