Ina Garten Pumpkin Cupcakes with Maple Frosting

Canned pumpkin and warm spice give these cupcakes a soft, tender crumb, and the maple cream cheese frosting on top is silky without being cloying. This Ina Garten Pumpkin Cupcakes with Maple Frosting recipe is a fall baking staple in my kitchen, inspired by her classic approach to simple, buttery desserts. The batter comes together in one bowl with a whisk and bakes in under 20 minutes.

Total time is 38 minutes from start to finish, and the difficulty sits at beginner — the only spot to watch is the frosting, which can turn loose if the cream cheese is too warm. Make a batch for a cool-weather potluck, a Thanksgiving dessert table, or any afternoon that calls for a spiced treat with coffee.

What Is Ina Garten Pumpkin Cupcakes with Maple Frosting?

This is a small-batch pumpkin cupcake made with canned pumpkin puree, warm spices, oil, and brown sugar, baked in a standard muffin tin and topped with maple cream cheese frosting. The texture lands soft and light rather than dense, closer to a tender spice cake than a heavy muffin. Flavor runs warm and gently sweet — cinnamon and ginger lead, clove sits in the background, and the frosting brings a tangy maple finish. It is a classic autumn baking project that works just as well in November as it does for a weekend bake in October.

Reasons to Try This Recipe

Here is what makes these worthwhile when there are a hundred pumpkin desserts to choose from.

• Small batch size — the recipe makes 8 cupcakes, so you are not staring down two dozen leftovers when you just want a weekend treat.
• One-bowl batter — a whisk and a spatula handle the whole thing, no stand mixer needed until the frosting.
• Balanced sweetness — the tangy cream cheese and maple syrup keep the frosting from tipping into sugar-bomb territory.
• Reliable spice blend — cinnamon, ginger, nutmeg, and clove are measured to taste warm, not aggressive, so the pumpkin still comes through.
• Bakes fast — 16 to 18 minutes in a 350°F oven means you can make these on a weeknight without a marathon.
• Keeps well — an airtight container in the fridge holds them for up to 3 days, so they are a fine make-ahead dessert for a gathering.

Ingredients Needed

You likely have most of these in the pantry already. The one item worth double-checking is the pumpkin — it must be plain pumpkin puree, not pumpkin pie filling, which already has sugar and spice mixed in.

For the Cupcakes

• 1 cup all-purpose flour — the base; standard all-purpose gives the right tender crumb, no cake flour needed.
• 1/2 tsp baking powder — first leavener, helps the tops dome evenly.
• 1/2 tsp baking soda — second leavener, reacts with the pumpkin’s natural acidity for lift.
• 1/2 tsp kosher salt — balances the sugar and pulls the spice forward.
• 1 tsp ground cinnamon — the warm backbone of the spice blend.
• 1/2 tsp ground ginger — adds a gentle bite that keeps the flavor from tasting flat.
• 1/4 tsp ground nutmeg — rounds out the spice with a slightly nutty note.
• 1/8 tsp ground cloves — a small amount goes a long way; more than this turns bitter.
• 1/2 cup granulated sugar — standard sweetness without added moisture.
• 1/4 cup packed light brown sugar — brings a molasses note and extra moisture to the crumb.
• 1/4 cup vegetable oil — keeps the cupcakes moist for days, better than butter here.
• 1 large egg, room temperature — binds the batter; room temperature blends smoother than cold.
• 1/2 cup canned pumpkin puree — the star; plain puree only, no pie filling.
• 1/4 cup whole milk, room temperature — thins the batter; whole milk gives the best texture.
• 1/2 tsp pure vanilla extract — a small amount rounds out the spice.

For the Maple Frosting

• 4 oz cream cheese, softened — the tangy base; must be at room temperature or it will clump.
• 2 tbsp unsalted butter, softened — adds richness and body to the frosting.
• 2 tbsp pure maple syrup — use the real thing, not pancake syrup; the flavor is worlds apart.
• 1/4 tsp pure vanilla extract — lifts the maple and cream cheese together.
• Pinch of kosher salt — cuts the sweetness and sharpens the maple.
• 1 cup confectioners’ sugar, sifted — sifting removes lumps so the frosting stays silky.

Optional Garnish

• Pinch of ground cinnamon — a light dusting on top for a bakery-style finish.

Step-by-Step Instructions

Ten steps, and the whole thing moves quickly once the oven is on. Read through once before you start — the folding step is where most people go wrong.

1. Preheat and prep dry ingredients — heat the oven to 350°F / 177°C and line a standard 12-cup muffin tin with 8 paper liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl until evenly combined, then set aside.
2. Whisk wet ingredients — in a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 30 seconds. Add the egg and whisk until glossy, then whisk in the pumpkin puree, milk, and vanilla until smooth.
3. Fold in the dry mix — add the dry ingredients in two additions, folding gently with a spatula just until no flour streaks remain. Stop there; a few small lumps are fine and keep the cupcakes tender. Overmixing here is the most common cause of a tough crumb.
4. Portion the batter — divide evenly among the 8 liners, filling each about two-thirds full (roughly 3 tablespoons per liner). A small ice cream scoop makes portioning even and mess-free.
5. Bake — bake on the center rack for 16-18 minutes, until a toothpick in the center comes out clean and the tops spring back when pressed. Rotate the pan halfway through for even color.
6. Cool — let the cupcakes rest in the pan 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Frosting warm cupcakes will melt the cream cheese.
7. Beat the frosting base — with an electric mixer on medium speed, beat the softened cream cheese and butter until smooth and creamy, about 1 minute, scraping the bowl. Add the maple syrup, vanilla, and salt and beat until combined.
8. Add sugar and whip — reduce the mixer to low and add the sifted confectioners’ sugar 1/4 cup at a time, beating until incorporated. Increase to medium-high and beat 1-2 minutes until light and fluffy. If it looks too soft, refrigerate 10-15 minutes to firm up.
9. Frost — once the cupcakes are completely cool, spread or pipe a generous swirl on each using a spatula or piping bag. A large star tip gives the bakery-style finish.
10. Garnish and serve — dust lightly with cinnamon if you like and serve at room temperature.

What Goes Well With These Cupcakes

These fit a range of occasions, from a casual afternoon coffee to a full holiday spread. Here are a few pairings that work.

• Hot coffee — a plain black cup balances the sweet frosting and echoes the warm spice.
• Spiced chai latte — the cinnamon and clove in the drink pick up the same notes in the cakes.
• Vanilla ice cream — a small scoop alongside turns dessert into something more substantial.
• Sparkling apple cider — crisp and bubbly, cuts through the cream cheese richness.
• Fresh pear slices — a light, juicy counterpoint on a fall dessert platter.
• Pumpkin spice hot chocolate — for a full-on autumn treat, warm and cozy alongside.

Key Tips for the Best Results

These are the details that separate a good cupcake from a great one. Most of them take seconds.

• Room temperature matters — cold cream cheese and butter will leave lumps in the frosting no matter how long you beat; set them out an hour ahead.
• Do not overmix the batter — fold just until the flour disappears. Every extra stir develops gluten and toughens the crumb.
• Use plain pumpkin puree — pumpkin pie filling adds sugar and spice that throw off the balance and make the cupcakes overly sweet.
• Sift the confectioners’ sugar — lumps survive the mixer, so sift before adding for a silky frosting.
• Cool completely before frosting — even slightly warm cupcakes will slide the frosting right off.
• Rotate the pan halfway — ovens run uneven, and rotating at the 8-minute mark gives even browning across all 8 cupcakes.
• Chill the frosting if it slumps — 10-15 minutes in the fridge firms it up without needing more sugar.

Creative Variations Worth Trying

Once you have the base down, the recipe is easy to adapt. Here are a few directions that work well.

• Add toasted pecans — fold 1/4 cup chopped toasted pecans into the batter for a bit of crunch.
• Swap in a cream cheese drizzle — skip the piping and thin the frosting with an extra teaspoon of milk for a glaze-style topping.
• Try a streusel top — scatter a cinnamon-brown sugar streusel over the batter before baking for a coffee-cake texture.
• Use a mini muffin tin — bake at 350°F for 10-12 minutes; the yield roughly doubles.
• Fold in chocolate chips — 1/3 cup mini chocolate chips pairs surprisingly well with the warm spice.
• Add orange zest — a teaspoon of orange zest in the batter brightens the pumpkin and plays well with the maple.

Storage Guidelines

Frosted cupcakes are best eaten the day they are made, but they hold up well if stored properly.

• Refrigerator — an airtight container holds frosted cupcakes for up to 3 days; bring to room temperature before serving for the best texture.
• Room temperature — unfrosted cupcakes keep up to 2 days in a sealed container, which preserves the crumb better than chilling.
• Freezer — unfrosted cupcakes freeze up to 2 months; thaw overnight in the refrigerator.
• Frosting ahead — make it up to 3 days ahead and refrigerate; let it soften and re-whip before using.
• Freezing frosted cupcakes — freeze up to 1 month, ideally in a single layer; thaw overnight in the refrigerator.

Reheating Tips

These are already baked and frosted, so “reheating” really means bringing chilled cupcakes back to a soft, room-temperature bite. Here is how.

• Counter rest — pull them from the fridge 20-30 minutes before serving; the cake and frosting both soften to the right texture.
• Microwave — 8-10 seconds on medium power for a single cupcake if you want it slightly warm; watch closely as the frosting softens fast.
• Oven — 300°F / 149°C for 3-4 minutes on a baking sheet for a batch, but only if the cupcakes are unfrosted.
• Air fryer — 250°F / 121°C for 2-3 minutes for unfrosted cupcakes; frosting will melt, so save this for plain ones.

Nutrition Value (Per Serving)

Based on 1 serving = 1 cupcake out of 8. These values are an estimate and will vary slightly depending on how generously you frost.

• Calories — 323
• Protein — 4g
• Fat — about 13g
• Saturated Fat — around 5g
• Carbohydrates — 47g
• Fiber — 1g
• Sugar — roughly 33g
• Sodium — 250mg
• Cholesterol — close to 40mg

FAQs

Can I make Ina Garten Pumpkin Cupcakes with Maple Frosting ahead of time?

Yes. Bake and cool the cupcakes a day ahead, then store unfrosted at room temperature in an airtight container. The frosting can be made up to 3 days in advance and kept refrigerated — soften it and re-whip before using.

How long do Ina Garten Pumpkin Cupcakes with Maple Frosting last in the fridge?

Frosted cupcakes keep for up to 3 days in the refrigerator in an airtight container. Bring them out 20-30 minutes before serving so the crumb and frosting soften back up.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has added sugar and spice that throw off the balance of this batter. Use plain canned pumpkin puree for the right texture and flavor.

Why did my frosting turn runny?

Warm cream cheese or over-whipped frosting causes it. Chill the frosting for 10-15 minutes to firm it up, and make sure the cream cheese is truly room temperature — not warm — before you start.

Can I freeze Ina Garten Pumpkin Cupcakes with Maple Frosting?

Yes, frosted cupcakes freeze for up to 1 month. Freeze them on a baking sheet first so the frosting sets, then transfer to an airtight container, and thaw overnight in the refrigerator. Unfrosted cupcakes freeze up to 2 months.

How do I know when the cupcakes are done?

A toothpick inserted in the center should come out clean, and the tops should spring back lightly when you press them. Start checking at 16 minutes, since oven temps vary.

Ina Garten Pumpkin Cupcakes with Maple Frosting

Print Recipe

Print Recipe

These moist, warmly spiced pumpkin cupcakes bake up tender and light, with a crumb scented with cinnamon, ginger, and a hint of clove. The tangy maple cream cheese frosting is silky and not too sweet, crowned with a whisper of cinnamon for a perfect fall treat.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 18
• Total Time: 38
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the cupcakes:
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 large egg, room temperature
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup whole milk, room temperature
• 1/2 tsp pure vanilla extract
• For the maple frosting:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• Pinch of kosher salt
• 1 cup confectioners’ sugar, sifted
• For garnish (optional):
• Pinch of ground cinnamon

Instructions

1. Preheat the oven to 350°F / 177°C. Line a standard 12-cup muffin tin with 8 paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined; set aside.
2. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 30 seconds. Add the egg and whisk until fully incorporated and glossy, then whisk in the pumpkin puree, milk, and vanilla until smooth.
3. Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix; a few small lumps are fine and keep the cupcakes tender.
4. Divide the batter evenly among the 8 paper liners, filling each about two-thirds full (about 3 tablespoons per liner). Use a small ice cream scoop for even portioning.
5. Bake on the center rack for 16-18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when pressed. Rotate the pan halfway through baking for even color.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 20 minutes.
7. For the frosting, in a medium bowl with an electric mixer on medium speed, beat the softened cream cheese and butter until smooth and creamy, about 1 minute, scraping down the bowl. Add the maple syrup, vanilla, and salt and beat until combined.
8. Reduce the mixer to low and gradually add the sifted confectioners’ sugar, 1/4 cup at a time, beating until fully incorporated. Increase to medium-high and beat for 1-2 minutes until light and fluffy. If the frosting is too soft, refrigerate for 10-15 minutes to firm up.
9. Once the cupcakes are completely cool, frost each with a generous swirl using a spatula or piping bag. For a bakery-style finish, use a large star tip.
10. If desired, dust lightly with cinnamon just before serving. Serve at room temperature.

Notes

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. Unfrosted cupcakes can be stored at room temperature for up to 2 days or frozen for up to 2 months; thaw overnight in the refrigerator. Frosting can be made ahead and refrigerated for up to 3 days; let soften at room temperature and re-whip before using. Freeze frosted cupcakes for up to 1 month; thaw in the refrigerator.

Nutrition

• Calories: 323
• Sugar: 33g
• Sodium: 250mg
• Unsaturated Fat: 4g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 39mg

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