It’s no fun having Gestational Diabetes during the holidays. Heck, it’s not much fun being a hundred months pregnant during the holidays. I can’t reach the back of our kitchen counters cause of the belly and I can’t eat all the yummy treats I want to make… so my will to bake is almost completely gone.
I did, however, feel pretty good (and unselfish) enough one day to make these pumpkin cupcakes for David and the kids. I also decided that since I made them I was allowed to try one. Luckily, that one cupcake did not make my blood sugar sky rocket. Flynn doesn’t need more weight added, he’ll be big enough.
Recipe {slightly} adapted from: Nancy Creative
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
For Cupcakes
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup canola oil (I used vegetable)
- 1 cup granulated sugar
- ⅓ cup brown sugar, loosely packed
- 2 eggs
- ¾ cup milk
- 1 (15-oz.) can pure pumpkin puree (not canned pumpkin pie filling)
For Frosting
- 1 (8-ounce) package cream cheese, softened
- ¼ cup (1/2 stick) butter, softened
- 3 cups confectioner’s sugar
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
Instructions
For Cupcakes
- Preheat oven to 350 degrees. Line muffin pans with cupcake liners.
- In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt; set aside.
- In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about ⅔ full.
- Bake at 350 degrees for 20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.
For Frosting
- Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition. Frost cupcakes when they have completely cooled.
I'm a California native who planted her roots in Texas, and am happily raising four little nerds with my big nerd. When I'm not cuddled on the couch with them watching Doctor Who or Star Wars I can be found getting my work completed for my BFA in Creative Writing, reading, baking, or crafting. Find me on Instagram @lilmissnerdgirl!
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I’m a sucker for anything pumpkin! I’ll have to give these a try. Sorry to hear about the gestational diabetes. I was fortunate enough not to go through that, but I failed my first sugar test and had to retest, so I was bracing myself for it. This seems like a good recipe to cheat on the no sugar rule.