Easy Pumpkin Cupcakes
Perfectly moist, deliciously spiced easy Pumpkin Cupcakes are topped with sweet ‘n tangy cream cheese frosting for the ultimate fall dessert!
Servings: 10 servings
Equipment
- Pumpkin Cupcake Topper I used size large
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ½ cup granulated sugar
- 6 tablespoons light brown sugar lightly packed
- 1/3 cup vegetable oil
- 2 large eggs room temperature
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting & Topper
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
- In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
- In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Transfer wet ingredients into dry ingredients bowl. Whisk together until just combined and no flour patches remain—be careful not to over-stir.
- Transfer pumpkin cupcake cake batter into the lined baking pan, filling each up about ½ way for smaller, flatter topped cupcakes; ¾ way for higher, rounded top cupcakes like in my photos.
- Bake for 20-24 minutes, until springy in the center, not jiggly. Mine took 23 minutes for rounded top cupcakes. Done when toothpick in center comes out clean.
- Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make a batch of cream cheese frosting. Frost cupcakes using Ateco 808 piping tip. Top with pumpkin cupcake topper.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- Storing Instructions: Frosted pumpkin cupcakes can sit at room temperature for 2 hours maximum (the cream cheese can spoil). To store overnight, or for up to 1 week, store in an airtight container in the refrigerator.
- Freezing Instructions: To store frosted cupcakes in the freezer, first, place on an uncovered plate and freeze until the topping is solid to ensure it mostly keeps it shape. Then, store in a freezer-friendly box for 1-3 months. To store unfrosted cupcakes, simply place in an airtight container and keep for 1-3 months. Frost before serving.
- Nutrition Facts do not include cream cheese frosting, whose nutritional information can be found in the link.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 172mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3862IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg