Pumpkin Cupcakes
Get ready to dive into the delicious world of pumpkin cupcakes! Perfectly spiced and delightfully moist, these little cakes pack a vibrant pumpkin punch that’s sure to please. Whether you’re gearing up for a fall celebration or just need a sweet treat to brighten your day, these cupcakes have got your back.
Why Make This Recipe
Why wouldn’t you want to make these? Seriously, pumpkin cupcakes are like a warm hug in dessert form! They’re easy to whip up and perfect for any occasion—think cozy nights, festive gatherings, or simply a sweet craving that demands attention. With these cupcakes, you get that heavenly pumpkin spice flavor combined with a luxuriously creamy frosting. 🍰 Plus, they look so cute, you might want to Instagram them—#PumpkinGoals!
How to Make Pumpkin Cupcakes
Making these pumpkin cupcakes is as simple as pie (or should I say cupcake?). Here’s the lowdown on how to get that mouthwatering magic going:
- Preheat your oven to 350°F (175°C). Get that sweet, sweet heat going.
- Mix the dry ingredients together in one bowl: flour, baking powder, baking soda, salt, and pumpkin spice. Pro tip: Make your own pumpkin spice by combining cinnamon, nutmeg, and cloves.
- In another bowl, combine the brown sugar and pumpkin purée. Whisk in the oil, eggs, and vanilla—let’s get those flavors mingling!
- Gradually add the dry mix to the wet ingredients. Stir until just combined. Don’t overmix; nobody likes a tough cupcake.
- Scoop the batter into lined muffin tins and bake for about 20 minutes. Keep an eye on them—they’re like little golden babies!
- While they bake, let’s whip up that brown sugar cream cheese frosting! Beat the butter, brown sugar, and cream cheese together, then add the powdered sugar and vanilla.
- Frost your cooled cupcakes and, if you’re feeling extra fancy, throw on some sprinkles or a drizzle of caramel.
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 oven to 350°F (175°C).
- Mix dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice in a bowl.
- Combine wet ingredients: brown sugar and pumpkin purée in a separate bowl, then whisk in oil, eggs, and vanilla.
- Combine wet and dry: gently mix them together until just combined.
- Scoop batter into muffin tins and bake for 20 minutes or until a toothpick comes out clean.
- For frosting: Beat butter, brown sugar, and cream cheese until smooth, then add powdered sugar and vanilla.
- Frost cooled cupcakes and enjoy!
How to Serve Pumpkin Cupcakes
Now for the best part: serving them! These pumpkin cupcakes shine on their own, but if you’re feeling particularly festive, top them with a sprinkle of nuts or a drizzle of caramel. Pair them with a latte for that cozy fall vibe or enjoy them just because you can. Seriously, no one’s judging here. 😜
How to Store Pumpkin Cupcakes
Want to save some for later? Just pop those cupcakes into an airtight container. They’ll stay fresh at room temperature for about 2–3 days (if they last that long!). If you want to keep them longer, stick them in the fridge for up to a week or even freeze them for a few months. Just don’t forget to label them—no one wants a surprise pumpkin cupcake in July. 😅
Tips to Make Pumpkin Cupcakes
- Use room temperature ingredients to help everything blend better. Trust me; it makes a difference!
- Don’t overbake. Check them a few minutes earlier than the timer; cupcakes can be sneaky that way.
- Want to spice things up? Add some chocolate chips to the batter for a twist!
Variation
Feeling adventurous? Try adding nuts—like walnuts or pecans—into the batter for that extra crunch, or swap out the pumpkin purée for sweet potato purée. Both are equally delicious and give you the warm fuzzies of autumn. 🎃
FAQs
How do I make homemade pumpkin purée?
It’s super easy! Just roast pumpkin chunks in the oven until soft, blend until smooth, and voilà! You’ve got purée.
Can I substitute other types of flour?
Absolutely! You can use gluten-free flour, but make sure to follow the package’s instructions regarding measurements.
What if I don’t have pumpkin spice?
No worries! Mix equal parts cinnamon and nutmeg, and throw in a pinch of cloves. It’ll do the trick!
Now, roll up your sleeves and channel your inner baker, because these pumpkin cupcakes are just waiting to be made! Happy baking! 🎃✨
Pumpkin Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Mix dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice in a bowl.
- Combine wet ingredients: brown sugar and pumpkin purée in a separate bowl, then whisk in oil, eggs, and vanilla.
- Combine wet and dry: gently mix them together until just combined.
- Scoop batter into muffin tins and bake for 20 minutes or until a toothpick comes out clean.
- For frosting: Beat butter, brown sugar, and cream cheese until smooth, then add powdered sugar and vanilla.
- Frost cooled cupcakes and enjoy!