Spiced Pumpkin Cupcakes
Pumpkin cupcakes made moist, fluffy, and spiced to perfection. Learn how to bake, frost, store & customize these fall favorites easily.
Equipment
- 12-cup muffin pan
- Cupcake liners
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Sifter or fine mesh strainer (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Piping bag or spoon (for batter and whipped cream)
- Measuring cups and spoons
- Electric mixer or whisk (for whipped cream)
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 1/2 cups pumpkin purée not pie filling
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter melted (or neutral oil)
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, melted butter, milk, and vanilla until smooth.
- In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Fold dry ingredients into the wet mixture until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While cupcakes cool, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spoon whipped cream onto cooled cupcakes and dust lightly with cinnamon.
