Pumpkin Cupcakes

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour - Use all purpose flour because of the thick and wet batter.
• Pumpkin - Use canned 100% pumpkin puree and not pumpkin pie filling. You can use fresh pumpkin in a pinch, but I prefer the flavor and texture of the cupcake when using canned ( I like this detailed article on how to make pumpkin puree using fresh pumpkin). And bonus points for ease like in pumpkin waffles.
• Leavening - Both baking powder and baking soda allow for better control over the leavening process and help achieve the desired lift and texture.
• Flavoring - Use a combination of cinnamon, ginger, cloves, allspice and nutmeg. These spices are essential for almost all pumpkin desserts. You can also use premade pumpkin spice mix instead.
• Eggs - Eggs provide structure like in almond flour cake.
• Fat - Using a combination of butter and oil keeps it flavorful and moist.
• Sugar - These pumpkin cupcakes are sweetened with both brown sugar and granulated sugar and then I use confectioners sugar for the cream cheese frosting. Brown sugar adds moisture and compliments the fall spices like in carrot walnut cake and white sugar adds necessary sweetness.
• Milk - Just 2 tablespoons of whole milk to get the right consistency.
• Cream cheese - Use brick-style, full-fat cream cheese for your frosting.

1.Add flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg into a medium bowl and whisk to combine.

2. Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).

3. Add pumpkin puree and vegetable oil and beat until well combined.

4. Add eggs one at a time, stirring well after each addition. Beat in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.

Tip: It’s important for the eggs to be at room temperature as they whip better - A key to make the pumpkin cupcakes extraordinarily light and fluffy.

5 & 6. Add the dry ingredients and beat until it just comes together. Don't overmix.

Divide batter evenly into the prepared pan, and bake for 24 to 26 minutes, until a toothpick inserted in the center comes out with few moist crumbs or clean. Place pan on a wire rack to cool completey before frosting.

Decorate

Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy. Gradually add confectioners sugar and beat until smooth, and light. Spread on top of cupcakes using a flat spatula or pipe using a piping bag. Check out the pumpkin cake recipe for step-by-step photos on how to make the cream cheese frosting.

Pro tip: Add additional confectioners sugar as needed to get the right consistency.

How to store?

Due to the dairy content in cream cheese frosting, it's best to store pumpkin cupcakes in the refrigerator. Place the cupcakes in an airtight container to prevent them from absorbing any odors from the refrigerator and the frosting doesn't dry out.

These are best served at room temperature for the melt-in-your mouth texture. If the pumpkin cupcakes have been refrigerated, you might want to let them sit at room temperature for a few hours before serving.

Helpful tips

• I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.
• Measure your flour correctly. Adding too much flour to the pumpkin cupcakes recipe is the most common mistake that will yield a dry cupcake.
• Use room temperature eggs for fluffier cupcakes. They aerate better when mixed with the butter like in tiramisu tres leches cake.
• Use 2 teaspoons of pumpkin pie spice instead of the spices. 

Pro tip: To measure flour, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the canister, you overpack the measuring cup.