Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 and 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons pumpkin pie spice; 1 cup canned pumpkin puree (not pie filling); 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

Is your basic pumpkin feeling a little flat? Give it a purpose. This pumpkin cupcake recipe is the answer. It is a simple way to create perfect Fall baking treats. These pumpkin desserts are soft, spicy, and sure to fix any autumn craving. This is one of the best cupcake recipes for new bakers. It is also great for anyone needing quick pumpkin recipes. We will cover how to make pumpkin cupcakes that are wonderfully easy.

Recipe Essentials:

Time

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

Nutrition Info (Per Cupcake)

Calories: 280
Fat: 12g
Carbohydrates: 41g
Protein: 3g

Ingredients for Pumpkin Cupcakes

For the cupcakes

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin puree (not pie filling)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs

For the cream cheese frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Kitchen Tools

12-cup muffin pan
12 paper liners
Large mixing bowl
Medium mixing bowl
Whisk
Hand mixer or stand mixer

How to Make Pumpkin Cupcakes

Heat your oven to 350°F. Place liners in your muffin pan.
Combine the dry ingredients. In the medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Combine the wet ingredients. In the large bowl, whisk the pumpkin puree, sugar, oil, and eggs until smooth.
Mix the batters together. Pour the dry ingredients into the wet ingredients. Stir until just combined. Do not over-mix.
Fill the liners. Divide the batter evenly among the 12 liners. Each should be about two-thirds full.
Bake the cupcakes. Place the pan in the oven. Bake for 18 to 22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
Cool the cupcakes. Move the cupcakes from the pan to a wire rack. Let them cool completely before frosting.
Make the frosting. Use your mixer to beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla. Beat until the frosting is fluffy.
Frost the cooled cupcakes. Spread the frosting on top of each completely cool cupcake.

More Cupcake Ideas

This pumpkin cupcake recipe is very flexible. For more cupcake ideas, try a simple change. You can add a half-cup of chocolate chips to the batter. You can also sprinkle chopped pecans on top of the frosting. These pumpkin recipes are a great start for Fall baking.

Final Thought

I hope this pumpkin cupcake recipe becomes your favorite. Happy baking! 🎃🧁😋