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Flora’s Thanksgiving Pumpkin Spice Cupcakes with Cream Cheese Frosting


2 cups all-purpose flour (Bobs Red Mill 1to1 Baking Gluten Free Flour works great too)
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup butter (melted)
1/2 cup pumpkin (canned)
2 large eggs, lightly beaten
1/3 cup buttermilk
2 teaspoons vanilla
1 cup dark chocolate chips

Cream Cheese Frosting
1/2 cup butter (softened)
8 oz cream cheese
1 teaspoon vanilla
4 cups powdered sugar
Brown food coloring ( or you can combine red + green = brown)


1. Preheat oven to 400° F. Paper-line 12 muffin cups.

2. Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and baking soda in large bowl. Combine butter, pumpkin, eggs, vanilla and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Stir in chocolate chips. Spoon into muffin cups, filling 3/4 full.

3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

Cream Cheese Frosting
1. Combine butter and cream cheese in the bowl of a mixer and beat until creamy, well-combined, and lump-free.

2. Add vanilla extract and salt and stir well to combine.

3. With mixer on low, gradually add powdered sugar until completely combined. Add brown food coloring to get desired color. Use to frost and decorate cupcakes.

Candy Corn
Candy eyes

• Fill a pastry bag fitted with a ½” round tip with frosting. Frost cupcakes, making 1 larger frosting dollop for the body and 1 smaller one on top for the face.
• Place 2 pretzels on the backside of the cupcake for the tail then arrange 4 candy corn pieces in front of them to finish the tail. Place another candy corn on the smaller dollop for the beak and 3 brown M&Ms on each side for the wings.
• Finish the turkey cupcake by placing 2 candy eyes above the beak.