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!
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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.
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.
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?
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
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Bars
- Cranberry Pecan Pumpkin Bread
- Slow Cooker Pumpkin Butter
- Sweet Pumpkin Empanadas
How To Make Pumpkin Carrot Cake Cupcakes
Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting
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
More pumpkin recipes you don’t want to miss:
Baked Pumpkin Spice Donuts with Maple Glaze
For all pumpkin recipes, go HERE.
For all Halloween ideas, go HERE.
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Jennifer Bailey says
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
Trish - Mom On Timeout says
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!
Lori Garcia says
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!
Trish - Mom On Timeout says
I love the idea of making this into a loaf! Totally going to give it a try! Thanks Lori!
Paulette says
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.
Marie Elaina says
This will be on my thanksgiving table. thank you.
Trish - Mom On Timeout says
I love hearing that Maria! Thank you!
Joy Lackeym says
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
heather says
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?
Trish - Mom On Timeout says
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 🙂
heather says
Turned out AMAZING!!! thank you! Perfect, easy to follow recipe, and delicious! This one is a keeper!
Lea Brown says
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
Trish - Mom On Timeout says
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!
Amanda @ Diary of a Semi-Health Nut says
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! 🙂
Trish - Mom On Timeout says
That’s fantastic Amanda – thank you!!
Heather @ My Overflowing Cup says
These look incredible! Pinned. Thanks so much for the recipe. I love desserts that have a health factor to them.
Laura @ Laura's Culinary Adventures says
Who can stop at one cupcake 🙂 ?
Amy @ Amy's Healthy Baking says
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!
Becca from ItsYummi.com says
I wouldn’t have thought to combine pumpkin and carrot, but it sure sounds like a great combo!
Trish - Mom On Timeout says
Ohmygosh! So good Becca!
Jenn@eatcakefordinner says
Oh my!!! I totally want to lick that frosting off these cupcakes. Sounds amazing.
Trish - Mom On Timeout says
Thanks Jenn!!
Theresa @DearCreatives says
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.
Trish - Mom On Timeout says
Thank you so much Theresa!
Eli@coachdaddy says
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.
Trish - Mom On Timeout says
One calorie. Yep. That’s how I roll to Eli 😉 Thank you!