Pumpkin Cream Cheese Cupcakes
Pumpkin Cream Cheese Cupcakes are so moist and flavorful. Pumpkin Cupcakes filled with cinnamon cream cheese are the perfect treat for fall!
Servings: 24 cupcakes
Ingredients
Cupcake Batter:
- 1 15 oz. can pumpkin puree
- 2 cups all purpose flour
- 4 eggs
- 1 cup sugar
- 1/2 cup light brown sugar
- 3/4 cup Unsweetened Apple Sauce
- 1/4 cup vegetable oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp Vanilla
Cream Cheese Filling:
- 8 oz. cream cheese softened.
- 1/3 cup light brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice optional but adds more flavor.
Optional:
- Powdered Sugar
Instructions
Prep:
- Preheat oven to 350 degrees Fahrenheit.
- Add muffin cups to muffin pan and lightly spray with non-stick cooking spray.
Cupcake Batter:
- In a large mixing bowl, mix the pumpkin, both kinds of sugar, applesauce, oil, vanilla and eggs. Mix well.
- In a separate bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt.
- Add the flour mixture to the pumpkin mixture and mix well to combine all ingredients and form batter.
Cream Cheese Filling:
- In a mixing bowl, whisk or whip the cream cheese, sugar, pumpkin spice, cinnamon and vanilla. Whisk until smooth.
Make & Bake:
- First, fill the muffin cups about 1/3 full. Next, add about a tablespoon of cream cheese filling to each cupcake and then cover with remaining batter.
- Bake cupcakes at 350 degrees Fahrenheit for about 20-25 minutes.
- Carefully remove cupcakes from oven and allow to cool for 10 minutes.
- Sprinkle with powdered sugar if you like.
Notes
You can easily omit the cream cheese filling for some easy pumpkin cupcakes. You can also just spread the cream cheese mixture on top, as a cream cheese frosting, if you would prefer.