As the leaves turn golden and the air grows crisp, our thoughts naturally turn to the sweet, comforting flavors of fall. And what better way to celebrate the season than with a batch of deliciously moist and flavorful pumpkin cupcakes? In this article, we’ll be counting down our top 20 irresistible pumpkin cupcake recipes that are sure to satisfy your cravings and impress your friends.
From classic combinations like spiced pumpkin and cream cheese frosting to creative twists like maple glazed and caramel drizzled, these cupcakes offer something for everyone. Whether you’re a fan of bold spices or subtle sweetness, we’ve got the perfect recipe to get you in the mood for Halloween, Thanksgiving, or just a cozy night in.
In the next section, we’ll be highlighting some of our favorite pumpkin cupcake recipes that are sure to become new fall favorites. So grab your mixing bowls and baking sheets, and let’s dive into the world of pumpkin cupcakes!
Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Warm up your taste buds with these moist and flavorful Spiced Pumpkin Cupcakes, topped with a tangy Cream Cheese Frosting.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– Salt to taste
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, sugar, milk, eggs, and salt. Stir 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 in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with Cream Cheese Frosting (see below).
Cream Cheese Frosting:
Beat softened cream cheese and butter until smooth. Add vanilla extract and powdered sugar, beating until combined.
Maple Glazed Pumpkin Cupcakes
These moist pumpkin cupcakes are topped with a sweet and sticky maple glaze, perfect for fall festivities or any time you need a little pumpkin spice.
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
– 1/4 cup whole milk
– 1 large egg
– 1 tsp vanilla extract
– Maple glaze (see 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, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, milk, egg, 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 muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before glazing.
Maple Glaze:
– 1/2 cup powdered sugar
– 2 tbsp pure maple syrup
– 1/4 tsp salt
Whisk together until smooth. Drizzle over cooled cupcakes and serve.
Pumpkin Chocolate Chip Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the richness of chocolate, making them a perfect treat for fall gatherings or Halloween parties.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
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. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of fall, with the warm spices and comforting taste of pumpkin spice lattes. Perfect for a cozy afternoon or as a treat at your next holiday gathering.
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
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting
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, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree, vanilla extract, cinnamon, and nutmeg.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Caramel Drizzled Pumpkin Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin spice with the richness of caramel, making them a perfect treat for fall gatherings.
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 whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Caramel sauce (store-bought or homemade), for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
Cooking Time: 20-22 minutes
Pumpkin Pecan Streusel Cupcakes
These moist and flavorful cupcakes are perfect for the fall season, with the warmth of pumpkin, the crunch of pecans, and the sweetness of streusel topping.
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 whole milk
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1/2 cup chopped pecans
– Streusel topping (see 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, milk, eggs, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups.
7. Top with streusel topping (see below).
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Combine dry ingredients in a bowl. Add cold butter and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Cooking Time: 18-20 minutes
Double Pumpkin Cupcakes with Whipped Cream
These moist and flavorful cupcakes are infused with the essence of pumpkin puree and topped with a generous dollop of whipped cream, making them the perfect treat for any autumn gathering.
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 whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Whipped cream, for topping
Instructions:
1. Preheat oven to 350°F (175°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, 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 cupcake liners.
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 and dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pumpkin Gingerbread Cupcakes
Warm up with these moist and flavorful Pumpkin Gingerbread Cupcakes, perfect for the fall season. These bite-sized treats combine the comforting spices of gingerbread with the sweetness of pumpkin puree.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons ground ginger
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup crystallized ginger, finely chopped (optional)
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, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, and ground ginger. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Top with chopped crystallized ginger if desired.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Toasted Coconut Pumpkin Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the sweetness of toasted coconut, perfect for a fall dessert or special occasion.
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 unsweetened coconut milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– Toasted coconut flakes for garnish
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, coconut milk, eggs, melted butter, and vanilla extract. Stir 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 20-22 minutes or until a toothpick inserted in center comes out clean.
7. Allow cupcakes to cool completely before topping with toasted coconut flakes.
Cooking Time: 20-22 minutes
Pumpkin Snickerdoodle Cupcakes
Pumpkin Snickerdoodle Cupcakes: A Delicious Twist on a Classic Recipe
These moist and flavorful cupcakes combine the warmth of pumpkin spice with the crunch of snickerdoodle cookies. Perfect for fall gatherings or as a unique dessert for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 tablespoons cream of tartar
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, vanilla extract, cream of tartar, cinnamon, and nutmeg.
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 inserted in the center comes out clean.
Yield: 12 cupcakes
Cinnamon Roll Pumpkin Cupcakes
Experience the best of fall in every bite with these moist and flavorful cupcakes, featuring the perfect balance of pumpkin spice and cinnamon roll goodness.
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
– 2 teaspoons vanilla extract
– 1/4 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, eggs, vanilla extract, and cinnamon. 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 dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pumpkin Butterscotch Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the richness of butterscotch, perfect for fall celebrations or any time of year.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butterscotch syrup
• Confectioners’ sugar, for dusting
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 butterscotch syrup. Whisk until smooth.
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.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Pumpkin Cheesecake Stuffed Cupcakes
Pumpkin Cheesecake Stuffed Cupcakes: A delightful fusion of fall flavors!
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
– For the cheesecake filling: 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 2 large eggs
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. Add softened butter, pumpkin puree, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Divide batter evenly among cupcake liners.
5. For the cheesecake filling: Beat cream cheese until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time.
6. Spoon about 1 tablespoon of cheesecake filling on top of each cupcake.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Apple Spice Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin and apple spices with a hint of sweetness, making them perfect for a cozy fall gathering or as a special treat any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup chopped fresh apple (such as Granny Smith)
– Confectioners’ sugar, for dusting (optional)
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, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, butter, eggs, and chopped apple. 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 inserted in the center comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
White Chocolate Pumpkin Cupcakes
These moist and flavorful cupcakes combine the comfort of pumpkin spice with the creamy richness of white chocolate, perfect for a cozy fall treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– Confectioners’ sugar, for dusting (optional)
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, beat butter until creamy. Add pumpkin puree and mix until combined.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Melt white chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
7. Divide batter evenly among cupcake liners. Drizzle with melted white chocolate.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Mocha Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the richness of mocha, perfect for a cozy fall treat or Halloween party.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup strong brewed coffee or mocha syrup
– Confectioners’ sugar, for dusting (optional)
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, pumpkin puree, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, vanilla extract, and brewed coffee or mocha syrup.
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 into the center of a cupcake comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 18-20 minutes
Pumpkin Carrot Cake Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the sweetness of carrot cake, perfect for a seasonal dessert or snack.
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 cup grated carrot
– 1/2 cup chopped walnuts (optional)
– Confectioners’ sugar for dusting
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, combine butter, pumpkin puree, eggs, and grated carrot. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Pumpkin Chai Spice Cupcakes
These moist and flavorful cupcakes combine the warmth of chai spices with the comfort of pumpkin, perfect for a cozy fall gathering or as a sweet treat any time of year.
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
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– Confectioners’ sugar, for dusting
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, vanilla extract, cinnamon, ginger, cardamom, and cloves. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking 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.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Pumpkin Cranberry Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the tartness of cranberries, making them a perfect treat for any fall gathering. With just the right balance of spices and sweetness, these cupcakes are sure to be a hit.
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
– 1/4 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1/2 cup fresh or frozen cranberries
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting (optional)
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, milk, eggs, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in cranberries and spices.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Banana Nut Cupcakes
Pumpkin Banana Nut Cupcakes Recipe Summary:
These moist and flavorful cupcakes combine the warmth of pumpkin with the sweetness of banana, topped with a crunchy walnut streusel.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large ripe bananas, mashed
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
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, and pumpkin puree.
3. In a large bowl, whisk together mashed bananas, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the sweet and spicy world of pumpkin cupcakes! This article features 20 delicious recipes that combine the flavors of pumpkin with a variety of toppings and fillings. From classic spiced pumpkin cupcakes to creative twists like maple glazed and caramel drizzled, there’s something for every taste bud. Whether you’re a fan of cream cheese frosting or whipped cream, these irresistible treats are sure to satisfy your sweet tooth.
