Go Back
- All-purpose flour and sugars - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - Spices: cinnamon, nutmeg, ginger - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - Canned pumpkin puree and wet ingredients - 1/2 cup canned pumpkin puree - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - Cream cheese frosting components - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon pumpkin pie spice - Whipped cream for topping (optional) These ingredients create a wonderful mix of flavors and textures. The all-purpose flour gives the cupcakes a light base. The sugars add sweetness, while the spices bring warmth and depth. Canned pumpkin puree adds moisture and a rich pumpkin taste. The cream cheese frosting adds a creamy finish. Each bite is a mix of spice and sweetness, perfect for fall. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a standard muffin tin with cupcake liners. This makes it easy to remove the cupcakes later and keeps them neat. In a large mixing bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Then, mix in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Whisk these together well to blend the spices evenly. In a separate bowl, prepare the wet mixture. Whisk together 1/2 cup of canned pumpkin puree, 1/3 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. This blend adds moisture and flavor to your cupcakes. Now, slowly pour the wet mixture into the dry ingredients. Use a spatula to fold the batter gently. Be careful not to overmix it. Overmixing can lead to dense cupcakes. You want a light and fluffy texture. Once the batter is mixed, scoop it into the cupcake liners. Fill each about two-thirds full to allow for rising. Place the muffin tin in your preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake; it should come out clean. After baking, let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack. While the cupcakes cool, you can prepare the cream cheese frosting. In a mixing bowl, beat together 1/2 cup of softened cream cheese and 1/4 cup of powdered sugar with an electric mixer. Mix until creamy and smooth. Add 1/2 teaspoon of pumpkin pie spice to the mixture and blend until well incorporated. This frosting adds a perfect sweet touch to your cupcakes. For an extra special touch, frost each cupcake generously and consider adding a dollop of whipped cream on top. This makes your Pumpkin Pie Cupcakes even more delightful! To bake perfect pumpkin pie cupcakes, start with your oven. Set it to 350°F (175°C) for even baking. Always preheat the oven. This helps cupcakes rise nicely. Bake them for 18 to 20 minutes. Check doneness with a toothpick. If it comes out clean, they are done. Let them cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. For the cream cheese frosting, start with softened cream cheese. Beat it with powdered sugar until smooth. This makes a fluffy frosting. Use a spatula or piping bag to apply it. If you want a fancy look, pipe the frosting in swirls. A small offset spatula also works well for spreading. Make sure each cupcake gets a good amount. Want to boost the flavor? Consider adding extra spices. A dash of allspice or cloves can add depth. You can also use maple syrup for a sweet twist. Another idea is to mix in some chocolate chips. These small additions can make your cupcakes even more exciting. Experiment and find your perfect blend! {{image_4}} For a gluten-free version, use gluten-free all-purpose flour. This swap keeps the texture light. You can also add a bit of xanthan gum to help with structure. Look for a blend that contains it, or add 1/4 teaspoon per cup of flour. To make these cupcakes vegan, replace eggs with unsweetened applesauce or flax eggs. For one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. Use almond or coconut milk instead of dairy. Swap cream cheese with a vegan version for the frosting. Get creative with toppings! Try maple cream cheese frosting for a sweet twist. You can also add caramel sauce or chopped nuts for texture. Sprinkle some toasted coconut for a fun crunch. Experiment and discover your favorite flavor pairings! To keep your pumpkin pie cupcakes fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. If you have leftover cupcakes, let them cool completely first. This will help keep the frosting nice and smooth. These cupcakes stay fresh for about 3 to 5 days at room temperature. If you want them to last longer, you can store them in the fridge for up to a week. Just make sure to use an airtight container to prevent them from drying out. Freezing is a great option if you want to save some for later. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you're ready to enjoy, thaw them in the fridge overnight. Frost them fresh for the best taste! Yes, you can use fresh pumpkin. To make fresh pumpkin puree, first, choose a sugar pumpkin. These pumpkins have a sweet flavor and smooth texture. Cut the pumpkin in half and remove the seeds. Roast the halves in the oven at 350°F for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. This fresh puree adds a lovely taste to your cupcakes. Just use the same amount as you would with canned puree. To check if the cupcakes are done, insert a toothpick into the center. If it comes out clean, your cupcakes are ready. You can also look for a golden-brown color on top. The edges may pull slightly away from the liner. Cupcakes usually bake for 18-20 minutes. Keep an eye on them to avoid overbaking. Yes, you can make these cupcakes ahead of time. Bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Just make sure to wrap them well. Frost the cupcakes just before serving for the best flavor and texture. We covered ingredients, steps, tips, variations, and storage for pumpkin pie cupcakes. You now have the tools to bake these tasty treats. Remember, use fresh pumpkin if you like, and check for doneness with a toothpick. Have fun with flavors and frostings too! Baking should bring joy, and sharing your cupcakes spreads happiness. Enjoy every bite and happy baking!

Pumpkin Pie Cupcakes

Delight in the flavors of fall with these delightful Pumpkin Pie Cupcakes! Made with warm spices and topped with creamy frosting, they're the perfect treat for any occasion. In just 35 minutes, you can whip up a batch that serves 12, making them great for gatherings or cozy nights in. Ready to bake something delicious? Click through to explore the full recipe and bring these sweet pumpkin treats to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon pumpkin pie spice

Whipped cream for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for baking.

    In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk the dry ingredients together thoroughly to ensure an even distribution of spices.

      In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, large eggs, and vanilla extract until the mixture is smooth and well combined.

        Gradually pour the wet mixture into the dry ingredients, folding the batter gently with a spatula until just combined. Be careful not to overmix, as this can make the cupcakes dense.

          Use a scoop or spoon to evenly distribute the batter among the cupcake liners, filling each liner about two-thirds full to allow for rising.

            Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

              While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture becomes creamy and smooth. Add the pumpkin pie spice and mix until fully integrated.

                Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting using a spatula or piping bag for added flair.

                  For an extra decorative touch, top each frosted cupcake with a dollop of whipped cream and a light sprinkle of cinnamon for an elegant presentation.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12

                      Presentation Tips: Arrange the cupcakes on a beautiful serving platter, and consider adding a few decorative pumpkin candies or sprigs of autumn leaves around them for an eye-catching autumn-themed display.