Pumpkin Cupcakes: Delicious Fall Dessert Recipe
Cozy Autumn Treat Desserts.
Moist, spiced pumpkin cupcakes with a dreamy cream cheese frosting. The perfect, easy-to-make treat for a cozy autumn day.
I remember the first time I made these. It was one of those perfectly gray, drizzly Saturdays. The kids were home, and we needed a little project to brighten the day. We pulled out the pumpkin purée and the cinnamon, and soon the kitchen was filled with the most incredible aroma. Seeing their little faces, dusted with flour and lit up with joy as they frosted their own cupcakes... well, that’s a memory baked right into this recipe. It’s more than just a dessert; it's a little piece of home.
Why You'll Adore These Cupcakes
- •They make your entire home smell like a cozy autumn dream.
- •The texture is incredibly moist and tender, every single time.
- •The recipe is so simple and straightforward, perfect for a quiet afternoon of baking.
- •That creamy, tangy cream cheese frosting is the perfect partner to the warm spices.
- •They're a beautiful, heartfelt treat to share with people you love.
Wow, these are just heavenly. A friend brought them to our book club, and they were the first thing to disappear. They're so incredibly moist and the spice is just right—not too overwhelming. The cream cheese frosting is the perfect finishing touch. I had to get the recipe immediately!
Essential Ingredient Guide
- Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. The filling already has spices and sugar, which will throw off the recipe. The purée gives that authentic, earthy pumpkin flavor.
- Room Temperature Ingredients: For the eggs, cream cheese, and butter—let them sit out on the counter for about an hour. This really helps everything combine into a smooth, uniform batter and frosting. It's a small step that makes a big difference.
- The Spices: The blend of cinnamon, nutmeg, ginger, and cloves is what gives these cupcakes their classic fall taste. Don't be shy! If you have a favorite, like cardamom, feel free to add a tiny pinch.
Complete Cooking Process
- First, get your oven preheating and your muffin tin lined. A little prep makes everything feel calmer.
- Whisk together all your dry ingredients in one bowl. This ensures the spices and leavening are evenly distributed.
- In another, larger bowl, mix your sugars, pumpkin, oil, and eggs until they're beautifully combined.
- Gently fold the dry mix into the wet mix. Remember, a light hand is key here. Overmixing can make them tough.
- Fill your liners about two-thirds full. This gives them the perfect amount of space to rise into a lovely dome.
- Bake until a toothpick test comes out clean. Every oven is a little different, so start checking around the 20-minute mark.
- The most important part: let them cool completely. Frosting warm cupcakes leads to a melty, soupy mess. It's worth the wait, I promise.
- Start by beating the softened cream cheese and butter until they are light and airy. This is the foundation for a fluffy frosting.
- Add the powdered sugar in slowly. If you add it all at once, you might end up in a sugary cloud.
- Finish with vanilla and a tiny pinch of salt to balance the sweetness. Then frost your cooled cupcakes and enjoy that moment of pure satisfaction.
A Few Common Questions
→Can I use fresh pumpkin purée?
Yes, you absolutely can! Just be aware that homemade purée often has a higher water content. You may want to blot it with paper towels to remove some excess moisture for the best texture.
→How do I store leftover cupcakes?
Because of the cream cheese frosting, they should be stored in an airtight container in the refrigerator for up to 5 days. I like to let them sit out for about 20 minutes before serving to take the chill off.
→Can I make these gluten-free?
I haven't tested it myself, but a good quality 1-to-1 gluten-free baking flour blend should work well as a substitute for the all-purpose flour.
→My frosting is too thin. What did I do?
Oops, that can happen! It usually means the cream cheese or butter was a little too soft. You can fix it by adding a bit more powdered sugar until it reaches the right consistency, or by chilling the frosting in the fridge for 30 minutes before using it.
Pumpkin Cupcakes: Delicious Fall Dessert Recipe
Make delightful pumpkin cupcakes with this easy recipe. Perfect for autumn gatherings or a sweet treat anytime, these spiced cupcakes are moist and flavorful.
Timing
Prep Time
15 minutes
Cook Time
20-22 minutes
Total Time
37 minutes
Recipe Details
Ingredients
For the Pumpkin Cupcakes
- 011 1/2 cups all-purpose flour
- 021 teaspoon baking soda
- 031 teaspoon ground cinnamon
- 041/2 teaspoon ground nutmeg
- 051/4 teaspoon ground ginger
- 061/4 teaspoon ground cloves
- 071/2 teaspoon salt
- 081 cup granulated sugar
- 091/2 cup packed light brown sugar
- 101 cup pumpkin purée (not pumpkin pie filling)
- 111/2 cup vegetable oil
- 122 large eggs, at room temperature
For the Cream Cheese Frosting
- 018 ounces cream cheese, softened to room temperature
- 021/2 cup unsalted butter, softened to room temperature
- 033-4 cups powdered sugar, sifted
- 041 teaspoon pure vanilla extract
- 05A pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. It’s always nice to have everything ready to go.
In a medium bowl, whisk together the flour, baking soda, all the lovely spices, and salt. Just give it a good mix to combine everything evenly.
In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each addition.
Gently fold the dry ingredients into the wet ingredients. Mix until just combined—be careful not to overmix. A few little lumps are perfectly okay.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. An ice cream scoop works wonders for this.
Bake for 20-22 minutes, or until a wooden toothpick inserted into the center comes out clean. The kitchen will smell amazing.
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This part requires patience, I know!
While they cool, make the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat until smooth. Stir in the vanilla and a pinch of salt.
Once the cupcakes are completely cool, frost them generously. You can use a spatula for a rustic look or a piping bag for something a bit fancier. A little sprinkle of cinnamon on top is a nice touch.
Notes & Tips
- 1If you love texture, feel free to fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips into the batter.
- 2For a deeper flavor, you can use dark brown sugar instead of light brown sugar.
Tools You'll Need
- •Don't overmix the batter. Mix only until the flour streaks disappear for the most tender crumb.
- •Ensure your cupcakes are 100% cool before you even think about frosting them.
- •Use an ice cream scoop for evenly sized cupcakes. It makes the process so neat and tidy.
- •Sifting the powdered sugar for the frosting prevents any little lumps and creates a super smooth texture.