Description
These moist and flavorful Pumpkin Cupcakes are infused with warm autumn spices and topped with a luscious pumpkin spice cream cheese frosting. Perfect for fall gatherings and celebrations, they’re easy to make and deliver a festive taste of the season.
Ingredients
Units
Scale
Cupcakes
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (about 1 3/4 cups, not pie filling)
Pumpkin–Cream Cheese Frosting
- 1 recipe Pumpkin-Cream Cheese Frosting (see linked recipe or prepare your favorite version)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C) and arrange a rack in the middle. Line 2 (12-cup) muffin pans with paper liners so the cupcakes won’t stick and are easy to remove.
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt. Whisk thoroughly to break up any lumps and evenly distribute the spices. Set aside.
- Cream the oil and sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and vegetable oil. Beat them together on medium speed until the sugar is fully incorporated and the mix looks slightly fluffy, about 1 minute.
- Add eggs and pumpkin: Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and cohesive. Reduce the mixer speed to medium-low, add the pumpkin purée, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides and paddle with a rubber spatula to ensure all ingredients are well incorporated.
- Combine wet and dry mixtures: Set the mixer to low speed. Gradually add the flour mixture in batches, mixing until almost fully combined, about 1 minute. Do not overmix as this can make the cupcakes dense.
- Finish the batter: Remove the bowl from the mixer. With a rubber spatula, gently fold in any flour left at the edges or bottom to get a homogenous batter.
- Fill the muffin pans: Spoon the batter into the prepared muffin wells, filling each about three-quarters full (about a heaping 1/4 cup per well). This ensures even cupcakes that don’t overflow as they bake.
- Bake: Place the muffin pans side by side in the preheated oven. Bake for 12 minutes, then rotate the pans front to back and side to side to promote even cooking. Continue baking for about 10 minutes more, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes: Once baked, transfer the muffin pans to wire racks. Let them cool in the pans for 5 minutes, then remove the cupcakes and let them finish cooling completely on the racks. This prevents sogginess and helps set the crumb.
- Frost the cupcakes: Once the cupcakes are completely cool, frost generously with Pumpkin–Cream Cheese Frosting for a perfectly spiced finish.
Notes
- Be sure to use pumpkin purée, not pumpkin pie filling, for best results.
- Do not overmix the batter after adding the flour, or the cupcakes may become dense.
- Wait until cupcakes are fully cooled before frosting so the icing does not melt.
- You can store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For extra flavor, try adding a pinch of ginger to the dry mix.
Nutrition
- Serving Size: 1 cupcake
- Calories: 255
- Sugar: 24g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
