Pumpkin Cupcakes
Rich and flavorful, pumpkin cupcakes have a robust flavor that reminds you of falling leaves and pumpkin patches. They are topped with a light frosting that lets the cupcakes keep the spotlight.
In This Article
What are pumpkin cupcakes?
These delightful fall cupcakes are made completely from scratch – no box mixes needed – and are extremely easy. They’re everything-fall, with a homemade pumpkin spice blend that includes cinnamon, ginger, nutmeg, and cloves. The result is a moist, flavorful cupcake with the perfect balance of warm autumn spices.
Homemade pumpkin cupcakes are made with real pumpkin puree in them, just like this pumpkin bread recipe. Frost these little handheld treats with stabilized whipped cream (it won’t get runny!) and then top with ginger sugar sprinkles.
Pumpkin cupcakes are the perfect fall dessert to share with all your favorite eaters.
What you’ll love about pumpkin cupcakes
- The balance of warm cinnamon with warm ginger makes the flavor of these cupcakes really stand out.
- These pumpkin cupcakes are made with real pumpkin puree. This gives them an authentic pumpkin flavor.
- It’s really easy to make them gluten-free cupcakes. Just use 1 to 1 Gluten Free Baking Flour.
- The instant vanilla pudding mix makes them perfectly moist without falling apart.
- The ginger sugar topping is a delightfully sweet and spicy combination that compliments the sweet whipped cream and warm cinnamon flavors in the cupcakes.
Key INGREDIENTS FOR pumpkin cupcakes
There are only a handful of ingredients in pumpkin cupcakes. Here is what you’ll need before you get cooking:
- All-Purpose Flour: provides structure and prevents the cupcakes from being too dense.
- Instant Vanilla Pudding: adds moisture and flavor to the cupcakes.
- Baking Soda: this is important because it reacts chemically and adds air pockets within the batter, which gives the cupcakes a spongy texture.
- Salt: balances the sweetness of the cupcakes.
- Cinnamon: one of the most iconic flavors to pair with pumpkin desserts.
- Ground Ginger: slightly spicy and contrasts with the cinnamon.
- Nutmeg: adds a warm nuttiness to the cupcakes.
- Cloves: enhances the cinnamon flavors.
- Butter: use salted butter for the fullest flavor.
- Sugar: sweetens the pumpkin cupcakes.
- Brown Sugar: caramelizes and makes the cupcakes taste like pumpkin pie.
- Eggs: emulsifies and holds all the ingredients together.
- Vanilla Extract: adds deeper flavor notes to the cupcakes.
- Pumpkin Puree: this is what makes them pumpkin cupcakes! Use pumpkin puree, not pumpkin pie filling.
Tips for how to make pumpkin ginger cupcakes
- Place the rack in the oven in the lower middle position. This will help the cupcakes bake evenly and at the perfect rate.
- Whisk dry ingredients first. This prevents the batter from clumping and evenly distributes all of the ingredients together.
- Carefully fold dry ingredients into the wet ones. Do not over-mix it. This is the secret to getting wonderfully fluffy and tender cupcakes.
- Frost with stabilized whipped cream. Make homemade whipped cream ahead of time and then chill to pipe or decorate as you desire. Stabilized whipped cream keeps its shape without fear of becoming runny.
Pumpkin Ginger Cupcakes Commonly Asked Questions
When the cupcakes finished baking and cooling, the silicone liners easily separated from the cupcakes. No tearing, ripping, or ruining the sweet little cake. All of it is wonderfully intact and super easy to clean.
You’ll be pleasantly surprised to find that the cupcakes themselves actually turn out to be even moister and more tender in the silicone liners vs. paper.
Yes, you can certainly leave out the ginger. The ginger really adds a large burst of flavor that sets them apart from other pumpkin desserts, we highly recommend you try it.
You can store cupcakes in an airtight container at room temperature for up to a week. After you frost them, keep them in the refrigerator for three days.
Yes, these are absolutely make-ahead friendly. Even the stabilized whipped cream can be made (even piped!) and chilled until ready to serve.
The trick is to bake your pumpkin cupcakes just until a toothpick inserted in the center comes out with a few tender crumbs still attached – not completely clean, so they’re not over-baked. When pressing the tops of muffins lightly, they should gently bounce back.
More to cook and eat
- Chocolate Zucchini Cupcakes – You won’t even taste the zucchini in these cupcakes, but it adds incredible moisture to the chocolate cake. Don’t miss out on whipping up the homemade orange chocolate ganache.
- Carrot Cake Cupcakes – A classic carrot cake made into cupcakes and topped with an easy cream cheese frosting.
- Not Your Hostess Cupcakes – These are way better than the kind that comes from a box! These chocolate cupcakes are rich and extremely moist!
also try white chocolate macadamia nut cookies
Pumpkin Cupcakes
Ingredients
- 2 cups all purpose flour
- 3.4 ounce package instant vanilla pudding mix
- 2 tsp baking soda
- ¼ tsp table salt
- 1 TB ground cinnamon
- 2 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 cup salted butter, room temp
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temp
- 1 tsp pure vanilla extract
- 15 oz pure pumpkin puree
Stabilized Whipped Cream
- 1 recipe stabilized whipped cream
Ginger-Sugar Sprinkle
- 4 tbsp coarse sugar
- 1 tsp ground ginger
Instructions
- Preheat oven to 350F with rack on lower middle position. Line muffin tin with liners and set aside.
- In a large bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, about 3-4 min. Mixture should look pale yellow and texture should be airy. Add eggs one at a time, incorporating into mixture individually. Add vanilla and pumpkin, beating until incorporated.
- Using rubber spatula, fold the dry flour mixture into the wet butter mixture. Fold gently until just incorporated, with a few little streaks of flour here and there remaining. Distribute the batter evenly into lined muffin cups.
- Bake until golden brown and toothpick inserted in center comes out with a few tender crumbs attached, 20-25 min. Do not over bake. Cool in pans 10 minutes and remove to wire rack to cool completely.
- Frost as desired with Stabilized Whipped Cream. Sprinkle liberally with coarse ginger-sugar for garnish. Cupcakes keep well in airtight container at a moderate room temp; leftovers may be frozen.
Notes
Nutrition
Did you make this?
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