The Simplest Pumpkin Cupcakes Recipe Ever: Pumpkin cupcakes are the ultimate fall treat! These cupcakes are soft, moist, and packed with pumpkin spice flavors that everyone loves during the autumn season.
The Simplest Pumpkin Cupcakes Recipe Ever
Topped with a smooth and creamy brown sugar cream cheese frosting, they’re irresistibly delicious. This recipe is simple, quick, and perfect for any pumpkin lover, making it an excellent choice for holiday gatherings or cozy family moments.
Why You’ll Love These Pumpkin Cupcakes
- Soft and Tender Texture: These cupcakes have a wonderfully moist crumb that melts in your mouth.
- Full of Fall Flavor: Pumpkin spice, brown sugar, and vanilla come together to create the perfect fall-inspired treat.
- Easy to Make: The recipe is beginner-friendly and comes together in just a few simple steps.
- Delicious Frosting: The brown sugar cream cheese frosting adds a rich, tangy, and sweet finish.
Ingredients
Cupcakes
- 170 g all-purpose flour
- 225 g dark brown sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp pumpkin spice
- 280 g pumpkin purée
- 75 g vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter (softened)
- 100 g full-fat cream cheese (softened)
- 345 g powdered sugar (sifted)
- 15 g dark brown sugar
- ½ tsp vanilla extract
How to Make Pumpkin Cupcakes
Start by preheating your oven to 160ºC (320ºF) for a conventional oven and lining a cupcake tray with 12 liners. In a large mixing bowl, combine the dry ingredients: all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to ensure everything is evenly distributed.
In a separate bowl, whisk together the wet ingredients: pumpkin purée, vegetable oil, eggs, and vanilla extract. Once combined, pour the wet mixture into the dry ingredients. Gently stir the batter with a whisk or rubber spatula until no dry flour is visible. Be careful not to overmix, as this can result in dense cupcakes.
Divide the batter evenly between the cupcake liners, filling them about two-thirds full. Bake the cupcakes for 23-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
How to Make Brown Sugar Cream Cheese Frosting
If you’re in Europe, you might need to remove excess moisture from your cream cheese by placing it between paper towels before using. Take the butter and cream cheese out of the fridge about 10 minutes before you start to soften them.
Using a stand mixer with the paddle attachment, cream the butter and dark brown sugar on high speed for about 5 minutes. Scrape down the sides of the bowl and mix for another 2 minutes. Add the vanilla extract and cream cheese, and beat on medium speed until the mixture is smooth, about 1 minute.
Gradually add the sifted powdered sugar in two parts, mixing on low speed until fully incorporated after each addition. Once all the sugar is added, scrape down the sides of the bowl and mix for another 2 minutes on low speed until the frosting is light and fluffy.
Transfer the frosting to a piping bag fitted with a round tip (such as Wilton 1A) and pipe onto the cooled cupcakes. Optionally, decorate the cupcakes with fondant pumpkins or a dusting of pumpkin spice or cinnamon.
Tips for the Best Pumpkin Cupcakes
- Use a Kitchen Scale: Measuring ingredients in grams ensures precise and consistent results.
- Don’t Overmix: Once the wet and dry ingredients are combined, mix gently to avoid overworking the batter.
- Choose the Right Baking Pan: Light-colored aluminum pans bake more evenly, while dark-colored pans can cause over-browning.
Storage Instructions
Store the frosted cupcakes in an airtight container in the refrigerator. Before serving, let them sit at room temperature for 20-30 minutes to soften. For the best taste and texture, enjoy the cupcakes within 1-2 days.
Pumpkin Spice Mix Recipe
If you don’t have pumpkin spice, you can make your own blend. Combine:
- 2 tbsp ground cinnamon
- 1 ½ tsp ground nutmeg
- 1 ½ tsp ground ginger
- ¾ tsp ground cloves
- ¾ tsp ground allspice
Store this mixture in an airtight container in a cool, dry place, and use it in all your fall recipes! These pumpkin cupcakes are everything you want in a fall dessert—warm, spiced, moist, and topped with a creamy frosting that’s simply irresistible.
Whether you’re making them for a festive celebration or just because you’re in the mood for something pumpkin-flavored, this recipe is sure to impress. Plus, the ease of preparation makes it perfect for bakers of all skill levels. Give these cupcakes a try and let them become a new favorite in your holiday baking lineup!
Nutrition
- Calories: 465kcal
- Carbohydrates: 62g
- Protein: 3g
- Fat: 24g
- Saturated Fat: 11g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 72mg
- Sodium: 315mg
- Potassium: 119mg
- Fiber: 1g
- Sugar: 49g
- Vitamin A: 4200IU
- Vitamin C: 1mg
- Calcium: 69mg
- Iron: 1mg
FAQ’s
1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but make sure to cook and blend the pumpkin until smooth. Drain excess moisture to avoid altering the batter consistency.
2. Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature and frost before serving.
3. Can I make the frosting ahead of time?
Absolutely! Store the frosting in the refrigerator in an airtight container for up to 3 days. Let it soften at room temperature before piping.
4. Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free option.