Description
Moist, tender pumpkin cupcakes infused with cozy autumn spices and topped with a silky cream cheese frosting. Perfect for fall celebrations, cozy afternoons, or whenever you crave a touch of seasonal sweetness. These cupcakes are easy to make, packed with flavor, and delightfully balanced—not too sweet, with just the right hint of spice.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
2. For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with liners.
- Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
- In a separate bowl, combine pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
- Gently fold dry ingredients into wet until just combined.
- Divide batter evenly into liners, filling about 3/4 full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat cream cheese and butter until smooth; add vanilla. Gradually add powdered sugar and beat until fluffy.
- Frost cooled cupcakes with cream cheese frosting. Decorate as desired.
Notes
- For a vegan version, substitute eggs and dairy as mentioned above.
- Don’t overmix the batter to keep cupcakes light and fluffy.
- Use fresh spices for best flavor.
- Store frosted cupcakes in the fridge, unfrosted at room temperature or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 23g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg