Description
Moist and flavorful pumpkin cupcakes with warm spices, perfect for fall or Halloween celebrations. Top with cream cheese frosting for a delicious treat!
Ingredients
Scale
-
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup milk
- Optional Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
- Gradually mix in dry ingredients, alternating with milk, until just combined.
- Divide batter evenly among cupcake liners (about 2/3 full).
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Optional: For frosting, beat cream cheese and butter until smooth, add powdered sugar and vanilla, and frost cooled cupcakes.
Notes
Store cupcakes in an airtight container at room temperature for 2 days or in the fridge up to 5 days. Decorate with sprinkles or autumn-themed toppers for a festive look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cupcakes, fall dessert, Halloween cupcakes, spiced cupcakes, cream cheese frosting