Easy Pumpkin Pie Cupcakes – Soft and Delicious
These easy pumpkin pie cupcakes are soft, moist, and filled with cozy pumpkin spice flavor. A simple fall dessert perfect for Thanksgiving, Halloween, parties, and family gatherings.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ¾ cups pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup whipped cream or cream cheese frosting
- A pinch of ground cinnamon for garnish
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
- Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until smooth.
- Combine the wet and dry mixtures: Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula just until combined. Do not overmix.
- Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the cupcakes: Bake for about 18–22 minutes, or until the cupcakes are puffed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool completely: Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack and allow them to cool completely.
- Add the topping: Top the cooled cupcakes with whipped cream or cream cheese frosting. Finish with a light sprinkle of cinnamon before serving.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Don't overmix the batter, as this can make the cupcakes dense.
- Let the cupcakes cool completely before frosting.
- Store frosted cupcakes in an airtight container in the refrigerator.
- Freeze unfrosted cupcakes for longer storage and thaw before decorating.
- Add a sprinkle of cinnamon or pumpkin spice on top for extra fall flavor.
Nutrition Facts
- Calories: 285 kcal
- Carbohydrates: 39 g
- Protein: 3 g
- Fat: 13 g
- Saturated Fat: 3 g
- Cholesterol: 35 mg
- Sodium: 190 mg
- Fiber: 1 g
- Sugar: 25 g