why make this recipe
Homemade pumpkin cupcakes are a delightful treat, perfect for fall and any occasion. They offer a warm, spiced flavor that’s both comforting and festive. The combination of pumpkin and spices makes these cupcakes not only delicious but also a great way to use pumpkin puree. Plus, the cream cheese frosting adds a creamy touch that balances the flavors beautifully. Making them from scratch ensures that you know exactly what goes into each bite, making it a wholesome choice for you and your loved ones.
how to make Homemade Pumpkin Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs, pumpkin puree, and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-22 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and brown sugar, mixing until fluffy. Stir in the vanilla.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
how to serve Homemade Pumpkin Cupcakes
Serve the pumpkin cupcakes on a nice platter or cake stand. They can be topped with a sprinkle of cinnamon for extra flavor. These cupcakes are great for parties, gatherings, or even as a comforting snack at home. Enjoy them with a cup of tea or coffee for a cozy treat.
how to store Homemade Pumpkin Cupcakes
To keep the cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you want them to last longer, you can refrigerate them for up to a week. Make sure to keep the cream cheese frosting in mind, as it needs to be kept cool.
tips to make Homemade Pumpkin Cupcakes
- Always measure your ingredients accurately for the best results.
- Make sure your pumpkin puree is pure and not pie filling to avoid added sugars and spices.
- Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
- You can add nuts, such as pecans or walnuts, to the batter for added texture.
variation
You can swap in apple sauce for half of the oil to make these cupcakes a bit lighter. Additionally, consider adding chocolate chips for a fun twist.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure it is cooked and pureed until smooth.
2. Can I freeze these cupcakes?
Absolutely! You can freeze the un-frosted cupcakes for up to three months. Just wrap them tightly before freezing.
3. How can I make these cupcakes gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. The other ingredients should remain the same.
Homemade Pumpkin Cupcakes
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.25 cup butter, softened
- 1 cup powdered sugar
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs, pumpkin puree, and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-22 minutes or until a toothpick comes out clean. Let cool completely.
Frosting
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and brown sugar, mixing until fluffy. Stir in the vanilla.
- Frost the cooled cupcakes with the cream cheese frosting and serve.