Description
These Pumpkin Cupcakes are soft, spiced, and packed with real pumpkin flavor. They’re easy to make and perfect for autumn gatherings, Thanksgiving, or anytime you’re craving a cozy treat. Top them with cream cheese frosting for the ultimate fall dessert!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
For the Cream Cheese Frosting:
- 8 oz (1 block) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients:
In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, vanilla extract, and pumpkin puree until smooth.
Combine & Bake:
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in milk.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
In a large bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar, vanilla, and salt, then beat until fluffy.
Frost & Serve:
Once cupcakes are completely cool, frost them using a piping bag or spread with a knife.
Optional: Sprinkle with cinnamon or top with chopped pecans.
Notes
- Make It Lighter: Use Greek yogurt instead of oil for a healthier option.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freeze for Later: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.