Pumpkin Cupcakes

Linda S. Smith

Soft, fluffy pumpkin cupcakes filled with warm spices and topped with creamy frosting, perfect for fall gatherings.

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Prep Time 20

Cook Time 22

Total Time 42

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Seasonal

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

For the Cupcakes

1 cup Pumpkin puree 100% pure pumpkin (not pie filling)
1 cup All-purpose flour Sift before mixing for fluffier texture
1 cup Brown sugar Adds moisture and caramel-like depth
2 Eggs Room temperature works best
1/2 cup Vegetable oil Keeps cupcakes extra moist
1 tsp Baking powder For rising
1/2 tsp Baking soda For rising
1/2 tsp Salt
1 tsp Cinnamon Adjust to your flavor preference
1/2 tsp Nutmeg Adjust to your flavor preference
1/4 tsp Cloves Adjust to your flavor preference
1 tsp Vanilla extract Enhances warmth and sweetness

For the Frosting

1 batch Cream cheese frosting Optional but highly recommended

Method

Preparation

Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In another bowl, whisk pumpkin puree, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.

Baking

Gradually add dry ingredients into wet ingredients, mixing gently until just combined. Do not overmix.
Spoon the batter evenly into the cupcake tray, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.

Cooling and Frosting

Let cupcakes cool completely before frosting them with cream cheese frosting.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 15g

Notes

For added flavor, consider customizing the spice level by adjusting the cloves or nutmeg. Additional toppings can include chopped nuts or caramel sauce.

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