Homemade Pumpkin Cupcakes

ByDeShawn Ellis
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why make this recipe

Homemade Pumpkin Cupcakes are a lovely treat, especially during the fall season. They are soft, moist, and filled with the rich flavor of pumpkin and warm spices. The cream cheese frosting adds a delightful sweetness that perfectly complements the cupcakes. Plus, making them at home lets you control the ingredients and the sweetness level, fitting any taste!

how to make Homemade Pumpkin Cupcakes

Ingredients :

  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 oz cream cheese
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions :

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until creamy.
  8. Gradually add the confectioners’ sugar and vanilla extract, beating until smooth.
  9. Once the cupcakes are completely cool, frost them with the cream cheese frosting.

how to serve Homemade Pumpkin Cupcakes

You can serve Homemade Pumpkin Cupcakes just as they are, or you can add decorations like a sprinkle of cinnamon or some chopped nuts on top of the frosting. They are perfect for parties, holidays, or just because!

how to store Homemade Pumpkin Cupcakes

Store your Homemade Pumpkin Cupcakes in an airtight container at room temperature for 2-3 days. If you want to keep them fresh for longer, place them in the refrigerator, where they can last up to a week. Just be sure to bring them back to room temperature before serving for the best taste!

tips to make Homemade Pumpkin Cupcakes

  • Ensure your ingredients are at room temperature for the best mixing results.
  • Don’t overmix the batter; mix until just combined for fluffy cupcakes.
  • Use fresh pumpkin puree or canned pumpkin for convenience.
  • If you like a sweeter cupcake, you can adjust the sugar levels in the recipe.

variation

You can add chocolate chips, walnuts, or pecans to the batter for a different twist. Another variation is to use different spices like ginger or cloves for extra flavor!

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added spices and sugar. Stick with pumpkin puree for the best results.

2. How do I know when the cupcakes are done baking?
Insert a toothpick in the center; if it comes out clean, the cupcakes are ready.

3. Can I freeze the cupcakes?
Yes, you can freeze them! Just ensure they are fully cooled and placed in an airtight container. They can last for about a month in the freezer.

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Homemade Pumpkin Cupcakes

  • Author: admin
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft and moist pumpkin cupcakes filled with warm spices and topped with creamy frosting, perfect for the fall season.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 oz cream cheese
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until creamy.
  8. Gradually add the confectioners’ sugar and vanilla extract, beating until smooth.
  9. Once the cupcakes are completely cool, frost them with the cream cheese frosting.

Notes

Ensure your ingredients are at room temperature for the best mixing results. Don’t overmix the batter to maintain fluffiness.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg

Keywords: pumpkin, cupcakes, fall dessert, cream cheese frosting, baking

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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