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5 from 5 votes

Pumpkin Cupcakes

Lovely & moist Pumpkin Cupcakes with a cinnamon cream cheese frosting are the perfect Fall treat! They are quick and easy dessert to share with friends and family for any of the Fall holidays or just because it's pumpkin season!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Cake
Cuisine: American
Servings: 12 -14 cupcakes
Author: Amy Nash

Ingredients

Cupcakes

  • 1 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 1/2 cup oil
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 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 ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger

Frosting

  • 1/2 cup salted butter softened to room temperature
  • 8 ounces cream cheese softened to room temperature
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pumpkin candy corn for garnish

Instructions

  • Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  • In a large bowl, beat the pumpkin, sugar, oil, eggs, and vanilla until combined.
    1 cup pumpkin puree, 3/4 cup dark brown sugar, 1/2 cup oil, 2 large eggs, 1 teaspoon vanilla extract
  • Add the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger, mixing just until combined. Mix in the milk.
    1/4 cup milk, 1 1/4 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 ground cloves, 1/8 teaspoon nutmeg, 1/8 teaspoon ground ginger
  • Fill each cupcake liner 2/3 full with batter, then bake for 16-18 minutes until the tops bounce back when you press them with a finger.
  • Remove and cool completely before frosting.
  • To make the frosting, beat the butter and cream cheese until smooth. Then add the powdered sugar, vanilla, and cinnamon, beating well. Pipe onto the cooled cupcakes, then top with a pumpkin candy corn for decoration.
    1/2 cup salted butter, 8 ounces cream cheese, 2-3 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, Pumpkin candy corn

Notes

Unfrosted cupcaked can be frozen for up to 2 months. Thaw before frosting and serving.

Nutrition

Calories: 418kcal | Carbohydrates: 47g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 326mg | Potassium: 125mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3722IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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