Pumpkin Cupcakes

Happy one year anniversary, pumpkin.


Exactly one year ago I started Pinterestingly Hailey, a blog where I would try different things on Pinterest. This idea was fun for one semester before I decided to switch to just baking for Get Baked with Hailey.

My first ever post was about two-ingredient pumpkin cupcakes, so I decided to make real pumpkin cupcakes for you this week with more than two ingredients. A little anniversary gift from me to you.

It’s September.

And all the basic girls are walking around with their pumpkin spiced lattes and Ugg boots again.


Okay, I’ll admit it, pumpkin is an awesome flavour, but it loses its appeal pretty quick for me. I allow myself one PSL, and one baked good per season (other than pumpkin pie). Also, not like just one cupcake—I’ll eat six of those cupcakes. But I only bake one pumpkin recipe.

Here are some fancy photos and tips. You’ll find the full recipe at the end.

First off, use parchment cupcake liners for this recipe. It’s a sticky one, and they look freaking beautiful in the simple, light brown paper. The pumpkin colour has a chance to come through and be the real star of the show.


So simple. So pretty. You’re already on your way.

Next, you’ll want to make your cheesecake filling so it’s all ready to go for game time. Look at it. LOOK AT IT. IT’S SO CREAMY AND LUXURIOUS. Go ahead and eat a little spoonful. I’m not looking. 😉


Prepare the cupcake batter as directed in the recipe below. I have only one tip for this one. USE. FRESH. NUTMEG. It will make all the difference. I’m serious, people. Plus, there’s something super satisfying about grating nutmeg.




Now that you have your batter, it’s time to assemble it.

Start by spooning (about a tablespoon) of batter into each of your 12 cupcake liners. Shake the pan around a little bit to make sure the batter is covering the bottom of the liners.


Next, put about 2 teaspoons of your cheesecake filling on top of the pumpkin batter. Be sure to put the filling in the centre (not touching the edges).


Next, use the rest of your pumpkin batter to top off the cupcakes. Make sure the filling is completely covered.


I wish I could send you the scent. puuuummmmpkinnnn

I decided to top my cupcakes off with a nice pumpkin pie spice, vanilla buttercream, and a sprinkle of graham cracker crumbs because I’m ~fancy~.


Looking forward to another year of getting baked with you.






  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs


  • 4 ounces cream cheese (at room temperature)
  • 1/3 cup sugar
  • 1/2 teaspoon pumpkin pie spice

Pumpkin Pie Spice Vanilla Buttercream

  • 1 cup  unsalted butter (at room temperature)
  • 3 cups icing sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice



  1. Preheat oven to 350 degrees F. This recipe makes exactly 12 large cupcakes, so line your cupcake tin and set it aside.
  2. In bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until light and fluffy, approximately 2-3 minutes. You can set this aside for later.
  3. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
  4. In another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Try not to over-mix. You don’t want the cupcakes to be too dense.
  6. Spoon about a tablespoon of the batter into each of the 12 liners. Drop 2 teaspoons cream cheese filling into the center of each cup. Top with the rest of the batter to completely cover the filling. Place into oven and bake for 15 minutes, or until a toothpick poked into the cake comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  7. For the frosting, beat butter and icing sugar on medium speed until light and fluffy, approximately 1-2 minutes. With mixer on low speed, add milk, vanilla and pumpkin pie spice, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, this should take around 1-2 minutes.
  8. I used a big fat round frosting tip to get this look, then finished it off with some graham cracker crumbs.


Recipe adapted from damndelicious.net



3 thoughts on “Pumpkin Cupcakes

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