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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.

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)

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

Find it online: https://cookedbymaya.com/delicious-pumpkin-cupcakes-recipe/