Pumpkin Cupcakes

5 from 2 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

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

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.
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.
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.
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.

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