Pumpkin Cupcakes With Cream Cheese Frosting
This pumpkin cupcake recipe is easy to make, super delicious, soft, moist, and topped with a tangy homemade cream cheese frosting. They are perfectly pumpkin spiced and beloved treat for pumpkin lovers! The assembled cupcakes refrigerate well and taste great chilled or at room temperature, making them the perfect make-ahead dessert. The cupcakes remain soft and perfect and the frosting is so smooth.
Im a real fan of pumpkin treats. They really some of my favourites. They are always so tender and moist thanks to the pumpkin. Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup — but it also adds that delicious pumpkin flavor to everything! One thing you don’t want to mistaken is using pumpkin pie filling and pumpkin purée or pure pumpkin. Canned pumpkin puree contains 100% pumpkin without any additional spices or flavors. It is ideal for both sweet and savoury recipes such as soups or risottos but also muffins, cookies, and pies. Pumpkin pie filling features is made with pumpkin flavored with the spices traditionally found in pumpkin pie: cloves, cinnamon, allspice and/or nutmeg and many sugar or some type of sweetener. If you add it to your baked goods recipe you might get a very sweet and not-spiced-enough cupcake, loaf or cake.
Pumpkin cupcake Ingredients
These pumpkin cupcakes can be whipped up in no time and only require a bowl and whisk or spoon to make, using ingredients you likely have in your pantry already. Here’s what you’ll need to make these:
- Flour: I usually use my go to Bob’s Red Mill Organic Unbleached White All Purpose Flour - it’s always stocked in my pantry. They have all my baking needs covered always. If you wanted a gluten free option my favourite one is Bob’s Red Mill Gluten Free 1-1 all purpose flour. It’s also a staple in my pantry. It’s the perfect simple reliable gluten free alternative.
- Baking Soda & Baking Powder: the amount needed is easy to remember - 1 teaspoon of each (tell me I’m not the only one who spoons them both out in preparation and forgets which is which) The both help give these cupcakes the perfect amount of lift.
- Pumpkin pie spice & Salt: Instead of prepared pumpkin pie spice, you can use ½ teaspoon each: ground allspice and ground ginger AND ¼ teaspoon each: ground nutmeg and ground cloves. Plus a little salt to enhance the flavors.
- Pumpkin Puree: The star ingredient of these cupcakes. Just make sure to use pumpkin puree and not pumpkin pie filling as noted above.
- Butter: unsalted is what you need for this recipe. Because the butter is melted then added you could easily make it into brown butter for that extra bit of flavour.
- Vanilla extract: always adds a delicious base to all baked goods. It’s optional but I like to add it.
- Sugar: There’s a mix of brown sugar and granulated sugar in this recipe. The brown sugar adds flavor and moisture to the cupcakes.
- Eggs: Eggs provide structure and moisture.
How to make Pumpkin Cupcakes
These simple little treats are a fun desserts to make with all the pumpkin pie spice flavours. Here is how to make them:
- Whisk together all the dry ingredients except for the sugars
- In a separate bowl whisk together the sugars with the butter, eggs, vanilla if using and pumpkin. Add flour mixture and whisk until smooth
- Divide batter in prepared pans then bake and then cool in pan on rack.
- Mix together the frosting ingredients and then use a piping bag and tip of choice to pipe the frosting on the cupcakes or just dollop it over the cupcakes with a spoon.
Do these Cupcakes Need to be Refrigerated?
If the cupcakes are not frosted, it’s okay to leave them at room temperature in an airtight container for 1 to 2 days. If the cupcakes are frosted, you’ll want to store them in an airtight container in the refrigerator.
What can I use instead of pumpkin pie spice in the batter?
I’ve tested this recipe using 1½ teaspoons pumpkin pie spice + 1 teaspoon ground cinnamon but if you you don’t have pumpkin pie spice you could use a blend of ½ teaspoon each: ground allspice and ground ginger AND ¼ teaspoon each: ground nutmeg and ground cloves.
If you like this recipe you will love these:
- Classic Pumpkin Scones
- Brown Butter Pumpkin Cake
- Chewy Pumpkin Molasses Cookies
- Pumpkin Espresso Bundt Cake With A Chocolate Espresso Rum Glaze
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Tahini Date And Nut Bread
I have partnered up with Bob’s Red Mill to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.–>
For the Cupcakes
- 2 cups unbleached Bob’s Red Mill Organic Unbleached White All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, melted and cooled but still liquid
- 4 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract (optional)
- 1 can (15 ounces) pumpkin puree
For the Cream Cheese Frosting
- 8 -10 ounce full-fat block cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 3 cups confectioners’/powdered sugar, plus an extra ¼ cup if needed
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Preheat oven to 350°F. Line two cupcake pans with paper liners; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together both sugars, butter, eggs, vanilla and pumpkin puree.
- Add flour mixture and whisk until smooth.
- Divide batter evenly among liners, filling each about halfway. Bake, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar.
- Decorate with cream cheese frosting and marzipan pumpkins. Frost cooled cupcakes however you’d like with a piping tip or just adding to the cupcakes with a spoon. Store leftovers in the refrigerator for up to 3-5 days.
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3-5 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Spices: Instead of prepared pumpkin pie spice, you can make your own pumpkin spice just use ½ teaspoon ground allspice and ½ teaspoon ground ginger AND ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves. Adjust amounts to suit your preference.
- Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
- If you would like a maple syrup cream cheese frosting for these cupcakes you can use the frosting from my Brown Butter Pumpkin Layer Cake.