These pumpkin cupcakes are moist, hearty, and full of flavor. Just enough sugar and warm spices complement the pumpkin without being overwhelming. Topped with a tangy cream cheese frosting, these easy-to-make cupcakes are a delicious old-fashioned treat!
Step-By-Step Instructions
Before Starting: Bring refrigerated ingredients to room temperature, ideally between 65–72°F (18–22°C). Do not leave perishable ingredients unrefrigerated for more than 2 hours, or 1 hour if the room temperature exceeds 90°F (32°C).
Step 1: Prepare your Pan and Oven
Preheat your oven to 325°F (160°C). Prepare a 12-cup muffin pan with paper liners for easier cleanup and sharing. Alternatively, grease and flour the pan or use baking spray on an uncoated pan. Avoid baking or cooking spray on nonstick pans, as it can damage the coating and could void the manufacturer’s warranty.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger and allspice.
Step 3: Combine Your Wet Ingredients
In a large bowl, mix the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk. You can add the ingredients one at a time, but it isn’t necessary.
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Step 4: Combine All the Ingredients
Gently fold the flour mixture into the wet ingredients. Avoid over-mixing so the cupcakes don’t become tough.
Step 5: Fill Your Muffin Pan
Evenly distribute the batter among the muffin cups, each no more than ⅔ full (about 3 generous tablespoons). Don’t worry if they’re slightly uneven. That’s part of the charm of homemade baking!
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Step 6: Bake
Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C). Cracks and domed tops are normal for these cupcakes.
Allow the cupcakes to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Frosting
While the cupcakes cool, beat the softened butter in a large bowl until smooth. Add the softened cream cheese and beat until combined. Mixing them together from the start can leave lumps of cream cheese in the frosting.
Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Taste as you go if you prefer a tangier frosting. Finally, beat in the vanilla, if desired.
Step 8: Frost the Cupcakes
Once the cupcakes have cooled completely, generously spread cream cheese frosting over each one.
Tips and Troubleshooting
- Butter: Substitute margarine or vegetable spread containing at least 50% fat.
- Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
- Pumpkin pie spice: Replace the cinnamon, ginger and allspice with 1½ teaspoons (3g) pumpkin pie spice.
- Ginger and allspice: You can omit both spices if necessary. The cupcakes will still taste delicious with just cinnamon!
- Cream cheese: Replace with ¼ cup (56g) softened butter for a buttercream-style frosting.
Storage
These cupcakes are best enjoyed the day they’re made but can be stored in an airtight container in the refrigerator for 3–5 days. Refrigerate promptly after frosting. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).
For longer storage, freeze the unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months. Cream cheese frosting can become grainy or separate after freezing, so prepare it fresh after thawing the cupcakes overnight in the refrigerator.
Pumpkin Cupcakes Recipe
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Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour (187.5g)
- ¾ cup 100% pure pumpkin purée (183g)
- 2 large eggs (100g)
- ½ cup granulated sugar (100g)
- ⅓ cup oil (80mL)
- ¼ cup milk (60mL) any percentage
- ¼ cup brown sugar (56g)
- 1 ½ tsp baking powder (6g)
- 1 tsp vanilla (5mL) optional
- ½ tsp salt (2.5g)
- 1 tsp cinnamon (2g)
- ½ tsp ground ginger (1g)
- ¼ tsp allspice (0.5g)
For the Frosting
- 1 pkg softened block cream cheese (226g)
- 1 cup powdered sugar (125g)
- ¼ cup softened butter or margarine (56g)
- ½ tsp vanilla (2.5mL) optional
Instructions
For the Cupcakes
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners or grease and flour the pan.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and allspice. Set aside.
- In a large bowl, mix together the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk.
- Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing.
- Evenly distribute the batter among the muffin cups, filling each no more than ⅔ full.
- Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C).
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Frosting
- Beat the softened butter until smooth. Add the softened cream cheese and beat until combined.
- Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Add the vanilla, if desired.
- Generously spread the frosting over the cooled cupcakes.
Notes
Substitutions
- Butter: Substitute margarine or vegetable spread containing at least 50% fat.
- Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
- Pumpkin pie spice: Replace the cinnamon, ginger, and allspice with 1½ teaspoons (3 g) pumpkin pie spice.
- Ginger and allspice: Both spices can be omitted. The cupcakes will still taste delicious with just cinnamon!
- Cream cheese: Replace with ¼ cup (56 g) softened butter for a buttercream-style frosting.
This recipe is one of my favorites!