Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Carrot Cupcakes | www.motherthyme.com

For the last few weeks I have been coming across such wonderful pumpkin recipes and have been filling my recipe binder with some new ones I can’t wait to try.  I love pumpkin recipes this time of year and can’t believe I have only shared one pumpkin recipe that has been very popular, the Pumpkies.  

Over the weekend I finally dug in to my cute little pumpkins I picked up at the local nursery to make some fresh pumpkin puree.  Now I have 48 ounces of pure fresh pumpkin to have fun with.  For some, you may have your own little stash of fresh pumpkin puree too.  I have talked to some people who have never made pumpkin puree before.  For those who never made fresh pumpkin puree I will be sharing my method with you in my next post. 

In the meantime, lets talk about these delicious cupcakes.  Last week a friend of mine emailed me and asked if I had any good carrot cake recipes.  I have not made carrot cake in a long time but I do have a recipe that I use.  Ironically the next day while I was doing some online reading I came across another Carrot Cake recipe on Made In Melissa’s Kitchen that I shared with my friend because it looks fantastic and was similar to my recipe.  With all this talk about carrot cake and freshly pureed pumpkin in the refrigerator I thought what would be better but to blend the two together to create Pumpkin Carrot Cupcakes.  I dusted off my old Carrot Cake recipe that I have been neglecting and put a twist on it to create this recipe.  These are moist and delicious and the Pumpkin Cream Cheese Frosting is the icing on the cupcake!  

These are great made as cupcakes, or divide in to two 8″ or 9″ round pans to create a Pumpkin Carrot Cake.  If you don’t want to make the frosting, another suggestion is to simply sprinkle with confectioners sugar and enjoy a delicious bite!

Pumpkin Carrot Cupcakes  | www.motherthyme.com


In a large bowl combine oil.
Lightly beaten eggs and pumpkin puree and mix.
Add in dry ingredients.
Followed by shredded carrots and coconut flakes.  Pour in to lined cupcake tin and bake.
Pumpkin Carrot Cupcakes  | www.motherthyme.com

Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Makes- 24 cupcakes or 2 8”or 9” round cakes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 4 eggs at room temperature and lightly beaten
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 cup fresh pumpkin puree
  • 2 cups shredded carrots
  • 1/2 cup sweetened coconut flakes

Pumpkin Cream Cheese Frosting

  • 8oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup fresh pumpkin puree
  • 1 teaspoon cinnamon
  • 44 1/2 cups confectioners sugar
  • Frosting note- start with 4 cups of confectioners sugar. If the consistency is still runny, add more confectioners sugar to thicken the frosting more.


  1. Preheat oven at 350 degrees.
  2. In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
  3. In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
  4. Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
  5. Cool on a wire rack.

Pumpkin Cream Cheese Frosting

  1. Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
  2. Frost as desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!



Similar Posts


  1. Jennifer, this is what love looks like in fall. Pumpkin AND carrot AND cream cheese frosting! ahhh such bliss.
    always love following your blog with all the delicious goodies you make!
    Laura @ A Healthy Jalapeño

  2. I made the cupcakes today… YUMMY!!

    My only question though. Was the icing runny? I was unable to ice the cupcakes because of the icing. I’ve been icing them as we eat them.

  3. Hi Christine! Glad you liked the cupcakes! Sorry the frosting was running. What I would suggest is adding in more confectioners sugar to thicken the icing up. Thanks for bringing that to my attention. I am going to add that note in to the recipe as well. 🙂

  4. Hi! I am new to your blog and making these this weekend! I am SO excited! Thank you for sharing, and posting all these wonderful recipes! You are added to favorites!

  5. Hi there! About to start baking these but wondering, Is it possible to replace the oil with some applesauce instead to pack even more nutrients in? Thanks! 🙂

  6. Hi Cyndi! Yes, you could definitely substitute some applesauce in place of the oil. If you give it a try, let me know how it turned out that way. Also, if you make the frosting, it the frosting still seems a bit runny, add more confectioners sugar to thicken it up. Enjoy!

  7. Hello Jennifer – I did make them with 1c applesauce, instead of the oil, and it was divine! My hubby said it was the best muffin I’d ever made. Thanks so much for the recipe. xo cyndi

  8. These look unbelievable!!! I love pumpkin! Took a lazy few minutes and went through your blog and it is just wonderful! Love your house and all your great recipes. bellesbazaar-heather.blogspot.com

  9. Took these to a party tonight. They were a hit. I omitted the coconut and used 1 cup of sugar and 1/2 cup of brown sugar. Frosting was a little thin but I only used 4 cups. Will add the other 1/2 cup next time.


  10. Hi. I took these to a “try a new recipe” party last night. They were a huge hit. The only changes I made was to omit the coconut (because I don’t like it) and use 1 cup of white sugar and 1/2c of brown sugar. The frosting was a little thin for my liking but I only used 4 cups. Next time I’ll add the other 1/2 c. Thanks for this great recipe. YUM!

  11. 2 questions. Can I use canned pumpkin puree because I don’t have fresh pumpkin? Can I used shredded sweetened coconut, and if I did would that change the taste and texture of the cup cake or cake?

  12. I love the recipe. I made them for Christmas(yes it’s been a bit) but I’ve been requested to make them again. I never thought to put the two together and I love how it came out.

  13. Tried this gluten-free and it was a success!

    Here are the changes I made: For the 2 cups flour, I used 2/3 sorghum flour, 1/3 cornstarch. I replaced 1/4c. of the sugar with an extra egg. I also used canned pumpkin, and to compensate for the inferior flavour, subbed cardamom for half the cinnamon and added a spoonful of molasses. Finally, I used raisins instead of coconut flake, because I have a toddler who likes raisins.

    Result: Very, very moist, tender muffins with a great flavour and a moist, delicate crumb. The muffins hold together pretty well for gluten-free baking. They are extremely sweet, though, even without icing. Next time I will further reduce the sugar. They’re so moist that I should be able to cut the sugar without adding any extra liquids.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.