Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Units Scale
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.