Easy Pumpkin Cupcakes Recipe from Scratch
For extra flavor, we add lots of spices to the cupcake batter. You can use homemade pumpkin puree for this or buy it from the store. When you look for pumpkin puree, don’t use “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”. The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over.
For extra flavor, we add lots of spices to the cupcake batter. You can use homemade pumpkin puree for this or buy it from the store. When you look for pumpkin puree, don’t use “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”. The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon sea salt
- 3/4 teaspoon ground ginger
- 1 1/2 cups (195 grams) all purpose flour
- 8 tablespoons (115 grams or 1 stick) unsalted butter at room te
- 1 cup (200 grams) lightly packed brown sugar
- 1 cup packed canned pumpkin puree
- 6 ounces (170 grams) cream cheese at room temperature
- 8 tablespoons (115 grams or 1 stick) unsalted butter at room te
- 2 cups (130 grams) powdered sugar
- 1 tablespoon milk or orange juice to thin frosting
- Carbohydrate 0.931574155321532 g
- Cholesterol 91.1076388883366 mg
- Fat 9.43684372851097 g
- Fiber 0.21290207803555 g
- Protein 2.4286600743293 g
- Saturated Fat 5.43988526808673 g
- Serving Size 1 1 Serving (48g)
- Sodium 121.536581716271 mg
- Sugar 0.718672077285982 g
- Trans Fat 0.829718527237376 g
- Calories 98 calories
Step-by-step
- Heat oven to 325 degrees F. Line 12 regular size muffin cups with paper or foil cupcake liners.
- In a small bowl, stir the cinnamon, cloves, ground ginger and nutmeg together.
- Sift the flour, baking powder, baking soda, salt and 2 teaspoons of the spice mix into a medium bowl. Whisk until blended. (Leftover spice mix will be used later to decorate the frosted cupcakes.)
- In a large bowl, use a hand blender on medium speed to beat the butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated.
- Turn the mixer to low and beat in the vanilla and half of the pumpkin puree. With the mixer still on low, beat in half of the flour mixture until incorporated. Scrape the sides and bottom of the bowl then beat in the rest of the pumpkin puree and finally the remaining flour mixture.
- Fill each muffin cup 3/4 full – the batter should be just enough for 12 cupcakes.
- Bake cupcakes until a toothpick or cake tester comes out clean when inserted into the middle of a cupcake, 20 to 25 minutes. (Another test is to lightly tap the top of a cupcake. If the cupcake springs back, they are done, if an indent remains, they need a little more time.) Cool the cupcakes completely before frosting.
- In a large bowl, use a hand blender to beat cream cheese and the butter until fluffy. Add a third of the powdered sugar, turn the hand blender to low and beat until incorporated. Repeat with another third of powdered sugar, scrap the bowl down then repeat with the final third.
- Add the vanilla extract, almond extract and the milk then use the hand blender on low until frosting is whipped and fluffy, adding more milk to thin out. Frost cooled cupcakes then sprinkle a little of the spice mix from earlier on top of each cupcake.
My Cozy Pumpkin Cupcake Adventure: A Recipe for Warmth and Comfort
Autumn has always been my favorite time of year. The crisp air, the vibrant colors of the leaves, and the comforting aroma of spices fill me with a sense of coziness. And what better way to embrace this season than with a batch of homemade pumpkin cupcakes? This isn't just any recipe; it's a journey into the heart of autumn, a celebration of simple pleasures and delicious treats.
The process of making these cupcakes is more than just following instructions; it's a mindful experience. I love the way the ingredients come together, the subtle dance of spices creating a symphony of flavor. The rhythmic beating of the mixer, the gentle folding of the batter, it's almost meditative. Each step brings me closer to the warm, inviting aroma that fills my kitchen, a promise of the sweet reward to come. It’s a small act of self-care, a quiet moment of creation in the midst of a busy day. The end result is far more than just a dessert; it's a testament to the simple joy of making something delicious from scratch.
Beyond the deliciousness, there's a deeper satisfaction in creating something with your own two hands. The feeling of accomplishment, the pride in sharing a homemade treat with loved ones – these are the intangible ingredients that truly make this recipe special. It’s a reminder that even amidst the chaos of everyday life, there’s always time for a little bit of joy, a moment of calm, and the comforting warmth of a perfectly spiced pumpkin cupcake. The simple act of baking connects me to my roots, to the generations of women before me who passed down these culinary traditions. It's a legacy of warmth, comfort and deliciousness that I am happy to continue.
The best part? These cupcakes are incredibly versatile. You can easily adjust the spices to suit your own taste preferences. Want a bit more cinnamon? Go for it! Prefer a subtle hint of ginger? Adjust accordingly. The beauty of baking is in its adaptability, the freedom to experiment and create something truly your own. And when it comes to frosting, the options are endless! From a classic cream cheese frosting to a decadent chocolate ganache, the possibilities are truly limitless. The creativity involved in decorating the cupcakes is a joyful extension of the baking process itself.
So, whether you're a seasoned baker or a complete novice, I encourage you to try this recipe. It's a perfect project for a cozy afternoon, a chance to connect with yourself and create something beautiful and delicious. The warmth of the oven, the sweet aroma of pumpkin and spice, and the joy of sharing your creations with others – these are the ingredients that make this more than just a recipe, it's a cherished memory in the making. And who knows, maybe this will become your new favorite autumn tradition.
Ingredients:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon sea salt
- 3/4 teaspoon ground ginger
- 1 1/2 cups (195 grams) all purpose flour
- 8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature
- 1 cup (200 grams) lightly packed brown sugar
- 1 cup packed canned pumpkin puree
- 6 ounces (170 grams) cream cheese at room temperature
- 8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature
- 2 cups (130 grams) powdered sugar
- 1 tablespoon milk or orange juice to thin frosting
