As the leaves turn golden and the air crisps, it’s time to celebrate autumn’s bounty — and nothing captures the essence of the season better than Pumpkin Cupcakes. Moist, fluffy, and perfectly spiced, these cupcakes are topped with a cloud of cream cheese frosting that melts in your mouth. Whether you’re hosting a fall party, prepping for Thanksgiving, or just craving a cozy treat, this recipe will be your go-to.
Ingredients for Pumpkin Cupcakes
For the cupcakes:
- 2 eggs
- 1¼ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup vegetable oil
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- ¼ tsp salt
- Cooking spray or paper liners
For the frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 4½ cups powdered sugar
- 1 tsp vanilla extract
- Candy pumpkins, candied nuts, or festive sprinkles for decoration (optional)
Step-by-Step Instructions
🧁 Baking the Cupcakes
- Prep the oven: Preheat to 400°F (204°C). Grease or line a 12-cup muffin tin.
- Mix wet ingredients: In a bowl, whisk together eggs, sugar, pumpkin puree, and oil until smooth.
- Add dry ingredients: Stir in flour, baking soda, baking powder, pumpkin pie spice, vanilla, and salt.
- Bake: Divide batter into muffin cups. Bake for 15–18 minutes, or until a toothpick comes out clean.
- Cool: Let cupcakes cool for 5 minutes in the tin, then transfer to a wire rack.
🍰 Making the Frosting
- Beat the base: With an electric mixer, cream butter and cream cheese until light and fluffy (2–3 mins).
- Add sugar & flavor: Gradually add powdered sugar and vanilla. Adjust thickness with milk or more sugar.
- Frost: Pipe or spread frosting onto cooled cupcakes. Garnish with candy pumpkins if desired.
Expert Tips for Perfect Pumpkin Cupcakes
- No pumpkin pie spice? Substitute with 1 tsp cinnamon + a pinch each of nutmeg, cloves, ginger, and allspice.
- Lower fat option: Swap out half the oil with unsweetened applesauce.
- Frosting too thick? Add milk 1 tsp at a time. Too thin? Add more powdered sugar.
- Storage: Keep frosted cupcakes in the fridge for up to 5 days in an airtight container.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.
Creative Variations
You can modify the base cupcake recipe in several ways for exciting twists:
- Pumpkin Chocolate Chip Cupcakes: Add 1 cup of chocolate chips.
- Pumpkin Cream Cheese Swirl: Swirl 1 tbsp sweetened cream cheese into the batter before baking.
- Pumpkin Nutella Delight: Add a teaspoon of Nutella to each cup and swirl.
- Banana Pumpkin Cupcakes: Mix 1 mashed banana into the batter.
- Pumpkin Nut Cakes: Stir in ¾ cup of chopped pecans or walnuts.
- Add cinnamon to frosting: Try 1½ tsp ground cinnamon for a warm, spiced frosting kick.
Pair These Cupcakes With…
Take your fall dessert table up a notch with these cozy treats from MyWorldWideRecipe:
- 🥧 Pumpkin Caramel Pie: A decadent twist on the classic.
- 🍰 Salted Pistachio Chocolate Cupcakes: A nutty, rich dessert for chocolate lovers.
- 🍪 Peanut Butter Cup Cookies: Perfect to pair with pumpkin spice.
- 🍫 Chocolate Hazelnut Crunch Cookies: For that extra crunch.
- 🎂 Dark Chocolate Orange Slice Bake Cookies: A citrus twist to contrast pumpkin warmth.
Final Thoughts
Pumpkin cupcakes are the ultimate fall indulgence — simple to make, endlessly customizable, and always a crowd-pleaser. Whether you serve them plain, frosted, or decked out with toppings, these cupcakes capture the heart of autumn in every bite.
Have fun baking and don’t forget to explore more comforting desserts on MyWorldWideRecipe!