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    Home » Cakes and Cupcakes

    Pumpkin Cupcakes

    Published: Nov 12, 2020 Updated: Oct 28, 2022 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pumpkin Cupcakes

    These pumpkin cupcakes are light and fluffy, perfectly spiced and loaded with pumpkin flavor. So easy to make and topped with the best cream cheese frosting.

    Pumpkin cupcakes topped with cream cheese frosting and chopped pecans.

    Making these pumpkin cupcakes was just a given after we made our delicious pumpkin cake.

    And these gorgeous cupcakes are simply amazing. Topped with a tangy cream cheese frosting and some chopped pecan nuts these pumpkin pecan cupcakes look gorgeous and taste divine.

    We love the savory pumpkin recipes too and our pumpkin soup and roasted pumpkin salad are both awesome. But right now we’re all about the baking. You’ll love how easy these cupcakes are to make, with the perfect amount of pumpkin spice in every bite.

    For more delicious pumpkin baking, check out our pumpkin muffins, pumpkin cookies and pumpkin bread.

    Pumpkin cupcakes with cream cheese frosting and chopped pecans.

    How To Make Pumpkin Cupcakes

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add brown sugar, white sugar, baking powder, salt and pumpkin pie spice. Mix together.
    • Add pumpkin purée, vanilla extract, oil and eggs and mix into a batter.
    Step by step process photo collage of making the batter for pumpkin cupcakes.
    • Line a cupcake tray with cupcake liners and divide the batter evenly between them.
    • Bake at 350°F for 22-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    • Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
    Step by step process photo collage of making pumpkin cupcakes.

    Ingredient Notes & Tips

    Measure the flour correctly. It’s important to measure the flour correctly. You can do this using the spoon and level method, which is to spoon flour into your measuring cup and then level off the top with a knife. Alternatively you can weigh your flour on a food scale.

    Pumpkin Purée. You can use canned pumpkin purée or fresh homemade pumpkin purée. Canned is a lot easier of course. If you use fresh homemade purée then make sure the consistency isn’t too wet. Let the purée stand in a sieve over a bowl so that any excess water can drain off before you use it.

    Pumpkin Pie Spice. If you don’t have any pumpkin pie spice available then it’s super easy to make your own. Our recipe for homemade pumpkin pie spice is made using a mix of ground cinnamon, nutmeg, ginger, cloves and allspice.

    Cream Cheese Frosting. These cupcakes are topped with a delicious tangy cream cheese frosting. Our vanilla buttercream frosting would also work well here.

    Pecan Nuts. Finally, the cupcakes are topped with chopped pecans to make gorgeous pumpkin pecan cupcakes. You can omit the pecans if you prefer or you can add more! Add up to 1 cup of chopped pecans to the cupcake batter if you want to dial up the pecans.

    Pumpkin cupcake with cream cheese frosting and chopped pecans.

    Pumpkin Pecan Cupcakes FAQ

    Is pumpkin purée the same as canned pumpkin?

    Yes it is. Pumpkin purée is just plain canned pumpkin, nothing added to it. You can use any brand of canned pumpkin. Libby’s is a good popular brand that works great for all your baking needs. You can of course also make up a batch of your own pumpkin purée by cooking and then puréeing pumpkin, but using canned is much easier.

    Can you use pumpkin pie filling in this recipe?

    Pumpkin pie filling has added sweeteners and spices so it’s not recommended to use in this recipe. Pumpkin purée is the best option.

    Cupcake with cream cheese frosting and pecans and a blue cupcake liner pulled down.

    Storing and Freezing

    They are best stored in the fridge (covered) for up to 5 days. They keep best in the fridge due to the cream cheese frosting. It’s ideal to let them come up to room temperature on the countertop before serving.

    You can freeze either the frosted or unfrosted cupcakes for up to 3 months.

    Pumpkin cupcake cut in half.

    More Delicious Cupcake Recipes

    • Carrot cake cupcakes
      Carrot Cake Cupcakes
    • Biscoff cupcakes topped with frosting and biscoff cookies.
      Biscoff Cupcakes
    • Chocolate orange cupcakes topped with frosting and chocolate shavings.
      Chocolate Orange Cupcakes
    • Cinnamon cupcakes frosted with cinnamon frosting.
      Cinnamon Cupcakes

    Did you make this recipe? Be sure to leave a comment and rating below.

    Pumpkin cupcakes topped with cream cheese frosting and pecans.

    Pumpkin Cupcakes

    These pumpkin cupcakes are light and fluffy, perfectly spiced and loaded with pumpkin flavor. So easy to make and topped with the best cream cheese frosting.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 12
    Calories: 518kcal
    Author: Alison

    Ingredients

    • 1 ½ cups All Purpose Flour (188g) Measured Correctly*
    • ½ cup Light Brown Sugar (100g)
    • ½ cup White Granulated Sugar (100g)
    • 3 teaspoons Baking Powder
    • ½ teaspoon Salt
    • 3 ½ teaspoons Pumpkin Pie Spice
    • 1 cup Pumpkin Purée (225g) Canned or Fresh*
    • 1 teaspoon Vanilla Extract
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 2 Large Eggs

    For the Frosting:

    • 1 Recipe Cream Cheese Frosting

    For Decorating:

    • Chopped Pecan Nuts Optional

    Instructions

    • Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
    • Sift the all purpose flour into a mixing bowl and add brown sugar, white sugar, baking powder, salt and pumpkin pie spice. Mix together.
    • Add the pumpkin purée, vanilla extract, oil and eggs and mix into a batter.
    • Divide the batter evenly between the cupcake liners.
    • Bake for 22-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. (Ours baked for 22 minutes).
    • Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
    • Frost with a cream cheese frosting and decorate with chopped pecan nuts.

    Video

    Notes

    1. Measure the flour correctly either using the spoon and level method (spoon flour into your measuring cup and then level off the top with a knife) or weighing it on a food scale. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams.  
    2. Pumpkin Purée can be either canned or fresh. If you use fresh homemade purée then make sure the consistency isn’t too wet. Let the purée stand in a sieve over a bowl so that any excess water can drain off before you use it.
    3. Pumpkin Pie Spice. If you don’t have any pumpkin pie spice available then it’s super easy to make your own. Our recipe for homemade pumpkin pie spice is made using a mix of ground cinnamon, nutmeg, ginger, cloves and allspice.
    4. Storing and freezing: Keep the cupcakes stored in the fridge (covered) for up to 5 days. They are best stored in the fridge because of the cream cheese frosting. You can serve them straight from the fridge but it’s better to let them come back to room temperature on the counter before serving. They can also be frozen, either frosted or unfrosted for up to 3 months. 

    Nutrition

    Serving: 1Cupcake | Calories: 518kcal | Carbohydrates: 73g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 243mg | Potassium: 214mg | Fiber: 1g | Sugar: 58g | Vitamin A: 3714IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Charlotte

      November 24, 2020 at 12:12 pm

      Amazing! I can’t believe how easy it was to make these and they came out so good. I’m not much of a baker so I was seriously impressed! Thanks for the recipe.5 stars

      Reply
      • Alison Hope

        November 24, 2020 at 12:13 pm

        You’re welcome Charlotte, so glad they were a success!

        Reply
    5 from 2 votes (1 rating without comment)

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    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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