Ingredients
• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 2 eggs • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt • ½ cup buttermilk
FOR CREAM FILLING: • 4 oz cream cheese, softened • 2 tbsp butter, softened • ¼ cup powdered sugar • ½ tsp vanilla extract
FOR PUMPKIN FROSTING: • 8 oz cream cheese, softened • ½ cup butter, softened • 4 cups powdered sugar • 1 tsp pumpkin pie spice • ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Line 12 muffin tin cups with paper liners
- Cream butter and both sugars until fluffy
- Add eggs, pumpkin, and vanilla, mix well
- Combine flour, spices, baking soda, and salt
- Alternate adding flour mixture and buttermilk
- Fill cupcake liners ½ full
- Bake 15-18 minutes until toothpick comes clean
- Cool completely before filling
- Beat cream cheese and butter for filling
- Add powdered sugar and vanilla
- Fill cupcakes with cream filling using piping bag
- Beat cream cheese and butter for frosting
- Gradually add powdered sugar, pumpkin spice, and vanilla
- Frost filled cupcakes
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 18 mins, Total Time: 43 mins, Servings: 12, Calories: 280, Net Carbs: 35g, Fats: 14g, Protein: 4g