Pumpkin Cupcakes
These Pumpkin Cupcakes are perfect when you want something festive without committing a whole afternoon to baking. They're soft, tender, and comforting, and you won't even need to have fancy tools or expert kitchen skills to pull them off; one simple step makes all the difference. They fit right in at any occasion, from holiday celebrations to game day gatherings. Make them ahead, store them in the fridge, or freeze them so they’re ready when you need them.
Equipment
Ingredients
Main Cupcake Ingredients:
- 1 cup baking flour gluten-free
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temp
- 1 cup pumpkin puree
- ½ cup sugar
- ¼ cup brown sugar light
- ½ cup olive oil
- 1 teaspoon vanilla
Frosting Ingredients:
- ¼ cup unsalted butter room temp
- 4 ounces full-fat cream cheese room temp
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Add cupcake liners to the cupcake pan and set aside.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs, and vanilla. Mix on medium speed for 30 seconds.1 cup pumpkin puree, ½ cup sugar, ¼ cup brown sugar, ½ cup olive oil, 1 teaspoon vanilla, 2 eggs
- In another bowl, add flour, pumpkin pie spice, baking soda, and salt. Use a whisk to combine.1 cup baking flour, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking soda, ¼ teaspoon salt
- With the mixer on low-medium speed, slowly add dry ingredients to wet ingredients until fully incorporated.
- Spoon 3 tablespoons of mixture into each cupcake liner.
- Allow batter to rest for 15 minutes then bake for 18-19 or until a toothpick inserted into the center of a cupcake comes out clean.
- When removed from the oven, transfer cupcakes to a wire rack to cool completely before frosting.
- To make the frosting, add butter and cream cheese to a stand mixer with the paddle attachment. Combine on medium speed for 2 minutes.¼ cup unsalted butter, 4 ounces full-fat cream cheese
- Turn the speed to low and slowly add powdered sugar until fully combined. Pause to scrape the bowl.1 ½ cups powdered sugar
- Add in pumpkin pie spice, vanilla, and salt.½ teaspoon vanilla, ⅛ teaspoon salt, 1 teaspoon pumpkin pie spice
- Continue to mix on medium-high speed for 1-2 minutes or until the frosting appears light and smooth.
- Transfer the frosting to a piping bag.
- Pipe frosting on cooled cupcakes and enjoy!
Notes
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- Use room temperature ingredients: Bring eggs, butter, and cream cheese to room temp so they blend smoothly.
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- Lighten up with almond milk: Swap half the olive oil for almond milk to lower fat, but note that the cupcakes will be slightly less rich.
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- Choose your pumpkin puree: Use canned pumpkin puree for consistent results, or homemade pumpkin puree for a fresher taste. Just drain excess liquid to prevent soggy cupcakes if using homemade.
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- Measure flour correctly: Spoon the gluten-free flour into your measuring cup and level it off for accurate results. If you want to save some drawer space, this set of measuring cups has a removable ring, which lets you just hang them or grab the size you need.
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- Swap to all-purpose flour: Replace the gluten-free baking flour with all-purpose flour in equal amounts for a slightly softer, fluffier cupcake.
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- Boost lift with baking powder: Add about ½ teaspoon along with the baking soda to give the cupcakes a slightly higher rise and softer crumb.
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- Enhance the spice blend: Add small amounts of nutmeg, ground cloves, ground ginger, or ground cinnamon to make the pumpkin spice flavor warmer and more pronounced.
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- Scrape the bowl while mixing frosting: This helps make sure no streaks of butter or cream cheese are left unmixed.
Nutrition
Calories: 308kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 47mgSodium: 208mgPotassium: 76mgFiber: 2gSugar: 29gVitamin A: 3463IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!