Pumpkin Cupcakes Recipe

These Pumpkin Cupcakes are soft, moist, and full of warm fall spices. Topped with a luscious cream cheese frosting, they make the perfect treat for autumn gatherings, Halloween parties, or Thanksgiving dessert tables. With rich pumpkin flavor and a tender crumb, these cupcakes are sure to become a seasonal favorite!

Why You’ll Love This Recipe

• Moist and fluffy – Perfectly soft texture with every bite.
• Packed with warm spices – Cinnamon, nutmeg, and cloves enhance the pumpkin flavor.
• Easy to make – Simple ingredients and no complicated steps.
• Great for any occasion – Perfect for fall celebrations and holiday baking.
• Pairs perfectly with frosting – Cream cheese frosting makes these irresistible!

Ingredients

this Recipe

(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
• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• Salt

For the Cream Cheese Frosting:

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

Directions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix the wet ingredients – In a bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
3. Combine the dry ingredients – In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Make the batter – Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Bake – Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean. Let cool completely.
6. Make the frosting – Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
7. Frost and serve – Pipe or spread frosting onto cooled cupcakes and enjoy!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Bake Time: 20 minutes
• Total Time: 35 minutes

Variations

• Maple Cream Cheese Frosting – Add a splash of maple syrup for extra fall flavor.
• Nutty Cupcakes – Stir in chopped pecans or walnuts for added crunch.
• Chocolate Chip Pumpkin Cupcakes – Fold in mini chocolate chips to the batter.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Spiced Buttercream – Swap cream cheese frosting for cinnamon buttercream.

Storage/Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigeration: Store frosted cupcakes in the fridge for up to 5 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin, then strain excess liquid for the best texture.

What’s the best oil to use?

Vegetable oil or melted coconut oil keeps these cupcakes moist.

Can I make these into mini cupcakes?

Yes! Bake mini cupcakes for about 12-14 minutes.

How do I make the frosting stiffer?

Add more powdered sugar or chill the frosting before piping.

Can I make these dairy-free?

Use dairy-free cream cheese and butter for the frosting.

Do I have to use pumpkin pie spice?

No, you can use cinnamon, nutmeg, and cloves instead.

Can I make these ahead of time?

Yes! Bake the cupcakes a day ahead and frost them before serving.

What’s the best way to frost cupcakes?

Use a piping bag with a star tip for a bakery-style look.

How do I keep cupcakes moist?

Don’t overbake, and store them in an airtight container.

Can I add a filling to these cupcakes?

Yes! Try a caramel, cream cheese, or Nutella filling for a surprise inside.

Conclusion

These Pumpkin Cupcakes are the perfect fall treat, combining warm spices and creamy frosting in every bite. Whether for a festive gathering or a cozy night in, they’re sure to be a hit. Try different variations, top with decorations, and enjoy a taste of autumn!

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