Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe is one of those treats that instantly feels like a warm hug on a chilly day. If you’ve ever craved something sweet but comforting, this recipe might just become your new favorite. I’ve baked these countless times, and trust me, they never disappoint.

Why You Should Try This Pumpkin Cupcakes Recipe

Have you noticed how pumpkin somehow makes everything taste cozy? These cupcakes bring out that rich, spiced flavor without being overly sweet. Plus, they’re perfect for any season, not just autumn. I love how moist and tender they turn out, and the hint of cinnamon and nutmeg gives them just the right amount of warmth.

Also, pumpkin adds a subtle earthiness that pairs beautifully with cream cheese frosting. If you’re like me and enjoy baking that feels a little indulgent but not too heavy, these cupcakes hit the spot every time.

Variations I’ve Tried And Loved

You might think pumpkin cupcakes are just pumpkin cupcakes, but wait until you try these twists:

• Pecan topping: Adding chopped pecans on top of the frosting gives a nice crunch and nutty flavor.
• Chocolate chips: Sneaking in some mini chocolate chips into the batter makes each bite a little surprise.
• Maple frosting: Swapping cream cheese frosting for a maple glaze adds a sweet, earthy flavor that complements the pumpkin.
• Spiced up: Experimenting with extra ginger or cloves can give it a bit more punch if you like your cupcakes with a kick.

Adaly Kandice

Pumpkin Cupcakes

Delicious and moist pumpkin cupcakes perfect for fall and holiday celebrations.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 280

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in pumpkin puree, buttermilk, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool completely before frosting.

Notes

For best results, use fresh pumpkin puree. Cupcakes can be frosted with cream cheese frosting or your favorite icing. Store in an airtight container for up to 3 days.

Serving Ideas for Pumpkin Cupcakes

These cupcakes shine on their own, but here are a few ways to make them even more special:

• Serve with a hot cup of chai or coffee for a cozy afternoon treat.
• Top with a sprinkle of cinnamon or nutmeg for an extra touch.
• Add a dollop of whipped cream for a lighter alternative to frosting.
• Arrange on a platter with fresh fruit for a festive gathering.

Helpful Tips for Pumpkin Cupcakes Recipe

Want to make sure your cupcakes come out perfect every time? Here are some nuggets of wisdom I’ve picked up:

• Use canned pumpkin puree, not pumpkin pie filling. The filling has added spices and sugar that can throw off the balance.
• Don’t skip sifting the dry ingredients if you want a lighter texture.
• Room temperature eggs and cream cheese help everything blend smoothly.
• Test your cupcakes a couple of minutes before the timer goes off; ovens vary.
• If you’re short on time, you can make the batter the night before and bake fresh in the morning.

Leftovers and Storage

Leftover cupcakes? Yes, please! These keep well and actually stay moist for a few days.

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days. Just bring them to room temp before serving.
• You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and add frosting fresh.

Ever had a cupcake that dried out after a day? These won’t do that on my watch.

Common Mistakes to Avoid

I’ve made my share of baking blunders here’s what to watch out for:

• Overmixing the batter: It makes cupcakes dense and chewy instead of light and fluffy.
• Using pumpkin pie filling instead of puree: Too much sugar and spices throw off the flavor.
• Frosting warm cupcakes: This causes the frosting to melt and slide off.
• Skipping the paper liners: These cupcakes can stick to the pan and break apart.
• Not measuring flour properly: Too much flour can dry out the cupcakes, so spoon and level your flour instead of scooping directly.

Nutrition Facts (per serving)

• Calories: 280 kcal
• Carbohydrates: 38 g
• Protein: 3 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 25 g

Baking pumpkin cupcakes means enjoying a treat that feels indulgent but still has some nutritional benefits thanks to the pumpkin. Now, who’s ready to bake a batch?