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Pumpkin Cupcakes

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These Pumpkin Cupcakes are soft and moist with pumpkin puree, brown sugar, and warm fall spices. A smooth cream cheese frosting makes them perfect for Halloween, Thanksgiving, fall parties, or a cozy seasonal treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract, for frosting
  • Pinch of salt, for frosting
  • Ground cinnamon, optional
  • Chopped pecans or walnuts, optional
  • Pumpkin-shaped candies, optional
  • Caramel sauce, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and evenly combined.
  4. Gradually add the dry ingredients to the pumpkin mixture and gently stir just until no streaks of flour remain. Avoid overmixing.
  5. Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
  6. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely before frosting.
  8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
  9. Gradually add the powdered sugar, then mix in the vanilla and a pinch of salt. Continue beating until the frosting is light, smooth, and fluffy.
  10. Pipe or spread the cream cheese frosting over the completely cooled cupcakes.
  11. Finish with a light dusting of cinnamon, chopped pecans or walnuts, a pumpkin-shaped candy, or a drizzle of caramel sauce as desired.

Notes

  • Use 100% pure pumpkin puree rather than pumpkin pie filling, which contains additional sugar and spices.
  • For pumpkin chocolate chip cupcakes, fold about 1/2 cup mini chocolate chips into the batter before baking.
  • For pumpkin pecan cupcakes, add chopped toasted pecans to the batter or sprinkle them over the frosting.
  • For a maple variation, flavor the frosting with a small amount of maple extract or maple syrup, adjusting the consistency as needed.
  • For caramel pumpkin cupcakes, drizzle caramel sauce over the frosting or fill the cooled cupcakes with a small spoonful of thick caramel.
  • Homemade pumpkin puree can be used if it has a thick consistency similar to canned pumpkin. Drain excess moisture before measuring if necessary.
  • For mini cupcakes, use a mini muffin pan and begin checking for doneness earlier because they bake faster.
  • Because the cupcakes contain cream cheese frosting, store decorated cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Unfrosted cupcakes can be wrapped individually and frozen for up to 2–3 months. Thaw at room temperature before frosting.
  • Bring refrigerated cupcakes to room temperature for 20–30 minutes before serving. Do not reheat frosted cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cupcakes/