Name: Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3/4 cup unsalted butter (cut into pieces); 1 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 3/4 teaspoons baking soda; 3/4 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons pumpkin spice; 1/2 teaspoon ground cinnamon; 2 large eggs (lightly beaten (room temperature preferred)); 1 1/2 teaspoon vanilla extract; 1 cup pumpkin puree; 2 Tablespoons milk; 1/2 cup unsalted butter (softened); 8 oz cream cheese (softened); 4 Tablespoons light brown sugar (firmly packed); 1 teaspoon vanilla extract; 1/8 teaspoon salt; 3 cups powdered sugar; 1-2 Tablespoons heavy cream (optional, this will make your frosting even thinner and silkier.)

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These pumpkin cupcakes are a delightful blend of cozy autumn flavors and irresistible indulgence. Moist, spiced pumpkin cake meets creamy, velvety frosting for a treat that’s as comforting as it is decadent. With just 20 minutes of prep and another 20 minutes in the oven, you’ll have a dozen golden cupcakes ready to brighten any occasion. The warm aroma of cinnamon and nutmeg will fill your kitchen, promising a bite that’s rich, tender, and perfectly balanced.

Each cupcake is a celebration of fall, offering a luscious texture and a burst of pumpkin sweetness. Topped with a silky frosting, they’re not just desserts—they’re little moments of joy. Whether for a gathering or a quiet treat, these cupcakes are sure to impress with their flavorful depth and homemade charm.

Ingredients for Pumpkin Cupcakes

Cupcakes:
¾ cup (165 g) unsalted butter, cut into pieces
1 ¼ cups (150 g) all-purpose flour
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon
2 large eggs, lightly beaten (room temperature preferred)
1 ½ teaspoon (7.5 ml) vanilla extract
1 cup (225 g) pumpkin puree
2 Tablespoons (30 ml) milk
Brown Sugar Cream Cheese Frosting:
½ cup (110 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened
4 Tablespoons light brown sugar, firmly packed
1 teaspoon vanilla extract
⅛ teaspoon salt
3 cups (375 g) powdered sugar
1-2 Tablespoons heavy cream (optional, for a thinner, silkier frosting)

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners. Set aside.
Melt the butter: Place butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside to cool slightly (it should not feel hot to the touch).
Combine dry ingredients: In a separate large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
Mix wet ingredients: To the cooled melted butter, add eggs and vanilla extract. Whisk well. Then, stir in pumpkin puree and milk until fully combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
Fill muffin tin: Evenly divide the batter into the prepared muffin tin, filling each cup about ⅔ to ¾ full.
Bake: Bake for 20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
Cool: Allow cupcakes to cool completely before frosting.
Make the frosting: In a stand mixer or large bowl, beat softened butter and cream cheese until creamy. Add brown sugar, vanilla extract, and salt, and beat until combined. Gradually add powdered sugar, mixing on low speed. If using, add heavy cream 1 Tablespoon at a time, then beat on high speed for 30 seconds until smooth and silky.
Frost the cupcakes: Spread or pipe the frosting onto the cooled cupcakes.
Serve and enjoy!

Perfect Pairings: Topping and Serving Ideas

While the Brown Sugar Cream Cheese Frosting is a classic choice, consider adding a sprinkle of chopped pecans or a drizzle of caramel sauce for extra flair. For a festive touch, top with a pinch of cinnamon sugar or a few mini chocolate chips. These cupcakes pair wonderfully with a hot cup of spiced chai tea or a glass of cold milk for a cozy treat.

Storage Tips: Keeping Your Cupcakes Fresh

Store your Pumpkin Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months—thaw and frost when ready to enjoy!

Recipe Variations: Mix It Up!

Want to switch things up? Try adding chocolate chips or chopped walnuts to the batter for extra texture. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. If you’re out of pumpkin spice, make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts.

Time-Saving Tips for Busy Bakers

To save time, prepare the dry ingredients in advance and store them in a sealed container. You can also use a pre-made frosting if you’re short on time, though the homemade version is worth the effort! For quicker cooling, place the cupcakes on a wire rack and let them sit in a cool area.

Equipment Guidance: Tools for Success

For perfectly portioned cupcakes, use a cookie scoop or ice cream scoop to evenly distribute the batter. A stand mixer or hand mixer will make whipping up the frosting a breeze. Don’t forget a toothpick or cake tester to check for doneness—it’s a baker’s best friend!