Pumpkin Cupcakes Recipe

This cozy Pumpkin Cupcakes recipe is made with pumpkin puree, a warm blend of cinnamon and ginger, softened butter, and pure vanilla extract. The result is a wonderfully tender and moist cake base, perfectly topped with a sweet Maple Cream Cheese Frosting. These are perfect for a festive fall gathering or as a comforting after-dinner treat, yielding 12 satisfying cupcakes.

Pumpkin Cupcakes Ingredients

For the Pumpkin Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pure pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

For the Maple Cream Cheese Frosting:

• One 8-ounce block cream cheese, softened
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons pure maple syrup
• 2 cups powdered sugar
• Pinch of Kosher salt
• Chopped toasted pecans, for topping

How To Make Pumpkin Cupcakes

1. Prepare the oven and pan: Preheat your oven to 350∘F (175∘C). Line one standard 12-cup muffin pan with paper cupcake liners.
2. Combine the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and 1/4 teaspoon of salt. Make sure the spices and leaveners are evenly distributed. Set this dry mixture aside.
3. Cream the butter and sugar: In a large bowl, add the softened butter and the sugar. Use a hand-held mixer or stand mixer to beat them together until the mixture looks noticeably light and fluffy. This should take about 3 to 4 minutes.
4. Add the wet ingredients: Add the pumpkin puree and the vanilla extract to the creamed mixture and mix until just combined. Slowly beat in the eggs, adding them one at a time and mixing until each egg is fully incorporated before adding the next.
5. Mix in the dry ingredients: Gradually incorporate the reserved dry flour mixture into the wet pumpkin mixture. Mix on low speed just until the batter is thoroughly combined and no streaks of flour remain. Do not overmix the batter.
6. Fill and bake the cupcakes: Use an ice cream scoop to fill each prepared cupcake liner about 3/4 of the way full. Bake for about 20 minutes, or until the tops turn golden brown and a clean toothpick inserted into the center of a cupcake comes out clean.
7. Cool completely: Remove the pan from the oven and transfer the cupcakes to a wire rack. They must cool completely before you start frosting them.
8. Make the frosting: For the frosting, add the cream cheese, butter, maple syrup, and a pinch of salt to a large bowl. Beat these together until the mixture is light and creamy. Gradually add the powdered sugar, mixing on low speed until it is thoroughly combined and smooth.
9. Frost and serve: Top each cooled cupcake generously with the Maple Cream Cheese Frosting. Finish by sprinkling the tops with chopped toasted pecans.

Recipe Tips

• Make Sure Ingredients Are Softened: Your butter and cream cheese must both be at room temperature to achieve the best texture. Cold ingredients will lead to a lumpy batter and a grainy frosting.
• Do Not Overmix the Batter: Once you add the flour, mix only until the ingredients are just combined. Overmixing will develop the gluten in the flour too much, resulting in dense, tough cupcakes instead of light, tender ones.
• Cool the Cupcakes Completely: Always wait until the cupcakes are completely cool before adding the frosting. If the cake is even slightly warm, the cream cheese frosting will melt, slide off, and turn into a messy puddle.
• Use Pure Maple Syrup: For the best flavor in the frosting, use pure maple syrup, not imitation pancake syrup. The pure version adds a depth of flavor that complements the pumpkin and cream cheese perfectly.

What To Serve Pumpkin Cupcakes

These pumpkin cupcakes, with their warm spices and tangy maple cream cheese frosting, are essentially a full dessert on their own. They pair beautifully with warm beverages like a classic coffee, a simple hot black tea, or a comforting apple cider. For a casual dessert spread, serve them alongside a scoop of cinnamon ice cream or a simple bowl of vanilla pudding. The toasted pecans on top add a lovely crunch, but you could also add a drizzle of caramel sauce for extra indulgence.

How To Store Pumpkin Cupcakes Leftovers

• Refrigerate: Because the frosting contains cream cheese, you must store the frosted cupcakes in the refrigerator. Place them in an airtight container for up to 3 days. Let them come to room temperature for 15-20 minutes before serving for the best texture.
• Freeze: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw them overnight at room temperature before frosting and serving.

Pumpkin Cupcakes Nutrition Facts

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 220mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned puree? Yes, you can. If you use fresh pumpkin, you must cook it, puree it, and drain it thoroughly to remove excess moisture. If the puree is too wet, it will make your cupcakes dense and heavy. Canned puree is already the perfect consistency for baking.
• Can I make these cupcakes ahead of time? You can bake the pumpkin cupcakes up to 2 days in advance and store them unfrosted in an airtight container at room temperature. The Maple Cream Cheese Frosting can be made 1 day ahead and stored in the refrigerator. Assemble the cupcakes just before serving.
• What is the best way to get the toasted pecans? To toast pecans, spread them in a single layer on a baking sheet and bake at 350∘F (175∘C) for 5 to 7 minutes, watching carefully until they smell fragrant. This really brings out their nutty flavor before you chop and sprinkle them on the frosting.

Try More Recipes:

• Hazelnut Pumpkin Pie Recipe
• Baked Pumpkin Doughnuts Recipe
• Pumpkin Banana Mousse Tart Recipe