Pumpkin Cream Cheese Cupcake Recipe = YUM!

[Recipe 5 of The 12 Days of Pumpkin – Click Here To Catch The Whole Shabang]

Following is a guest post by Carly at CreateliveBlog.com.
She’s as sweet as can be ~ enjoy the recipe and getting to know her!!

Instead of the song “What do you do with a drunken sailor?” my house has been filled with the tune “What do you do with a pumpkin puree?”  But really. I sang that.

If you’ve been reading my jibberish for a while now, you know I’ve got a thing for cupcakes. If you’re new, Hi, I’m Carly. I love cupcakes. I love cupcakes with peanut butter and banana, cupcakes with treats inside, cupcakes filled with mousse, and cupcakes for holidays. So naturally, just as it is in my nature to say folks and turn Irish drinking songs into songs about pumpkins, it is also in my nature to answer the question of pumpkin puree with a delicious cupcake.

What do you do with a pumpkin puree?
What do you do with a pumpkin puree?
What do you do with a pumpkin puree?
Put it in a cuuuup-caaake!

(For bonus points, sing along if you know the tune. Send me a video and I’ll love you forever).

But really…

This just might be the juggernaut of cupcake recipes. It… completes… me. I was just a girl, standing in front of a pumpkin, asking it to love me… Do you get what I’m saying?

Any time I manage to make a substitution for oil, eggs, or butter in a dessert, it’s a happy day for me. Pumpkin puree, which has a similar consistency to applesauce, is actually the perfect ingredient to substitute in baking. The end result is an incredibly moist cupcake that has the fiber and health of pumpkin instead of the fat and calories of oil. With such a healthy cupcake, this recipe allows for a slight splurge on the frosting. For a lighter cupcake, go easy on the frosting. For a decadent treat, lay it on!

Prep time: 20
Cook time:
Total time:
20-24 cupcakes
Calories per serving:
~150-200 Calories


  • 1 – 1 1/2 cups Homemade Pumpkin Puree {get the recipe here}
  • 1 1/2 cups All-purpose Flour
  • 1 1/2 cups Powdered Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cloves
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Butter
  • 8 ounces Cream cheese (low fat)
  • 1 pinch Salt
  • 1/2 cup Walnuts

Cooking Directions:

  1. Preheat oven to 350 and line cupcake molds with paper.
  2. In a large mixing bowl, combine flour, salt, baking soda, ground cloves, ground cinnamon, and pumpkin pie spice (if you are substituting boxed cake mix, begin with 1 box of yellow cake mix and spices).
  3. Add pumpkin puree. Depending on the consistency of your pumpkin puree, you may need to add anywhere from 1 to 1 1/2 cups of pumpkin puree. If your puree is fairly watered down, go with slightly less. If you’ve drained your puree and it is fairly thick, go with more.
  4. Beat in vanilla extract.
  5. Place in cupcake papers and bake for 18-22 minutes, or until a toothpick comes out clean, then set aside to cool.
  6. In a clean bowl, combine cream cheese and powdered sugar. Add butter and mix well, using an electric mixer, for 3-5 minutes. You will likely need to repeatedly scrape the sides of the bowl during this process.
  7. Once the cupcakes are completely cooled, spoon the frosting into a piping bag and frost cupcakes.
  8. Garnish with walnuts and serve.

Carly is a young blogger living in Chicago who loves mason jars, healthy cupcakes, oxymorons, and workout music!  Check her out on Facebook, Pinterest, or visit her website!

So… let’s hear it ~ what are some of YOUR favorite fall treats or recipes?

Leave a comment & share!

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  1. Kris says

    This sounds awesome!I just ran to my cupboard to see if i have pumkin puree…i do!!!!!I will make this a later today, txs!Perfect fall reicpe, plus i love making guilt free treats!!!

  2. Rebecca L. says

    I just finished making these. I also used canned pumpkin puree and found the cupcake batter to be very thick. I added some milk, but after baking them they were rock hard. My frosting then turned out very runny. Lol. Overall this recipe was a total bust for me. Does this recipe only work with fresh pumpkin?

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