Mini Pumpkin Spice Cupcakes

by

Fresco

Posted 5 April 2022 (Last updated 18 May 2022)

Serves

8

Total Time

1hrs 15mins

Calories

629

Lightly-spiced pumpkin mini cupcakes topped with a sweet honey cream cheese frosting. You can also use this recipe to make one large loaf for slicing.

recipe-image
    Ingredients

  • All purpose flour icon
    All purpose flour350 g
  • Baking soda icon
    Baking soda12 g
  • Salt icon
    Salt½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon1 ½ teaspoons
  • Ground ginger icon
    Ground ginger¾ teaspoon
  • Nutmeg icon
    Nutmeg½ teaspoonfinely grated
  • Allspice icon
    Allspice¼ teaspoonground
  • Cloves icon
    Cloves¼ teaspoonground
  • Unsalted butter icon
    Unsalted butter220 gsoftened
  • Granulated sugar icon
    Granulated sugar300 g
  • Pumpkin purée icon
    Pumpkin purée420 g
  • Cream cheese icon
    Cream cheese230 g
  • Honey icon
    Honey80 g
  • Egg icon
    Egg2
    Method

  • 1. Pre-heat oven - 174°C
  • 2. Prepare a clean mini muffin pan
  • 3. Add all purpose flour, baking soda, salt, ground cinnamon, ground ginger, nutmeg, allspice and cloves to a clean medium bowl
  • 4. Whisk briefly until blended
  • 5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 6. Cream together until smooth
  • 7. Add eggs gradually to the sugar-butter mixture and mix until combined
  • 8. Add pumpkin purée to the mixture and mix until combined
  • 9. Add dry ingredients to batter
  • 10. Mix batter until well combined and smooth
  • 11. Spoon batter into mini muffin pan
  • 12. Bake until skewer tests clean - 10 min, 174°C
  • 13. Let the muffins cool in the pan while you prepare the frosting
  • 14. Add unsalted butter, cream cheese and honey to a clean stand mixer bowl
  • 15. Mix until creamy
  • 16. Frost cooled cupcakes using a piping bag or spread frosting with a spatula

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