Pumpkin Spice Cupcakes

I have been making this recipe for years and years.  I think I started making it back when I was a freshman in college and have made it pretty much every year since.  Sometimes, I make it like a sheet cake and bake it in a 9×13 baking dish…but more often than not, I make cute little cupcakes.
You can also make these little guys and not frost them…and then you have yummy pumpkin muffins instead :).

A little pumpkin, a little spice, a lot of yumminess.
This recipe makes one sheet cake or about 3 dozen cupcakes.

Shopping List
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon or pumpkin pie spice
1 (15 oz) canned pumpkin 
1 cup pumpkin spice chips, optional (see pic below)
1 (8 oz) package cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon or so of milk
Preheat oven to 350 degrees.
Line 3 (12 count) muffin tins with cupcake liners or spray one 9×13 baking dish with cooking spray.  Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs.  Set aside.
In a separate mixing bowl, combine flour, salt, baking soda and cinnamon with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture.  Beat until just combined.  Next, beat in your pumpkin until just combined.  Stir in your pumpkin chips (optional).
Pour batter into prepared baking dish or divide between your muffin tins.
Bake cupcakes 14 to 16 minutes or until a toothpick inserted in the middle comes out clean.  If you’re baking it in a 9×13 baking dish, bake about 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
To make the frosting, beat the cream cheese, butter, vanilla, powdered sugar and milk together.  Add more milk if the frosting is too thick and more powdered sugar if it’s too thin.  Frost cooled cupcakes and store in fridge if not serving immediately.
Such a yummy pumpkin treat!
I found these Pumpkin Spice chips on my baking aisle near the chocolate chips.  You can add these for an extra pumpkin flavor but they’re definitely not required.
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  • Sheaffer {Pinterest Told Me To} October 17, 2014 at 10:48 am

    These look delicious. And if mine accidentally have icing on them at breakfast too, OH WELL. šŸ™‚

  • Haley @ Cupcakes and Sunshine October 17, 2014 at 5:26 pm

    These sound FABULOUS! I love that they aren't made with a box mix too. Homemade is so much better to me! I'll have to try them out!

  • Laina Turner October 18, 2014 at 1:39 am

    Looks amazing

  • Teresa Ambra October 18, 2014 at 2:05 am

    These look so good. Pinning.

  • Dollie October 18, 2014 at 12:21 pm

    These look amazing! I'm wondering if they would taste the same with almond flour instead of white flour? I'm gonna try it both ways though šŸ™‚

  • Liv Cheryl Williams October 18, 2014 at 2:12 pm

    These look so good!! Will have to try bake these on Halloween!! Xx

  • t October 18, 2014 at 7:02 pm

    Those look so yummy!

    xo T.