Baking · Cake · Cake · Dessert · Recipes

Pumpkin Cupcakes

This is probably my second most requested cupcake. Years ago, my SIL brought some pumpkin cupcakes to Thanksgiving and I fell in love. It surprised me since I am NOT a pumpkin fan. I spent some time after that trying to figure out what I thought went in them and then digging around for recipes that sounded close. When I finally found one and tried it, it was just a bit too much. Too much pumpkin, too many spices. One of the things I loved about the ones my SIL brought were the fact that all of the flavors were on the lighter side and subtle, balancing each other out rather than competing against each other.

I tweaked the recipe I found and came up with something that was amazingly close. I know that the icing I use is not the same, but it still works and we all love it. The icing I use (recipe not include here) is a caramel cream cheese.

Pumpkin Cupcake Ingredients


Pumpkin Cupcakes

1 1/2 C Flour plus 2 Tbls. (I use a blend of white and whole wheat)
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon (I actually use a slightly less than full measuring spoon)
Pinch of Ground Nutmeg (TINY pinch)
Pinch of Ground Cloves (TINY pinch)
1/2 Cup Canned Pumpkin (Plain, not pie filling)
2 Tbls Butter, Softened
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Packed
1/2 Cup Vegetable Oil
2 Eggs

Preheat oven to 350ยฐ F. Line muffin tins with liners.

Mix together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves. Set aside

Mix pumpkin, sugars, butter and vegetable oil until there are only small pieces of butter and you have no chunks of brown sugar. Add eggs, mixing thoroughly. Slowly add flour mix until well mixed.

Fill cups about 2/3 full. Bake 10 to 12 minutes (for mini, add a little time for regular size) until toothpick inserted in middle comes out clean.

Total Time: 1 1/2 Hours Makes: Mini-Cupcakes – 3.5 dozen

Pumpkin Cupcakes Dry Ingredients

One of the things I like about this recipe is that it is a small batch recipe. I’ve only ever made these as the mini cupcakes because that is pretty much the only way I make cupcakes anymore. It isn’t often that when I make them, I’m only making one kind. This way, I can eat some of each kind without just overdoing it.

I don’t have the recipe for the icing to post (yet) since I didn’t make it this round. I’d had enough in the freezer that I took the opportunity to eliminate at least one thing that needed to be made from my baking list this time. I will try to get it posted soon.

Pumpkin Cupcake




11 thoughts on “Pumpkin Cupcakes

  1. Tj they look delightful! I love mini cupcakes. I am NOT a pumpkin fan, but I am willing to try these since aren’t either and you like them! Thanks for sharing. That last shot of the cupcake with the beautiful swirl frosting on top, oh yum! I think I’ll have to go dig in the halloween candy…I’m feeling like I want a little something sweet!

    Liked by 1 person

    1. Ha! I am so sweeted out right now, it is crazy! The downside to doing any baking is that by the time I’m done making everything, I’ve sampled it all and don’t want a single thing that is what I’ve just spend days making.


  2. So…do these differ from pumpkin pie? I promised my daughter this year we’d try to make our own because she wants to start trying new things, and I’m worried I’ll tank it ๐Ÿ˜‚ Tonight we’re doing box cupcakes, lol. Adventures with the pie will have to come at a later date!

    Liked by 2 people

    1. Pumpkin pie is more of a creamy, mushy texture and consistency (not much of a fan myself), these are true cake consistency. They have a definite pumpkin flavor, but it is light (a plus in my book) and the spices are typical spices you’d find in the pie. Pies are kind of hard in my opinion. Better start with a cupcake, they are a bit easier to pull off.


      1. Gotcha. Im pretty sure she’d hate pumpkin pie too but I’m trying to let her experiment a little so she doesn’t lose interest. Although…a nasty pie may do it!! She’d probably like these and the process a lot better!

        Liked by 1 person

      2. They are really pretty simple to do (granted, I’m saying that from lots of experience and it is hard to determine what is easy for someone with less experience) and a plus to this recipe is that it is rather small so if they don’t turn out awesome, you maybe won’t feel so bad if they end up in the trash. I will note, you WILL have pumpkin left over if you are buying canned. This doesn’t use much. Just a suggestion, if you do make these, try them with a store bought regular cream cheese icing and maybe add a drop or two of caramel syrup to the top when you are done. One less thing to try and make or worry about. Flavor wise, it should be close enough.

        Liked by 1 person

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