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Cupcake recipes pumpkin is a delightful dessert made with warm spices, canned pumpkin puree, and a moist crumb. This simple recipe comes together in under 40 minutes, yielding 12 perfectly tender cupcakes. With their aromatic blend of cinnamon, ginger, nutmeg, and cloves, they’re a quintessential fall baking treat that’s perfect for gatherings, potlucks, or simply enjoying at home.
I first discovered the magic of pumpkin in baking when making treats for Theo’s school fall festival. These cupcakes became an instant favorite, and now, they’re a staple in our autumn traditions.
Table of Contents
- Why is Pumpkin Cupcakes Recipe so popular?
- What ingredients do you need for Pumpkin Cupcakes Recipe?
- How do you make Pumpkin Cupcakes Recipe step by step?
- Frequently Asked Questions About Pumpkin Cupcakes Recipe
Why is Pumpkin Cupcakes Recipe so popular?
This recipe is popular for its rich flavor, ease of preparation, and warm seasonal appeal. The moist texture and balanced sweetness make it a go-to dessert for fall celebrations and beyond.
- The combination of pumpkin puree and warm spices creates a distinctive, comforting flavor.
- Quick preparation, with just 15 minutes of active prep time, makes it accessible for busy home bakers.
- The cupcakes are versatile—serve them plain, or pair with cream cheese frosting for an indulgent twist.
- Perfectly portioned for sharing, with 12 servings from a single batch.
What ingredients do you need for Pumpkin Cupcakes Recipe?
This recipe uses pantry staples like flour, sugar, and oil, along with seasonal favorites like pumpkin puree and spices. Below is the full ingredient list for precise measurements.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup milk
Canned pumpkin puree is the star ingredient here. Its natural sweetness and moisture create perfectly tender cupcakes. Meanwhile, the warm spices bring depth to every bite, making this recipe feel authentically autumnal.
How do you make Pumpkin Cupcakes Recipe step by step?
Step 1 — Preheat your oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
You might also enjoy our homemade pumpkin spice latte recipe.
Step 2 — Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3 — Combine sugars and oil
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Step 4 — Add eggs
Add the eggs, one at a time, mixing well after each addition.
Step 5 — Add pumpkin puree and vanilla
Stir in the pumpkin puree and vanilla extract until smooth.
For more ideas, check out our skinny pumpkin spice latte.
Step 6 — Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Step 7 — Fill and bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8 — Cool and serve
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Transfer to a wire rack to cool completely before frosting or serving.
Frequently Asked Questions About Pumpkin Cupcakes Recipe
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can substitute fresh pumpkin puree for canned. Ensure it’s well-cooked and pureed until smooth for even texture in your cupcakes.
Looking for something similar? Try our starbucks iced pumpkin cream chai.
What’s the best frosting for these cupcakes?
Cream cheese frosting pairs wonderfully with pumpkin’s warm spices. You can also try vanilla buttercream for a milder option.
How should I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Ensure they are fully cooled to maintain freshness.
What’s the ideal spice blend for this recipe?
The combination of cinnamon, ginger, nutmeg, and cloves creates a balanced, warm flavor. Stick to these ratios for best results.
Can I make these cupcakes gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend. Ensure the blend includes xanthan gum for proper structure.
Pumpkin Cupcakes Recipe
Equipment
- Mixing bowl
- Whisk
- muffin tin
- Oven
- Wire rack
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Transfer them to a wire rack to cool completely before frosting or serving.
Notes
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