These pumpkin cupcakes are a delicious treat that is perfect for any occasion. With a moist and flavorful pumpkin base topped with a decadent brown sugar cream cheese frosting, these cupcakes are sure to impress your friends and family.

Why You’ll Love This Recipe?

Great Flavors: The combination of pumpkin and warm spices creates a cozy and comforting flavor profile.
Quick Prep Time: These cupcakes come together easily and quickly, making them perfect for last-minute baking needs.

Perfect for Meal Prep: These cupcakes can be made ahead of time and stored for a few days, making them a convenient treat to have on hand.

Ingredient Notes:

All-purpose flour: Provides structure to the cupcakes.
Baking powder and baking soda: Helps the cupcakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.
Pumpkin spice: Adds warmth and depth to the pumpkin flavor.
Dark brown sugar: Adds a rich molasses flavor to the cupcakes.

Pumpkin purée: Gives the cupcakes a moist and tender texture.
Vegetable oil: Keeps the cupcakes moist.
Eggs: Bind everything together and add richness.

Vanilla extract: Adds a hint of sweetness.
Butter: Adds richness to the frosting.
Cream cheese: Gives the frosting a tangy and creamy texture.

Powdered sugar: Sweetens and thickens the frosting.

Step-by-Step Instructions:

Preheat your oven and prepare your cupcake pan with liners.
In a bowl, whisk together the dry ingredients.

In another bowl, mix the wet ingredients.
Combine the wet and dry ingredients until just combined.
Divide the batter among the cupcake liners and bake until a toothpick inserted comes out clean.

While the cupcakes cool, make the frosting by creaming together the butter and brown sugar, then adding the cream cheese, powdered sugar, and vanilla extract.
Frost the cooled cupcakes and enjoy!

Helpful Tips:

Make sure all your ingredients are at room temperature for the best results.

Don’t overmix the batter to avoid dense cupcakes.
Store the cupcakes in an airtight container in the fridge for up to 3 days.
You can swap the pumpkin spice for a combination of cinnamon, nutmeg, and cloves.

Expert Tips for the Best Results:

Use high-quality ingredients for the best flavor.
Allow the cupcakes to cool completely before frosting to avoid melting.
Experiment with different frosting flavors like maple or caramel for a twist.

Serving Suggestions:

These pumpkin cupcakes pair well with a hot cup of coffee or a spiced chai latte. Serve them as a dessert after a cozy fall dinner or bring them to a potluck for a crowd-pleasing treat.

Storage and Reheating Tips:

Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. To reheat, let them come to room temperature or gently warm them in the microwave for a few seconds.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned? Yes, you can make your pumpkin purée by roasting and pureeing fresh pumpkin.

Can I freeze these cupcakes? Yes, you can freeze the unfrosted cupcakes for up to 3 months.
Can I use a different frosting? Feel free to experiment with different frosting flavors like cream cheese or maple buttercream.

Conclusion:

These pumpkin cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. Give them a try and let us know how they turn out! Share your feedback and tag us on social media. Enjoy!

The Best Pumpkin Cupcakes

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Author: Emily
Prep Time: 20 mins
Cook Time: 20 mins

Total Time: 40 mins
Yield: 12 cupcakes 1x
Category: Desserts

Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Indulge in these moist and flavorful pumpkin cupcakes topped with a rich brown sugar cream cheese frosting, perfect for any fall gathering or dessert table.

Instructions

Preheat: Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
Combine Dry Ingredients: In a bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice.

Combine Wet Ingredients: In another bowl, whisk brown sugar, pumpkin purée, oil, eggs, and vanilla.
Mix Batter: Gradually add dry ingredients to wet and mix until just combined. Fill cupcake liners and bake for 18-20 minutes.
Make Frosting: Cream butter and brown sugar, add cream cheese, powdered sugar, and vanilla. Frost cooled cupcakes.

Notes

If you don’t have pumpkin spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
For a lighter frosting, reduce powdered sugar or add more cream cheese.

Nutrition

Serving Size: 1 cupcake

Calories: 320 kcal
Sugar: 25 g
Sodium: 200 mg

Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g

Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g

Protein: 3 g
Cholesterol: 55 mg