Pumpkin Cupcakes are warm, spiced kisses that steal the show as an easy homemade fall dessert—moist, tender, and crowned with a dreamy spiced buttercream swirl that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Super-moist crumb thanks to real pumpkin puree—no dry bites here.
- A breeze to bake: basic pantry staples, minimal fuss, big payoff.
- Spiced buttercream topping brings cozy cinnamon-nutmeg vibes.
- Perfect for Halloween parties, Thanksgiving gatherings, or afternoon treats.
- Customizable: make them gluten-free, dairy-free, or chocolate-chip studded.
- Freezer-friendly: stash extras for a quick autumn treat anytime.
- Kid-approved sweetness—yet not so sugary that adults cringe.
- Crowd-pleaser: over 90% of readers rate it 5★ in our kitchen polls.
Ingredients
• 1¾ cups (220g) all-purpose flour (or cup-for-cup gluten-free flour)
• 1 tsp baking powder (Clabber Girl or Rumford recommended)
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp kosher salt
• ⅔ cup (135g) granulated sugar
• ½ cup (110g) light brown sugar, packed
• ⅔ cup (160ml) vegetable oil (avocado oil works too)
• 2 large eggs, room temperature
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1 tsp pure vanilla extract
Spiced Buttercream Frosting:
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 2 tbsp milk (dairy or almond)
• ½ tsp cinnamon
• Pinch nutmeg
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. You know what? Warming the tin helps cupcakes bake evenly.
- In a mixing bowl, whisk flour, baking powder, baking soda, spices, and salt until blended. This keeps pockets of baking soda from popping up.
- In a second bowl, beat sugars with oil until light golden—about 1 minute on medium speed. A paddle attachment works wonders here.
- Crack in eggs one at a time, mixing after each until fully combined, then stir in pumpkin puree and vanilla until smooth. Mixture will be thick.
- Fold dry ingredients into wet with a silicone spatula—gentle strokes, just until no flour streaks remain. Overmixing can make cupcakes tough.
- Divide batter evenly among liners, filling each about two-thirds full. A small cookie scoop is my secret for even tops.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Don’t open the oven in the first 12 minutes—it’ll flop your cupcakes.
- Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack. If you frost while still hot, the buttercream will melt—trust me.
- For frosting, beat butter until creamy (about 30 seconds), then gradually add powdered sugar and spices alternating with milk, until you reach a pipe-able consistency.
- Chill frosting for 5 minutes if it seems too soft, then pipe or spread generously atop each cooled cupcake.
- Optional: sprinkle a dash of cinnamon sugar or top with a small toasted pumpkin seed for crunch—and, frankly, it looks adorable.
- Store frosted cupcakes in an airtight container on the counter for up to 2 days (or refrigerate for 4).
Servings & Timing
Yield: Makes 12 pumpkin cupcakes
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Cooling & Frosting: 20 minutes
Total Time: About 1 hour
Variations
• Chocolate-Chip Surprise: Fold in ½ cup mini dark chocolate chips before baking for melty pockets of bliss.
• Maple-Spiced Twist: Swap half the sugar for maple syrup and add ½ tsp allspice.
• Vegan Version: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water), coconut oil, and dairy‐free frosting.
• Gluten-Free Delight: Choose a trusted cup-for-cup flour blend plus 1 tsp xanthan gum if it’s not included.
• Caramel Drizzle: Finish each cupcake with a swirl of thick caramel sauce and a pinch of sea salt.
Storage & Reheating
Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days.
Refrigerate frosted cupcakes for up to 4 days—bring to room temp before serving (about 30 minutes).
Freeze unfrosted or frosted cupcakes for up to 2 months; thaw overnight in the fridge or 1 hour at room temperature.
FAQs
Q: Can I use canned pumpkin pie filling instead of puree?
A: No—pie filling has added sugar and spices. Puree keeps sweetness and spice levels under control.
Q: Why did my cupcakes sink in the middle?
A: Likely overmixing or opening the oven too soon. Wait until at least 12 minutes have passed before peeking.
Q: How do I ensure moist cupcakes every time?
A: Use oil (not melted butter) for moisture, measure flour by spoon-and-level, and don’t overbake.
Q: Can I make the batter ahead?
A: Yes—cover and chill batter up to 24 hours; bring it to room temperature before scooping and baking.
Q: My frosting is too runny—help!
A: Pop it in the fridge for 5–10 minutes, then whip again. If still soft, add ¼ cup powdered sugar.
Q: Any tip for evenly piped swirls?
A: Use a large star tip and hold your bag straight up—start from the outside and spin toward the center.
Q: How do I make them nut-free?
A: Ensure your ingredients are processed in a nut-free facility and skip any seed or nut garnishes.
Q: Can I double the batch in a jumbo tin?
A: Absolutely—just adjust bake time to 22–25 minutes and test with a toothpick.
Conclusion
These Pumpkin Cupcakes are the ultimate autumn treat—easy to bake, endlessly tweakable, and downright irresistible with that spiced buttercream. Why not give them a whirl this weekend, let me know how they turn out, and wander over to my Apple Cinnamon Muffins for your next cozy baking adventure? I’d love to hear your feedback!
