why make this recipe

Pumpkin cupcakes are a delightful treat that captures the essence of fall in each bite. They are moist, flavorful, and topped with creamy frosting that makes them irresistible. These cupcakes are perfect for gatherings, parties, or simply when you want a sweet snack. They bring warmth and comfort with the rich taste of pumpkin and spices, making them a favorite for many.

how to make Pumpkin Cupcakes

Making pumpkin cupcakes is simple and rewarding. With just a few ingredients, you can create a baked good that is both delicious and pleasing to the eyes. Follow the steps below to make your very own pumpkin cupcakes.

Ingredients :

• 170 g all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp pumpkin spice (see notes below to make your own)
• 225 g dark brown sugar
• 280 g pumpkin purée (room temperature, see FAQ on how to make it homemade)
• 75 g vegetable oil (room temperature)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 200 g butter
• 15 g dark brown sugar
• 100 g full-fat cream cheese
• 345 g powdered sugar (sifted)
• 1/2 tsp vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Mix well.
3. In another bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Brown Sugar Cream Cheese Frosting:

1. In a bowl, beat the butter and dark brown sugar until creamy.
2. Add the cream cheese and mix until smooth.
3. Gradually add the sifted powdered sugar and vanilla extract. Beat until fluffy.

Frost the cooled cupcakes with the frosting. Enjoy!

how to serve Pumpkin Cupcakes

Serve your pumpkin cupcakes with a light dusting of cinnamon on top for extra flavor. They pair wonderfully with a warm cup of coffee or tea. Consider placing them on a decorative plate for a nice presentation. These delightful treats can be served at parties, family gatherings, or just enjoyed as a sweet treat at home.

how to store Pumpkin Cupcakes

To keep your pumpkin cupcakes fresh, store them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to prolong their lifespan, refrigerate them, where they will stay fresh for up to a week. Always make sure the container is sealed to prevent them from drying out.

tips to make Pumpkin Cupcakes

• Ensure all ingredients are at room temperature for better mixing and a smoother batter.
• Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
• Use fresh pumpkin purée for an authentic taste, but canned pumpkin works well too.
• For an additional kick, add chopped nuts or chocolate chips to the batter.

variation

You can make mini pumpkin cupcakes by reducing the baking time. Bake them for about 12-15 minutes. Additionally, try adding a hint of chocolate chips or nuts to the cupcake batter for a different flavor.

FAQs

1. Can I make homemade pumpkin purée?
Yes! Simply roast a small pumpkin until soft, scoop out the flesh, and blend it until smooth.

2. Can I freeze pumpkin cupcakes?
Yes, you can freeze pumpkin cupcakes! Place them in an airtight container and freeze for up to 3 months. Thaw them at room temperature before serving.

3. What other toppings can I use besides cream cheese frosting?
You can top your cupcakes with whipped cream, chocolate ganache, or a simple buttercream frosting for a change.

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

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• Pumpkin Cinnamon Roll Bars
  
  

Pumpkin Cupcakes

Moist and flavorful pumpkin cupcakes topped with creamy frosting, perfect for fall gatherings or a sweet snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 12 cupcakes

Calories 310 kcal

Ingredients

  

For the Cupcakes

• 170 g all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp pumpkin spice see notes below to make your own
• 225 g dark brown sugar
• 280 g pumpkin purée room temperature, see FAQ on how to make it homemade
• 75 g vegetable oil room temperature
• 2 pieces eggs room temperature
• 1 tsp vanilla extract

For the Brown Sugar Cream Cheese Frosting

• 200 g butter
• 15 g dark brown sugar
• 100 g full-fat cream cheese
• 345 g powdered sugar sifted
• 1/2 tsp vanilla extract

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Mix well.
• In another bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture. Stir until just combined.
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Baking

• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Frosting

• In a bowl, beat the butter and dark brown sugar until creamy.
• Add the cream cheese and mix until smooth.
• Gradually add the sifted powdered sugar and vanilla extract. Beat until fluffy.
• Frost the cooled cupcakes with the frosting. Enjoy!

Notes

To serve, add a light dusting of cinnamon on top. They pair well with coffee or tea. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. For better mixing, ensure all ingredients are at room temperature, and don't overmix the batter to keep the cupcakes light and fluffy.

Keyword Baked Goods, Cream Cheese Frosting, Cupcakes, Fall Desserts, Pumpkin Cupcakes