As the leaves start to change and the air grows crisp, our thoughts turn to all things pumpkin. And what better way to celebrate the season than with a batch of deliciously moist and flavorful pumpkin cupcakes? Whether you’re a fan of classic spice or sweet and tangy glazes, we’ve got 20 irresistible recipes for you to try.
From traditional treats like Classic Spiced Pumpkin Cupcakes to creative twists like Maple Glazed Pumpkin Cupcakes and Chocolate Swirl Pumpkin Cupcakes, there’s something for everyone on this list. And with options for vegans, gluten-free bakers, and those who just want a little extra pizzazz in their cupcake game, you’re sure to find the perfect recipe to suit your taste.
Classic Spiced Pumpkin Cupcakes
Classic Spiced Pumpkin Cupcakes: Warm up with these moist and flavorful treats, perfect for fall gatherings or as a seasonal dessert.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine sugar, pumpkin puree, milk, eggs, and butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Cream Cheese Frosted Pumpkin Cupcakes
These moist pumpkin cupcakes are topped with a tangy cream cheese frosting, perfect for the fall season.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Combine cream cheese and butter in a bowl. Beat until smooth. Add vanilla extract. Gradually add powdered sugar until desired consistency is reached.
Cooking Time: 18-20 minutes
Maple Glazed Pumpkin Cupcakes
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a sweet and tangy maple glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Maple Glaze:
– 1/2 cup pure maple syrup
– 2 tablespoons powdered sugar
Whisk together until smooth. Drizzle over cooled cupcakes.
Cooking Time: 18-20 minutes
Chocolate Swirl Pumpkin Cupcakes
These moist and flavorful cupcakes combine the best of fall flavors: pumpkin, cinnamon, and nutmeg, swirled with a rich chocolate center. Perfect for a cozy autumn afternoon or as a unique dessert for your holiday gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 cup whole milk
– 1/4 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, egg, cinnamon, nutmeg, and milk. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among liners. Drizzle with chocolate chips and use a knife or spoon to create a swirly design.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Cooking Time: 18-20 minutes
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of a warm fall day, with the comforting aroma of pumpkin spice and the richness of espresso.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 shot of espresso (or 1 tablespoon instant coffee)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Combine wet and dry ingredients; stir until just combined.
5. Add espresso (or coffee); mix until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Caramel Drizzle Pumpkin Cupcakes
These moist and flavorful cupcakes are perfect for fall celebrations. The combination of pumpkin puree, warm spices, and a drizzle of caramel sauce will satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Vegan Pumpkin Cupcakes
These moist and flavorful cupcakes are perfect for the fall season. Made with pumpkin puree, maple syrup, and a hint of spice, they’re sure to be a hit at any gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup canned pumpkin puree
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1/2 cup granulated sugar
– 1/4 cup maple syrup
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together pumpkin puree, almond milk, oil, maple syrup, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Gluten-Free Pumpkin Cupcakes
Add a touch of fall flavor to your cupcake game with these moist and delicious gluten-free pumpkin cupcakes.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, granulated sugar, and salt.
3. In a large bowl, whisk together eggs, pumpkin puree, baking soda, cinnamon, nutmeg, and ginger.
4. Add melted butter to the wet ingredients and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 18-20 minutes
Pumpkin Cupcakes with Cinnamon Buttercream
These moist and flavorful pumpkin cupcakes are topped with a creamy cinnamon buttercream frosting, making them the perfect fall treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cinnamon buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cinnamon Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon ground cinnamon
Whisk all ingredients together until smooth and creamy. Use to top cooled cupcakes.
Pumpkin Cupcakes with Brown Sugar Frosting
Get cozy with these moist pumpkin cupcakes topped with a rich brown sugar frosting – the perfect fall treat!
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1 tsp vanilla extract
– Brown sugar frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, pumpkin puree, milk, egg, and vanilla extract.
4. Add dry ingredients to wet mixture; stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Brown Sugar Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tbsp brown sugar
– 2 tsp vanilla extract
Combine ingredients; beat until smooth and creamy.
Pumpkin Cupcakes with Pecan Topping
Moist pumpkin cupcakes topped with a crunchy pecan streusel, perfect for the fall season.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the pecan topping:
– 1/2 cup chopped pecans
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. For the topping, combine pecans, sugar, and salt in a small bowl. Add melted butter and stir until well combined.
7. Sprinkle topping over cupcakes.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Cupcakes with Vanilla Bean Frosting
These moist and flavorful pumpkin cupcakes are perfect for fall festivities or any time of the year when you want a taste of autumn. The accompanying vanilla bean frosting adds a creamy and aromatic touch.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
For the frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 tsp vanilla bean paste
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine melted butter, pumpkin puree, sugar, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with the Vanilla Bean Frosting (recipe below).
Vanilla Bean Frosting:
1. Beat cream cheese and butter until smooth.
2. Add vanilla bean paste and mix well.
3. Gradually add powdered sugar, beating until fully incorporated.
Pumpkin Cupcakes with Nutmeg Whipped Cream
Pumpkin Cupcakes with Nutmeg Whipped Cream Recipe
Warm up your fall celebrations with these moist and flavorful pumpkin cupcakes topped with a dollop of creamy nutmeg whipped cream.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream.
For the whipped cream:
1. In a medium bowl, beat heavy whipping cream and granulated sugar until stiff peaks form.
2. Add ground nutmeg and mix until combined.
3. Top cooled cupcakes with whipped cream and serve.
Cooking time: 18-20 minutes
Pumpkin Cupcakes with Gingerbread Frosting
Pumpkin Cupcakes with Gingerbread Frosting Recipe
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich and spicy gingerbread frosting.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Gingerbread Frosting (recipe below)
Instructions:
- In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In a large bowl, combine pumpkin puree, butter, eggs, and dry ingredients. Mix until smooth.
- Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- Top with Gingerbread Frosting (recipe below) and decorate as desired.
Gingerbread Frosting:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons milk or heavy cream
Mix butter and powdered sugar until smooth. Add ginger, cinnamon, and milk, mixing until combined. Adjust frosting consistency as needed.
Pumpkin Cupcakes with Toasted Marshmallow Topping
These moist and flavorful pumpkin cupcakes are elevated by a sweet and gooey toasted marshmallow topping, perfect for fall celebrations or cozy gatherings.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the topping:
– 1/2 cup marshmallows
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with toasted marshmallows (see below).
Toasted Marshmallow Topping:
1. Place marshmallows on a baking sheet lined with parchment paper.
2. Dot each marshmallow with butter.
3. Bake at 350°F (180°C) for 30-40 seconds or until puffed and lightly browned.
Pumpkin Cupcakes with Salted Caramel Filling
These moist pumpkin cupcakes are elevated by a rich salted caramel filling, making them a perfect dessert for fall gatherings. The combination of warm spices and sweet caramel is sure to delight.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
– Ground cinnamon and nutmeg, to taste
For the filling:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon sea salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, pumpkin puree, baking powder, and salt. Add milk, egg, and vanilla extract; whisk until smooth.
3. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
5. To make the filling, combine heavy cream, butter, sugar, and salt in a saucepan. Cook over medium heat, stirring occasionally, until caramel forms. Remove from heat and stir in sea salt. Let cool and thicken.
6. Core the cooled cupcakes and fill with the salted caramel mixture.
Cooking Time: 18-20 minutes for cupcakes, 5-7 minutes for filling
Pumpkin Cupcakes with Orange Zest Glaze
Experience the warm flavors of fall in these moist pumpkin cupcakes, topped with a vibrant orange zest glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Orange zest glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Orange Zest Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon orange zest
Mix powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled cupcakes.
Pumpkin Cupcakes with Honey Cinnamon Frosting
Moist pumpkin cupcakes paired with a sweet and spicy honey cinnamon frosting make for the perfect fall treat. These bite-sized delights are sure to please anyone looking for a cozy dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and pumpkin puree.
3. Add melted butter, eggs, vanilla extract, and cinnamon. Whisk until smooth.
4. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely before frosting.
Honey Cinnamon Frosting:
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
Beat butter and powdered sugar until smooth. Add honey and cinnamon. Beat until combined.
Pumpkin Cupcakes with White Chocolate Ganache
These moist and flavorful pumpkin cupcakes are topped with a rich white chocolate ganache, making them the perfect treat for any fall celebration. With a blend of spices and a hint of sweetness, these cupcakes are sure to become a new autumn tradition.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup whole milk, at room temperature
– 1 large egg, at room temperature
– White chocolate ganache (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together milk, egg, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
White Chocolate Ganache:
– 1 cup white chocolate chips
– 2 tablespoons heavy cream
Melt white chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Stir in heavy cream until combined.
Pumpkin Cupcakes with Cardamom Cream Frosting
These moist pumpkin cupcakes are infused with the warm, aromatic flavor of cardamom, perfect for fall and winter celebrations. A dollop of creamy cardamom frosting takes these treats to new heights.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 teaspoon ground cardamom
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 teaspoon ground cardamom
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and cardamom.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with Cardamom Cream Frosting.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the flavors of fall with these 20 delicious pumpkin cupcake recipes! From classic spiced treats to creative twists like chocolate swirl and caramel drizzle, there’s something for everyone. Try your hand at vegan or gluten-free options, or get festive with pumpkin spice latte-inspired cupcakes. Each recipe is carefully crafted to showcase the star ingredient: pumpkin puree. Whether you’re a seasoned baker or just looking for a new fall treat, these irresistible recipes are sure to satisfy your cravings.
