Delicious Pumpkin Cupcakes Recipe

These Delicious Pumpkin Cupcakes are one of my favorite fall treats—soft, moist, and filled with warm spices that instantly remind me of crisp autumn days. Topped with a creamy frosting (vegan or traditional), they’re a seasonal dessert I keep coming back to year after year. Whether I’m baking for a party or just to satisfy a pumpkin craving, these cupcakes always hit the spot.

Why You’ll Love This Recipe

I love how incredibly moist and flavorful these pumpkin cupcakes turn out. The pumpkin purée makes the texture perfectly tender, and the blend of cinnamon, nutmeg, and cloves gives them that classic fall flavor. They’re easy to make in one bowl, and I can dress them up with frosting or keep them simple as a snack. Plus, the recipe is super forgiving, which makes it a go-to even on busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Pumpkin purée (not pumpkin pie filling)

• Brown sugar

• Granulated sugar

• Vegetable oil (or melted coconut oil)

• Vanilla extract

• Non-dairy milk or regular milk

• Optional: chopped walnuts or chocolate chips

• Frosting of choice (cream cheese frosting, vegan buttercream, or cinnamon glaze)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, I whisk together flour, baking powder, baking soda, salt, and all the spices until evenly combined.

3. In another bowl, I mix the pumpkin purée, both sugars, oil, vanilla, and milk until smooth.

4. I add the wet mixture to the dry ingredients and stir just until combined. If I’m adding nuts or chocolate chips, I fold them in now.

5. I divide the batter evenly among the cupcake liners, filling each about ¾ full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. After letting them cool completely, I frost them with my favorite topping.

Servings and timing

This recipe makes about 12 standard-sized cupcakes. It takes me around 15 minutes to prep and 20 minutes to bake, so they’re usually ready in about 35–40 minutes total (not including cooling and frosting time).

Variations

I like to play with flavors depending on the mood—sometimes I add orange zest for brightness, or swirl in a bit of maple syrup for extra richness. For a healthier twist, I’ve used whole wheat flour and reduced sugar slightly. I’ve also made them into mini cupcakes for parties or a quick bite-sized treat.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if they’re frosted. If I want to make them ahead, I freeze them (unfrosted) for up to 2 months and thaw before adding frosting. To warm them up slightly, I microwave them for 10–15 seconds.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, I always use plain pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the balance of the recipe.

What’s the best frosting for pumpkin cupcakes?

I love classic cream cheese frosting, but cinnamon buttercream or a simple maple glaze also pairs beautifully with the spices.

Can I make these cupcakes vegan?

Yes, I use plant-based milk and swap the frosting with a vegan buttercream. Since there are no eggs in the base recipe, they’re already close to vegan-friendly.

How do I know when the cupcakes are done?

I test them by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready. They also spring back lightly when touched.

Can I double the recipe?

Absolutely. I double it when I need a bigger batch, and it works perfectly. I just bake in two batches or use a second muffin tin.

Conclusion

These Delicious Pumpkin Cupcakes are the perfect way to bring fall flavors into my kitchen. They’re soft, spiced just right, and incredibly easy to make. Whether I keep them plain or top them with a decadent frosting, they always disappear fast. They’re my go-to fall dessert for any occasion—or no occasion at all.

Delicious Pumpkin Cupcakes Recipe

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These Delicious Pumpkin Cupcakes are moist, tender, and packed with cozy fall spices like cinnamon, nutmeg, and cloves. Made with real pumpkin purée and topped with your choice of frosting, they’re an easy autumn dessert that’s perfect for parties, holidays, or everyday snacking. Whether vegan or traditional, these cupcakes are sure to be a seasonal favorite.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35–40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Pumpkin purée (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Vegetable oil (or melted coconut oil)
• Vanilla extract
• Non-dairy milk or regular milk
• Optional: chopped walnuts or chocolate chips
• Frosting of choice (cream cheese, vegan buttercream, or cinnamon glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix pumpkin purée, sugars, oil, vanilla, and milk until smooth.
4. Add the wet mixture to the dry ingredients and stir until just combined. Fold in optional mix-ins.
5. Divide batter into cupcake liners, filling each about ¾ full.
6. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
7. Cool completely before frosting with your choice of topping.

Notes

• Do not use pumpkin pie filling—it will make the cupcakes overly sweet and spiced.
• These cupcakes are egg-free and easy to make vegan with non-dairy milk and vegan frosting.
• Optional mix-ins like chocolate chips or nuts add texture and flavor.
• Store frosted cupcakes in the fridge; freeze unfrosted cupcakes for longer storage.

Nutrition

• Serving Size: 1 cupcake
• Calories: 210
• Sugar: 14g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg