Pumpkin Cupcakes

Pumpkin Cupcakes are soft, moist, and packed with warm fall spices, making them the perfect treat for autumn and beyond. Topped with a rich cream cheese frosting, these cupcakes are easy to make and full of cozy flavors. Whether for a holiday gathering or a simple homemade dessert, these cupcakes will be a crowd-pleaser!

Why You’ll Love This Recipe

• Soft & Moist – The perfect cupcake texture with real pumpkin puree.
• Warm Fall Flavors – A delicious mix of cinnamon, nutmeg, and cloves.
• Easy to Make – Simple ingredients and straightforward steps.
• Perfect for Any Occasion – Great for Thanksgiving, Halloween, or everyday treats.

Ingredients

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

For the Cupcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Pumpkin puree (not pumpkin pie filling)
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Vanilla extract

For the Cream Cheese Frosting:

• Cream cheese (softened)
• Butter (softened)
• Powdered sugar
• Vanilla extract

Directions

this recipe

Make the Cupcakes:

1. Preheat the oven – Set to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Mix wet ingredients – In another bowl, beat pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
4. Combine & Bake – Gradually add the dry ingredients to the wet, mixing until just combined. Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean.
5. Cool – Let cupcakes cool completely before frosting.

Make the Frosting:

6. Beat the cream cheese & butter – In a bowl, beat softened cream cheese and butter until smooth.
7. Add powdered sugar & vanilla – Gradually mix in powdered sugar and vanilla extract until fluffy.
8. Frost the cupcakes – Pipe or spread frosting over cooled cupcakes and serve!

Servings and Timing

• Servings: 12-14 cupcakes
• Prep Time: 10 minutes
• Bake Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Nutty Crunch – Add chopped pecans or walnuts to the batter.
• Chocolate Chip Pumpkin Cupcakes – Stir in mini chocolate chips for extra sweetness.
• Maple Frosting – Replace vanilla with maple extract for a fall-inspired twist.
• Gluten-Free Option – Use a gluten-free flour blend.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
• Reheating: Bring cupcakes to room temperature before eating for the best texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin, then drain excess moisture before using.

What’s the best oil to use?

Vegetable oil or melted coconut oil keeps the cupcakes moist.

Can I make these without frosting?

Absolutely! They taste great on their own or with a dusting of powdered sugar.

How do I make the frosting stiffer?

Add more powdered sugar or chill the frosting before piping.

Can I use butter instead of oil?

Yes, but oil makes them softer and moister.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pure pumpkin, while pumpkin pie filling has added sugar and spices.

Can I use a different frosting?

Sure! Try cinnamon buttercream, whipped cream, or even chocolate frosting.

Can I make mini cupcakes?

Yes! Bake at 350°F (175°C) for 10-12 minutes.

How do I prevent dry cupcakes?

Don’t overmix the batter, and make sure not to overbake them.

Can I add spices like ginger or allspice?

Yes! Feel free to customize the spice blend to your taste.

Conclusion

Pumpkin Cupcakes are a delightful fall-inspired dessert that’s easy to make and packed with cozy flavors. Whether topped with cream cheese frosting or enjoyed plain, they’re perfect for any occasion. Try them today and enjoy a bite of autumn in every cupcake!

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