Pumpkin Cupcake – It’s the aroma of pumpkin, cinnamon, and nutmeg filling the kitchen, with warm bites of comfort. These are moist, fluffy, and perfectly spiced treat for a cozy gathering, celebrate Halloween, or preparing for Thanksgiving.
Why You’ll Love This Pumpkin Cupcake Recipe
These cupcakes aren’t just about pumpkin flavor; they’re an irresistible combination of moist texture, warm spices, and a creamy frosting that ties everything together. They’re easy to make and versatile enough to suit any occasion. Plus, they use pantry staples, making them convenient for a quick baking session.
Tips and Tricks for the Best Pumpkin Cupcakes
- Don’t skip the spices: The combination of cinnamon, nutmeg, ginger, and cloves creates the warm, rich flavor that defines pumpkin desserts.
- Use canned pumpkin puree: It provides consistent moisture and flavor. Avoid canned pumpkin pie filling as it contains added sugars and spices.
- Room temperature ingredients: Ensuring your eggs, butter, and cream cheese are at room temperature helps everything mix smoothly.
- Don’t overmix: Overworking the batter can lead to dense cupcakes. Mix just until the ingredients are combined.
- Let them cool completely: Frosting warm cupcakes will cause the frosting to melt and slide off.
Pumpkin Cupcake Variations
- Pumpkin Spice Latte Cupcakes: Add 1 tbsp of espresso powder to the cupcake batter and top with a sprinkle of cinnamon.
- Maple Cream Cheese Frosting: Replace vanilla extract with 1 tbsp of maple syrup for a fall-inspired twist.
- Gluten-Free Pumpkin Cupcakes: Substitute the flour with a 1:1 gluten-free baking mix.
- Chocolate Chip Pumpkin Cupcakes: Fold in ½ cup of mini chocolate chips into the batter for a chocolatey surprise.
- Vegan Pumpkin Cupcakes: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of eggs and dairy-free cream cheese for the frosting.
How to Serve Pumpkin Cupcakes
- Festive occasions: Top with seasonal sprinkles or mini pumpkin candies for Halloween or Thanksgiving celebrations.
- Pair with coffee or tea: The warm spices make them perfect alongside a hot cup of coffee, chai, or herbal tea.
- Elegant presentation: Pipe the frosting into a swirl and dust with cinnamon for a bakery-style look.
How to Store Pumpkin Cupcakes
- Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving.
- Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge and frost before serving.
- Make-ahead: Bake the cupcakes a day in advance and store them unfrosted in an airtight container. Prepare the frosting fresh on the day of serving.
Recipe FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but ensure it’s pureed and strained to remove excess water. Canned puree is often easier and yields consistent results.
Why are my cupcakes dense?
Overmixing the batter or using too much flour can lead to dense cupcakes. Be sure to measure ingredients accurately and mix gently.
Can I make mini cupcakes with this recipe?
Absolutely! Adjust the baking time to 10–12 minutes for mini cupcakes.
What piping tip works best for frosting these cupcakes?
A star tip like the Wilton 1M creates a beautiful swirl. For a smoother look, use a round tip.
Can I use this batter to make a pumpkin cake?
Yes! Pour the batter into an 8-inch round cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Pumpkin Cupcakes
Pumpkin Cupcake - It’s the aroma of pumpkin, cinnamon, and nutmeg filling the kitchen, with warm bites of comfort. These are moist, fluffy, and perfectly spiced treat for a cozy gathering, celebrate Halloween, or preparing for Thanksgiving.
Ingredients
For the Cupcakes:
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups all-purpose flour (240g)
- ½ cup granulated sugar (100g)
- 1 tsp ground cinnamon
- 1 can pureed pumpkin (15 oz / 425g)
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup vegetable oil (240mL)
- 1 cup packed light brown sugar (220g)
For the Frosting:
- ⅔ cup unsalted butter, softened (151g)
- 8 oz cream cheese, softened (225g)
- 4 cups powdered sugar, sifted (480g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
For the Pumpkin Cupcakes:
- Prep: Preheat oven to 350°F (175°C). Line 2 muffin pans with cupcake liners (or bake in batches if using 1 pan).
- Dry Ingredients: Sift together the flour, baking powder, baking soda, spices, and salt in a large bowl.
- Wet Ingredients: In another bowl, whisk the pumpkin, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Combine: Gradually stir the wet ingredients into the dry ingredients until just combined (don’t overmix!).
- Fill & Bake: Divide batter among liners, filling ¾ full (about ¼ cup per liner). Bake for 20 minutes, rotating pans halfway if using two. A toothpick should come out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Cream Base: Beat softened butter in a mixer on medium speed for 1 minute until creamy. Add the cream cheese and beat until smooth (about 2 minutes).
- Flavor & Sweeten: Mix in vanilla and salt. Gradually add powdered sugar on low speed. Once combined, increase to medium speed and beat until fluffy (1 minute).
- Decorate: Pipe frosting onto completely cooled cupcakes using a star tip. Add your favorite fall-inspired sprinkles or decorations!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 331Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 54mgSodium 223mgCarbohydrates 39gFiber 0gSugar 30gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Pumpkin cupcakes are the ultimate fall treat—easy to make, endlessly customizable, and universally loved. Whether you’re baking them for a special occasion or just to indulge in a cozy dessert, this recipe is guaranteed to impress. Don’t forget to share your creations and tag us—we’d love to see how you make these pumpkin cupcakes your own!
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