↑
  • Dinner Recipes
  • Breakfast Recipes
  • Dessert Recipes
  • Side Dishes
  • Recipes
    • Dinners
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Dessert
    • Beverages
    • Bread
    • Holiday Recipes
    • Kid-Friendly
  • Blog View
  • About
    • Disclosure/Privacy Policy
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • Youtube
  • Blog View
  • About
  • Privacy Policy
  • Advertise/PR
  • DISNEY
  • DINNERS
  • DRINKS
  • DESSERTS

Mom On Timeout

Serving up real food for real families!

  • Home
  • Recipes
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Entree
    • Dessert
    • Beverages
    • Holiday Recipes
      • Christmas Recipes
      • Thanksgiving Recipes
      • Valentine’s Day Recipes
      • St. Patrick’s Day Recipes
      • Easter Recipes
      • Halloween Recipes
    • Bread
    • Kid-Friendly
  • 5 Ingredients
  • Appetizers
  • Favorites


free email course!

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Holiday Recipes / Christmas Recipes / Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting

September 26, 2014

  • 547
Jump to Recipe

 This isn’t your average carrot cake recipe. It’s loaded with pumpkin, maple syrup, and pumpkin pie spice for the greatest flavor combination in history. And then I topped it with the most amazing frosting of all time…Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting – the cupcakes you need to make this Fall!

Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook too!

PIN IT NOW!

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting - the cupcakes you need to make this Fall! | MomOnTimeout.com | #dessert #recipe #pumpkin #maple #cupcakes

PIN IT NOW!

I have maple on the brain right now. Pumpkin and maple. A few days ago I shared these marvelous Baked Pumpkin Spice Donuts with Maple Glaze and my mouth is still watering just thinking about them.

I knew that combination needed to happen again, and soon. What better way to combine those flavors than in carrot cake…cupcakes! Cake is amazing but cupcakes are definitely more fun. Plus, I can eat an entire cupcake and not feel the least bit guilty. Try that with a cake and see what happens 😉 I mean, who can stop at just one slice?

This isn’t your average carrot cake recipe. It’s loaded with pumpkin, maple, and pumpkin pie spice for the greatest flavor combination in history.

pumpkin-carrot-cake-cupcakes-recipe-batter

Since I’m a total sucker for all things maple, I included it in both the cupcakes and the frosting. Oh, the frosting! I would happily enter into a diabetic coma if the reason for it was this frosting. In a word – irresistible.

My boys devoured four of these cupcakes before I could even get them frosted. Sweet enough to stand without it, but ever so much better with it is my opinion.

pumpkin-carrot-cake-cupcakes-maple-cream-cheese-frosting

Like these cupcakes, for instance, they were just crying out for a sprinkling of pumpkin pie spice on top of that luscious frosting. Who am I to say no to pumpkin pie spice on top of maple frosting?

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting - the cupcakes you need to make this Fall! | MomOnTimeout.com | #dessert #recipe #pumpkin #maple #cupcakes

Granted, I have zero self control, buuut, as you can see, they look so much happier with a little sprinkling of spice 🙂

More Pumpkin Recipes

  1. Cinnamon Sugar Pumpkin Muffins
  2. Pumpkin Bars
  3. Cranberry Pecan Pumpkin Bread
  4. Slow Cooker Pumpkin Butter
  5. Sweet Pumpkin Empanadas

How To Make Pumpkin Carrot Cake Cupcakes

Print Pin
5 from 2 votes

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting - the cupcakes you need to make this Fall!
Course Dessert
Cuisine American
Keyword carrot cake, cupcakes, pumpkin carrot cake cupcakes, pumpkin carrot cake cupcakes with maple cream cheese frosting
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Calories 321kcal
Author Trish - Mom On Timeout

Ingredients

Cupcakes

  • 3/4 cup light brown sugar
  • 1/2 cup butter softened
  • 2 eggs room temperature
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 cup maple syrup real maple syrup
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup shredded carrot

Maple Cream Cheese Frosting

  • 4 oz softened cream cheese
  • 1/2 cup softened butter
  • 2 Tbls maple syrup
  • 1/2 cup light brown sugar
  • 1/8 tsp maple extract optional
  • 1 3/4 - 2 1/4 cups powdered sugar

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
  • Cream brown sugar and butter together in mixer.
  • Add in eggs, one a time, beating until fully combined.
  • Mix in pumpkin and maple syrup.
  • In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • Gradually add dry mixture to wet mixture, stirring just until combined.
  • Stir in shredded carrots.
  • Scoop batter into cupcake liners, filling about 3/4 full.
  • Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes

Maple Cream Cheese Frosting

  • While the cupcakes are baking, prepare the frosting.
  • Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
  • Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge for a firmer frosting.

Nutrition

Calories: 321kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 171mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3732IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting - the cupcakes you need to make this Fall! | MomOnTimeout.com | #dessert #recipe #pumpkin #maple #cupcakes

 

 

More pumpkin recipes you don’t want to miss:

baked-pumpkin-spice-doughnuts-with-maple-glaze

Baked Pumpkin Spice Donuts with Maple Glaze

pumpkin-pie-milkshake-recipe

Pumpkin Pie Milkshake

pumpkin-cheesecake-trifle-recipe

Pumpkin Cheesecake Trifle

slow-cooker-pumpkin-cake

Slow Cooker Pumpkin Pie Cake

easy-pumpkin-snickerdoodles

Pumpkin Pie Snickerdoodles

Trish Signature Block

For all pumpkin recipes, go HERE.
For all Halloween ideas, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.

Have a great day!

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

enjoy!
  • 547

By Trish - Mom On Timeout September 26, 2014 Christmas Recipes, Dessert, Fall, Favorites, Halloween, Halloween Recipes, Holiday Recipes, Recipes, Thanksgiving, Thanksgiving Recipes

Previous article:
« Baked Pumpkin Donuts with Maple Glaze
Next article:
Teriyaki Meatballs »

Comments

  1. Jennifer Bailey says

    October 14, 2016 at 11:08 PM

    Hi Trish,
    Thank you for the slow cooker pumpkin cake recipe. I cannot wait to try it. It sounds amazing. Can you please clarify on the collar and sling? I read the “meatloaf” post and I am still unsure. For the cake, do we need the collar and the sling, 3 pieces of foil, or just the sling for a total of 2 pieces of foil?
    Thank you in advance

    Reply
    • Trish - Mom On Timeout says

      October 20, 2016 at 1:17 PM

      The collar really just helps to distribute heat if your slow cooker tends to cook “hotter” in one area. The sling is just for easy removal of the cake. So, it’s really up to you and your slow cooker. I would recommend using the collar and sling if it’s not too much of an issue so you’re covering all of your bases 🙂 Enjoy! This is one of my favorite slow cooker recipes!

      Reply
  2. Lori Garcia says

    October 12, 2016 at 8:00 PM

    I made this as a loaf today. It is amazing! I skipped frosting although I am sure it is good. Not frosting people here. I cooked it for about an hour on about 300…..it made a HUGE tall loaf so that’s why it took so long. But I will definitely make again. Thank you!

    Reply
    • Trish - Mom On Timeout says

      October 13, 2016 at 4:13 PM

      I love the idea of making this into a loaf! Totally going to give it a try! Thanks Lori!

      Reply
  3. Paulette says

    November 4, 2015 at 3:19 PM

    I made the frosting and it taste awesome!!!! But I could not get the brown sugar to dissolve. Is there anything I can do to help this? I beat it until I thought it was going to be butter.

    Reply
  4. Marie Elaina says

    October 17, 2015 at 12:33 PM

    This will be on my thanksgiving table. thank you.

    Reply
    • Trish - Mom On Timeout says

      October 21, 2015 at 10:13 AM

      I love hearing that Maria! Thank you!

      Reply
  5. Joy Lackeym says

    October 12, 2015 at 7:43 AM

    Awesome recipe! MIGHT have eaten one warm before they were cool enough to ice… 🙂 And I agree about the size of canisters of spices…Hubby brought me home a wee tin of poultry seasoning and my first thought was “That looks like it belongs in a doll house!” lol

    Reply
  6. heather says

    November 21, 2014 at 7:27 PM

    This recipe is EXACTLY what im looking for, but can this be made as a cake instead of cupcakes? If so, what’s the baking time for two 8″ or 9″ pans?

    Reply
    • Trish - Mom On Timeout says

      November 22, 2014 at 7:15 AM

      I’m guessing it would work. I would check the back of cake box and go off of that and keep an eye on it 🙂

      Reply
      • heather says

        December 12, 2014 at 5:03 PM

        Turned out AMAZING!!! thank you! Perfect, easy to follow recipe, and delicious! This one is a keeper!

        Reply
  7. Lea Brown says

    November 10, 2014 at 1:38 PM

    What city do you live in? which store do you shop at? What brand pumpkin do you buy? What size is the can?

    Where I live the fans are either small or large. Looks like an interesting end result but not willing to experiment with both sizes.

    Thanks,

    Lea

    Reply
    • Trish - Mom On Timeout says

      November 13, 2014 at 4:36 PM

      I’m not sure what you’re referring to Lea. The recipe calls for a cup of pumpkin puree – not a can… Hope that helps!

      Reply
  8. Amanda @ Diary of a Semi-Health Nut says

    October 18, 2014 at 11:10 AM

    Oh wow these desserts definitely qualify as semi-healthy! But they look so freaking decadent I don’t think anyone would notice the health factor! I’m planning on including these in a pumpkin round-up on Lifehack if that’s okay! 🙂

    Reply
    • Trish - Mom On Timeout says

      October 20, 2014 at 1:05 PM

      That’s fantastic Amanda – thank you!!

      Reply
  9. Heather @ My Overflowing Cup says

    October 11, 2014 at 8:57 AM

    These look incredible! Pinned. Thanks so much for the recipe. I love desserts that have a health factor to them.

    Reply
  10. Laura @ Laura's Culinary Adventures says

    October 6, 2014 at 5:24 AM

    Who can stop at one cupcake 🙂 ?

    Reply
  11. Amy @ Amy's Healthy Baking says

    October 2, 2014 at 11:53 PM

    Girl, I’ve been CRAVING carrot cake for 2 weeks now! No joke… Ever since my mom brought home a slice from the grocery store and wouldn’t share any with me. (Granted, she brought me home a slice of 6-layer chocolate cake, so I couldn’t exactly complain…) But I love the idea of cupcakes because, well, built-in portion control. For those of us with no self-control around cake. 😉 Pinned!

    Reply
  12. Becca from ItsYummi.com says

    October 1, 2014 at 4:33 AM

    I wouldn’t have thought to combine pumpkin and carrot, but it sure sounds like a great combo!

    Reply
    • Trish - Mom On Timeout says

      October 1, 2014 at 3:05 PM

      Ohmygosh! So good Becca!

      Reply
  13. Jenn@eatcakefordinner says

    September 29, 2014 at 5:46 PM

    Oh my!!! I totally want to lick that frosting off these cupcakes. Sounds amazing.

    Reply
    • Trish - Mom On Timeout says

      October 7, 2014 at 10:05 AM

      Thanks Jenn!!

      Reply
  14. Theresa @DearCreatives says

    September 29, 2014 at 12:23 PM

    I hate to say this but, I”m not a huge pumpkin fan unless it’s in a bread, muffin or cupcake. Adding the carrot would be amazing. Pinned for later. Thanks for sharing your recipe.

    Reply
    • Trish - Mom On Timeout says

      October 7, 2014 at 10:06 AM

      Thank you so much Theresa!

      Reply
  15. Eli@coachdaddy says

    September 29, 2014 at 11:08 AM

    These look utterly ridiculous. I do like that cupcakes are only one calorie each. That’s pretty convenient.

    these are going into the COOK! file which is where awesome recipes go to be made at my house.

    Reply
    • Trish - Mom On Timeout says

      October 7, 2014 at 10:06 AM

      One calorie. Yep. That’s how I roll to Eli 😉 Thank you!

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
Read More…

categories

archives

Popular Posts

white bowl with handles filled with zuppa toscana soup and topped with cheese. Kale, sausage and bacon can be seen in the soup.
crockpot chili in a ladle held above the crockpot and the rest of the chili.
chicken-stir-fry
best-tater-tot-casserole-recipe-hamburger-green-beans

Some of my favorites…

mini cheesecakes sitting on a gray plate topped with whipped cream, raspberries and mint leaves.
cake made with cinnamon rolls on a white cake stand and topped with cream cheese frosting and mini cinnamon rolls.
one slice of lemon meringue cheesecake sitting on a white plate with the rest of the cheesecake seen in the background next to a small bottle of milk. lemon slices near the front of the plate.
Three creamsicle cookies stacked with the top cookie has a bite taken out of it.
top down view of three coconuts scones stacked on top of each other and topped with coconut icing and chocolate shavings.

Copyright ©2023, Mom On Timeout. All Rights Reserved.
Design by Pixel Me Designs
  • Facebook
  • Twitter
  • Pinterest