Pumpkin Cupcakes

These easy Pumpkin Cupcakes are moist, flavorful, and bursting with warm fall spices.

Topped with a decadent cream cheese frosting, they’re the perfect treat for Halloween parties, potlucks, or afternoon snacks.

They’re also surprisingly simple to make, requiring just one bowl and a few pantry staples.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• How To Make Pumpkin Cupcakes
• Recipe Tips
• Variations
• Serving Suggestions
• FAQs
• More Pumpkin Recipes
• Recipe
• Reviews

Why You’ll Love This Recipe

There are many reasons to love this recipe:

• Easy to Make: These cupcakes come together in just one bowl, making them perfect for busy bakers.
• Moist and Flavorful: The pumpkin puree keeps these cupcakes moist and flavorful, while the warm fall spices add a delicious touch.
• Versatile: These cupcakes can be enjoyed plain, frosted, or decorated with your favorite fall toppings.
• Perfect for Fall: These cupcakes are the perfect way to celebrate the fall season.

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Cupcakes

• All-purpose flour: This is the base of your cupcakes and provides structure. You can substitute with a gluten-free flour blend if needed, but the cupcakes may be slightly denser.
• Cinnamon, nutmeg, cloves, ginger: These warm fall spices are what give the cupcakes their signature flavor. You can adjust the amounts to your preference, or use a store-bought pumpkin pie spice blend (around 2 teaspoons) to replace them all.
• Vegetable oil: This adds moisture and richness to the cupcakes. You can substitute with canola oil, melted coconut oil, or unsweetened applesauce (use the same amount).
• Brown sugar: This adds moisture, sweetness, and a hint of caramel flavor. You can substitute with all granulated sugar, but the cupcakes may be slightly less moist.
• Granulated sugar: This provides sweetness and structure. You can substitute with all brown sugar for a richer flavor, but the cupcakes may be denser.
• Eggs: They bind the ingredients together and add richness. For an egg-free option, you can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes).
• Pumpkin puree (not pie filling): This is the star ingredient! Fresh pumpkin puree is best, but canned pumpkin puree works well too. Make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
• Vanilla extract: This adds depth of flavor. You can substitute with almond extract or rum extract for a different twist.

Frosting

• Butter (room temperature): Softened butter is essential for a smooth and creamy frosting. If you forget to soften it, microwave it in short bursts on low power until softened, but be careful not to melt it. You can substitute with vegan butter or softened coconut oil.
• Cream cheese (room temperature): Similar to butter, use softened cream cheese to avoid lumps in your frosting.For a vegan option, use vegan cream cheese.
• Powdered sugar: This sweetens and thickens the frosting. You can adjust the amount depending on your desired consistency. If you don’t have powdered sugar, you can grind granulated sugar in a food processor until fine, but the texture won’t be quite as smooth.
• Vanilla extract: As with the cupcakes, vanilla extract adds depth of flavor. You can use another extract like almond or rum for variety.
• Whole milk: This thins the frosting to a piping consistency. You can substitute with other milks like almond milk,oat milk, or even water (use a little at a time until you reach your desired consistency).

How To Make Pumpkin Cupcakes

These cupcakes come together in two easy parts: baking the cupcakes and making the frosting (which is totally optional).Here’s how to do both:

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Spray the liners lightly with baking spray for good measure to prevent sticking.

Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, nutmeg,cloves, and ginger. Set this dry mixture aside.

Wet Ingredients: In a separate large bowl, cream together the vegetable oil, brown sugar, and granulated sugar until smooth. Then, beat in the eggs and egg yolk one at a time, followed by the pumpkin puree and vanilla extract.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! 

Bake: Fill each muffin liner ¾ of the way full with batter. Bake for 26 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Let the cupcakes cool completely on a wire rack before frosting.

Frosting Magic (Optional): If you’re craving that decadent cream cheese frosting, here’s how to make it: 

Using a stand mixer fitted with a paddle attachment, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and mix until combined. Beat in the vanilla extract and whip the frosting for 3 minutes until light and fluffy. If your frosting is too thick, add milk by the tablespoon until it reaches your desired piping consistency.

Assembly and Serving: Fill a piping bag fitted with an open star tip with frosting. Pipe swirls of frosting onto each cooled cupcake and enjoy!

Recipe Tips

• Fresh is Best: For the best flavor, use fresh pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that can alter the taste of your cupcakes.
• Spice It Up: Feel free to adjust the amount of spices to your preference. Want a stronger pumpkin flavor? Add more pumpkin pie spice!
• Filling Fun: For an extra burst of flavor, try filling the cupcakes with a dollop of your favorite jam or chocolate spread before frosting.
• Room Temperature Matters: Make sure your cream cheese and butter are softened at room temperature for a smooth and creamy frosting.

Variations

These cupcakes are incredibly versatile! Here are a few ideas to switch things up:

• Chocolate Chip: Fold in ½ cup of chocolate chips into the batter before baking.
• Spiced Pecan: Top your frosted cupcakes with chopped pecans and a sprinkle of cinnamon sugar.
• Maple Glaze: Drizzle a simple maple glaze over the frosted cupcakes for a touch of sweetness.

Serving Suggestions

These cupcakes are perfect for all sorts of occasions. Here are a few ideas:

• Fall Parties: They’re a delicious addition to any Halloween party, Thanksgiving gathering, or fall potluck.
• After School Treat: Surprise your kids with an after-school treat that’s both fun and festive.
• Coffee Break Delight: Pair these cupcakes with a cup of coffee or tea for a satisfying afternoon snack.

FAQs

Can I make these cupcakes ahead of time?

Absolutely! The cupcakes can be baked and stored at room temperature in an airtight container for up to 3 days. Frost them right before serving.

How can I tell if my cupcakes are done?

A toothpick inserted into the center of a cupcake should come out clean with a few moist crumbs.

Can I use a different type of milk in the frosting?

Yes, you can substitute the whole milk in the frosting recipe with another type of milk, such as almond milk or oat milk.

We hope you enjoy this easy and delicious recipe for Pumpkin Cupcakes. With their moist crumb, warm fall spices, and decadent cream cheese frosting (optional!), they’re sure to be a crowd-pleaser. If you try this recipe, be sure to leave a comment below and let us know how you loved it!

More Pumpkin Recipes

• Pumpkin Praline Bread Pudding
• Pumpkin Sheet Cake with Cream Cheese Frosting
• Pumpkin Flan
• Pumpkin Magic Bars
• Pumpkin Fluff

If you made these Pumpkin Cupcakes and loved them, please leave a comment and a 5 star rating!