Name: Autumn Harvest Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 sleeve graham crackers, crushed; 2 tbsp dark brown sugar; ½ tsp cinnamon; ¼ cup salted butter, melted; 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp baking powder; 1 tsp fine sea salt; 2 tsp cinnamon; 1 tsp nutmeg; 1 tsp cloves; 1 tsp ginger; 4 large eggs; 1 cup granulated sugar; ½ cup light brown sugar; ¾ cup canola oil; 1 can pumpkin puree; 8 oz cream cheese, softened; ½ cup granulated sugar; 2 tsp vanilla bean paste; ¾ cup unsalted butter, room temperature; ½ cup sour cream; 2 tsp vanilla bean paste; 4½ cups powdered sugar

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Short Description

These Autumn Harvest Cupcakes feature a buttery graham cracker crust, spiced pumpkin cake, a luscious cheesecake filling, and a tangy sour cream frosting—topped with graham cracker crumbs for the perfect seasonal bite.

Why You’ll Love This Recipe

Every element of these cupcakes brings a layer of flavor and texture. The graham cracker crust adds crunch, the pumpkin cupcakes are warm and spiced, the cheesecake filling is rich and creamy, and the frosting balances everything with a tangy sweetness. They’re festive, indulgent, and perfect for fall gatherings or holiday celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

1 sleeve graham crackers, crushed
2 tbsp dark brown sugar
½ tsp cinnamon
¼ cup salted butter, melted

Pumpkin Cupcakes

2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp fine sea salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp ginger
4 large eggs
1 cup granulated sugar
½ cup light brown sugar
¾ cup canola oil
1 can pumpkin puree

Cheesecake Filling

8 oz cream cheese, softened
½ cup granulated sugar
2 tsp vanilla bean paste

Sour Cream Frosting

¾ cup unsalted butter, room temperature
½ cup sour cream
2 tsp vanilla bean paste
4½ cups powdered sugar

Directions

Graham Cracker Crust

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, combine crushed graham crackers, brown sugar, cinnamon, and melted butter until evenly coated.
Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Set aside.

Cheesecake Filling

Beat softened cream cheese, sugar, and vanilla bean paste together until smooth and creamy. Transfer to a piping bag.

Pumpkin Cupcakes

In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, beat eggs, granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
Gradually fold dry ingredients into the wet mixture until combined. Do not overmix.

Assemble and Bake

Fill each cupcake liner halfway with pumpkin batter. Pipe a small amount of cheesecake filling into the center of each cupcake. Cover with a little more batter until about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean (a little cheesecake filling may stick).
Let cupcakes cool completely before frosting.

Frosting

Beat butter until creamy. Add sour cream and vanilla paste, then gradually mix in powdered sugar until fluffy and smooth.
Pipe frosting onto cooled cupcakes. Garnish with graham cracker crumbs.

Servings and Timing

Servings: 12–14 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes
Total Time: 45 minutes

Variations

Swap canola oil for melted coconut oil for a subtle flavor twist.
Use mascarpone instead of cream cheese for a silkier filling.
Top with candied pecans or caramel drizzle for extra indulgence.
Add a pinch of cardamom to the batter for a fragrant note.
Make a maple cream cheese frosting instead of sour cream frosting for a sweeter finish.
Use crushed gingersnaps instead of graham crackers for a spicier crust.
Try mini cupcakes for bite-sized treats.
Mix mini chocolate chips into the cheesecake filling for a chocolatey surprise.
Add a swirl of cheesecake filling on top before baking for a marbled look.
Dust with cinnamon sugar before serving for extra warmth.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture.
Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost before serving.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugar and spices. Use pure pumpkin puree.

How do I keep the cheesecake filling from sinking?

Pipe the filling into the center without overfilling, then cover with a thin layer of batter.

Can I make these cupcakes ahead of time?

Yes, bake and store them unfrosted in the fridge for up to 2 days. Frost before serving.

Can I use a different frosting?

Yes, cream cheese frosting, maple frosting, or whipped cream all pair well.

How do I crush the graham crackers?

Use a food processor for fine crumbs or place them in a bag and crush with a rolling pin.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend and gluten-free graham crackers.

Do I have to use vanilla bean paste?

No, vanilla extract works fine, though the paste adds more flavor and visible specks.

Can I reduce the sugar in the recipe?

Yes, reduce slightly, but the texture and sweetness balance may change.

What apples pair well if I add apple topping?

Honeycrisp or Granny Smith apples sautéed with cinnamon and sugar would complement beautifully.

Are these cupcakes kid-friendly?

Yes, they’re mildly spiced, sweet, and fun with the cheesecake surprise inside.

Conclusion

Autumn Harvest Cupcakes are the perfect seasonal treat—spiced pumpkin cake, a graham cracker crust, creamy cheesecake filling, and tangy frosting in every bite. Whether for holidays or casual fall gatherings, these cupcakes bring warmth, comfort, and indulgence to the table.

Autumn Harvest Cupcakes

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Author: Maggie
Total Time: 45 minutes
Yield: 12–14 cupcakes
Diet: Vegetarian

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Description

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, combine crushed graham crackers, brown sugar, cinnamon, and melted butter until evenly coated.
Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Set aside.
Beat softened cream cheese, sugar, and vanilla bean paste together until smooth and creamy. Transfer to a piping bag.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, beat eggs, granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
Gradually fold dry ingredients into the wet mixture until combined. Do not overmix.
Fill each cupcake liner halfway with pumpkin batter. Pipe a small amount of cheesecake filling into the center of each cupcake. Cover with a little more batter until about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean (a little cheesecake filling may stick).
Let cupcakes cool completely before frosting.
Beat butter until creamy. Add sour cream and vanilla paste, then gradually mix in powdered sugar until fluffy and smooth.
Pipe frosting onto cooled cupcakes. Garnish with graham cracker crumbs.

Notes

Swap canola oil for melted coconut oil for a subtle flavor twist.
Use mascarpone instead of cream cheese for a silkier filling.
Top with candied pecans or caramel drizzle for extra indulgence.
Add a pinch of cardamom to the batter for a fragrant note.
Make a maple cream cheese frosting instead of sour cream frosting for a sweeter finish.
Use crushed gingersnaps instead of graham crackers for a spicier crust.
Try mini cupcakes for bite-sized treats.
Mix mini chocolate chips into the cheesecake filling for a chocolatey surprise.
Add a swirl of cheesecake filling on top before baking for a marbled look.
Dust with cinnamon sugar before serving for extra warmth.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American