Pumpkin Cupcakes

Pumpkin Cupcakes

Oct 14, 2026

Ingredients:

For the Pumpkin Truffles:

  • 1/2 cup white chocolate chips or candy melts, melted
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups cinnamon graham cracker crumbs
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

For the Cake:

  • 2 cups all purpose flour 
  • 1/2 cup sugar 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 15 ounce can pumpkin puree
  • 1 cup vegetable oil 
  • 1 cup packed light brown sugar 
  • 4 large eggs
  • 1 tablespoon vanilla extract

For the Cream Cheese Buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature 
  • 4 ounces cream cheese, room temperature 
  • 4 1/2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Directions:

For the Pumpkin Truffles:

  1. Mix together the white chocolate, pumpkin puree, pumpkin pie spice and graham cracker crumbs until fully incorporated. Chill in the fridge for about an hour.
  2. In a small bowl, mix together the cinnamon and sugar. Set aside.
  3. Roll the dough into 1/2 tablespoon sized balls and the roll them around in the cinnamon sugar. Use a toothpick or a skewer to make indentions around the dough balls, similar to a pumpkin. Place one mini chocolate chip into the center.
  4. Add them back into the fridge to top your cupcakes with them later.

For the Cake:

  1. Preheat the oven to 350F. Line 2 cupcake pans with 24 liners and set them aside.
  2. In medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg and allspice. Set aside.
  3. In a separate medium mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, eggs and vanilla extract.
  4. Whisk the wet ingredients into the dry ingredients until just combined. Make sure not to over-mix.
  5. Add the batter to your prepared cupcake tins. Fill the wells about 3/4 the way full. This will be about 1/4 cup of batter in each.
  6. Bake one pan at a time for 20 minutes or until a toothpick inserted comes out clean. Allow to cool for 5-10 minutes in the pan and then move to a wire rack to allow to finish cooling completely.

For the Buttercream:

  1. You can make the frosting while the cupcakes are baking. Start by adding the butter and cream cheese to a large bowl. Cream together on high for about 6-10 minutes until the mixture is light and fluffy.
  2. Cream in the powdered sugar one cup at a time until fully combined.
  3. Cream in the vanilla, salt and cinnamon.
  4. Add the frosting to a piping bag fitted with a large round tip, or snip of the tip of the bag. Pipe a dollop onto each of your cooled cupcakes. Top each cupcake with a pumpkin truffle. Enjoy!

*Store these cupcakes in the fridge for up to two weeks. Thaw before eating.

*The truffle can be made into tablespoon sized balls to enjoy by themselves. This will make about 24 of them. You can use regular sized semi-sweet chocolate chips instead, if desired.

Makes 24 Cupcakes