As the leaves change colors and the air grows crisp, our thoughts turn to the warm, comforting flavors of fall. And what better way to indulge in those flavors than with a delicious batch of pumpkin cupcakes? From classic spiced treats to creative twists featuring maple glaze, chocolate chips, and more, we’ve rounded up 20 irresistible recipes to satisfy your autumn cravings.
In this article, we’ll explore the art of crafting the perfect pumpkin cupcake, from moist and flavorful cakes to creative frostings and toppings. Whether you’re a seasoned baker or just looking for a new way to enjoy the season’s best flavors, these mouthwatering treats are sure to delight.
Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Celebrate the flavors of fall with these moist and aromatic spiced pumpkin cupcakes topped with a tangy cream cheese frosting. Perfect for a seasonal dessert or snack.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with cream cheese frosting.
Cooking Time: 18-20 minutes
Maple Glazed Pumpkin Cupcakes
These moist and flavorful cupcakes combine the warmth of pumpkin with the richness of maple syrup, topped with a sticky glaze that’s perfect for fall.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, and spices.
3. Add butter, eggs, vanilla extract, and salt; mix until just combined.
4. Divide batter evenly among cupcake liners.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon heavy cream
Combine syrup and cream in a small bowl; drizzle over cooled cupcakes.
Chocolate Chip Pumpkin Cupcakes
These moist and flavorful cupcakes combine the best of both worlds – the warmth of pumpkin and the richness of chocolate chips. Perfect for a fall treat or a cozy dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Cinnamon Swirl Pumpkin Cupcakes
Get ready to cozy up with these moist and flavorful cupcakes, infused with the warmth of cinnamon and the comfort of pumpkin. Perfect for a fall gathering or as a sweet treat any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, cinnamon, nutmeg, and ginger. Stir until well combined.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Dust with confectioners’ sugar before serving. Enjoy!
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of a PSL (Pumpkin Spice Latte) in a deliciously compact form. Perfect for a fall party or as a seasonal treat, these cupcakes are sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Caramel Drizzled Pumpkin Cupcakes
These moist and flavorful cupcakes are infused with the warmth of pumpkin puree and topped with a rich caramel drizzle. Perfect for fall gatherings or as a special treat any time of year.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and pumpkin puree.
3. In a large bowl, whisk together milk, eggs, vanilla extract, and salt.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Brown Butter Frosting
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich brown butter frosting. Perfect for a cozy gathering or a special treat, these autumnal delights are sure to please.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the frosting:
– 4 tablespoons (1/2 stick) unsalted butter
– 2 cups powdered sugar
– 2 tablespoons heavy cream
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and melted butter.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. In a medium saucepan, melt butter over medium heat.
2. Continue cooking until butter turns golden brown and has a nutty aroma (about 5-7 minutes).
3. Remove from heat and whisk in powdered sugar, heavy cream, and vanilla extract.
4. Let frosting cool to room temperature before using.
Vegan Pumpkin Cupcakes with Coconut Cream
Warm up your fall celebrations with these moist and flavorful vegan pumpkin cupcakes topped with a creamy coconut cream frosting. Perfect for a crowd-pleasing dessert or a special treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the coconut cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, almond milk, oil, baking powder, vanilla extract, and salt.
3. Divide batter evenly among liners.
4. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely.
6. Chill coconut milk overnight. Scoop out the solid coconut cream and mix with sugar and vanilla extract.
7. Top cooled cupcakes with coconut cream.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Cinnamon Whipped Cream
Start the fall season off right with these moist and flavorful pumpkin cupcakes topped with a dollop of cinnamon whipped cream. Perfect for a Halloween party or a cozy night in, these treats are sure to become a new fall favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream.
Cinnamon Whipped Cream:
1. In a medium bowl, whip heavy cream until soft peaks form.
2. Add confectioners’ sugar and cinnamon, whipping until stiff peaks form.
3. Use immediately or refrigerate for up to 24 hours.
Pecan Crusted Pumpkin Cupcakes
Pecan Crusted Pumpkin Cupcakes: A delightful fall treat that combines the warmth of pumpkin with the crunch of pecans.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped pecans
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Pumpkin Cupcakes with Salted Caramel Frosting
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a rich and creamy salted caramel frosting. Perfect for a cozy afternoon treat or a seasonal gathering.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
For the frosting:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 1/4 teaspoon flaky sea salt
– 2 tablespoons caramel sauce (such as dulce de leche)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and cinnamon.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, and spices. Stir until combined.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. In a medium bowl, whisk together heavy cream, butter, powdered sugar, and sea salt until smooth.
2. Add caramel sauce and whisk until combined.
3. Spread or pipe frosting over cooled cupcakes.
Gluten-Free Pumpkin Cupcakes with Vanilla Bean Frosting
These moist and flavorful cupcakes are perfect for fall celebrations or anytime you crave a delicious pumpkin treat. Made with gluten-free flours, these cupcakes are easy to make and sure to please.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– Vanilla bean frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, eggs, salt, cinnamon, nutmeg, and ginger.
3. Add softened butter and mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Vanilla Bean Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
Combine ingredients and beat until smooth. Adjust sweetness to taste.
Pumpkin Cupcakes with Nutmeg Glaze
Celebrate the flavors of fall with these moist pumpkin cupcakes topped with a warm and comforting nutmeg glaze.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the glaze:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon ground nutmeg
– 2-3 tablespoons heavy cream or milk
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and spices.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. For the glaze, whisk together powdered sugar, butter, and nutmeg. Add heavy cream or milk until desired consistency is reached.
Pumpkin Cupcakes with Marshmallow Topping
These moist and flavorful pumpkin cupcakes are topped with a fluffy marshmallow meringue, making them the perfect dessert for your next fall gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow topping (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
Marshmallow Topping:
– 1/2 cup marshmallows
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
Whip marshmallows and butter until stiff peaks form. Add vanilla extract and whip until combined. Spread on cooled cupcakes.
Pumpkin Cupcakes with Gingerbread Frosting
These moist and flavorful pumpkin cupcakes are perfect for the fall season, topped with a creamy gingerbread frosting that adds an extra layer of spice and warmth. Make them for a cozy Halloween party or as a thoughtful gift for friends and family.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons crystallized ginger, finely chopped
– 2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, melted butter, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with gingerbread frosting (see below).
Gingerbread Frosting:
1. Beat softened butter in a medium bowl until creamy.
2. Gradually add powdered sugar, beating until smooth and creamy.
3. Add chopped crystallized ginger, cinnamon, and nutmeg. Mix until combined.
Pumpkin Cupcakes with White Chocolate Ganache
These moist pumpkin cupcakes are infused with the warmth of cinnamon, nutmeg, and ginger, topped with a rich white chocolate ganache that adds a sweet and creamy contrast. Perfect for fall gatherings or as a treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
For the ganache:
– 1 cup white chocolate chips
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with white chocolate ganache.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Candied Ginger
These moist and flavorful pumpkin cupcakes are elevated by the warm, spicy flavor of candied ginger. Perfect for fall celebrations or a cozy afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup candied ginger, finely chopped
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped candied ginger.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar (if desired).
Cooking Time: 20-25 minutes
Pumpkin Cupcakes with Honey Cinnamon Frosting
These moist pumpkin cupcakes are perfect for the fall season, topped with a sweet and tangy honey cinnamon frosting. They make a great dessert or snack for parties and gatherings.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
For the frosting:
– 1 cup powdered sugar
– 2 tbsp honey
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. In a small bowl, whisk together powdered sugar, honey, and cinnamon.
2. Add softened butter and whisk until smooth.
3. Spread or pipe frosting over cooled cupcakes.
Pumpkin Cupcakes with Cream Cheese Swirl
These moist and flavorful cupcakes are infused with the warmth of pumpkin puree and topped with a tangy cream cheese swirl. Perfect for Halloween parties, fall gatherings, or just a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese swirl ingredients: 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among muffin cups.
6. Prepare cream cheese swirl by beating softened cream cheese with sugar and heavy cream until smooth.
7. Swirl a dollop of cream cheese mixture on top of each cupcake.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Toasted Walnut Topping
These moist and flavorful pumpkin cupcakes are topped with a crunchy toasted walnut topping, perfect for the autumn season. The combination of pumpkin puree, warm spices, and nutty flavor is sure to delight.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
For the toasted walnut topping:
– 1/4 cup chopped walnuts
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
7. While cupcakes are baking, toast walnuts by heating them in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned.
8. Combine toasted walnuts with sugar and melted butter; spoon over cooled cupcakes.
Cooking Time: 20-22 minutes
Summary
Get ready to indulge in the flavors of fall with these 20 irresistible pumpkin cupcake recipes! From classic Spiced Pumpkin Cupcakes with Cream Cheese Frosting to creative Maple Glazed Pumpkin Cupcakes, there’s something for everyone. Try Chocolate Chip Pumpkin Cupcakes or Pecan Crusted Pumpkin Cupcakes for a sweet and satisfying treat. For those looking for gluten-free or vegan options, don’t worry – we’ve got you covered! These delicious recipes are sure to satisfy your pumpkin cravings and make your taste buds do the happy dance.
Leave a Reply