Pumpkin Kiss Cupcakes with Brown Sugar Frosting

I have a confession to make: I don’t really like pumpkin and cream cheese together. Can we still be friends? I was wasting way too much time on Pinterest a few nights ago and realized two things: Apparently all other food ceases to exist besides pumpkin and apples when fall hits, and that everything is pumpkincreamcheese this , pumpkincreamcheese that.
I like cream cheese, I just don’t love it with pumpkin. So this is my blog, my cupcakes, I can frost them with whatever I want.
These cupcakes are super tender and the frosting is GOOD. I love brown sugar, and this frosting didn’t disappoint. IT’S SO FLUFFY!!
These cupcakes have a Hershey’s Pumpkin Kiss inside for a fun surprise and a little bit more of that pumpkin flavor everyone is so crazy about when the leaves start falling
Join me in sticking it to the man and make a cupcake WITHOUT cream cheese frosting!! You rebel you 😉
Pumpkin Kiss Cupcakes with Brown Sugar Frosting


  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 12 Pumpkin Hersey's Kiss candies, unwrapped
  • 1 1/2 sticks unsalted butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • About 3 cups confectioners' sugar
  • 2-3 tablespoons milk


  • Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, place a kiss in the bottom of each, set aside.
  • In a small bowl combine the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl or stand mixer combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Stir until combined. Add the flour mixture to wet ingredients and stir until just combined. Fill each of the muffin cups about 3/4's of the way up. I use a ice cream scoop for this step. It makes less mess and ensured evenly sized cupcakes.
  • Bake for about 18-20 min or until a toothpick comes out clean. Place on a wire rack to cool completely. Frost with Brown Sugar Frosting.
  • Frosting: Beat butter, sugar and cinnamon together until smooth and sugar begins to blend in. {This may take a few minutes.}
  • Slowly add in confectioners' sugar, one cup at a time until well blended.
  • Add milk, one tablespoon at a time until desired consistency is reached. (Some of the brown sugar crystals might still be visible. It's ok.)
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    Cupcake Recipe adapted from: Savor Home
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