Print

Pumpkin Pie Cupcakes: The Ultimate Fall Dessert Recipe

Print Recipe

Moist pumpkin pie cupcakes with tangy cream cheese frosting, perfect for fall.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream (for desired consistency)
  • Chopped pecans or walnuts
  • Cinnamon sticks
  • A dusting of cinnamon or nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add pumpkin puree and beat until well combined.
  6. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
  7. Fill each cupcake liner about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from muffin tin and let them cool completely on a wire rack before frosting.
  10. In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  12. Stir in vanilla extract.
  13. Add milk or heavy cream, one tablespoon at a time, until desired frosting consistency is reached.
  14. Once cupcakes are completely cool, frost them with cream cheese frosting.
  15. If desired, garnish with chopped pecans or walnuts, cinnamon sticks, or a dusting of cinnamon or nutmeg.

Notes

  • Use room temperature ingredients for best results.
  • Don’t overmix the batter.
  • Measure flour correctly (spoon and level).
  • Cool cupcakes completely before frosting.
  • Adjust frosting consistency as needed.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Cupcakes can be baked a day ahead of time.
  • Frosting can be made a day ahead of time.
  • Spice it up with allspice or cardamom.
  • Add chocolate chips or nuts to the batter.
  • Make it gluten-free with a gluten-free flour blend.
  • Make it vegan with vegan butter, flax eggs, and plant-based milk.
  • If cupcakes are dry, avoid overbaking.
  • If cupcakes are sinking, ensure they are fully baked.
  • Adjust frosting consistency with powdered sugar or milk/cream.

Find it online: https://anasrecipes.com/pumpkin-pie-cupcakes/