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Perfect Pumpkin Cupcakes: A Simple Recipe

Pumpkin Cupcake
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These pumpkin cupcakes are soft, moist, and filled with warm pumpkin spice flavors, making them the ultimate fall dessert. Perfect for family gatherings, school events, or cozy evenings, they’re topped with tangy cream cheese frosting for a seasonal treat that’s simple yet impressive.

Ingredients

Scale
  • For the Cupcakes:
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • For the Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth.
  4. Slowly add dry ingredients into wet, mixing just until combined. Do not overmix.
  5. Divide batter evenly among liners, filling about two-thirds full.
  6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla.
  8. Pipe or spread frosting generously on cooled cupcakes.

Notes

  • Use room-temperature ingredients for best texture.
  • Do not overmix the batter to keep cupcakes tender.
  • Check for doneness early since oven times vary.
  • Frost only when cupcakes are completely cool.
  • Add chopped nuts, chocolate chips, or a cinnamon sugar sprinkle for extra flavor.
  • Store frosted cupcakes in the fridge up to 4 days or freeze unfrosted for make-ahead.

Nutrition

Find it online: https://bakerslider.com/pumpkin-cupcakes-recipe/

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