Pumpkin Cupcakes

Our Pumpkin Cupcakes are moist, flavorful, and packed with warm fall spices. They're surprisingly easy to make in just one bowl, with a simple cream cheese frosting (optional) for an extra decadent touch. Whip up a batch for upcoming fall gatherings or enjoy them as a cozy afternoon treat.

Course Dessert

Cuisine American

Keyword #easydessert, #fallbakingathome, #onebowlrecipe, Pumpkin Cupcakes

Prep Time 30

Cook Time 26

Total Time 56

Servings cupcakes

Calories 455kcal

Author Michele @ Flavor Mosaic

Ingredients

Pumpkin Cupcakes

1 cup all purpose flour
1 1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger
1/2 cup vegetable oil
1/2 cup brown sugar
1/3 cup sugar
2 eggs + 1 yolk
1 cup + 2 Tbs pumpkin puree not pie filling
2 teaspoon vanilla

Buttercream Frosting

1 cup salted butter room temperature
8 ounces cream cheese
3 1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1-2 Tablespoon whole milk if needed

Instructions

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): 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!

Notes

Cupcakes may be stored in an airtight container for up to 3 days.
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.
Feel free to adjust the amount of spices to your preference. Want a stronger pumpkin flavor? Add more pumpkin pie spice!
For an extra burst of flavor, try filling the cupcakes with a dollop of your favorite jam or chocolate spread before frosting.
Make sure your cream cheese and butter are softened at room temperature for a smooth and creamy frosting.

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