Description
Fluffy, moist pumpkin cupcakes spiced just right and topped with tangy cream cheese frosting. Perfect for fall gatherings, cozy nights, or when you just need a pumpkin fix—fast!
Ingredients
Makes 12 cupcakes
Cupcakes:
-
1 cup pumpkin puree (not pumpkin pie filling)
-
2 large eggs, room temperature
-
½ cup brown sugar
-
½ cup granulated sugar
-
½ cup vegetable oil
-
1 tsp vanilla extract
-
1 cup all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
1½ tsp pumpkin pie spice
-
½ tsp cinnamon
-
¼ tsp salt
Cream Cheese Frosting:
-
½ cup (1 stick) unsalted butter, softened
-
4 oz cream cheese, softened
-
2 cups powdered sugar
-
1 tsp vanilla extract
-
Pinch of cinnamon (optional)
Optional Mix-ins & Variations:
-
Chocolate chips (¾ cup)
-
Streusel topping (¼ cup flour + ¼ cup brown sugar + 2 tbsp melted butter + ½ tsp cinnamon)
-
Crystallized ginger for extra spice
-
Gluten-free flour blend
-
Dairy-free butter & cream cheese
Instructions
-
Preheat & Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners and lightly spray. -
Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, eggs, sugars, oil, and vanilla until smooth. -
Mix Dry Ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. -
Combine:
Gradually fold dry ingredients into wet, in 3 additions, until just combined. Batter should be slightly streaky—don’t overmix. -
Fill Cupcakes:
Divide batter evenly among liners, about ¾ full. -
Bake:
Bake 18–20 minutes. Check with a toothpick—it should come out with a few moist crumbs. Let cupcakes cool 5 minutes in pan, then transfer to a wire rack to cool completely. -
Make Frosting:
Beat butter and cream cheese until smooth. Gradually add powdered sugar, then vanilla (and cinnamon if using). Beat 2–3 minutes until fluffy. -
Frost & Serve:
Frost cooled cupcakes with a knife or piping bag. Optional: dust with cinnamon or top with nuts/fondant leaves.
Notes
-
Sunken cupcakes? Likely overmixing or too much leavener. Measure carefully.
-
Runny frosting? Chill frosting 20–30 min; add powdered sugar as needed.
-
Make a cake? Use an 8×8 or 9-inch pan; bake 30–35 min, check with toothpick.
-
Storage: Refrigerate in an airtight container. Bring to room temp 30 min before serving
Nutrition
- Calories: 280
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 37g