Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

A delicious pumpkin dessert with a luscious cream cheese frosting, and candied walnuts, gives you a complete taste of Fall.



For the Frosting:

  • 8oz of cream cheese softened at room temperature
  • ½ cup of unsalted butter at room temperature
  • ½ to 1 tablespoon of ground cinnamon
  • 1½ teaspoons of vanilla extract
  • 4 cups of powdered sugar
  • ½ teaspoon of salt
  • ¼ cup of walnuts
  • 1 tablespoon of maple syrup
  • ½ teaspoon of brown sugar


  1. Preheat your oven to 375°F.
  2. Grease an All-Clad Pro-Release Muffin Pan with 1 tablespoon of unsalted butter.
  3. Add the prepared pumpkin batter to each designated area and bake for 15-20 minutes or until tested with a toothpick in the middle comes out clean.
  4. Once your cupcakes are finished, remove from the oven and set aside to cool for 15 to 20 minutes.
  5. While your cupcakes are cooling, use a stand mixer to make the frosting. Add the butter and cream cheese to the mixing bowl and combine on medium speed until light and fluffy, roughly 2 minutes.
  6. Add the salt and vanilla and continue to mix until incorporated.
  7. Drop the mixer to a low speed. Add ½ tablespoon of cinnamon and 1 cup of powdered sugar. Mix together until blended. Once blended, continue to add 1 cup of sugar at a time, fully combining each time. Taste and add the remaining cinnamon if needed.
  8. Make the candied walnuts by combining the brown sugar, walnuts, and maple syrup in a microwave-safe bowl. Microwave for 30 seconds to one minute. The sugar will be melted. Toss and let cool to room temperature.
  9. Frost each of the muffin cakes, top with candied walnut, and enjoy.

Pro Tip:

Using a piping bag with different tips to frost your cupcakes will elevate the appearance and take your homemade cupcakes to the next level.


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