Description
These Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting deliver moist, perfectly spiced cupcakes topped with a luscious, creamy frosting. Bursting with warm autumn flavors like cinnamon, cloves, nutmeg, and allspice, these cupcakes are an ideal treat for fall gatherings, holidays, or any time you crave a comforting seasonal dessert.
Ingredients
Cupcakes
- 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
- Prepare the oven and 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 the dry ingredients: In a large bowl, combine the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt. Whisk thoroughly to break up lumps and distribute spices evenly. Set aside.
- Cream the oil and sugar: Using a stand mixer fitted with the paddle attachment, beat the granulated sugar and vegetable oil on medium speed until the sugar is fully incorporated and the mixture appears slightly fluffy, about 1 minute.
- Add eggs and pumpkin: Add eggs one at a time to the sugar and oil mixture, beating well after each addition for a smooth, cohesive batter. Reduce mixer speed to medium-low, add the pumpkin purée, and mix just until combined (around 30 seconds). Scrape sides and paddle with a rubber spatula to incorporate all ingredients evenly.
- Combine wet and dry mixtures: Set mixer to low speed and gradually add the flour and spice mixture in batches, mixing until just almost combined (about 1 minute). Avoid overmixing to prevent dense cupcakes.
- Finish the batter: Remove bowl from the mixer and gently fold in any remaining flour at the edges or bottom with a rubber spatula to achieve a homogeneous batter.
- Fill the muffin pans: Spoon the batter into muffin liners, filling each about three-quarters full (roughly a heaping 1/4 cup per well) to ensure even baking without overflow.
- Bake: Place muffin pans side by side on the middle oven rack. Bake for 12 minutes, then rotate pans front to back and side to side for even cooking. Continue baking for approximately 10 more minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Transfer the pans to wire racks and cool for 5 minutes in the pans. Then remove the cupcakes and let them cool completely on the racks to prevent sogginess and set the crumb.
- Frost the cupcakes: Once completely cooled, frost cupcakes generously with Pumpkin–Cream Cheese Frosting for a deliciously spiced finish.
Notes
- Do not overmix the batter once the dry ingredients are added to keep cupcakes light and fluffy.
- Filling cupcake liners three-quarters full prevents overflow during baking.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- For best results, use pumpkin purée instead of pumpkin pie filling, as pie filling contains added sugars and spices.
- You can prepare the Pumpkin–Cream Cheese Frosting in advance and refrigerate it until ready to use.
