Pumpkin Cupcakes Recipe: Delicious Autumn Delights

Get ready to indulge in the flavors of fall with these delightful pumpkin cupcakes! They are moist, fluffy, and topped with a rich brown sugar cream cheese frosting that perfectly complements the warm spices of pumpkin spice. Whether for a festive celebration or just a cozy family dessert, these cupcakes are sure to impress!

Why Make This Recipe?

This pumpkin cupcake recipe combines the earthy sweetness of pumpkin with aromatic spices, creating a treat that’s bursting with flavor. The addition of brown sugar in the frosting adds a caramel-like richness that makes these cupcakes irresistible. They are perfect for autumn gatherings, Halloween parties, or simply as a heartwarming dessert to enjoy at home. Plus, they’re easy to make, which is a bonus for both novice and experienced bakers!

How to Make 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)
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

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
Combine Wet Ingredients: In another bowl, beat together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
Fill Muffin Tin: Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool Down: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a bowl, beat the butter and cream cheese together. Add the dark brown sugar, sifted powdered sugar, and vanilla extract. Mix until smooth and creamy.
Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the brown sugar cream cheese frosting.

How to Serve Pumpkin Cupcakes

Serve these pumpkin cupcakes on festive platters at your gatherings. You can garnish them with a sprinkle of pumpkin spice or a few pecans on top for added flair. Pair with a warm cup of cider or your favorite latte for a perfect autumn treat.

How to Store Pumpkin Cupcakes

Store the pumpkin cupcakes in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week. Make sure to keep them covered to prevent them from drying out.

Tips to Make Pumpkin Cupcakes

Ensure the pumpkin purée is at room temperature; this helps create a smooth batter.
Use room temperature eggs and oil to ensure even mixing.
Don’t overmix the batter; mix just until the ingredients are combined for tender cupcakes.

Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Nutty Addition: Stir in chopped nuts or chocolate chips into the batter for added texture.
Spice Variations: Adjust the amount of pumpkin spice according to your taste or try different spices like ginger or nutmeg.

FAQs

Q1: Can I make homemade pumpkin purée?
Yes! Simply roast fresh pumpkin until tender, scoop out the flesh, and blend until smooth.

Q2: Can I freeze the cupcakes?
Absolutely! The cupcakes freeze well. Just make sure they are wrapped individually in plastic wrap and stored in an airtight container.

Q3: How do I make my own pumpkin spice?
Mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves for a homemade pumpkin spice blend.

Enjoy baking these pumpkin cupcakes and savor the flavors of the season!

Pumpkin Cupcakes

Delightful pumpkin cupcakes that are moist and fluffy, topped with a rich brown sugar cream cheese frosting, perfect for autumn celebrations.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert, Snack

Cuisine American, Fall

Servings 12 cupcakes

Calories 250 kcal

Ingredients

Cupcake Ingredients

170 g all-purpose flour
1.25 tsp baking powder
0.25 tsp baking soda
0.5 tsp salt
2.5 tsp pumpkin spice See notes to make your own.
225 g dark brown sugar
280 g pumpkin purée Room temperature
75 g vegetable oil Room temperature
2 pieces eggs Room temperature
1 tsp vanilla extract

Frosting Ingredients

200 g butter
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar Sifted
0.5 tsp vanilla extract

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
In another bowl, beat together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.

Baking

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Frosting

In a bowl, beat the butter and cream cheese together. Add the dark brown sugar, sifted powdered sugar, and vanilla extract. Mix until smooth and creamy.
Once the cupcakes are completely cool, frost them generously with the brown sugar cream cheese frosting.