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These homemade Pumpkin Cupcakes bring together moist, spiced cake and a dreamy spiced buttercream—an easy fall dessert you can’t resist, especially as the leaves turn amber.
Why You’ll Love This Recipe
- Super moist crumb that stays tender for days
- Quick prep—ready to pop in the oven in under 15 minutes
- Pantry-friendly ingredients you probably already have
- Perfect autumn treat for bake sales, gift boxes, or cozy nights in
- Silky spiced buttercream frosting that’s not too sweet
- Kid-friendly decorating—let little helpers pipe their own swirls
- Flexible: easily tweaked for gluten-free or dairy-free baking
- Visual crowd-pleaser with a simple sprinkle of cinnamon or toffee bits
Ingredients
- 1¾ cups (220 g) all-purpose flour (I use King Arthur Flour)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (or substitute with allspice)
- ½ tsp salt
- 1 cup (240 ml) canned pumpkin puree (Libby’s is classic)
- ½ cup (120 ml) whole milk (or almond milk for dairy-free)
- ½ cup (120 ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the spiced buttercream:
- ½ cup (115 g) unsalted butter, softened (Land O’Lakes or plugra)
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp pumpkin pie spice
- 2 Tbsp heavy cream or milk
- Pinch of salt
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. You know what? I always give the pan a quick spritz of baking spray—failsafe for easy release. - Mix Dry Ingredients
In a bowl, whisk flour, sugar, brown sugar, baking powder, baking soda, spices, and salt. Make sure there are no lumps—sifting helps, but stirring energetically works too. - Combine Wet Ingredients
In a separate bowl or your stand mixer, beat pumpkin puree, oil, eggs, milk, and vanilla until smooth. It’s that “ribbon stage” but honestly, just mix until everything’s nicely combined. - Blend Batter
Pour the wet mixture into the dry. Fold gently with a spatula—stop when you still see a few streaks of flour. Overmixing yields dense cupcakes, and who wants that? - Fill & Bake
Use a cookie scoop or large spoon to fill liners about two-thirds full. Bake 18–20 minutes, or until a toothpick comes out with just a few moist crumbs—don’t overbake! - Cool Completely
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack. If you frost while they’re warm, your spiced buttercream might melt. Patience is a virtue here. - Frost with Spiced Buttercream
Beat butter for 2 minutes until light and fluffy. Gradually add powdered sugar, pumpkin pie spice, cream, and salt, beating until creamy. Use a Wilton piping bag or a simple zip-top bag with the corner snipped.
Servings & Timing
- Yield: Makes 18–20 Pumpkin Cupcakes
- Prep Time: 15 minutes (easy assembly)
- Bake Time: 18–20 minutes (oven doing the work)
- Chill/Rest Time: 30 minutes (frosting firm-up)
- Total Time: About 1 hour from start to autumn-fresh finish
Variations
- Maple Pecan: Stir in ½ cup chopped pecans and 1 Tbsp maple syrup for a nutty twist.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend, add 2–3 extra minutes baking.
- Dairy-Free: Use vegan butter and coconut milk in both cake and frosting.
- Ginger Heat: Boost ground ginger to 1 tsp and add a pinch of cayenne for warmth.
- Cream Cheese Swap: Trade spiced buttercream for tangy cream cheese frosting.
Storage & Reheating
Store cupcakes in an airtight container in the fridge for up to 4 days; let them sit at room temperature 15–20 minutes before serving. For longer stashes, freeze unfrosted cupcakes in a sealed bag up to 2 months—thaw on the counter 30 minutes then frost. To refresh chilled cupcakes, zap 5–7 seconds in the microwave for that just-baked feel.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely—roast sugar pumpkins, puree, and drain excess liquid for homemade pumpkin puree.
Q: My cupcakes sank in the middle. Why?
A: Likely underbaked or overmixed. Check your oven temp with an oven thermometer and fold batter gently.
Q: How do I make these ahead for a party?
A: Bake then freeze unfrosted; thaw and frost just before serving for peak freshness.
Q: The frosting is too runny—what now?
A: Stick it in the fridge for 10 minutes or add a bit more powdered sugar to stiffen.
Q: Can I cut down on sugar?
A: You can drop granulated sugar by ¼ cup, but remember sweetness balances spice and pumpkin moisture.
Q: My cupcakes aren’t rising—help!
A: Make sure your baking powder is fresh; if it’s older than six months, swap it out.
Q: Any tips for piping perfect swirls?
A: Warm your frosting slightly or beat an extra minute, then keep consistent pressure on the bag—steady hands win.
Q: Can I double this recipe?
A: Sure—mix in a stand mixer bowl, bake in two pans, and rotate racks halfway through baking.
Conclusion
These Pumpkin Cupcakes are a heartwarming taste of fall—easy, crowd-pleasing, and brimming with cozy spice. Whether you’re sharing with friends or sneaking one with your morning coffee, this homemade autumn treat never disappoints. Give them a try, leave me a note on how they turned out, and don’t miss my Salted Caramel Apple Crisp Cups for your next seasonal baking adventure!
Pumpkin Cupcakes
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves or substitute with allspice
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup whole milk or almond milk for dairy-free
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp pumpkin pie spice
- 2 Tbsp heavy cream or milk
- Pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Give the pan a quick spritz of baking spray for easy release.
- Whisk flour, sugar, brown sugar, baking powder, baking soda, spices, and salt in a bowl until no lumps remain.
- In a separate bowl or stand mixer, beat pumpkin puree, oil, eggs, milk, and vanilla until smooth.
- Fold wet mixture into dry ingredients gently until just combined. Do not overmix.
- Fill liners two-thirds full with batter and bake for 18–20 minutes until a toothpick comes out with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat butter until light and fluffy, then gradually mix in powdered sugar, pumpkin pie spice, cream, and salt until creamy. Frost cupcakes generously.
