Ready for some pumpkin cupcakes that are soft, incredibly moist, and exactly perfect for fall (or almost fall, whatever)? This recipe will make four adorable cupcakes, which is the perfect number if you don’t need to make cupcakes today, but there’s a pumpkin cupcake song in your heart.
Ingredients
Baking staples: Most of the ingredients for these cupcakes are basic baking staples, flour, baking powder, salt, granulated, brown, and powdered sugar, and vanilla extract. Pumpkin pie spices: The cupcake batter is spiced with cinnamon, allspice, and nutmeg. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin pie spice. Vegetable oil: Vegetable oil in the batter along with the pumpkin puree makes these cupcakes extra moist and delicious. Egg white: Since this is a small-batch recipe, you don’t need an entire egg, just the white. For ideas on what to make with the leftover yolk, see my post What to Do With Leftover Egg Yolks (I recommend a small batch of Chocolate chip cookies!). Pumpkin puree: Pumpkin puree is just pure, pureed pumpkin (not to be confused with pumpkin pie filling). You can usually find it in the baking aisle near the canned pie fillings. This recipe won’t use up an entire can of pumpkin puree, so see my post What to Do With Leftover Pumpkin Puree for storage tips and recipe ideas for the leftovers. Butter: You’ll need butter for the cream cheese frosting. I typically recommend unsalted butter for frosting, but salted butter will work, just omit the pinch of salt in the recipe. Cream cheese: My go-to cream cheese brand for baking and frosting is Philadelphia cream cheese. Make sure to allow enough time for your cream cheese to soften at room temperature. Cream cheese that’s too cold will leave cream cheese lumps in your frosting.
How to Make Pumpkin Cupcakes
What Frosting Goes With Pumpkin Cupcakes?
Cream cheese frosting is the classic pairing for pumpkin cupcakes. But you do have other options. Try Vanilla Frosting, Chocolate Frosting, or Small-batch Chocolate Cream Cheese Frosting.
How to Store These Cupcakes
Before frosting, cupcakes can be stored at room temperature in an airtight container for 2 to 3 days. Once frosted, they should be stored in an airtight container in the refrigerator because of the cream cheese.
Can I Freeze Pumpkin Cupcakes?
Yes. Pumpkin cupcakes freeze pretty well, even if the frosting looks a little smashed after freezing. Place cupcakes on a plate in the freezer and freeze for 20 minutes, until the frosting is mostly frozen solid and then double wrap the cupcakes individually in plastic wrap. Store wrapped cupcakes in a freezer bag or airtight container for up to 2 months. Allow frozen cupcakes to come to room temperature on the counter for 20 minutes or so before eating.
More Pumpkin Recipes
Pumpkin Pancakes Small Pumpkin Cake Small-batch Pumpkin Snickerdoodles Pumpkin Donuts Small-batch Pumpkin Cookies With Cream Cheese Frosting
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