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Pumpkin Spice Honey Cupcakes

Test Description


  1. Preheat oven to 350°F. Line standard 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, salt, allspice and cloves in a large bowl; set aside.
  3. In separate bowl, beat eggs with pumpkin purée, honey, oil and vanilla extract. Stir in the flour mixture.
  4. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until a tester inserted into center of cupcakes comes out clean. Transfer to wire rack and let cool completely.
  5. Frosting: Beat cream cheese with electric mixer until light and fluffy. Beat in butter; beat in honey and vanilla, mixing just until combined. Chill for at least 1 hour in refrigerator.
  6. Swirl frosting over top of each cupcake.


Using a piping bag fitted with round tip to pipe the frosting over each cupcake is fast and easy. If you don’t have a piping bag, use a re-sealable plastic bag and with one corner snipped off.

Amp up the festive feeling by decorating these cupcakes with candy pumpkins.


  • 1 1/2 cups all-purpose flour
  • 1 tsp each baking powder and ground cinnamon
  • 1/2 tsp each baking soda, ground ginger, ground nutmeg and salt
  • 1/4 tsp each ground allspice and cloves
  • 2 eggs
  • 1 cup canned pumpkin purée
  • 3/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • Frosting:
  • 8 oz brick-style cream cheese, cold
  • 2 tbsp unsalted butter, at room temperature
  • 1/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 1 tsp vanilla extract