Pumpkin Cupcakes
A Delightful Treat for Fall
Pumpkin Cupcakes are the ultimate fall treat that bring cozy vibes right to your kitchen. Light and fluffy, these little gems pack in the warm spices and the sweet flavors of pumpkin that will have everyone reaching for seconds. Imagine moist cupcakes topped with an irresistible cream cheese frosting—what’s not to love? Ready to dive into one of the most delightful fall recipes? 🍂
Why Make This Recipe
Honestly, who doesn’t love a good cupcake? But these are more than just any cupcake; they perfectly embody the flavors of the season. Here’s why you should whip up a batch:
- Flavor Explosion: Pumpkin, spices, and sweet cream cheese frosting create a taste sensation.
- Easy to Make: They’re simpler than you think—mix, bake, frost, and enjoy!
- Perfect for Any Occasion: Whether it’s a cozy gathering or just a Saturday self-care day, these cupcakes hit the spot.
So, are you sold yet? Let’s get baking!
How to Make Pumpkin Cupcakes
Making these cupcakes is a piece of cake (pun intended!). Follow these straightforward steps for pumpkin perfection:
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, mix the dark brown sugar and pumpkin purée until blended.
- Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture. Stir until smooth.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into cupcake liners, filling each about 2/3 of the way full.
- Bake for about 18-20 minutes or until a toothpick comes out clean!
- While cupcakes cool, whip up your frosting: beat butter, dark brown sugar, cream cheese, powdered sugar, and vanilla until fluffy.
- Frost those cupcakes like a pro!
And voilà! You’re now the proud owner of some drool-worthy pumpkin cupcakes.
Ingredients
- 170 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp pumpkin spice (see notes below to make your own)
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature; see FAQ on how to make it homemade)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
Directions
Pumpkin Cupcakes & Brown Sugar Cream Cheese Frosting
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, mix dark brown sugar and pumpkin purée until smooth.
- Add oil, eggs, and vanilla to the pumpkin mixture, then stir until smooth.
- Gradually fold in dry ingredients until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- Cool completely before frosting with a mix of butter, dark brown sugar, cream cheese, powdered sugar, and vanilla.
Now, isn’t that easy? 🎉
How to Serve Pumpkin Cupcakes
These cupcakes are best served fresh, but who’s judging if you want one warmed up in the microwave for a few seconds? Pair with a hot cup of cider or coffee for that full fall experience. Pro tip: sprinkle a bit of extra pumpkin spice on top of the frosting just before serving for a touch of sass.
How to Store Pumpkin Cupcakes
Keep your pumpkin cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer shelf life—just make sure they’re well-wrapped. Nobody wants a frosty cupcake experience when thawing, right? ❄️
Tips to Make Pumpkin Cupcakes
- Use room temperature ingredients for the best batter consistency.
- Don’t overmix! It’s okay to leave a few lumps in the batter for fluffier cupcakes.
- Get creative with the frosting: try adding a bit of maple syrup for an added layer of flavor!
Variation
Feeling adventurous? Try adding chocolate chips or nuts to the batter for extra flavor and texture. You could even swap cream cheese frosting for a maple glaze—who says you can’t play around with tradition?
FAQs
How do I make pumpkin purée at home?
It’s super simple! Just roast sliced pumpkin until tender, blend until smooth, and voilà—homemade pumpkin purée that you can use in your cupcakes!
Can I make these cupcakes gluten-free?
Absolutely! Use a gluten-free flour blend, and they should turn out just as delicious. Just keep an eye on the consistency!
What can I substitute for pumpkin spice?
You can make your own with a mix of cinnamon, nutmeg, ginger, and allspice. Just combine to your taste—easy peasy!
So, what are you waiting for? Get those baking gloves on and make some Pumpkin Cupcakes that will have everyone asking for your baking secrets! 🙌
Pumpkin Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, mix the dark brown sugar and pumpkin purée until blended.
- Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture. Stir until smooth.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into cupcake liners, filling each about 2/3 of the way full.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- While cupcakes cool, beat the butter, dark brown sugar, cream cheese, powdered sugar, and vanilla until fluffy.
- Frost the cooled cupcakes.
