Pumpkin Cupcakes with Cream Cheese Frosting

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Key Ingredients; 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup brown sugar; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 tsp cinnamon; ½ tsp nutmeg; ½ tsp ground ginger; 2 large eggs; 1 cup canned pumpkin puree; ½ cup vegetable oil

Published: October 12, 2025

by Mahdibrs

Why You'll Love This Recipe

These pumpkin cupcakes are incredibly easy to whip up, making them perfect for beginners and seasoned bakers alike.
The warm spices create a flavor explosion that’s simply irresistible.
With their charming appearance and inviting aroma, they’ll be the star of any gathering.
Plus, they’re versatile enough to serve at any occasion—from Halloween parties to cozy family dinners.

Ingredients for pumpkin cupcakes

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: This is your base; it gives structure to the cupcakes. Make sure it’s fresh for optimal fluffiness!
Canned Pumpkin Puree: Grab 100% pure pumpkin puree—not pie filling! It adds moisture and that classic pumpkin flavor.
Sugar: A mix of granulated sugar and brown sugar works wonders for sweetness and depth of flavor.
Eggs: Use large eggs to bind everything together nicely; they also contribute to the cupcake’s fluffy texture.
Baking Powder & Baking Soda: These leavening agents help your cupcakes rise beautifully—no one likes a flat cupcake!
Spices (Cinnamon, Nutmeg, Ginger): A blend of these spices creates that quintessential fall flavor profile; they’re basically autumn in spice form!
Salt: Just a pinch enhances all the other flavors in your cupcakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make pumpkin cupcakes

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) while you gather your ingredients. Don’t forget to line your muffin tin with cupcake liners—this is where the magic happens!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This ensures an even distribution of those glorious spices throughout your batter.

Step 3: Combine Wet Ingredients

In another bowl, beat together sugar and eggs until light and fluffy. Then add in your canned pumpkin puree and mix until smooth. The combination should look like fall’s best friend—rich and inviting!

Step 4: Combine Mixtures

Gradually add the dry mixture into the wet mixture. Gently fold them together—nobody likes overmixed batter; it makes for dense cupcakes instead of fluffy ones!

Step 5: Fill Muffin Tin

Spoon or scoop the batter into each cupcake liner about two-thirds full. This allows room for them to rise without overflowing—you don’t want mini volcanoes in your oven!

Step 6: Bake & Cool

Bake in your preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the tin for five minutes before transferring them to wire racks.

Once cooled completely, top with cream cheese frosting or enjoy plain if you’re feeling virtuous! Transfer to plates and drizzle with additional frosting for the perfect finishing touch.

And there you have it—your very own batch of delightful pumpkin cupcakes! They’re perfect for sharing (if you can bring yourself to part with them), or hoarding all by yourself while binge-watching your favorite series on a rainy day—it’s totally valid!

You Must Know

These pumpkin cupcakes are not just your average dessert; they’re a warm hug on a plate.
Fluffy and spiced just right, they’re perfect for any gathering or cozy night in.
Plus, they’re easy to whip up, making them a must-have in your baking repertoire.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Then mix your dry ingredients first in one bowl while creaming the butter and sugar in another. After that, combine everything, pour into cupcake liners, and bake until golden brown—roughly 20-25 minutes should do it.

Add Your Touch

Feel free to swap out some of the flour for whole wheat for extra nutrition or toss in chocolate chips for a delightful twist. You can also experiment with different spices like nutmeg or allspice to give these cupcakes a unique flair.

Storing & Reheating

Store leftover pumpkin cupcakes in an airtight container at room temperature for up to three days. If you need to reheat them, pop them in the microwave for about 10 seconds; they’ll be fluffy and delicious again.

Chef's Helpful Tips

Use fresh pumpkin puree instead of canned for a richer flavor and better texture.
Don’t overmix the batter; this keeps your cupcakes light and airy.
Finally, let them cool completely before frosting to avoid melting your icing into a puddle.

Sometimes I whip up these pumpkin cupcakes when friends come over, and their smiles make all the flour and sugar worthwhile. It’s like I’m the hero of dessert land, saving everyone from boring snacks!

FAQs

What are the key ingredients for pumpkin cupcakes?

To make delicious pumpkin cupcakes, you’ll need several essential ingredients. Start with all-purpose flour, granulated sugar, and baking powder. You’ll also need canned pumpkin puree, eggs, vegetable oil, and a mix of spices like cinnamon and nutmeg to enhance the flavor. Additionally, don’t forget the vanilla extract for that extra touch of sweetness. If you choose to frost your cupcakes, cream cheese or buttercream frosting can elevate them even further.

How do I store leftover pumpkin cupcakes?

Leftover pumpkin cupcakes should be stored in an airtight container to maintain their freshness. Keep them at room temperature for up to two days if unfrosted. If you have frosted cupcakes, it’s best to refrigerate them to prevent spoilage. They can last in the fridge for about a week. For longer storage, consider freezing them without frosting; they can last up to three months in the freezer.

Can I make pumpkin cupcakes gluten-free?

Yes, you can easily make pumpkin cupcakes gluten-free by substituting regular flour with a gluten-free flour blend. Many blends include a mix of rice flour, tapioca flour, and potato starch that mimic the texture of all-purpose flour quite well. Just ensure your other ingredients, like baking powder and spices, are also gluten-free. Adjustments in baking time may be necessary; keep an eye on them as they bake.

What variations can I try for my pumpkin cupcakes?

There are plenty of delightful variations for pumpkin cupcakes! You might add chocolate chips or nuts like walnuts or pecans for added texture and flavor. Consider creating a spiced version by incorporating ginger or allspice into the batter. For a festive twist, try adding a swirl of caramel sauce on top or using maple frosting instead of traditional cream cheese frosting.

If you’re craving more sweet treats, explore these delightful dessert recipes for your next baking adventure.

Conclusion for pumpkin cupcakes

Making pumpkin cupcakes is an enjoyable process that yields delicious results perfect for any occasion. By using simple ingredients and following straightforward steps, you can create moist and flavorful treats that everyone will love. Feel free to experiment with various toppings and mix-ins to personalize your creations further. Whether served at a gathering or enjoyed as an everyday snack, these cupcakes are sure to impress!

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