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Pumpkin Cupcakes Recipe

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These old-fashioned pumpkin cupcakes are just sweet enough and smartly spiced so you can enjoy the pumpkin in every bite. They're hearty with a tender crumb and topped with tangy cream cheese frosting to balance those earthy flavors.
Prepare: 25 minutes
Bake: 22 minutes
Additional Time45 minutes
Total: 1 hour 32 minutes
Servings: 12

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.
    pumpkin pecan muffins
  • 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.

Storage

Refrigerate frosted cupcakes promptly. 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).
Store in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months.