Pumpkin cupcakes

pumpkin cupcake topped with cream cheese frosting

5 from 4 votes

These pumpkin cupcakes are wonderfully moist and tender and SO easy Mix up. I’m using oil in the recipe which will not only keep these moist but it also means we don’t need a mixer to make these so they come together easily. I’m frosting these with an easy cream cheese frosting.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 289kcal

Author: Heather Perine

Ingredients

For the cupcakes

1 cup + 2 tablespoons (135 g) all purpose flour *spooned and leveled
1 tablespoon pumpkin pie spice
¼ teaspoon salt
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ cup (100 g) granulated sugar
¼ cup (53 g) packed light brown sugar
1 large egg room temperature
¼ cup (60 ml) neutral-tasting oil (I like using canola or vegetable oil)
6 Tablespoons (90 ml) milk
7 ½ ounces pumpkin puree (½ a can) *not pumpkin pie filling
1 teaspoon vanilla extract

For the frosting

1 cup (8 ounces) cream cheese softened
½ cup (1 stick, 113 g) unsalted butter softened
4 cups (452 g) powdered sugar
2 teaspoons vanilla extract

Instructions

For the cupcakes

Prep oven and pan. Position a rack in the center of the oven. Preheat oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners. Set aside.
Combine dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside. 1 cup + 2 tablespoons (135 g) all purpose flour 1 tablespoon pumpkin pie spice ¼ teaspoon salt 1 ½ teaspoons baking powder ¼ teaspoon baking soda
Combine wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, egg, oil, milk, pumpkin purée and vanilla together until combined. ½ cup (100 g) granulated sugar ¼ cup (53 g) packed light brown sugar 1 large egg ¼ cup (60 ml) neutral-tasting oil 6 Tablespoons (90 ml) milk 7 ½ ounces pumpkin puree 1 teaspoon vanilla extract
Combine wet and dry ingredients. Add the dry ingredients into the wet ingredients and stir until just combined. Do NOT overmix the batter.
Bake cupcakes. Spoon the batter evenly into 12 cups, filling each about 3/4 full. Bake in the preheated 350°F oven on the center rack for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for five minutes then remove from the pan and allow to cool completely on a wire rack. Allow to cool completely before frosting.

For the frosting

Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the butter and cream cheese. Mix on low speed at first, then increase the speed to medium until smooth and combined, about 1 to 2 minutes. 1 cup (8 ounces) cream cheese ½ cup (1 stick, 113 g) unsalted butter
Add powdered sugar. Add powdered sugar a 1/2 cup to 1 cup at a time. Mix on low speed until incorporated. 4 cups (452 g) powdered sugar
Add vanilla extract. Add vanilla extract and mix to combine. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 teaspoons vanilla extract
Frost cupcakes. When cupcakes are cooled, frost cupcakes. You can use a piping bag and piping tip or an off-set spatula to frost cupcakes with. Once frosted, I recommend storing in the fridge until ready to serve.

Video

Notes

Storage/Make Ahead: You can make these the day before. Make the pumpkin cupcakes, allow to cool completely, and then store covered at room temperature in an airtight container. You can also make the cream cheese frosting the day before and keep in the fridge. Then the day of you can frost the cupcakes. Unless serving right away, store in the fridge because of the frosting and allow the frosting to soften slightly again before serving. Leftovers can be kept covered, stored in the fridge, for up to 3 days.
Freezing: Yes you can freeze these pumpkin cupcakes, frosted or unfrosted, for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
Different pans: I haven't tried baking this pumpkin cupcake batter into a pumpkin spice cake but should be enough batter for a 9x13 pan, or a two layer 8" or 9" cake. You could also try my pumpkin spice cake recipe!
Pumpkin Spice: If you don't have pumpkin pie spice on hand, you can 1 tablespoon cinnamon, 1 1/2 teaspoons ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice.
Liners: I do recommend liners for keeping your cupcake pans clean as cooking spray can build up over time. But if you don't have any you can grease the pans, but make sure to grease each well inside and tops well so there is no sticking.
Oil: I use either canola oil or vegetable oil when baking but any other neutral oil will work. You can also lighten the cupcakes up with using 1/2 vegetable oil, and 1/2 applesauce.
Milk: I used and recommend a full fat milk for richness to create a tender cupcake but a low-fat milk will work or a plant-based milk will also work.

Nutrition