As the leaves start to turn and the air grows crisp, there’s nothing like a warm and cozy pumpkin cupcake to get you in the mood for fall. And what better way to celebrate the season than with a batch of deliciously moist and flavorful treats that combine the sweetness of pumpkin with the spices and flavors of autumn? From classic spiced pumpkin cupcakes with cream cheese frosting to maple glazed, chocolate chip, and even caramel drizzled varieties, we’ve gathered our top 20 recipes for you to try. Whether you’re a seasoned baker or just looking for a new fall tradition, these scrumptious treats are sure to become a staple in your household.
Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Get ready to celebrate fall with these moist and flavorful Spiced Pumpkin Cupcakes topped with a tangy Cream Cheese Frosting. The perfect treat for any pumpkin lover!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together butter, eggs, and vanilla extract. Add the dry ingredients and mix until just combined.
4. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until smooth.
Cooking Time: 18-20 minutes
Maple Glazed Pumpkin Cupcakes
These moist pumpkin cupcakes are topped with a rich maple glaze, making them the perfect fall dessert or snack. With just a few ingredients and simple steps, you can create these tasty treats in no time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine pumpkin puree, butter, eggs, cinnamon, and salt. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin tin cups.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon powdered sugar
– 1 tablespoon milk
Whisk together until smooth, then drizzle over cooled cupcakes.
Pumpkin Chocolate Chip Cupcakes
Warm up with these moist and flavorful cupcakes that combine the comfort of pumpkin spice with the richness of dark chocolate chips. Perfect for a fall gathering or as a special treat any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in dark chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cook Time: 20-22 minutes
Cinnamon Roll Pumpkin Cupcakes
These moist and flavorful cupcakes combine the warmth of cinnamon rolls with the coziness of pumpkin spice, perfect for a fall gathering or as a seasonal dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup cinnamon roll streusel topping (see below)
– Confectioners’ sugar, for dusting
Cinnamon Roll Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Divide batter evenly among muffin cups.
6. Top each cupcake with cinnamon roll streusel topping.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Dust with confectioners’ sugar before serving.
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of a PSL (Pumpkin Spice Latte) in every bite. Perfect for fall gatherings or as a cozy treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 18-20 minutes
Caramel Drizzled Pumpkin Cupcakes
Moist pumpkin cupcakes topped with a velvety caramel drizzle make for the perfect fall dessert. These sweet treats are sure to become a seasonal favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Caramel sauce (store-bought or homemade)
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and melted butter.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce and topping with chopped nuts (if using).
Cooking Time: 18-20 minutes
Pumpkin Pecan Cupcakes with Brown Sugar Frosting
Celebrate the flavors of fall with these moist and flavorful pumpkin cupcakes, topped with a rich brown sugar frosting and crunchy pecans. Perfect for a seasonal treat or holiday gathering.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
For the frosting:
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, softened
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, butter, eggs, and vanilla extract. Beat until smooth.
4. Add the flour mixture and chopped pecans to the wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with brown sugar frosting (beat softened butter, brown sugar, and vanilla extract until smooth).
Cooking Time: 18-20 minutes
Double Pumpkin Cupcakes with Pumpkin Buttercream
These moist and flavorful cupcakes are packed with the comforting taste of pumpkin, perfect for a cozy fall treat. The addition of pumpkin buttercream frosting takes these treats to the next level.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons canned pumpkin puree
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with pumpkin buttercream.
Cooking Time: 18-20 minutes
Pumpkin Gingerbread Cupcakes
These moist and flavorful cupcakes combine the warmth of gingerbread with the comforting taste of pumpkin, perfect for a cozy fall gathering or as a sweet treat any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, cinnamon, ginger, and cloves in a medium bowl.
3. In a large bowl, beat butter and sugar until light and fluffy. Add pumpkin puree and eggs; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
White Chocolate Pumpkin Cupcakes
These moist and flavorful cupcakes combine the comforting flavors of pumpkin and white chocolate, perfect for a seasonal treat or gift.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon white chocolate chips, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted white chocolate.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Salted Caramel Frosting
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich salted caramel frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon flaky sea salt
– 1 tablespoon caramel sauce (such as dulce de leche)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. For the frosting, beat butter and powdered sugar until creamy. Add heavy cream, salt, sea salt, and caramel sauce; mix until combined.
Cooking Time: 18-20 minutes
Toasted Marshmallow Pumpkin Cupcakes
These moist pumpkin cupcakes are topped with a toasted marshmallow meringue, adding a delightful texture and flavor combination to this seasonal dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Marshmallow meringue (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, vanilla extract, cinnamon, and nutmeg.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with toasted marshmallow meringue.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Cinnamon Whipped Cream
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a dollop of creamy cinnamon whipped cream. Perfect for a seasonal dessert or snack, these treats are sure to delight.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with cinnamon whipped cream.
Cooking Time: 18-20 minutes
Nutella Swirled Pumpkin Cupcakes
These moist pumpkin cupcakes are swirled with a rich Nutella filling, making them a perfect treat for fall gatherings and celebrations. With the warmth of cinnamon and nutmeg, these cupcakes will surely be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Nutella, for swirling
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Drizzle Nutella on top of each cupcake and use a knife or spatula to swirl it into the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Bourbon Glaze
Moist pumpkin cupcakes infused with warm spices and topped with a rich bourbon glaze make for the perfect autumnal dessert.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup whole milk
– 2 large eggs
For the bourbon glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons bourbon whiskey
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with bourbon glaze.
Cooking Time: 20 minutes
Pumpkin Cupcakes with Chai Spice Frosting
These moist pumpkin cupcakes are infused with the warmth of fall, topped with a rich Chai spice frosting that will leave you cozy all season long.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 1/2 cup whole milk, at room temperature
For the frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tablespoon Chai spice blend (or a mix of cinnamon, cardamom, ginger, and nutmeg)
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, nutmeg, and vanilla extract.
3. Add milk and whisk until smooth.
4. Divide batter evenly among cups.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with Chai spice buttercream.
Cooking Time: 18-20 minutes per batch of 12 cupcakes
Pumpkin Cupcakes with Cream Cheese and Pecans
Celebrate the fall season with these moist and flavorful pumpkin cupcakes topped with a tangy cream cheese frosting and crunchy pecans. Perfect for a cozy evening or a special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– Cream cheese frosting (see below)
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, and spices.
3. Add butter, eggs, and vanilla extract; mix until just combined.
4. Fold in chopped pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese frosting.
Pumpkin Cupcakes with Brown Butter Frosting
These moist and flavorful pumpkin cupcakes are elevated by a rich brown butter frosting, making them perfect for fall gatherings or special occasions. With just the right amount of spice and sweetness, these treats are sure to be a hit.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– Brown Butter Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Brown Butter Frosting:
1. Melt butter in a medium skillet over medium heat.
2. Continue cooking butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
3. Remove from heat and whisk in powdered sugar and vanilla extract.
4. Use immediately or store at room temperature for up to 3 days.
Pumpkin Cupcakes with Candied Ginger
These moist and flavorful cupcakes combine the warmth of pumpkin with the spicy sweetness of candied ginger, perfect for fall celebrations or any time you want a delicious treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Candied ginger, chopped (about 1 tablespoon per cupcake)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, pumpkin puree, and spices in a medium bowl.
3. In a large bowl, beat butter and eggs until smooth. Add dry ingredients and mix until combined.
4. Divide batter evenly among cupcake liners.
5. Top each cupcake with chopped candied ginger and dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Honey Cinnamon Frosting
These moist pumpkin cupcakes are infused with the warmth of spices and topped with a sweet and tangy honey cinnamon frosting. Perfect for a cozy fall gathering or as a treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the frosting:
– 8 tablespoons unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons honey
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with honey cinnamon frosting (mix softened butter, powdered sugar, honey, and cinnamon in a bowl until smooth).
Cooking Time: 18-20 minutes
Summary
Get ready for a fall baking extravaganza! This collection of 20 pumpkin cupcake recipes offers a delightful array of flavors and toppings to satisfy your autumnal cravings. From classic spiced cupcakes with cream cheese frosting to decadent maple glazed treats, and even unique combinations like pumpkin spice latte or toasted marshmallow flavors, there’s something for every taste bud. Whether you’re looking for a sweet treat to enjoy on its own or a show-stopping dessert to impress your friends, these recipes are sure to bring the cozy spirit of fall into your kitchen.
