Nothing says Fall like PUMPKIN

My favorite part of the fall season is the beautiful colours of orange, reds, rust and shades of pumpkin. A season of falling leaves, getting out the sweaters and the smells of the season’s fresh baking. It’s time to get cozy and get baking.   Fall is the perfect time to Bake, Fall in love with these delicious Fall Pumpkin Cupcakes.

pumpkin spice cupcake recipe

Pumpkin Cupcakes with Spiced Cream Cheese Icing

Fall in love with these seasonal cupcakes perfect for the cool autumn weather. The spicy tastes of cinnamon, ginger, nutmeg are combined with a pumpkin puree based batter in these Pumpkin Cupcakes and are made complete with a spiced cream cheese icing. Baking with canola oil has its health benefits. Canola oil is light, doesn’t interfere with other flavours and reduces the trans and saturated fats in your baking, making it a heart healthy choice.

Pumpkin Cupcakes ~ Ingredients Makes 12

  • 1 3/4 cups all-purpose flour (425 mL)
  • 1 tsp baking powder (5 mL)
  • 1/4 tsp baking soda (1 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp ground ginger (2 mL)
  • 1/4 tsp nutmeg (1 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup brown sugar (250 mL)
  • 1/3 cup canola oil (125 mL)
  • 2 eggs (2)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 cup buttermilk (60 mL)
  • 1 cup pureed pumpkin (250 mL)

Spiced Cream Cheese Icing

  • 1 (8 oz) pkg cream cheese (227 g)
  • 1/4 cup canola margarine (60 mL)
  • 3 1/2- 4 cups confectioner’s sugar (875 mL- 1L)
  • 1/2 tsp cinnamon (2 mL)
  • 1/4 tsp ground ginger (1 mL)
  • 1/4 tsp nutmeg (1 mL)

Directions ~ Cupcakes

  1. Line muffin pan with paper liners. Preheat oven to 350°F (180°C).
  2. In medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Mix well. Set aside.
  3. In large bowl, beat together brown sugar, canola oil and egg until thickened, about 2-3 minutes. Beat in vanilla. Add dry ingredients, buttermilk and pureed pumpkin to the wet ingredients. Beat until well combined, about 1 minute.
  4. Divide cupcake batter into the paper lined muffin pan. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack.
  5. Frost with Spiced Cream Cheese Frosting Icing. Recipe follows.

Spiced Cream Cheese Icing

  1. In a large bowl, beat together the cream cheese and canola margarine until very smooth.
  2. Add confectioner’s sugar, cinnamon, ginger, nutmeg and beat to combine ingredients.  Adjust confectioner’s sugar or milk quantities if necessary.

Nutritional Analysis

Serving Size 1 cupcake with icing, Servings 12, Calories 520, Total Fat 20 g, Saturated Fat 5 g,

Cholesterol 50 mg, Sodium 230 mg, Carbohydrates 83 g, Fiber 1 g, Protein 4 g

For more recipes visit
Canola logo

Pay head shot LR

Exploring Fall Flavours

for Thanksgiving and the Fall season! Follow Pay Chen @paychen and Canola @CanolaEatWell on Twitter.


Share this Post


Tina Holmes

Home decor + reno enthusiast, lover of wine, food, a good laugh. Producer of Toronto Home Shows, cottage dweller & cycling addict

Leave a Reply

Your email address will not be published. Required fields are marked *