These Easy Pumpkin Pie Cupcakes are a tasty treat that brings the flavors of fall in every bite! Soft, spiced pumpkin cake is topped with creamy frosting that makes them extra special.
They’re perfect for Thanksgiving or cozy gatherings. I love how easy they are to make! Just mix, bake, and enjoy—they’re like little slices of pumpkin pie in cupcake form!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and gives consistent results. If you don’t have canned, you can use fresh pumpkin, just make sure to cook and puree it first. Pumpkin is naturally sweet and moist, perfect for these cupcakes!
Flour: All-purpose flour works best, but you can swap it for whole wheat flour for a healthier option. Just keep in mind the texture may be a bit denser. Gluten-free blends can also work, but make sure they contain xanthan gum for better structure.
Cream Cheese: For frosting, I recommend using full-fat cream cheese for a rich flavor. If you want a lower-fat option, you can try Neufchâtel cheese, which is slightly lower in fat but has a similar taste. Non-dairy cream cheese alternatives are great for vegan diets!
Spices: I love using ground spices for their warmth. If you have pumpkin pie spice, it can replace the individual spices for simplicity. Personal preference can also lead to adding a pinch more cinnamon or ginger based on what you like!
How Do You Achieve the Perfect Cupcake Texture?
To ensure your pumpkin cupcakes are soft and moist, it’s key not to overmix the batter. Mix until just combined; lumps are okay! This prevents the gluten from making the cupcakes tough.
- When filling the liners, aim for two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Check for doneness by inserting a toothpick. If it comes out clean or with a few moist crumbs, they are done!
- Let them cool in the pan for a few moments before transferring to a wire rack. Cooling completely is crucial for a stable frosting.
Easy Pumpkin Pie Cupcakes with Creamy Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Creamy Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: pinch of cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 18-22 minutes for baking, plus additional time for cooling the cupcakes completely. Allow about 30-40 minutes total for everything, including making the frosting. So, in just about an hour, you could be enjoying these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make for easy baking and cleanup!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Use a whisk to mix until everything is nice and smooth. It should look creamy and well blended.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and all those yummy spices (cinnamon, ginger, nutmeg, and cloves). Sifting helps to break up any clumps and make your cupcakes light and airy!
4. Mix It Together:
Now it’s time to add the dry ingredients to the wet mixture. Gradually fold the dry mix into the wet mix with a spatula or a wooden spoon. Be gentle; you want to stir until just combined. A few lumps are perfectly fine—overmixing can make the cupcakes tough!
5. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives them room to rise without overflowing.
6. Bake to Perfection:
Place the muffin tin in the preheated oven and bake the cupcakes for 18-22 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, they’re ready!
7. Cool Your Cupcakes:
Once baked, take the cupcakes out of the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience is key here—frosting warm cupcakes is a no-go!
8. Make the Creamy Frosting:
While your cupcakes cool, it’s time to whip up the frosting! In a medium bowl, beat together the softened cream cheese and butter until they form a smooth and creamy mixture.
9. Add Sweetness:
Gradually add the sifted powdered sugar to the cream cheese mixture, beating until everything is light and fluffy. Finally, mix in the vanilla extract—this will add a lovely flavor.
10. Frost and Finish:
Once your cupcakes have cooled completely, it’s time to frost! Generously spread the cream cheese frosting on top of each cupcake using a knife or a piping bag if you’re feeling fancy.
11. Garnish for a Touch of Flavor:
If you like, sprinkle a pinch of cinnamon or pumpkin pie spice on top for a nice finishing touch. It makes them look beautiful and adds just a bit more flavor!
12. Serve and Enjoy:
Now it’s time to serve your delicious Easy Pumpkin Pie Cupcakes! Enjoy these lovely treats with family and friends, and watch them disappear quickly!
FAQ for Easy Pumpkin Pie Cupcakes with Creamy Frosting
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just make sure to cook the pumpkin until soft, then blend it until smooth before measuring. This will give you a fresher flavor and great texture in your cupcakes!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3-4 days. To keep the frosting fresh, it’s best to refrigerate them. You can let them sit at room temperature for a few minutes before serving for the best taste and texture.
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Make sure they are completely cooled, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can last up to 2-3 months. Just frost them after thawing!
What If I Don’t Have Cream Cheese for the Frosting?
If you don’t have cream cheese, you can substitute it with mascarpone cheese for a similar flavor and consistency. Alternatively, a simple buttercream made with additional butter and powdered sugar can also work well!