Pumpkin Bread Cupcakes

Pumpkin Bread Cupcakes

Heavenly.  I have no words to describe these delicious pumpkin bread cupcakes, other than heavenly.  O.M.G!

Pumpkin Bread Cupcakes

When deciding to make a pumpkin cupcake, I didn’t want to make a light, spice cake cupcake.  I wanted a heavier cupcake, so I used a pumpkin bread recipe.  The cream cheese frosting is very basic recipe, but does the trick.  It’s light, moist, and not too sweet – a great pairing to the heavy pumpkin bread.

Pumpkin Bread Cupcakes

When you feed these pumpkin bread cupcakes to your friends, family, and party guests will cry for more.  So make a ton 😉

Pumpkin Bread Cupcakes

Pumpkin Bread Cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded fresh pumpkin
  • 1 stick softened butter
  • 4oz cream cheese
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 325 degrees.
  2. You’ll want to mix all ingredients (flour through pumpkin) in a large mixing bowl. Add additional spices if needed.
  3. Fill cupcake pans with batter.
  4. Place in the oven for about 18-20 minutes (or until your knife comes out clean). When it’s done, take out and let it cool off on wire racks.
  5. To make the frosting, combine butter and cream cheese in a small bowl until creamy. Add in the sugar and vanilla and mix until all combined.
  6. Frost cupcakes once they are cooled off.

Pumpkin Bread Cupcakes

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