Pumpkin Cupcakes

Oh wow, you guys! I just baked these pumpkin cupcakes, and my kitchen smells so cozy. I couldn’t wait to try one.

They are soft, fluffy, and full of warm pumpkin flavor. Honestly, they taste way better than I imagined.

Just thinking about that first bite makes me want one right now. Sweet, spiced, and totally comforting—so perfect for snack time.

You have to try these with me. Let’s grab our ingredients and bake some together!

Why You’ll Love This Recipe

• Moist and Fluffy Texture: The perfect blend of pumpkin puree and buttermilk creates an irresistibly soft and moist crumb.
• Easy to Make: Simple steps with pantry-friendly ingredients make this recipe a breeze for beginners and experts alike.
• Fall-Inspired Flavors: The warm pumpkin pie spice adds that cozy, seasonal flavor we all love.
• Versatile Toppings: Top these cupcakes with cream cheese frosting, whipped cream, or a dusting of cinnamon for a custom touch.
• Great for Any Occasion: Perfect for family gatherings, parties, or just because you’re in the mood for something sweet.

Required Kitchen Tools

To make these cupcakes seamlessly, you’ll need the following tools:

• Mixing Bowls: For combining wet and dry ingredients.
• Electric Mixer: To cream butter and sugar until light and fluffy.
• Measuring Cups and Spoons: Precise measurements are key to baking success.
• Cupcake Tin and Liners: Standard-size cupcake tin to bake 12 cupcakes.
• Cooling Rack: Ensures the cupcakes cool evenly before frosting.
• Spatula or Scoop: For evenly distributing batter into liners.

Ingredients

Here’s what you’ll need for these delicious cupcakes:

Dry Ingredients

• 1 1/4 cup (140 g) cake flour: Light and airy for a tender crumb.
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground pumpkin pie spice: A mix of cinnamon, nutmeg, ginger, and cloves for classic fall flavor.

Wet Ingredients

• 5 tbsp (70 g) unsalted butter, softened: Adds richness and moisture.
• 3/4 cup (150 g) granulated white sugar: Sweetens the cupcakes perfectly.
• 1 egg, room temperature: Helps bind the batter.
• 1/2 tsp vanilla extract: Enhances the overall flavor.
• 1/2 cup (122 g) canned pumpkin puree: The star ingredient for that autumnal taste.
• 1/4 cup (60 ml) buttermilk: Provides moisture and a slight tang that complements the pumpkin.

Variations for Pumpkin Cupcakes

These cupcakes are already delightful, but you can customize them to suit your preferences:

• Add Nuts: Fold in chopped pecans or walnuts for added texture.
• Chocolate Chips: Mix in semi-sweet chocolate chips for a chocolatey twist.
• Gluten-Free: Swap the cake flour for a gluten-free 1:1 baking flour.
• Spicier Kick: Add a pinch of cayenne pepper to the spice mix for subtle heat.
• Cream Cheese Center: Add a dollop of sweetened cream cheese filling in the center before baking.

Step-by-Step Instructions

1. Preheat Your Oven

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3. Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step incorporates air into the batter for a fluffy texture.

4. Add Wet Ingredients

Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until smooth.

5. Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined – avoid overmixing to keep the cupcakes tender.

6. Fill the Cupcake Liners

Using a spatula or scoop, divide the batter evenly among the prepared liners, filling each about 2/3 full.

7. Bake

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

8. Cool

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Frosting and Decoration Ideas

These cupcakes pair beautifully with various frostings. Here are some options to consider:

• Classic Cream Cheese Frosting: Whip together cream cheese, butter, powdered sugar, and a splash of vanilla for a tangy, sweet topping.
• Cinnamon Buttercream: Add a teaspoon of ground cinnamon to a standard buttercream frosting for warm, spicy notes.
• Maple Frosting: Sweeten buttercream or cream cheese frosting with pure maple syrup for an autumnal touch.
• Whipped Cream: Keep it light with freshly whipped cream, lightly sweetened and spiced with cinnamon.

Top your cupcakes with a sprinkle of cinnamon, crushed nuts, or even a drizzle of caramel for a final flourish.

Storing Pumpkin Cupcakes

• At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerated: Once frosted, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap unfrosted cupcakes individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Nutrition (Per Cupcake without Frosting)

Nutrient	Amount
Calories	~170
Protein	2 g
Fat	6 g
Carbohydrates	26 g
Fiber	1 g
Sugar	15 g
Sodium	85 mg

Conclusion

Pumpkin Cupcakes are the ultimate cozy treat for fall. Their soft, spiced cake pairs perfectly with creamy frosting, making them a hit for parties, holidays, or just an indulgent snack. These cupcakes are simple to bake, fun to decorate, and guaranteed to bring a touch of autumn magic to any table!

FAQs for Pumpkin Cupcakes

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin, then strain any excess liquid before measuring.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is pure pumpkin, while pie filling contains added sugars and spices. Use pumpkin puree for this recipe.

How do I know when my cupcakes are done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready!

Can I double this recipe?

Absolutely! This recipe doubles well for larger batches.