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Spicy pumpkin cupcakes with creamy, fluffy frosting! A steaming cup of tea or coffee is all you’re missing!

Makes 12 muffins



1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup granulated sugar
4 Tablespoons butter, softened
2 egg whites
1/2 cup pumpkin puree
4 Tablespoons milk
2 teaspoon maple or vanilla extract


1- 7.5oz cup Bellwether Farms Fromage Blanc
2 Tablespoons butter, softened
4 Tablespoons confectioners sugar
Grated zest of 1 lemon


Preheat oven to 350 degrees. Line muffin tin with paper cups.  In a large bowl, combine the flour, baking powder, soda, cinnamon, allspice and salt. In a separate bowl, thoroughly mix the granulated sugar and butter until well combined. Stir in the egg whites, pumpkin, milk and extract. Add dry ingredients to the pumpkin mixture and stir until just combined. Fill muffin cups to three quarters full. Bake 10 to 15 minutes.

With a hand mixer or whisk beat together the Fromage Blanc, softened butter and until smooth. When cupcakes are cool, frost and garnish with lemon zest.