Pumpkin Cupcakes

Pumpkin Cupcakes /Traditional

RECIPE

Amazing Traditional Pumpkin Cupcakes

INGREDIENTS

For the cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) vegetable oil (or melted butter)
  • 2 large eggs
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 1 tsp vanilla extract

For the cream cheese frosting

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 1 tsp vanilla extract

Optional: a pinch of cinnamon for flavor

BAKING INSTRUCTIONS

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • Mix wet ingredients: In a large bowl, whisk together sugars, oil, eggs, pumpkin purée, and vanilla until smooth.
  • Combine: Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
  • Fill and bake: Divide batter evenly among cupcake liners, about ¾ full. Bake 18–20 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.

For the Frosting

  • Beat cream cheese and butter until smooth and creamy.
  • Add powdered sugar gradually, then mix in vanilla (and cinnamon if desired).
  • Spread generously onto cooled cupcakes.

Optional Toppings

  • Sprinkle with cinnamon sugar or crushed pecans.
  • Add a small pumpkin candy or drizzle of caramel for decoration.

Serving Suggestion: Serve slightly chilled with a warm drink.

The Perfect Autumn Treat

Enjoy

Recipe / Pumpkin Cupcakes