As autumn leaves begin to fall and cozy sweater weather settles in, there’s no better time to embrace the warm, comforting flavors of pumpkin. Whether you’re hosting a festive gathering or simply craving a sweet seasonal treat, these 20 irresistible pumpkin cupcake recipes will delight your taste buds and fill your kitchen with the most wonderful aromas. Get ready to discover your new favorite fall baking project!
Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Spiced pumpkin cupcakes bring autumn warmth to your table in perfect portable form. Savor tender crumb and creamy frosting that balances sweet and spice beautifully.
Ingredients
- 1 ¾ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pure pumpkin purée
- ½ cup vegetable oil
- 2 large pasture-raised eggs, lightly beaten
- 1 cup granulated sugar
- ¼ cup dark brown sugar, packed
- ½ cup buttermilk, room temperature
- 8 ounces cream cheese, softened
- ½ cup European-style butter, softened
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and line 16 standard muffin cups with paper liners.
- Whisk together sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
- Combine pumpkin purée, vegetable oil, beaten eggs, granulated sugar, and brown sugar in a large mixing bowl, whisking until fully emulsified.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, mixing just until no flour streaks remain. Tip: Overmixing develops gluten, resulting in dense cupcakes.
- Divide batter evenly among prepared muffin cups, filling each ⅔ full using a 2-tablespoon cookie scoop for uniformity.
- Bake for 18-22 minutes until cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack and cool completely for 1 hour before frosting. Tip: Warm cupcakes will melt the frosting, creating a messy appearance.
- Beat softened cream cheese and butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
- Gradually add sifted confectioners’ sugar, mixing on low speed until incorporated, then increase to high for 1 minute.
- Mix in vanilla extract until frosting is smooth and holds medium peaks. Tip: For optimal piping consistency, chill frosting for 15 minutes if too soft.
- Frost cooled cupcakes using a piping bag with a star tip or spread with an offset spatula.
Just baked, these cupcakes boast an incredibly moist, fine-crumb texture that melts on the tongue. The warm spice blend harmonizes with rich pumpkin, while tangy cream cheese frosting provides the perfect counterpoint. For an elegant presentation, garnish with candied pecans or a dusting of cinnamon sugar before serving.
Maple Glazed Pumpkin Cupcakes
Unleash autumn in cupcake form—these maple-glazed pumpkin beauties deliver cozy spice and sweet sophistication in every bite. Whip them up for your next gathering and watch them vanish faster than fall foliage.
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice blend
– 1 cup pumpkin purée
– ¾ cup dark brown sugar, packed
– ½ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– ½ cup unsalted European-style butter, melted and cooled
– ¼ cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– ½ cup pure maple syrup, grade A dark
– 4 tablespoons unsalted butter, for glaze
– 1 cup confectioners’ sugar, sifted
– ½ teaspoon Madagascar bourbon vanilla extract
– 2 tablespoons heavy cream, chilled
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted flour, baking soda, sea salt, and pumpkin pie spice in a medium bowl.
3. In a separate large bowl, combine pumpkin purée, dark brown sugar, and granulated sugar using a hand mixer on medium speed for 2 minutes until smooth.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Stream in the cooled melted European-style butter while mixing on low speed, followed by the whole milk and pure vanilla extract.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix to avoid dense cupcakes.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
10. For the glaze, heat the pure maple syrup and 4 tablespoons unsalted butter in a small saucepan over medium heat until it reaches a gentle simmer, then remove from heat immediately.
11. Whisk in the sifted confectioners’ sugar and Madagascar bourbon vanilla extract until smooth and glossy.
12. Stir in the chilled heavy cream to slightly thicken the glaze for better adherence.
13. Dip the top of each cooled cupcake into the warm glaze, twisting slightly for even coverage, then allow excess to drip off.
14. Let the glaze set for 15 minutes at room temperature before serving. These cupcakes boast a tender, moist crumb infused with warm spices, balanced by the rich, caramel-like maple glaze. Serve them slightly warmed with a dollop of cinnamon-spiked whipped cream or crumble over vanilla bean ice cream for an indulgent twist.
Pumpkin Chocolate Chip Cupcakes
Bake your way to fall perfection with these pumpkin chocolate chip cupcakes. Transform basic ingredients into moist, spiced treats that deliver serious seasonal vibes. Your kitchen will smell like autumn magic in under 30 minutes.
Ingredients
– 1½ cups all-purpose flour, sifted
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 tsp pumpkin pie spice blend
– ½ cup unsalted European-style butter, room temperature
– ¾ cup light brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– 1 tsp pure vanilla extract
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted all-purpose flour, baking soda, fine sea salt, and pumpkin pie spice blend in a medium bowl until fully incorporated.
3. Cream the room-temperature unsalted European-style butter and packed light brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on medium speed until fully emulsified, about 1 minute.
5. Blend in the pumpkin purée and pure vanilla extract on low speed until just combined, scraping down the bowl with a flexible spatula.
6. Fold the dry ingredients into the wet mixture using the flexible spatula until no flour streaks remain, being careful not to overmix.
7. Gently incorporate the semi-sweet chocolate chips until evenly distributed throughout the batter.
8. Divide the batter equally among the 12 prepared muffin cups, filling each exactly two-thirds full using a #20 cookie scoop for uniform sizing.
9. Bake at 350°F for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs.
10. Transfer the cupcakes to a wire cooling rack and allow them to cool completely for 30 minutes before serving.
Zesty pumpkin spice mingles with rich chocolate in every bite of these tender cupcakes. The crumb stays remarkably moist thanks to the pumpkin purée, while the chocolate chips provide delightful pockets of melty sweetness. Serve them warm with a dusting of cinnamon sugar or crumble over vanilla bean ice cream for an elevated dessert experience.
Pumpkin Spice Latte Cupcakes
Kick your basic PSL obsession up a notch with these bakery-perfect cupcakes that capture every cozy sip in fluffy cake form. We’re talking real pumpkin puree, espresso powder, and that signature spice blend baked into tender crumb perfection. Your coffee break just got a major upgrade.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice blend
- 1 cup canned pumpkin puree
- ½ cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large pasture-raised eggs, lightly beaten
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon pumpkin pie spice blend
- 1 tablespoon whole milk
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together sifted flour, baking powder, baking soda, sea salt, and 2 teaspoons pumpkin pie spice in a medium bowl.
- Combine pumpkin puree, room temperature milk, vanilla extract, and instant espresso powder in a separate bowl, stirring until espresso fully dissolves.
- Cream softened butter and granulated sugar in a stand mixer fitted with paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
- Add lightly beaten eggs to butter mixture one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Alternate adding dry ingredients and pumpkin mixture to butter mixture in three additions, beginning and ending with dry ingredients, mixing on low speed just until combined.
- Divide batter evenly among prepared muffin cups, filling each exactly two-thirds full using a #20 cookie scoop for consistent portioning.
- Bake for 18-20 minutes until cupcakes spring back when lightly pressed and a toothpick inserted in center comes out clean.
- Transfer cupcakes to a wire rack to cool completely for 1 hour before frosting.
- Beat softened cream cheese and ¼ cup softened butter in a clean mixer bowl on medium speed for 2 minutes until smooth and creamy.
- Gradually add sifted confectioners’ sugar with mixer on low speed, then increase to medium-high and beat for 2 minutes until fluffy.
- Mix in remaining teaspoon of pumpkin pie spice and tablespoon of milk until frosting reaches pipeable consistency.
- Pipe frosting onto cooled cupcakes using a large open star tip, creating tall swirls.
Nothing beats biting through that creamy spice-kissed frosting into the moist, tender crumb that delivers authentic coffee shop flavor in every bite. The espresso powder creates subtle bitter notes that balance the sweetness perfectly, while the pumpkin keeps everything incredibly moist. Serve these alongside actual lattes for the ultimate fall pairing, or crumble over vanilla ice cream for an unexpected dessert twist.
Caramel Drizzled Pumpkin Cupcakes
Unleash your inner baker with these showstopping cupcakes that scream autumn. Ultimate cozy vibes meet gourmet flair in every spiced bite. Get ready to wow your crew with this foolproof recipe.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- ½ cup clarified butter, melted
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- ½ cup heavy cream
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter
- ½ teaspoon flaky sea salt
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together sifted flour, baking soda, fine sea salt, cinnamon, nutmeg, and cloves in a medium bowl.
- Combine pumpkin purée, granulated sugar, and dark brown sugar in a large mixing bowl until smooth.
- Mix in lightly beaten pasture-raised eggs one at a time, ensuring full incorporation after each addition.
- Stream in melted clarified butter while continuously whisking to emulsify the batter.
- Stir in pure vanilla extract until just combined.
- Gently fold dry ingredients into wet ingredients using a spatula until no flour streaks remain.
- Divide batter evenly among prepared muffin cups, filling each ⅔ full.
- Bake for 18-22 minutes until cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
- Transfer cupcakes to a wire rack and cool completely to room temperature.
- Beat room temperature cream cheese and softened unsalted butter with an electric mixer until fluffy.
- Gradually add sifted powdered sugar on low speed to prevent a sugar cloud.
- Whip in ½ cup heavy cream until frosting reaches stiff peaks.
- Pipe or spread frosting onto cooled cupcakes using a piping bag fitted with a star tip.
- Combine 1 cup granulated sugar and ¼ cup water in a heavy-bottomed saucepan over medium heat.
- Cook without stirring until sugar dissolves and turns deep amber, about 8-10 minutes.
- Carefully pour in warmed heavy cream while whisking constantly—the mixture will bubble vigorously.
- Whisk in 2 tablespoons unsalted butter until caramel is smooth and glossy.
- Cool caramel for 5 minutes until slightly thickened but still pourable.
- Drizzle caramel over frosted cupcakes in zigzag patterns.
- Sprinkle immediately with flaky sea salt for a savory contrast.
Keep these beauties at room temperature for that perfect soft crumb. The spiced pumpkin base stays incredibly moist while the cream cheese frosting provides tangy balance. Knockout presentation: stack them on a wooden board with extra caramel for dipping—your guests will lose their minds over the salty-sweet finish.
Pumpkin Pecan Streusel Cupcakes
Grab your mixing bowls because these pumpkin pecan streusel cupcakes are about to become your new fall obsession. They combine warm spices, moist pumpkin cake, and a crunchy pecan topping that creates pure magic in every bite. Get ready to impress everyone with this elevated autumn treat.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cloves
– 1 cup pure pumpkin purée
– ½ cup unsalted European-style butter, softened
– ¾ cup dark brown sugar
– 2 pasture-raised eggs, lightly beaten
– ½ cup buttermilk
– 1 teaspoon pure vanilla extract
– ½ cup chopped toasted pecans
– ¼ cup granulated sugar
– 2 tablespoons cold clarified butter
– ½ teaspoon ground cardamom
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 2 teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground cloves in a medium bowl.
3. Cream ½ cup unsalted European-style butter and ¾ cup dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides halfway through creaming to ensure even incorporation.
5. Add 2 lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Mix in 1 cup pure pumpkin purée and 1 teaspoon pure vanilla extract on low speed until just combined.
7. Alternate adding the dry ingredients and ½ cup buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients.
8. Tip: Mix until just combined after each addition to avoid overdeveloping the gluten.
9. Combine ½ cup chopped toasted pecans, ¼ cup granulated sugar, 2 tablespoons cold clarified butter, and ½ teaspoon ground cardamom in a small bowl using your fingertips until crumbly.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Sprinkle the pecan streusel mixture evenly over the top of each cupcake.
12. Bake at 350°F for 20-22 minutes until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
13. Tip: Rotate the pan halfway through baking for even browning.
14. Transfer the cupcakes to a wire rack and cool completely before serving.
What makes these cupcakes extraordinary is the contrast between the tender, spice-forward crumb and the crunchy, buttery pecan streusel topping. The cardamom in the streusel adds an unexpected floral note that elevates the traditional pumpkin flavor. Serve them warm with a dollop of cinnamon-spiked whipped cream for an unforgettable autumn dessert experience.
Double Pumpkin Cupcakes with Whipped Cream
Viral-worthy autumn baking just dropped! Velvety pumpkin cupcakes get doubled with pumpkin spice whipped cream—these aren’t your basic seasonal treats. Grab your apron and let’s bake the ultimate fall flavor explosion.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice blend
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- 1 cup pumpkin purée
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon pumpkin pie spice blend
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together sifted flour, baking powder, baking soda, sea salt, and 2 teaspoons pumpkin pie spice in a medium bowl until fully incorporated.
- Cream room-temperature butter with granulated and dark brown sugars in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
- Add lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
- Combine pumpkin purée, buttermilk, and vanilla extract in a separate bowl, then alternate adding dry ingredients and wet mixture to the butter base in three additions, mixing on low speed just until no flour streaks remain.
- Divide batter evenly among prepared muffin cups, filling each ⅔ full using a #20 scoop for consistent sizing.
- Bake at 350°F for 18-20 minutes until cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack and cool completely for 1 hour before frosting—this prevents whipped cream from melting.
- Chill your stand mixer bowl and whisk attachment in the freezer for 15 minutes before whipping cream.
- Whip chilled heavy cream with confectioners’ sugar and remaining ¼ teaspoon pumpkin pie spice on medium-high speed until medium-stiff peaks form, about 2-3 minutes.
- Pipe or dollop whipped cream onto cooled cupcakes using a pastry bag fitted with a star tip.
Zesty pumpkin flavor shines through the tender, moist crumb while the spiced whipped cream adds cloud-like texture. These cupcakes taste even better when served slightly chilled—the contrast between cool cream and spiced cake is pure magic. For next-level presentation, garnish with candied pepitas or a dusting of cinnamon sugar right before serving.
Pumpkin Gingerbread Cupcakes
Holiday baking just got a major upgrade with these spiced pumpkin gingerbread cupcakes. They’re the perfect autumnal treat that combines cozy pumpkin flavor with warm gingerbread spices in a moist, tender crumb that will have everyone asking for the recipe.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup pumpkin purée
– ½ cup unsulphured molasses
– ½ cup European-style cultured butter, softened
– ¾ cup dark brown sugar
– 2 pasture-raised eggs, lightly beaten
– ½ cup buttermilk
– 1 teaspoon pure vanilla extract
– ½ cup crystallized ginger, finely chopped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the all-purpose flour, baking soda, fine sea salt, ground ginger, ground cinnamon, and freshly grated nutmeg in a medium bowl.
3. Combine the pumpkin purée and unsulphured molasses in a separate bowl until fully incorporated.
4. Cream the European-style cultured butter and dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until light and fluffy.
5. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing for 30 seconds after each addition.
6. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined.
7. Fold in the pumpkin-molasses mixture and pure vanilla extract using a rubber spatula until the batter is uniform.
8. Gently incorporate the finely chopped crystallized ginger, being careful not to overmix.
9. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
10. Bake for 18-20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
11. Transfer the cupcakes to a wire rack and cool completely before serving.
Expect a beautifully moist crumb with deep molasses notes and warm ginger spice that lingers perfectly. The crystallized ginger adds delightful texture bursts, making these cupcakes sophisticated enough for dinner parties yet comforting for casual gatherings. Try serving them warm with a dollop of whipped crème fraîche for an elevated twist on classic fall flavors.
Toasted Coconut Pumpkin Cupcakes
Kick your basic pumpkin spice to the curb. These toasted coconut pumpkin cupcakes deliver a double dose of cozy flavor that will absolutely dominate your fall baking lineup. Get ready for the most crave-worthy seasonal treat you’ll make this year.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice
– 1 cup pure pumpkin purée
– ½ cup unsalted butter, room temperature
– ¾ cup dark brown sugar
– ½ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ cup buttermilk
– 1 cup sweetened shredded coconut
– 8 ounces cream cheese, room temperature
– 4 tablespoons unsalted butter, room temperature
– 2 cups powdered sugar
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Spread 1 cup sweetened shredded coconut evenly on a baking sheet.
3. Toast the coconut in the preheated oven for 5-7 minutes until golden brown, stirring halfway through.
4. Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and 2 teaspoons pumpkin pie spice in a medium bowl.
5. Cream ½ cup unsalted butter with ¾ cup dark brown sugar and ½ cup granulated sugar in a stand mixer on medium-high speed for 3 minutes until light and fluffy.
6. Gradually incorporate 2 lightly beaten pasture-raised eggs into the butter mixture, mixing thoroughly after each addition.
7. Blend in 1 cup pure pumpkin purée and 1 teaspoon pure vanilla extract until fully combined.
8. Alternate adding the dry ingredients and ½ cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until incorporated.
9. Fold in ½ cup of the toasted coconut, reserving the remainder for garnish.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
12. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
13. Beat 8 ounces cream cheese and 4 tablespoons unsalted butter in a clean mixer bowl on medium speed for 2 minutes until smooth.
14. Gradually add 2 cups powdered sugar and 1 teaspoon pure vanilla extract, beating until the frosting is light and spreadable.
15. Frost the cooled cupcakes using an offset spatula or piping bag.
16. Sprinkle the remaining toasted coconut over the frosted cupcakes.
Light, moist crumb meets creamy tang in every bite. The toasted coconut adds a nutty crunch that perfectly complements the warm pumpkin spice. Serve these slightly chilled for the ultimate texture contrast, or warm them briefly to make the frosting melt invitingly over the spiced cake.
Pumpkin Snickerdoodle Cupcakes
Fall just leveled up with these pumpkin snickerdoodle cupcakes—imagine spiced pumpkin cake meets cinnamon-sugar magic, baked into perfect handheld treats that’ll have everyone begging for the recipe.
Ingredients
– 1 ¾ cups all-purpose flour, sifted
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cloves
– ¾ cup unsalted European-style butter, room temperature
– 1 cup granulated cane sugar
– ½ cup dark brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– ½ cup buttermilk
– 1 teaspoon pure vanilla extract
– ¼ cup granulated cane sugar (for coating)
– 2 teaspoons ground cinnamon (for coating)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, and cloves in a medium bowl until fully incorporated.
3. Cream the room-temperature butter with 1 cup granulated sugar and ½ cup brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually drizzle in the lightly beaten eggs while mixing on medium speed, scraping the bowl halfway through to ensure complete emulsification.
5. Blend in the pumpkin purée, buttermilk, and vanilla extract on low speed until just combined.
6. Add the dry ingredients to the wet mixture in three additions, mixing on low speed for 15 seconds after each addition and finishing by hand to avoid overmixing.
7. Combine the remaining ¼ cup granulated sugar and 2 teaspoons cinnamon in a small shallow bowl for the coating.
8. Scoop the batter into the prepared muffin cups using a #20 cookie scoop, filling each cup exactly two-thirds full.
9. Generously sprinkle the cinnamon-sugar mixture over the top of each unbaked cupcake, using the back of a spoon to gently press it into the surface.
10. Bake at 350°F for 18–20 minutes until the centers spring back when lightly pressed and a toothpick inserted comes out with a few moist crumbs attached.
11. Transfer the cupcakes to a wire rack and cool completely before serving, about 45 minutes.
Just baked, these cupcakes deliver a tender, moist crumb with warm pumpkin spice notes that melt into the crackly cinnamon-sugar crust. The texture stays incredibly soft for days, making them perfect for packing in lunchboxes or serving alongside spiced chai for an elevated autumn treat.
Cinnamon Roll Pumpkin Cupcakes
Melt into autumn with these Cinnamon Roll Pumpkin Cupcakes—they’re the cozy, spiced hug your taste buds deserve. Imagine fluffy pumpkin cake swirled with cinnamon sugar, crowned with cream cheese frosting that’s pure bliss. Seriously, your kitchen will smell like a fall fantasy in under an hour.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 cup pure pumpkin purée
- 2 large pasture-raised eggs, lightly beaten
- ½ cup unsalted clarified butter, melted and cooled
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
- 4 ounces full-fat cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg in a medium bowl.
- In a separate large bowl, combine the pure pumpkin purée, lightly beaten pasture-raised eggs, melted clarified butter, packed light brown sugar, granulated sugar, and pure vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture, alternating with the room temperature whole milk, until just combined—do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
- Transfer the cupcakes to a wire rack and let them cool completely to room temperature, about 45 minutes.
- While the cupcakes cool, beat the softened cream cheese and unsalted butter in a stand mixer with the paddle attachment on medium speed until creamy, about 2 minutes.
- Gradually add the sifted confectioners’ sugar, pure vanilla extract, and heavy cream, mixing on low until incorporated, then increase to high and whip for 1–2 minutes until fluffy.
- Pipe or spread the frosting onto the cooled cupcakes using a pastry bag fitted with a star tip.
Heavenly and tender, these cupcakes boast a moist, spiced crumb that melts with each bite, while the cream cheese frosting adds a tangy contrast. Serve them warm with a drizzle of caramel for an extra indulgent twist, or crumble over vanilla ice cream for a deconstructed dessert that’s pure magic.
Pumpkin Butterscotch Cupcakes
Fiercely autumnal and impossibly moist, these pumpkin butterscotch cupcakes deliver pure comfort in every bite. Transform basic pantry staples into bakery-worthy treats that’ll have everyone begging for the recipe.
Ingredients
– 1 ¾ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 1 cup pure pumpkin purée
– ½ cup unsalted butter, clarified and cooled to 75°F
– 1 cup dark brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– ½ cup whole milk, at 68°F
– 1 teaspoon pure vanilla extract
– ¾ cup butterscotch chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted flour, baking soda, sea salt, cinnamon, and freshly grated nutmeg in a medium bowl until fully incorporated.
3. In a separate large bowl, cream the clarified butter and firmly packed dark brown sugar using an electric mixer on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Gradually drizzle in the lightly beaten pasture-raised eggs while mixing on low speed, scraping the bowl halfway through to ensure complete emulsification.
5. Add the pure pumpkin purée and mix on medium speed for 30 seconds until fully combined.
6. Alternate adding the dry ingredients and whole milk in three additions, beginning and ending with the dry ingredients, mixing on low speed just until the batter comes together.
7. Fold in the pure vanilla extract and butterscotch chips using a silicone spatula, being careful not to overmix.
8. Divide the batter evenly among the prepared muffin cups, filling each exactly two-thirds full using a #20 cookie scoop for consistent portioning.
9. Bake at 350°F for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely. Revel in the tender crumb that melts on your tongue, with warm pumpkin spice notes dancing around pockets of molten butterscotch. Serve slightly warm with a dusting of cinnamon sugar or crumble over vanilla bean ice cream for an elevated dessert experience.
Pumpkin Cheesecake Stuffed Cupcakes
Hear me out: these pumpkin cheesecake stuffed cupcakes are about to become your entire personality this fall. Imagine spiced pumpkin cake hugging a creamy cheesecake center that bakes up perfectly tender. Seriously, your kitchen will smell like autumn magic in 30 minutes flat.
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 tsp pumpkin pie spice
– ½ cup unsalted butter, room temperature
– ¾ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin puree
– ½ cup buttermilk
– 8 oz cream cheese, room temperature
– ¼ cup confectioners’ sugar
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp fine sea salt, and 2 tsp pumpkin pie spice in a medium bowl.
3. Cream ½ cup room temperature unsalted butter with ¾ cup granulated sugar using an electric mixer on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually incorporate 2 lightly beaten pasture-raised eggs into the butter mixture, mixing for 1 minute after each addition.
5. Fold in 1 cup pumpkin puree until fully combined.
6. Alternate adding the dry ingredients and ½ cup buttermilk to the wet ingredients in three additions, mixing just until no flour streaks remain.
7. In a separate bowl, beat 8 oz room temperature cream cheese with ¼ cup confectioners’ sugar and 1 tsp pure vanilla extract until smooth.
8. Fill each muffin cup halfway with pumpkin batter using a 2-tablespoon cookie scoop.
9. Dollop 1 tablespoon of cream cheese mixture directly into the center of each batter-filled cup.
10. Top each with remaining pumpkin batter, covering the cream cheese completely.
11. Bake at 350°F for 22-25 minutes until the tops spring back when lightly pressed.
12. Transfer cupcakes to a wire rack and cool completely before serving.
A moist, spiced pumpkin cake gives way to a tangy cheesecake surprise in every bite. The contrast between the tender crumb and creamy center creates absolute texture heaven. Serve these slightly warm with a dusting of cinnamon sugar or crumble over vanilla ice cream for next-level dessert vibes.
Pumpkin Apple Spice Cupcakes
Elevate your autumn baking game with these Pumpkin Apple Spice Cupcakes. Embrace the cozy season by blending sweet pumpkin purée with crisp apple chunks, creating the ultimate fall flavor explosion in every bite.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- ½ cup unsalted butter, melted and cooled
- 1 cup Granny Smith apples, peeled and finely diced
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves in a medium bowl until fully incorporated.
- Combine pumpkin purée, granulated sugar, brown sugar, lightly beaten eggs, and melted butter in a separate large bowl, whisking vigorously for 90 seconds until smooth and emulsified.
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
- Gently stir in the finely diced apples until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter.
- Transfer the cupcakes to a wire rack and cool completely for 45–60 minutes before frosting.
- Beat the softened cream cheese and butter with an electric mixer on medium speed for 2 minutes until light and fluffy.
- Gradually add the sifted confectioners’ sugar and vanilla extract, beating for another 2 minutes until the frosting is smooth and holds stiff peaks.
- Pipe or spread the frosting onto the cooled cupcakes using an offset spatula.
These cupcakes boast a moist, tender crumb with pockets of soft apple that contrast beautifully with the spiced pumpkin base. The tangy cream cheese frosting cuts through the sweetness perfectly, making them ideal for serving warm with a drizzle of caramel or alongside a sharp cheddar cheese plate for a savory twist.
White Chocolate Pumpkin Cupcakes
Just when you thought pumpkin spice season couldn’t get better—white chocolate enters the chat. These cupcakes deliver that creamy, dreamy upgrade your fall baking desperately needs. Get ready to level up your dessert game with this showstopping combination.
Ingredients
– 1 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice
– ½ cup unsalted European-style butter, room temperature
– 1 cup granulated cane sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– ½ cup buttermilk
– 1 teaspoon pure vanilla extract
– 8 ounces premium white chocolate, finely chopped
– ½ cup heavy cream
– ¼ cup unsalted European-style butter, softened
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and 2 teaspoons pumpkin pie spice in a medium bowl.
3. Cream ½ cup room temperature unsalted European-style butter with 1 cup granulated cane sugar in a stand mixer until pale and fluffy, about 3 minutes.
4. Gradually incorporate 2 lightly beaten pasture-raised eggs into the butter mixture, mixing until fully combined after each addition.
5. Fold in 1 cup pumpkin purée until the mixture is uniformly orange.
6. Alternate adding the dry ingredients and ½ cup buttermilk to the wet ingredients, beginning and ending with the dry mixture.
7. Stir in 1 teaspoon pure vanilla extract until just incorporated.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each ⅔ full.
9. Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
10. Transfer the cupcakes to a wire rack and cool completely to room temperature, about 1 hour.
11. Create a ganache by heating ½ cup heavy cream in a small saucepan until it just begins to simmer around the edges.
12. Pour the hot cream over 8 ounces of finely chopped premium white chocolate in a heatproof bowl, letting it sit for 2 minutes undisturbed.
13. Whisk the white chocolate and cream mixture starting from the center and moving outward until smooth and glossy.
14. Beat in ¼ cup softened unsalted European-style butter until the ganache is silky and spreadable.
15. Frost the cooled cupcakes with the white chocolate ganache using an offset spatula.
Soft, moist crumb meets creamy white chocolate decadence in every bite. The pumpkin spice warmth perfectly balances the sweet richness—serve these slightly chilled for a firmer frosting texture that contrasts beautifully with the tender cake.
Pumpkin Mocha Cupcakes
FALL just leveled up—these pumpkin mocha cupcakes blend cozy spice with bold coffee kick in the most addictive way. Forget basic pumpkin treats; this is your new seasonal obsession that’ll have everyone begging for the recipe. Get ready to bake the ultimate autumn flavor mashup that’s surprisingly simple to master.
Ingredients
– 1¾ cups all-purpose flour, sifted
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 tsp pumpkin pie spice blend
– ½ cup Dutch-process cocoa powder
– 1 cup granulated sugar
– ½ cup dark brown sugar, packed
– ½ cup unsalted butter, room temperature
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– ½ cup full-fat Greek yogurt
– 2 tbsp freshly brewed espresso, cooled
– 1 tsp pure vanilla extract
– ½ cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted flour, baking soda, sea salt, pumpkin pie spice, and Dutch-process cocoa powder in a medium bowl until fully combined.
3. Cream the room-temperature butter with granulated sugar and packed dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until light and fluffy.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, mixing for 1 minute after each addition until emulsified.
5. Blend in the pumpkin purée, full-fat Greek yogurt, cooled espresso, and pure vanilla extract on low speed until just combined.
6. Fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain, being careful not to overmix.
7. Gently stir in the semisweet chocolate chips until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
9. Bake at 350°F for 18-22 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Transfer the cupcakes to a wire rack and cool completely before serving, about 45 minutes.
Biting into these reveals a supremely moist, tender crumb that melts on your tongue with warm pumpkin spice notes. The deep mocha flavor builds gradually, leaving a sophisticated bittersweet finish that pairs perfectly with the melty chocolate pockets. Serve them slightly warm with an extra dusting of cocoa powder for an elegant coffee break treat, or crumble over vanilla ice cream for an unexpected dessert upgrade.
Pumpkin Carrot Cake Cupcakes
Ready to transform your fall baking game? These pumpkin carrot cake cupcakes combine seasonal flavors with perfect texture. Bake them once, and they’ll become your new autumn obsession.
Ingredients
– 1½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup granulated sugar
– ½ cup dark brown sugar, firmly packed
– ¾ cup pumpkin purée
– 2 pasture-raised eggs, lightly beaten
– ½ cup grapeseed oil
– 1 teaspoon pure vanilla extract
– 1 cup finely grated carrots
– ½ cup toasted pecans, roughly chopped
– 8 ounces cream cheese, room temperature
– ½ cup unsalted butter, room temperature
– 2 cups powdered sugar, sifted
– 1 teaspoon fresh lemon juice
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 2 teaspoons ground cinnamon, and ½ teaspoon freshly grated nutmeg in a medium bowl.
3. Combine ¾ cup granulated sugar, ½ cup dark brown sugar, ¾ cup pumpkin purée, 2 lightly beaten pasture-raised eggs, ½ cup grapeseed oil, and 1 teaspoon pure vanilla extract in a large mixing bowl.
4. Gradually incorporate the dry ingredients into the wet mixture until just combined.
5. Fold in 1 cup finely grated carrots and ½ cup roughly chopped toasted pecans.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
7. Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
8. Transfer the cupcakes to a wire rack and cool completely for 45 minutes.
9. Beat 8 ounces room temperature cream cheese and ½ cup room temperature unsalted butter on medium speed for 2 minutes until light and fluffy.
10. Gradually add 2 cups sifted powdered sugar, beating for 3 minutes until perfectly smooth.
11. Mix in 1 teaspoon fresh lemon juice and beat for 1 additional minute.
12. Pipe or spread the frosting onto the cooled cupcakes.
Zesty cream cheese frosting contrasts beautifully with the moist, spiced crumb. The toasted pecans add satisfying crunch against the tender carrot shreds throughout. Serve these slightly chilled for optimal texture contrast, or warm them briefly to make the frosting melt invitingly into every bite.
Pumpkin Chai Spice Cupcakes
Perfectly spiced pumpkin cupcakes that’ll have your kitchen smelling like autumn magic. These moist, fluffy treats combine warm chai spices with rich pumpkin puree for the ultimate seasonal indulgence. Get ready to bake your new favorite fall dessert in under an hour.
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground cardamom
– ¼ teaspoon freshly grated nutmeg
– ⅛ teaspoon ground cloves
– ½ cup unsalted European-style butter, at room temperature
– ¾ cup granulated cane sugar
– ½ cup dark brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin puree
– ½ cup buttermilk, at room temperature
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, ¼ teaspoon freshly grated nutmeg, and ⅛ teaspoon ground cloves in a medium bowl until fully combined.
3. Cream ½ cup unsalted European-style butter with ¾ cup granulated cane sugar and ½ cup dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides with a flexible spatula to ensure even mixing.
5. Gradually add 2 large pasture-raised eggs to the butter mixture one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Combine 1 cup pumpkin puree, ½ cup buttermilk, and 1 teaspoon pure vanilla extract in a separate small bowl.
7. Tip: Use room temperature buttermilk to prevent the batter from seizing.
8. Alternate adding the dry ingredients and the wet pumpkin mixture to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed until just combined.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
10. Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
The tender crumb practically melts in your mouth, while the complex chai spices create a warm, aromatic experience that lingers beautifully. For an extra indulgence, serve slightly warm with a dollop of cinnamon-spiced whipped cream or crumble over vanilla bean ice cream.
Pumpkin Cranberry Cupcakes
Craving autumn in edible form? These pumpkin cranberry cupcakes deliver seasonal perfection with zero fuss. Capture that cozy bakery vibe right in your kitchen—moist, tangy, and utterly irresistible.
Ingredients
– 1¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ½ cup unsalted butter, room temperature
– ¾ cup dark brown sugar
– ½ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– ½ cup buttermilk
– 1 teaspoon pure vanilla extract
– ¾ cup fresh cranberries, roughly chopped
– 8 ounces cream cheese frosting
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon freshly grated nutmeg in a medium bowl.
3. Cream ½ cup room-temperature unsalted butter with ¾ cup dark brown sugar and ½ cup granulated sugar in a stand mixer on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually incorporate 2 lightly beaten pasture-raised eggs into the butter mixture, mixing for 1 minute after each addition.
5. Combine 1 cup pumpkin purée, ½ cup buttermilk, and 1 teaspoon pure vanilla extract in a separate bowl.
6. Alternate adding the dry ingredients and pumpkin mixture to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed until just combined.
7. Fold in ¾ cup roughly chopped fresh cranberries with a spatula until evenly distributed.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each ⅔ full.
9. Bake at 350°F for 20–22 minutes until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
10. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
11. Pipe or spread 8 ounces of cream cheese frosting onto the cooled cupcakes using an offset spatula.
Soft, spiced crumb meets bursts of tart cranberry in every bite. The cream cheese frosting adds a tangy contrast that elevates these beyond basic cupcakes. Serve them slightly warmed with a drizzle of caramel for an extra indulgent autumn treat.
Pumpkin Banana Nut Cupcakes
Huddle up, bakers! These pumpkin banana nut cupcakes merge cozy fall vibes with overripe banana magic. Grab your muffin tin—this is your new go-to autumn treat.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- 2 large pasture-raised eggs, lightly beaten
- 1 cup granulated sugar
- ½ cup unsalted butter, clarified and cooled
- 1 cup pumpkin purée
- 2 very ripe bananas, mashed
- ½ cup chopped toasted pecans
- 6 oz cream cheese, room temperature
- 3 tbsp unsalted butter, softened
- 1 cup confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, freshly grated nutmeg, and ground cloves in a medium bowl.
- Combine lightly beaten pasture-raised eggs, granulated sugar, and cooled clarified unsalted butter in a large bowl, whisking until pale and thickened, about 2 minutes.
- Fold in pumpkin purée and mashed very ripe bananas until fully incorporated.
- Gently stir dry ingredients into wet mixture until just combined, being careful not to overmix.
- Fold in chopped toasted pecans until evenly distributed.
- Divide batter evenly among prepared muffin cups, filling each ⅔ full.
- Bake for 18–22 minutes until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed.
- Transfer cupcakes to a wire rack and cool completely, about 1 hour.
- Beat room temperature cream cheese and softened unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Gradually add sifted confectioners’ sugar, beating until fluffy and well combined.
- Mix in pure vanilla extract until fully incorporated.
- Pipe or spread frosting onto cooled cupcakes.
Ready for that first bite? The crumb stays incredibly moist from the banana-pumpkin duo, while toasted pecans add a satisfying crunch. Serve these warm with a drizzle of caramel for next-level indulgence, or pack them for a picnic—they travel like champs.
Summary
A fantastic collection of pumpkin cupcakes awaits! From classic spice to creative twists, these recipes offer something for every baker. We hope you’ll whip up a batch, share your favorite in the comments, and pin this roundup on Pinterest for your next baking adventure. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
