Pumpkin Cupcakes
Whether you're baking for a fall party, Thanksgiving, or just because it's pumpkin season, these cupcakes are a simple way to make something that feels special — without too much fuss in the kitchen.
Equipment
- Mixing Bowls
- Whisk & spatula
- Electric hand mixer or stand mixer
- Cupcake pan + paper liners
- Cooling Rack
- Ice Cream Scoop or Spoon
Ingredients
For the Pumpkin Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 –2½ cups powdered sugar to taste and texture
- 1 tsp vanilla extract
Instructions
Step 1: Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line a standard 12-cup muffin pan with paper liners or lightly grease each cup if you’re not using liners.
- Pro Tip: Preheating fully before baking ensures the cupcakes rise properly and bake evenly.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- Set this bowl aside for now.
- Pro Tip: Whisking evenly breaks up clumps and distributes the spices better than just stirring.
Step 3: Combine Wet Ingredients
- In a large bowl, add:
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- Whisk until smooth and well blended.
- Add in the 2 eggs, one at a time, whisking after each one.
- Stir in 1 cup pumpkin puree and 1 tsp vanilla extract until fully combined.
Step 4: Mix the Batter
- Gradually add the dry ingredients to the wet mixture.
- Use a spatula or spoon to gently fold everything together — don’t overmix.
- Pro Tip: Mix just until no flour streaks remain. Overmixing can make the cupcakes dense instead of fluffy.
Step 5: Fill and Bake
- Use a spoon or cookie scoop to fill each cupcake liner about 2/3 full.
- Place in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Pro Tip: Start checking around the 18-minute mark — ovens can vary, and you don’t want to overbake!
Step 6: Cool the Cupcakes
- Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes.
- Transfer them to a cooling rack to cool completely before frosting.
- Pro Tip: Never frost warm cupcakes — the frosting will melt and slide right off. Patience pays off here!
Step 7: Make the Cream Cheese Frosting
- In a bowl, beat together:
- 8 oz softened cream cheese
- ½ cup softened butter
- Mix until smooth and fluffy (about 2–3 minutes).
- Gradually add 2 to 2½ cups powdered sugar, beating until well blended and fluffy.
- Add 1 tsp vanilla extract and beat again.
- Pro Tip: If your frosting is too soft, pop it in the fridge for 10–15 minutes before piping or spreading.
Step 8: Frost and Serve
- Once the cupcakes are completely cool, frost them using a piping bag or simply spread it on with a knife.
- Garnish with a sprinkle of cinnamon, chopped nuts, or even pumpkin seeds if you’d like — totally optional but pretty!
Notes
Nutritional Value (per cupcake, with frosting)
- Calories: ~320 kcal
- Fat: ~18g
- Saturated Fat: ~8g
- Carbohydrates: ~38g
- Sugar: ~27g
- Protein: ~3g
- Fiber: ~1g