Mini Pumpkin Spice Cupcakes
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- Total Time
- 1hr 15mins
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- Serves
- 8
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- 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 updated 22 Feb. 2022
Ingredients
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- All purpose flour
- 350 g
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- Baking soda
- 12 g
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- Salt
- ½ teaspoon
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- Ground cinnamon
- 1 ½ teaspoons
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- Ground ginger
- ¾ teaspoon
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- Nutmeg
- ½ teaspoon
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- Allspice
- ¼ teaspoon
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- Cloves
- ¼ teaspoon
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- Unsalted butter
- 225 g
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- Granulated sugar
- 300 g
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- Pumpkin purée
- 425 g
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- Cream cheese
- 225 g
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- Honey
- 80 g
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- Egg
- 2
Tools
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Stand mixer
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Oven
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Whisk
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Mini muffin pan - 24-hole
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Stand mixer bowl
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Medium bowl
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Small bowl
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Step preview
- Pre-heat oven - 174°C
- Prepare a clean mini muffin pan
- Add all purpose flour, baking soda, salt, ground cinnamon, ground ginger, nutmeg, allspice and cloves to a clean medium bowl
- Whisk briefly until blended
- Add unsalted butter and granulated sugar to a clean stand mixer bowl
- Cream together until smooth - medium speed
- Transfer eggs to sugar-butter mixture and mix until combined
- Add pumpkin purée to the mixture and mix until combined
- Add dry ingredients to batter
- Mix batter until well combined - medium speed
- Spoon batter into mini muffin pan
- Bake until skewer tests clean - 10 min, 174°C
- Let cool
- Add unsalted butter, cream cheese and honey to the stand mixer bowl
- Mix until creamy
- Frost cooled cupcakes using a piping bag or spread frosting with a spatula