Latest recipes

Pumpkin cupcakes recipe

Pumpkin cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

These pumpkin cupcakes with a cinnamon-cream cheese icing are a lovely treat in the run up to Halloween.

573 people made this

IngredientsServes: 24

  • 280g plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 110g butter, softened
  • 200g caster sugar
  • 5 tablespoons brown soft sugar
  • 2 eggs, room temperature
  • 180ml milk
  • 250g pumpkin, cooked and pureed
  • Cinnamon cream cheese icing
  • 200g cream cheese, softened
  • 50g butter, softened
  • 350g icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

MethodPrep:25min ›Cook:25min ›Extra time:50min › Ready in:1hr40min

  1. Preheat an oven to 190 C / Gas 5. Grease 24 muffin cups, or line with paper muffin cases. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside.
  2. Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

Recently viewed

Reviews & ratingsAverage global rating:(551)

Reviews in English (429)

These were absolutely delicious! They turned out light and fluffy and the icing was addictive! They disappeared fast when I brought them to the office, and it was hard for me to let them go! I used fresh pumpkin puree from my freezer that I had prepared a few months ago and needed to use, but I am sure the tinned pumpkin puree would also work well. Thanks so much for posting this recipe, my friends and I really enjoyed it!-22 Dec 2009

Used different ingredients.I also added wheat bran, wheat germ and mixed fruit (raisins, sultanas etc)-06 Mar 2011

Love the recipe. Easy to make and brilliant results-23 Oct 2010

  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Servings 12
Preparation time 5mins
Cooking time 75mins

Pumpkin Cupcakes Recipe & Video

These Pumpkin Cupcakes are a great way to enjoy pumpkin. They are moist and taste of pumpkin and its complementary spices (ground cinnamon, ginger and cloves). Once the cupcakes have cooled, they are covered with a tangy cream cheese frosting and a sprinkling of chopped nuts (pecans or walnuts) or English Toffee Bits. I like to serve these cupcakes after a casual Fall or Winter meal but I think they would also make a nice addition to your Thanksgiving baking.

This Pumpkin Cupcake recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rosen, Share Our Strength (an anti hunger organization) and culinary chefs from all over the country. The recipe I adapted comes from Joanne Chang, owner of 'Flour', a bakery and cafe in Boston. Now, I have changed her recipe a bit. Her recipe calls for a 9 inch (23 cm) loaf pan instead of what I decided to use, a 12-cup muffin pan. After the cupcakes are baked and left to cool, I like to cover them with a cream cheese frosting, which is a light and fluffy mixture of cream cheese, butter, vanilla extract and confectioners (powdered or icing) sugar. Other options would be to use a regular buttercream frosting or even a chocolate frosting. The frosting can either be piped or simply spread on top of each cupcake.

To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin. Just make sure you do not buy the pumpkin which already has the spices added to it. However, if you want to make your own puree start by using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Then first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

Pumpkin Cupcakes: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits.

To toast nuts: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Pumpkin Spice Cupcakes

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Pumpkin cupcakes are a great fall or holiday dessert, as they have all the flavors of traditional pumpkin bread but in a lighter, cuter, portable form. To make them, whisk together the dry ingredients, then combine that with a mixture of eggs, oil, sugar, and pumpkin in a stand mixer. After about 25 minutes of baking and a chance to cool, top them with this Pumpkin–Cream Cheese Frosting for a double dose of pumpkin flavor. And for a triple shot, pair it with our Homemade Pumpkin Spice Latte recipe.

Game plan: You can also use this batter to make a Bundt cake with salted caramel sauce.

This recipe was featured as part of our pumpkin sweets recipe gallery. Check out all the best of pumpkins on Chowhound.


For the cupcakes:

Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners.

In a large bowl, using a hand mixer, beat together the egg, maple syrup, canned pumpkin, vanilla and pumpkin pie spice. Add the baking mix and beat until well-incorporated but not over-mixed, about 1 minute. Gently stir in the chopped walnuts, if using.

Fill the muffin liners to about 2/3 full. Bake until golden-brown and toothpick inserted into the center comes out clean, about 10-12 minutes. Cool for 10 minutes before removing the cakes from the pan and cooling completely on a wire rack.

For the frosting:

In a large bowl, with a hand mixer on medium speed, combine butter, cream cheese, vanilla, pumpkin pie spice and heavy cream. Add powdered sugar gradually, about 1/2 cup at a time, constantly mixing, until smooth and creamy.

To decorate:

Dividing evenly, spread frosting over cupcakes garnish with candy pumpkins and decorative maple sugar candy.

Pumpkin Cheesecake Swirl Cupcakes Recipe

So lately I’ve been hooked on a new show. Summer’s are always kind of brutal for TV, so I turn to Netflix and such to get me through. One show that I know so many people love that I never even tried to watch was Grey’s Anatomy. I’m not sure why, it just had never appealed to me.

Well, summer tv got bad enough towards the end that I finally caved. I figured it’d be good to get me through to the start of the new seasons of everything. Now the joke’s on me because I’m totally hooked! All my shows are coming back on and I’m totally uninterested because I’m in love with Meredith and Derek. I’m now in season 8 and the only show I’m really willing to take a break from it for for is Outlander. The binging is real and totally a problem.

Speaking of binging, these cupcakes are totally bing-worthy as well. Not only is pumpkin one of the best parts of fall, they combine both cake and cheesecake into one – with such little effort! How could you resist? Why would you want to?!

These cupcakes start with the cupcake and cheesecake base. The cheesecake mixture and cake mixture are both made separately and then layered into the cupcake liners. Because I’m a fan of more layers, there’s three layers of cake and two layers of cheesecake in each one. Ultimately you end up with a nice amount of cheesecake swirled through the cupcakes so every bite ensures you get both.

Of course these cupcakes use both Challenge Butter and Cream Cheese. They are both such great quality dairy products. The butter is 100% real cream and farm to fridge in two days. It really is so creamy! I always love that when I soften it to room temperature to bake with, I can really tell just how creamy it is and it stays that way, unlike other brands.

The Challenge Cream Cheese was also used in the classic cream cheese frosting on top. It’s as close to homemade as it gets with nothing artificial and no added hormones. I’m a big fan! The frosting itself is a simple classic with a touch of cinnamon to compliment the spices in the cupcake. I love the addition of it to the cupcakes! I used a little less frosting per cupcake than I normally do just because there’s so much awesomeness in the cupcake, I didn’t want the frosting to over power it.

The final cupcakes scream fall and are a such a great way to get your fix of two things – cake and cheesecake – all at once! They are fairly easy to put together and a great treat for sharing for the holidays! I hope you enjoy them as much as we did!


Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Recipe Summary

  • 1 ½ cups sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • ¾ cup canned pumpkin
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 8 ounces mascarpone cheese
  • ¼ teaspoon pumpkin pie spice
  • 2 tablespoons canned pumpkin
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 ¼ cups powdered sugar
  • About 1 1/2 cups sweetened whipped cream
  • 22 chocolate pastilles*

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

Pumpkin Cupcakes with Cream Cheese Frosting

These cupcakes are such a delicious sweet treat for fall! Moist and tender pumpkin cake in cupcake form is a good idea since they’re already portion-sized for you. That swirl of cream cheese frosting on top is your big indulgence. Since cupcakes are a 4 or 5 bite dessert, you get just enough to satisfy your sweet craving.

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

All the spice and sweetness of pumpkin pie is wrapped up in these cupcakes. A tangy buttermilk icing gives them a grown-up touch, but they’d also be great with cream cheese frosting if you’ve got a real sweet tooth. For more easy fall-inspired treats, try our apple crisp recipe.

What to buy: Make sure to pick up puréed pumpkin and not pumpkin pie filling.

Game plan: These cupcakes are best the day they are made.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.