Pumpkin Cupcakes
You’ll love this recipe because:
They have the perfect fall flavor. These pumpkin cupcakes are packed with warm spices and pumpkin puree, capturing the essence of fall in every bite.
They’re easy to make. With simple ingredients and straightforward instructions, this recipe is accessible even for novice bakers, making it a perfect go-to for autumn baking.
They’re festive and fun! The optional fondant pumpkin decorations make these cupcakes fun for Halloween or Thanksgiving! To make this recipe even easier, use store-bought candy pumpkins or candy corn instead! Kids will love topping the cupcakes with tasty fall treats!
Ingredients
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Ingredient Notes
- Pumpkin Pie Spice – This blend typically includes cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin pie spice, you can make homemade pumpkin pie spice these individual spices.
- Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will affect the taste and texture of your cupcakes.
- Canola/Vegetable Oil – Both oils work well in this recipe, providing moisture and a tender crumb.
- Eggs – Use large eggs at room temperature. If you forget to take them out of the fridge, you can warm them up by placing them in a bowl (while still in the shell) of warm water for a few minutes.
- Vanilla Extract – Use pure vanilla extract for the best flavor. Avoid imitation vanilla as it doesn’t provide the same depth of flavor.
- Unsalted Butter – Make sure your butter is at room temperature for the frosting to ensure it creams properly.
- Powdered Sugar – Also known as confectioners’ sugar, this is essential for smooth, fluffy frosting. Sift it before adding to the butter to avoid lumps.
- Cream Cheese – Use full-fat cream cheese for a rich and creamy frosting. Make sure it’s at room temperature to blend smoothly with the butter.
- Fondant Pumpkins (Optional) – These are a fun decorative touch. You can buy them pre-made or make your own with fondant and food coloring. You can also use store-bought candy corn or Mellowcreme pumpkins which can be found at most local grocery stores!
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Step-by-step instructions
These pumpkin cupcakes with cream cheese frosting are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these Fall cupcakes perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Whisk together all of the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet ingredients. Whisk until no more streaks of flour remain.
Use a portion scoop or cookie scoop to portion out the pumpkin cupcake batter into the muffin tin filled with paper liners. Bake for 20 minutes, or until a toothpick inserted into the center comes out with just some moist crumbs.
While the cupcakes cool, make the cream cheese frosting. Beat the butter until creamy.
Add the powdered sugar, cream cheese, and vanilla to the butter mixture.
Mix until the cream cheese frosting is fluffy and creamy.
Frost the pumpkin cupcakes with the cream cheese frosting. Decorate as desired.
Expert Tips
FAQs
It’s best to bake the batter immediately after mixing to ensure the cupcakes rise properly. The leaveners start to work right after mixing together the dry and wet ingredients.
Dense cupcakes can result from overmixing the batter or using too much flour. Be sure to mix until just combined and measure your flour using the spoon-and-level method.
Variations
- Instead of fondant pumpkins, try topping the frosted cupcakes with candied pecans or walnuts for an extra crunch.
- Drizzle the frosted cupcakes with caramel for added flavor and a beautiful finish.
- For bite-sized treats, make mini cupcakes by using a mini muffin pan. Adjust the baking time accordingly, usually around 10-12 minutes.
- While cream cheese frosting is classic, you can also try a maple buttercream or a cinnamon buttercream for a different twist that pairs beautifully with the pumpkin cupcakes.
Storage Instructions
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.
Freezer Option
You can freeze the unfrosted cupcakes. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw frozen unfrosted cupcakes, transfer the frozen cupcakes to the refrigerator and let them thaw overnight. Once thawed, bring them to room temperature before frosting and serving.
It’s not recommended to freeze the frosted cupcakes because the texture of the cream cheese frosting can change. However, you can freeze the cream cheese frosting by itself for up to 3 months. Then, let it thaw and beat in a mixer to revitalize its texture.
Related recipes
More holiday desserts to try
Pumpkin Cupcakes
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 cup pure pumpkin puree, NOT pumpkin pie filling
- ½ cup canola oil, or vegetable oil
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 2/3 cup unsalted butter, at room temperature
- 1 ¼ cups powdered sugar
- 8 oz cream cheese, at room temperature
- 1 teaspoon vanilla extract
To Decorate (Optional):
- 12 fondant pumpkins or Brach’s Mellowcreme Pumpkins
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F and prep a 12-hole cupcake pan with cupcake liners.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a mixing bowl and whisk to combine.
- In a separate bowl, whisk together the pumpkin puree, oil, eggs, sugar, and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and whisk together until just combined.
- Distribute the mixture evenly between your 12 cupcake liners.
- Bake for 20 minutes or until a skewer poked into the center of a cupcake comes out clean.
- Leave the cupcakes in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Add the butter to the bowl of an electric stand mixer and beat on a medium speed with the whisk attachment until smooth and creamy.
- Add the powdered sugar and beat until super smooth and fluffy, scraping down the sides if necessary. This should take about 5 minutes.
- Add the cream cheese and vanilla extract and beat for another 2 minutes.
Assemble the Cupcakes:
- Once the cupcakes have cooled completely, spread or pipe swirls of the frosting on top of each one. Use a piping bag with a Wilton 1M decorating tip attached for a professional look.
- Top each cupcake with a mini pumpkin if desired.
Notes
- Ensure all ingredients are at room temperature for the best texture and consistency.
- Use the spoon-and-level method for measuring flour to avoid dry cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.