Description
These Pumpkin Cinnamon Roll Cupcakes are a delightful fall treat combining the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin. Each cupcake features a cinnamon-sugar swirl and is topped with a creamy, smooth cream cheese frosting, making them perfect for cozy gatherings or festive occasions.
Ingredients
Scale
Cupcake Batter
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Cinnamon Swirl
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Frosting
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when you finish preparing the batter.
- Mix Wet Ingredients: In a large mixing bowl, combine 1 cup pumpkin puree, 1 cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Mix until the mixture is smooth and uniform in texture.
- Prepare Cinnamon Swirl: In a small bowl, mix together 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon. This mixture will create the signature cinnamon swirl inside the cupcakes.
- Combine Dry Ingredients: In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and a pinch of salt to distribute the leavening and spices evenly.
- Mix Batter: Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined to avoid overmixing which can make the cupcakes dense.
- Assemble Cupcakes: Line a cupcake tin with liners. Scoop about a tablespoon of batter into each liner, sprinkle a small amount of the cinnamon-sugar mixture over the batter, then add another tablespoon of batter to cover the swirl, creating layers inside the cupcake.
- Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat 4 oz of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add 1 cup powdered sugar and 1 tablespoon milk, beating until the frosting reaches a spreadable consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag.
Notes
- Make sure the pumpkin puree is well drained if using homemade to avoid excess moisture.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- For a spicier kick, consider adding a pinch of ground cloves or ginger to the dry ingredients.
- Store the cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
- Bring cupcakes to room temperature before serving for best flavor and texture.
