why make this recipe
Homemade Pumpkin Cupcakes are a wonderful treat that captures the essence of fall. They are moist, flavorful, and easy to make. Whether you’re preparing for a special occasion, a family gathering, or just treating yourself, these cupcakes are sure to impress. The warm spices combined with the richness of pumpkin create a delightful flavor that everyone will love. Plus, the creamy frosting adds a decadent touch, making each bite truly indulgent.
how to make Homemade Pumpkin Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup brown sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1 cup powdered sugar (for frosting)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the sugars, oil, eggs, pumpkin, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool completely.
- For the frosting, beat the cream cheese with brown sugar and vanilla until smooth, then gradually add powdered sugar until you reach the desired consistency.
- Frost the cooled cupcakes and enjoy!
how to serve Homemade Pumpkin Cupcakes
Homemade Pumpkin Cupcakes are best served fresh. You can enjoy them plain or topped with cream cheese frosting. They make a great dessert for any occasion, from birthday parties to holiday gatherings. For an extra touch, you can sprinkle some cinnamon on top of the frosting or add a pecan for decoration.
how to store Homemade Pumpkin Cupcakes
If you have leftovers, store your cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can place them in the refrigerator for up to a week. Just make sure to let them come back to room temperature before serving for the best taste.
tips to make Homemade Pumpkin Cupcakes
- Make sure your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; mix until just combined to keep the cupcakes fluffy.
- Adjust the spices according to your preference; feel free to add more cinnamon or nutmeg if you love warm spices!
variation
If you’re looking for a twist on the classic recipe, consider adding chocolate chips or chopped nuts to the batter. You can also experiment with different frostings, like vanilla or maple frosting.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin! Just make sure it is cooked and pureed before adding it to the batter.
Q: Can I make the batter ahead of time?
A: While it’s best to bake them fresh, you can prepare the batter a few hours in advance and refrigerate it before baking.
Q: How can I tell if my cupcakes are done?
A: Insert a toothpick in the center of a cupcake; if it comes out clean or with a few crumbs, the cupcakes are done.
