The only pumpkin cupcakes recipe you will need!

The only pumpkin cupcakes recipe you will need!
The only pumpkin cupcakes recipe you will need!

Absolutely! Here’s a delightful recipe for Pumpkin Cupcakes that are moist, flavorful, and perfect for any occasion, especially during the fall season:

Pumpkin Cupcakes


For the cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 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
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole or 2%)

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Make the cupcakes:
    • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
    • In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
    • Add eggs one at a time, beating well after each addition.
    • Stir in pumpkin puree and vanilla extract until smooth.
    • Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    • Fill each cupcake liner about 2/3 full with batter.
  3. Bake the cupcakes:<!–nextpage–>
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  4. Make the cream cheese frosting:
    • In a large bowl, beat softened cream cheese and butter until smooth and creamy.
    • Add powdered sugar, 1 cup at a time, beating well after each addition until smooth and fluffy.
    • Stir in vanilla extract until well combined.
  5. Frost the cupcakes:<!–nextpage–>
    • Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting onto each cupcake.
    • Optionally, sprinkle with a dash of cinnamon or pumpkin spice for decoration.
  6. Serve and enjoy!
    • Serve these delicious pumpkin cupcakes at room temperature.
    • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.


  • Ensure all ingredients for the cupcakes are at room temperature for even mixing and a smoother batter.
  • For a more pronounced spice flavor, increase the amounts of cinnamon, ginger, nutmeg, and cloves to suit your taste.
  • You can also add chopped nuts or chocolate chips to the batter for extra texture and flavor.

These pumpkin cupcakes are moist, flavorful, and topped with a creamy cream cheese frosting that complements the pumpkin spice perfectly. They’re sure to be a hit at any gathering or as a sweet treat for yourself! Enjoy baking and indulging in these delightful pumpkin cupcakes.


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