Over the summer I was lucky enough to receive an advance copy of Ina’s newest cookbook, Foolproof. I tore through the book immediately, marking recipes I wanted to make. There are some really incredible ones- like an easy tomato soup with grilled cheese croutons, crispy mustard roasted chicken, and her recipe for perfect pie crust. And then there are these spiced pumpkin cupcakes.  I have a serious weakness for any kind of pumpkin cake lathered in cream cheese frosting. Add maple syrup and a healthy dose of spices to the mix and I’m completely sold! Initially I had big plans to get out my piping bag and make the frosting look all perfect and glamorous, but I just wasn’t in the mood. And when you’re the girl that sits with the bowl of extra frosting and adds more frosting to every bite of her cupcake, it really doesn’t matter what the top of your cupcake looks like, right? Note: I am that girl about a million times over.

More pumpkin recipes:
Pumpkin Cake with Cream Cheese Icing
Pumpkin Pancakes
Pumpkins Muffins

Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting slight adapted from Ina Garten’s Foolproof
Makes 18-20 cupcakes

  • 1/2 cup vegetable oil
  • 1/3 cup greek yogurt (or you can use another 1/2 cup vegetable oil)
  • 2 cups of flour
  • 2 teaspoon baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 extra large eggs at room temp
  • 1 16 oz can canned pumpkin
  • 1 cup granulated sugar
  • 1 cup brown sugar
Preheat the oven to 350°. Line your cupcake tins.
Sift together all the dry ingredients into one bowl. In a large bowl whisk together the oil, yogurt, pumpkin, eggs, and sugar. The mix in the remaining dry ingredients. Scoop batter into cupcake tins or bake for 20-25 minutes until a toothpick or cake tester comes out clean. Cool completely before frosting.
For the frosting:
  • 12 oz cream cheese at room temp
  • 6 T unsalted butter at room temp
  • 4 T pure maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups sifted powdered sugar
Beat together all ingredients but the powdered sugar until smooth. Slowly add in the powdered sugar and mix until fully combined.


  1. These look soooo delicious (well, your recipes always do!). And I’ve been craving for some pumpkin candy, it’s perfect to heat up the autumn atmosphere.

  2. I can’t get over how awesome fall baking is! After summer you finally feel like turning your oven on and it doesn’t stop for a few months…

    These look so delicious! I can hardly pass up the pumpkin and cream cheese combination.

  3. Connie

    This recipe for spiced pumpkin cupcakes does not contain flour?

    • Clara

      Connie! Thank you so much for catching that. It does contain flour :) Just corrected the recipe.

  4. Jane

    These look amazing!! But I have given up added sugar, so wondering if there are any suggestions how to make these sugar free…………. also can mashed pumpkin substitute for the canned?

  5. Pingback: Bits & Pieces of Channeling Contessa | lark&linen

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