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Moist delicious pumpkin spice cupcakes topped with a creamy Cinnamon Cream Cheese Frosting. Cupcakes that simply scream Fall. You will be so glad you tried these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! 

This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. However as always, all recipes, opinions and texts are 100% our own. 

Wait what? This is the last day of #PumpkinWeek 2018 and I’m suddenly kind of sad. A week’s worth of hundreds of pumpkin recipes is always a favorite for me.

I feel like we only just got started and it’s already coming to an end. But wait…

Have you seen the pumpkin recipes shared all week? It’s going to take months just to try all the recipes I have saved. So much pumpkin goodness, both savory and sweet.

We made these fun Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting to end our pumpkin week recipes with a full on pumpkin theme. Even topped with those cute little pumpkin candies.

And we made sure that all of our sponsors got a place in the recipe, because that’s important too. Without them, these recipes would NOT have been the same.

Honestly, I wish I could give them one of these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting so I could thank them and they can see what deliciousness their products create.

I don’t know if you’ve been paying attention this whole week, but if you can drag your eyes away from these super yummy Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting, I’d really like to take a final moment to say thank you to our absolutely amazing sponsors.

Huge thanks to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending all of the bloggers products and coupons to help facilitate all these fun pumpkin recipes posted this week! Without you, it just wouldn’t be the same.

You guys are the most supportive brands, with some of the best products out there. Thank you so much for all you do to make pumpkin week extra special.

 

Let me remind you about #PumpkinWeek

#PumpkinWeek 2018 is (was?) hosted by Love and Confections and A Kitchen Hoor’s Adventures!

A great big shout out, vitual hug and I guess a big dropping of virtual confetti to these two lovely ladies, for all of the hard work they did this week and prior.

Their jobs aren’t over either, even with this last day. An event this big requires a lot of planning and follow-up. Thank you Terri and Christie, for all you guys put up with and do. We adore you.

Here are today’s #PumpkinWeek recipes:

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk

Are you ready to make Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting?

Don’t forget to check out these other fun recipes from Daily Dish Recipes:

• French Toast Muffins Bites
• Muffin Tin Apple Pies
• Coffee Cake Muffins
• Pumpkin Pie Spice Donut Muffins
• Pumpkin Pie Pancakes

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Moist delicious pumpkin spice cupcakes topped with a creamy Cinnamon Cream Cheese Frosting. Cupcakes that simply scream Fall.

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Ingredients

For the Pumpkin Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ½ cup Dixie Crystals brown sugar
• ¼ cup Dixie Crystals granulated sugar
• 2 large Eggland's Best eggs
• 1 teaspoon vanilla extract
• For the Cinnamon Cream Cheese Frosting
• 1 (8oz) package Cabot Cream Cheese
• ¼ cup Cabot unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 (16oz) package Dixie Crystals Powdered Sugar
• 1 ½ teaspoons cinnamon
• candy, sprinkles, colored sugar for decorating (optional)

Instructions

For the Pumpkin Cupcakes:

1. Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
2. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
3. In another bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs and vanilla extract until combined.
4. Add the wet bowl of ingredients to the dry bowl of ingredients and mix just until everything is completely combined.
5. Using a large spoon or an ice cream scoop, fill the cupcake liners about ⅔ full of batter.
6. Bake in a 350°F oven for 20-22 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
7. Remove the cupcakes from the oven and allow to cool for 5 minutes before removing them to a wire rack to finish cooling. Cool completely before frosting.

For the Cinnamon Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese, butter and vanilla extract until well blended.
2. Beat the sugar in, a little at a time, blending well between additions. Add cinnamon and blend again.
3. Once cupcakes are cooled completely, frost cupcakes as desired.
4. Top with candies, sugars or anything else your heart desires.

Did you make this recipe?

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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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