Easy pumpkin cupcakes recipe from scratch, homemade with simple ingredients. Soft, moist and loaded with real pumpkin puree. Flavored with pumpkin pie spice, cinnamon, ginger and vanilla. Topped off with spiced cream cheese frosting.
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Just in time for the Halloween season, these cupcakes are sure to be a hit at the party. But honestly, they are so good you will want to make them all year round. If you love pumpkin recipes as much as I do, I know will also enjoy my Pumpkin Cheesecake (With Gingerbread Crust), Easy Pumpkin Bread (With Cake Mix), and Pumpkin Pancakes (With Pumpkin Puree).
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Key ingredients
- Flour- All-purpose actually works best for this recipe.
- Sugars- You will need both brown and granulated sugars.
- Spices- Including cinnamon, ginger, and pumpkin pie spice.
- Eggs- Use two large ones at room temperature.
- Rising agents- Both baking powder and baking soda will be used.
- Vanilla- Adds warmth and depth to the recipe.
- Oil- This is what makes these cupcakes so moist.
- Salt- Balances out the sweetness.
- Pumpkin puree- Not to be confused with pumpkin pie filling.
Variations
- For a cake mix version- Follow my Easy Pumpkin Cake Recipe (With Cake Mix) and pour that batter in cupcake liners instead of cake pans.
- Instead of pairing with frosting- You can brush melted unsalted butter on top of each cupcake and cover in Easy Cinnamon Sugar.
- I used pumpkin flavored cream cheese frosting- But you can pair with my classic Best Cream Cheese Frosting (Stable) or even Brown Sugar Frosting (So Fluffy!). It's entirely up to your preference.
- To enhance the pumpkin flavor even further, stuff them- If you have never done that, check out my post on How to Make Filled Cupcakes (Stuffed Cupcakes). I highly recommend filling with my Crockpot Pumpkin Butter (5 Ingredients) or this Easy Pumpkin Dip (Cheesecake).
- Try other piping designs instead of the classic swirl- Check out this post about How to Decorate Cupcakes (Pipe or Frost Cupcakes).
- Decorate with sprinkles or dusting of cinnamon sugar- You can even use crushed Crispy Gingersnap Cookies or top with candy corn.
- For chocolate version- You can add cocoa or mini chocolate chips to the frosting or cupcakes themselves. Try topping with chocolate shavings or chocolate sprinkles, and even pour on some Chocolate Ganache. You can also stuff with chocolate candies or Chocolate Ganache Frosting (2 Ingredients).
- Combine cupcakes into a pumpkin shape- To make one large pull-apart pumpkin themed cake like my Football Cupcakes.
- Add in other spices- Such as cardamom powder, allspice, or nutmeg.
How to make easy pumpkin cupcakes recipe from scratch?
1. Add wet ingredients in bowl- This includes eggs, oil, pumpkin puree, vanilla extract.
2. Mix- Until all ingredients are fully blended.
3. Add in- Flour, sugars, rising agents, and spices.
4. Mix until just combined- Don't over mix.
5. Pour into cupcake liners- And bake until inserted toothpick comes out clean.
6. Allow to cool- Then frost and enjoy!
Tips and techniques
- Do not replace with oil with butter- Because that makes the cupcakes very dense. The oil keeps the batter light and fluffy.
- Don't skip that 5 minute resting time- It might not seem like a lot but it works wonders and helps the cupcakes rise better and bigger.
- Use high quality cupcake liners- Because the batter will always stick to the cheap ones.
- Adjust spices- According to personal preference.
- Adjust amount of extract- To your personal preference.
- Use room temperature ingredients- Because this helps everything blend together evenly.
- Allow cupcakes to fully cool before decorating- Otherwise the frosting will melt off and make a mess.
- Be sure to sift the flour- Because this not only removes lumps but makes a more airy cupcake.
Recipe FAQs
First, be sure not over-bake them. You can also add ingredients that are high in moisture content like pumpkin puree, sour cream, yogurt, and cream cheese. Also, be sure to measure ingredients properly to ensure not extra dry ingredients like flour are added, because this will actually reduce moisture.
This can happen when you over bake them or add too much flour. It is important to measure correctly and follow instructions.
Believe it or not, over-mixing can make your cupcakes get tough and gummy. Don't be afraid of a few lumps.
Yes. In fact, it can make for a very moist, flavorful, delicious mix. Just remember that when using in certain recipes you may need to reduce other wet ingredients to compensate for the extra moisture of the puree.
Storage
- Make ahead- These are easy to make beforehand if kept in a sealed container in the fridge or freezer. See below for more details.
- Room temperature- Unfrosted/unfilled cupcakes can be left on the countertop for up to 2 days. If using a frosting or filling with dairy ingredients, don't leave out for more than a few hours.
- Refrigerate- Place in a sealed container for up to 3 days.
- Freeze- Unfrosted cupcakes can be placed in an airtight container for up to a month. Thaw in the fridge, frost, and enjoy.
More pumpkin desserts
- Pumpkin Oatmeal Cookies (Soft)
- Easy Pumpkin Pie (5 Ingredients)
- Easy Pumpkin Truffles (Cheesecake)
- Easy Pumpkin Bars (Cream Cheese Frosting)
- Easy Pumpkin Cookies (With Cake Mix)
Recipe
Easy Pumpkin Cupcakes (Spiced Cream Cheese Frosting)
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Ingredients
- 1 can Pumpkin puree 15 oz. can
- 1 cup Oil
- 3 Eggs Large, Room temperature
- 2 teaspoon Vanilla extract
- 2 cups All-purpose flour Sifted
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Ginger powder
- ½ teaspoon Cinnamon powder
- 3 cups Pumpkin frosting (cream cheese) Depending on how high you pipe your swirls, you may need to make more icing at about 4 cups.
Instructions
- In a large mixing bowl, add pumpkin puree, oil, eggs, vanilla extract and mix until all ingredients are fully blended.
- Add sifted flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, cinnamon powder.
- Mix until just combined. Don't over mix!
- Pour batter in cupcake liners, filling each about ⅔ full.
- Let this rest at room temperature for only 5 minutes.
- Then, bake at 350 degrees F for about 20 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven. Let cupcakes rest in pan for 8 minutes and then transfer to a wire rack to cool completely.
- While the cupcakes are baking and cooling, prepare the pumpkin frosting.
- Fill piping bag with icing and attach large star tip (Wilton tip 1M) and pipe swirls on top of each cupcake. Enjoy.
Notes
- Adjust amount of spices and extract based on your preference. You can also add some cardamom powder, allspice or nutmeg.
- Do not over mix the batter because that will yield gummy and tough cupcakes.
- I paired these with pumpkin frosting but you can also pair with American buttercream or cream cheese frosting.
- Toss in some mini chocolate chips for added flavor and texture. Be sure to coat them in flour first to prevent sinking. Check out my post on How to Stop Chocolate Chips From Sinking.
- Your eggs must at room temperature because they blend better and more smoothly and evenly in the batter.
- Do not ice warm cupcakes because the icing will melt.
- Please let the batter in cupcake liners rest for 5 minutes before baking because it helps them rise better.
- If you are out of brown sugar, don't worry and check out this post on How to Make Homemade Brown Sugar (2 Ingredients).
- If you get ready to bake and notice that you have rock solid brown sugar, don't panic and check out my post on How to Soften Brown Sugar (3 Ways).
- Please sift the flour to remove any lumps. It also makes a more airy cupcake.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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