It was past due time for me to put my pumpkin baking skills to work! I have not been baking or cooking lately and I kind of missed my friends in the kitchen 🙂

Plus, a few co-workers had mentioned that it had been quite some time since I’d brought any goodies to work. We’ve been severely lacking in sweets in the work kitchen lately — like there nothing there even on Halloween (deprived!)

I wanted to put a little spin on the classic pumpkin cupcake — which I made last year. When I saw a recipe for cinnamon cupcakes with pumpkin frosting, I knew that was it.

Cinnamon Cupcakes with Pumpkin Pie Frosting
*Recipe from The Kurtz Corner
  • 1 box french vanilla cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons cinnamon


  • 1 16oz container buttercream frosting
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tablespoon cornstarch


Preheat oven to 325 degrees F. Combine cake mix, water, oil, eggs and cinnamon. Fill each lined cupcake tin 2/3 full and bake for 18 to 20 minutes. While the cupcakes are baking combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch using a hand mixer on medium speed until well combined. If frosting is too thin, add more cornstarch. Allow cupcakes to cool before frosting. Garnish with a sprinkle of nutmeg.

These came out fabulously! I still have some work to do on my decorating skills, obviously, but the flavor was amazing. I’m not sure why pumpkin is such an addicting flavor but I’m one of the diehards you hear about.

The cinnamon and nutmeg really give it what it needs. I’d make these for your next fall party or work birthday — or just for your own 🙂

QUESTION: What are your favorite kinds of cupcakes? What about cupcake stores — Sprinkles or Crumbs?
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