Moist Pumpkin Cupcakes
Moist pumpkin cupcakes infused with warm spices and topped with smooth cream cheese frosting—perfect for cozy autumn days, family gatherings, or as a sweet after-school treat.
Ingredients
For the Pumpkin Cupcakes
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Chopped pecans or walnuts
- A sprinkle of cinnamon or pumpkin spice
- Caramel drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk pumpkin purée, eggs, oil, both sugars, and vanilla until smooth. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gently fold dry ingredients into wet until just combined. Fill liners about ⅔ full.
- Bake 18–22 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar, then add vanilla and a pinch of salt. Chill frosting for 15 minutes if too soft.
- Frost cooled cupcakes and garnish with chopped nuts, a dusting of cinnamon or pumpkin spice, or a caramel drizzle.