Pumpkin Cupcakes
These moist and fluffy Pumpkin Cupcakes are filled with warm fall spices and topped with a rich cream cheese frosting. Perfect for autumn gatherings, holiday parties, or a cozy homemade dessert, they’re easy to make and bring all the flavors of the season in every bite.
Ingredients
Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Prep the Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Mix Wet Ingredients
- In another bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
Combine Batter
- Slowly fold the dry mixture into the wet mixture until just combined. Do not overmix.
Bake
- Divide batter evenly into the lined cupcake tin, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let cupcakes cool completely on a wire rack before frosting.
Make Frosting
- Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Frost & Serve
- Pipe or spread frosting onto cooled cupcakes. Garnish with a sprinkle of cinnamon or chopped pecans, if desired.
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 55mgSodium: 230mgPotassium: 180mgFiber: 2gSugar: 30g
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