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The Best Pumpkin Cupcake Recipe

Who else is in the mood for a festive fall treat?  A pumpkin cupcake would certainly fit the bill for this fall lovin’ girl!  Pumpkin cupcakes fully deliver the flavors of fall. Plus, they’re perfect to bring to the Halloween parties that are sure to start filling your calendar soon. I am definitely one of those people who go a little pumpkin crazy this time of year. Sorry not at all sorry, haha. I love pumpkin in any form, but that goes double if it’s in cupcake form! It’s kind of amazing how well pumpkin lends itself to both savory and sweet dishes, but I digress…Today we’re talking sweet pumpkin treats!

Now this particular pumpkin cupcake recipe makes a rather dense cupcake, but it is not quite as heavy as pumpkin bread. Cream cheese frosting is the natural frosting of choice of course.While cream cheese frosting is relatively easy to make, I actually opt to just use store bought frosting if I’m making them for parties with kids. Then I let them go crazy decorating with sprinkles. It’s so fast and easy that way.

In fact, after I made this batch, we decorated them outside at our mini picnic table with some friends. The kids were thrilled with the activity and it was a really picture perfect fall moment. Oh fall, how you seduce me with your pretty leaves and pumpkin flavored EVERYTHING. I’m reminded every year why you’re my favorite season! And I’m beyond thrilled to welcome you back!

Decorated Pumpkin Cupcakes

How to Make Pumpkin Cupcakes

Makes 12 cupcakes

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup canola or vegetable oil
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs (preferably room tempeture)
1/2 teaspoon vanilla

Directions

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 count muffin pan with cupcake liners and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. (Note: Try not to over mix the batter)
  • Bake at 350 for 18 minutes. Make sure to check the cupcakes based on your own oven’s cooking time a few minutes beforehand with a toothpick. It should come out clean when inserted.
  • Let your pumpkin cupcakes cool for at least 15 minutes before frosting them.

Pumpkin Cupcake

Pumpkin Cupcake Decorated Pumpkin Cupcakes

Yield: 12

Simple Pumpkin Cupcake Recipe

Simple Pumpkin Cupcake Recipe

This simple pumpkin cupcake recipe is a must make for fall! It's the perfect fall dessert to serve at any fall party or even Thanksgiving!

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup canola or vegetable oil
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs (preferably room tempeture)
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a 12 count muffin pan with cupcake liners and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. (Note: Try not to over mix the batter)
  5. Bake at 350 for 18 minutes. Make sure to check the cupcakes based on your own oven’s cooking time a few minutes beforehand with a toothpick. It should come out clean when inserted.
  6. Let your pumpkin cupcakes cool for at least 15 minutes before frosting them.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 203 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 31mg Sodium: 170mg Carbohydrates: 26g Fiber: 1g Sugar: 12g Protein: 3g

More Pumpkin Recipe Inspiration

And there you have it, pumpkin cupcakes anyone can make. All you have to do now is frost, decorate and eat your pumpkin cupcake to your heart’s content. YUM! Now that I have you craving pumpkin anything, I have a few more pumpkin recipes to add to your fall must make list! Whether you want something light or a little more decadent, we have your pumpkin craving covered!

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