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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Servings: 18 Cupcakes
Servings 18 Cupcakes


For the pumpkin cupcakes:

  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

For the cream cheese frosting:


  • Preheat oven to 350 degrees F.
  • Line 2 muffin tins with cupcake liners.
  • In large bowl, beat together the oil, eggs, sugar, pumpkin, and vanilla until well combined.
  • Add all dry ingredients and mix until just combined. If using an electric mixer, make sure to scrape down the sides with a rubber spatula and make sure it's all combined.
  • Fill each cupcake liner 3/4 of the way full.
  • Bake in preheated oven for 18-22 minutes, until tops are set. If they seem at all not quite set, bake them another minute otherwise they will sink.
  • Let cool completely.

For the cream cheese frosting:

  • In a medium/large bowl, beat together the GO VEGGIE Plain Cream Cheese with butter until light and fluffy. Add salt and gradually powdered sugar, until desired consistency and sweetness is reached.
  • Frost each cooled cupcake.
  • Top with candy corn pumpkin, if desired.


Recipe by: Greens & Chocolate