Name: Pumpkin Cupcakes Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 170 g all-purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 2 ½ teaspoon pumpkin spice; 225 g dark brown sugar; 280 g pumpkin purée (room temperature); 75 g vegetable oil (room temperature); 2 eggs (room temperature); 1 teaspoon vanilla extract; 200 g butter; 15 g dark brown sugar; 100 g full-fat cream cheese; 345 g powdered sugar (sifted); ½ teaspoon vanilla extract

Jump to Recipe

If you have a soft spot for cozy autumn flavors and irresistibly moist treats, these Pumpkin Cupcakes are an absolute must-try. They bring together the warm, comforting spices of pumpkin spice with the rich sweetness of dark brown sugar, all wrapped up in a tender crumb topped with luscious brown sugar cream cheese frosting. Whether you’re baking for a holiday gathering or simply craving a seasonal indulgence, these cupcakes will fill your kitchen with that heartwarming aroma and delight everyone’s taste buds with every bite.

Ingredients You’ll Need

The beauty of these Pumpkin Cupcakes lies in their simple yet purposeful ingredients. Each one plays a key role—from the all-purpose flour providing structure, to the pumpkin purée adding moisture and a vibrant orange hue, to the pumpkin spice infusing every bite with nostalgic warmth. Let’s dive into the essentials you’ll gather to whip these up:

170 g all-purpose flour: The foundation that gives your cupcakes their tender crumb and perfect rise.

1 ¼ teaspoon baking powder: Helps the cupcakes puff up light and fluffy.
¼ teaspoon baking soda: Works alongside baking powder for the perfect rise and subtle tang.

½ teaspoon salt: Balances sweetness and enhances all the flavors.
2 ½ teaspoon pumpkin spice: A cozy blend of cinnamon, nutmeg, cloves, and ginger—essential for fall vibes.

225 g dark brown sugar: Adds rich molasses notes, deepening the flavor and keeping the cupcakes moist.
280 g pumpkin purée (room temperature): Keeps the cupcakes moist with natural sweetness and vibrant color.
75 g vegetable oil (room temperature): Adds moisture and tenderness without overpowering.

2 eggs (room temperature): Provides structure and richness to the batter.
1 teaspoon vanilla extract: Boosts the overall flavor with its sweet, floral notes.

How to Make Pumpkin Cupcakes

Step 1: Preparing Your Oven and Baking Tin

Start by preheating your oven to 160ºC (320ºF), using the conventional baking setting for even heat. Line a 12-cup cupcake tray with cupcake liners to make sure the cupcakes come out clean and easy to handle once baked. This small prep step will make your baking process seamless and prevent any sticking.

Step 2: Combining the Dry Ingredients

In a large bowl, whisk together all the dry ingredients: flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. This ensures the leavening agents and spices are evenly dispersed so every cupcake bakes up with consistent texture and a deliciously spiced bite.

Step 3: Mixing the Wet Ingredients

In a separate mixing bowl, combine the pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and uniform, which helps the batter merge beautifully when added to the dry ingredients.

Step 4: Creating the Batter

Pour the wet mixture into the bowl of dry ingredients. Using a whisk or a rubber spatula, gently fold everything together until there is no streak of flour left. Be careful not to overmix—this keeps the cupcakes tender and light.

Step 5: Baking the Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake them for 23-24 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely—this keeps their delicate texture intact.

Step 6: Making the Brown Sugar Cream Cheese Frosting

To get the perfect frosting, start by creaming the butter and dark brown sugar in your stand mixer’s paddle attachment for about 5 minutes on high speed. Then add the vanilla extract and cream cheese, blending for an additional minute until silky. Slowly incorporate the sifted powdered sugar in two batches on low speed, scraping down the sides in between, and finally mix for another 2 minutes at medium speed until the frosting is smooth and creamy.

Step 7: Decorating Your Pumpkin Cupcakes

Fill a piping bag fitted with a round tip (like a Wilton 1A) and swirl the frosting generously on each cupcake. For extra charm, try garnishing with fondant pumpkins, a pinch of pumpkin spice, or a sprinkle of cinnamon. Presentation is as delightful as the taste!

How to Serve Pumpkin Cupcakes

Garnishes

Adding garnishes to your Pumpkin Cupcakes elevates their visual appeal and flavor profile. Think fondant pumpkins for a cute, festive touch or a light dusting of pumpkin spice or cinnamon powder for a subtle, aromatic finish that hints at what’s inside.

Side Dishes

These cupcakes shine on their own, but when served alongside a warm cup of spiced tea or a creamy latte, they transform snack time into a cozy experience. For a more indulgent spread, a scoop of vanilla ice cream complements the spice and sweetness beautifully.

Creative Ways to Present

Try arranging your cupcakes on a rustic wooden tray adorned with autumn leaves, mini pumpkins, or cinnamon sticks. For parties, you can create a cupcake tower or box them individually with seasonal ribbons for an unforgettable gift or treat.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pumpkin Cupcakes, store them in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay delicious for up to 3 days with the moist cupcake base retaining its softness.

Freezing

To freeze, place unfrosted cupcakes on a tray and freeze until firm, then wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then frost just before serving to maintain the best texture and flavor.

Reheating

Warm a cupcake slightly in the microwave for 10-15 seconds to bring back that freshly baked warmth without melting the frosting. Reheating helps release those cozy pumpkin spice aromas and makes the treat even more comforting.

FAQs

Can I make pumpkin purée from scratch?

Absolutely! Simply bake or steam a small pumpkin until tender, then scoop out the flesh and blend it until smooth. Homemade pumpkin purée adds a fresh flavor, but canned purée works excellently for convenience.

What is pumpkin spice exactly?

Pumpkin spice is a blend of warming spices typically including cinnamon, nutmeg, cloves, ginger, and sometimes allspice. You can buy it pre-mixed or create your own at home for a customized flavor.

Can I substitute the vegetable oil?

Yes, you can swap vegetable oil with melted coconut oil or even applesauce for a slightly different texture and flavor. Just keep the quantity the same to maintain moisture.

How long do Pumpkin Cupcakes last?

When stored properly in the fridge, cupcakes with cream cheese frosting generally keep well for about 3 to 4 days. Beyond that, freshness and texture might start to decline.

Can these cupcakes be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum for structure, or add a binding agent to get the same texture.

Final Thoughts

There is something truly magical about Pumpkin Cupcakes that capture the essence of fall and comfort in every bite. From their tender texture to the rich, spiced flavor and creamy frosting, these cupcakes are guaranteed to become a beloved classic in your baking repertoire. Give them a try, share with friends, and enjoy all the warmth these little delights bring to your day.