Description
Delightfully moist and spiced pumpkin cupcakes topped with a luscious pumpkin spice cream cheese frosting. These cupcakes balance the warm flavors of traditional autumn spices and fresh pumpkin purée, making them perfect for fall celebrations or anytime you crave a cozy treat.
Ingredients
Scale
Cupcake Batter
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (about 1 3/4 cups, not pie filling)
Frosting
- 1 recipe Pumpkin–Cream Cheese Frosting (see linked recipe or prepare your favorite version)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position a rack in the middle. Line two 12-cup muffin pans with paper liners to prevent sticking and ease cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt until fully combined and lumps are broken up. Set aside.
- Combine Sugar and Oil: Using a stand mixer with a paddle attachment, beat the granulated sugar and vegetable oil on medium speed until the sugar is fully incorporated and the mixture becomes slightly fluffy, approximately 1 minute.
- Add Eggs and Pumpkin: Add eggs one at a time, beating well after each. Then reduce mixer speed to medium-low and add pumpkin purée, mixing until just combined about 30 seconds. Stop mixer and scrape down bowl and paddle for even mixing.
- Incorporate Dry Ingredients: Set mixer speed to low and gradually add the flour mixture in batches, mixing until almost combined, about 1 minute. Avoid overmixing to keep cupcakes tender.
- Fold Batter: Remove bowl from mixer and gently fold the remaining flour from the edges and bottom into the batter with a rubber spatula until homogeneous.
- Fill Muffin Cups: Spoon batter into lined muffin wells, filling each about three-quarters full (approximately a heaping 1/4 cup) to ensure even baking without overflow.
- Bake and Rotate: Place muffin pans side-by-side on the center rack. Bake for 12 minutes, then rotate pans front to back and side to side to promote even cooking. Continue baking for 10 more minutes or until a toothpick inserted in the center comes out clean.
- Cool in Pans: Transfer pans to wire racks and allow cupcakes to cool in pans for 5 minutes to set crumb and prevent sogginess.
- Remove and Cool Completely: Remove cupcakes from pans and finish cooling on wire racks until completely cool before frosting.
- Frost: Once fully cool, generously frost cupcakes with Pumpkin–Cream Cheese Frosting for a spiced, creamy finish.
Notes
- Do not overmix the batter when adding the flour mixture to avoid dense cupcakes.
- Use fresh pumpkin purée, not pumpkin pie filling, for an authentic pumpkin flavor.
- Rotating the pans mid-bake ensures even cooking and golden cupcakes.
- Allow cupcakes to cool fully before frosting to prevent melting of the frosting.
- For best results, use paper liners to prevent sticking and ease cleanup.
