Ingredients:
Ingredients
This recipe makes 12 standard cupcakes.
For the Pumpkin Cupcakes:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Chopped pecans or walnuts
- A sprinkle of cinnamon or pumpkin spice
- Caramel drizzle
Preparation & Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling + Frosting Time: 30 minutes
- Total Time: ~1 hour
- Servings: 12 cupcakes
- Calories (per cupcake with frosting): ~350
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
- In a large mixing bowl, whisk together pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the dry ingredients to the wet mixture and stir gently until just combined (don’t overmix).
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
Step 3: Bake the Cupcakes
- Bake in preheated oven for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter with an electric mixer until smooth and fluffy.
- Add powdered sugar gradually, mixing until well combined.
- Beat in vanilla and a pinch of salt.
- Chill frosting for 15 minutes if it feels too soft to pipe.
Step 5: Frost and Garnish
- Once cupcakes are completely cooled, pipe or spread cream cheese frosting on top.
- Garnish with chopped nuts, cinnamon dust, or caramel drizzle if desired.
Tips for Perfect Pumpkin Cupcakes
- Use Pure Pumpkin Purée: Avoid pumpkin pie filling—it already contains sugar and spices.
- Don’t Overmix: Stir batter gently to keep cupcakes soft and fluffy.
- Room Temperature Ingredients: Let eggs and cream cheese come to room temperature for best results.
- Cool Completely Before Frosting: Frosting will melt if cupcakes are warm.
- Adjust Sweetness: If you prefer less sweet frosting, reduce powdered sugar to 2 ½ cups.
Variations
- Pumpkin Spice Latte Cupcakes: Add 1 teaspoon espresso powder to the batter and sprinkle frosting with cocoa powder.
- Maple Cream Cheese Frosting: Replace half of the vanilla extract with pure maple syrup.
- Pumpkin Chocolate Chip Cupcakes: Fold in ½ cup mini chocolate chips before baking.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend.
- Nutty Pumpkin Cupcakes: Stir in chopped pecans or walnuts for extra crunch.
Serving Suggestions
These cupcakes shine on their own, but here are some pairing ideas:
- Serve with hot apple cider, chai tea, or a pumpkin spice latte.
- Pair with vanilla ice cream for a plated dessert.
- Add festive cupcake toppers for Halloween or Thanksgiving gatherings.
Storage & Freezing
- Room Temperature: Unfrosted cupcakes last 2 days in an airtight container.
- Refrigerator: Frosted cupcakes stay fresh for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight, then frost before serving.
Nutritional Breakdown (per cupcake with frosting)
- Calories: 350
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 32 g
- Sodium: 280 mg
Instructions:
Enjoy!