Why Make This Recipe

Homemade Pumpkin Cupcakes are perfect for fall gatherings, holidays, or just a cozy treat at home. They are moist, flavorful, and topped with creamy frosting, making them a delightful option for everyone. With their warm spices and rich pumpkin flavor, these cupcakes are sure to please your family and friends.

How to Make Homemade Pumpkin Cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/2 cup brown sugar (for frosting)
1/2 cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Directions:

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, combine granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese until smooth. Then add brown sugar, powdered sugar, and vanilla extract. Mix until well combined.
Frost the cooled cupcakes with the brown sugar cream cheese frosting. Enjoy!

How to Serve Homemade Pumpkin Cupcakes

Serve your homemade pumpkin cupcakes fresh and topped with the delicious cream cheese frosting. They make a wonderful dessert for parties or a special treat with your afternoon coffee or tea. You can even sprinkle some extra cinnamon on top for added flair.

How to Store Homemade Pumpkin Cupcakes

Store your pumpkin cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the fridge for up to a week. Just make sure to bring them to room temperature before serving for the best taste and texture.

Tips to Make Homemade Pumpkin Cupcakes

Make sure your pumpkin puree is not pumpkin pie filling, as this will affect the taste.
Don’t overmix the batter; mix until just combined for fluffy cupcakes.
If you want a stronger spice flavor, feel free to adjust the spices to your liking.

Variation

You can add chocolate chips or nuts to the batter for a different flavor textural twist. For a pumpkin spice latte flavor, consider adding a bit of espresso powder to the mixture!

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin if you cook and puree it until smooth.

Q: Can these cupcakes be frozen?
A: Yes, you can freeze the cupcakes without frosting for up to three months. Thaw them before serving.

Q: How can I make these cupcakes gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Homemade Pumpkin Cupcakes