Description
Delight in the warm, spiced flavors of Pumpkin Cinnamon Roll Cupcakes, blending moist pumpkin batter with a cinnamon swirl and topped with creamy cream cheese frosting. Perfect for autumn gatherings or anytime you crave a comforting, seasonal treat.
Ingredients
Scale
Cupcakes
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Cinnamon Swirl
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Frosting
- 4 oz cream cheese
- ½ cup unsalted butter
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cupcakes evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, and vanilla extract. Mix until the batter is smooth and well blended.
- Prepare Cinnamon Swirl: In a small bowl, mix together 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon. This mixture will create the delicious cinnamon swirl inside the cupcakes.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and a pinch of salt to evenly distribute the spices and leavening agents.
- Combine Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently just until combined to avoid overmixing.
- Layer Batter and Swirl: Scoop about a tablespoon of batter into each cupcake liner, sprinkle with the cinnamon-sugar mixture, and then add another tablespoon of batter on top to encase the swirl.
- Bake Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and milk, mixing until you reach a smooth, spreadable consistency.
- Frost and Serve: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting and enjoy!
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For an extra festive touch, sprinkle a little cinnamon on top of the frosting.
- You can substitute pumpkin puree with canned pumpkin but avoid pumpkin pie filling.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- To soften cream cheese and butter faster, leave them at room temperature for 30 minutes before mixing.
