Description
These Pumpkin Cupcakes are perfectly spiced, moist, and tender—everything you want in a fall-inspired dessert. Topped with a rich cinnamon cream cheese frosting, they’re ideal for autumn gatherings, Thanksgiving tables, or whenever you’re craving cozy seasonal flavors in cupcake form!
Ingredients
Pumpkin Cupcakes:
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2¼ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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½ teaspoon ground cloves
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½ teaspoon ground allspice
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup white sugar
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½ cup butter, softened
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⅓ cup brown sugar
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2 large eggs, room temperature
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1 cup pumpkin purée
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¾ cup milk
Cinnamon Cream Cheese Frosting:
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1 (8-ounce) package cream cheese, softened
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¼ cup butter, softened
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3 cups confectioners’ sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt.
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In a large mixing bowl, cream together the white sugar, brown sugar, and butter until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the pumpkin purée.
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Add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
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Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Make the frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Add the vanilla and cinnamon, then gradually mix in the confectioners’ sugar until fluffy.
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Frost the cooled cupcakes and optionally sprinkle with a dash of cinnamon or decorate with festive toppers.
Notes
These cupcakes freeze well (without frosting) for up to 2 months.
Store leftovers in an airtight container in the fridge for up to 4 days
You can substitute the pumpkin purée with sweet potato purée for a twist.
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Make sure cream cheese and butter are softened to room temperature for a smooth frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American