The most moist, fluffy, and flavouful Pumpkin Cupcakes with the creamiest cream cheese frosting, and topped with
When it comes to Fall baking, Pumpkin is one of the first ingredients that comes to mind. The versatility of this fruit is unbelievably vast. We can incorporate Pumpkin in many baked items, such as cakes, pies, frostings, ice cream, or these delicious Pumpkin Cupcakes. These moist and fluffy cupcakes are packed with Pumpkin flavour and spice, frosted with a creamy cream cheese frosting, and finally topped with a cute mini pumpkin. This recipe is my Pumpkin Cupcakes.
About This Recipe
- These Pumpkin Cupcakes are easy to make, and you can taste the autumn flavours in each bite.
- The ingredients are simple; the only element you might have to buy is the Pumpkin Puree. Now that we are talking about this ingredient buy the pure pumpkin puree, not the pie filling. Pumpkin pie filling has more sugar and liquid content.
- We use pumpkin spice, which you can blend and use throughout your Fall baking. See the instructions on how to make different spice blends here. Spice Blends
- The use of oil versus butter contributes to the super fluffy and moist crumbs. These Pumpkin Cupcakes melt in your mouth.
- If you are not crazy about pumpkin flavour, add one tablespoon of orange zest to subdue the pumpkin flavour.
- The frosting is easy cream cheese frosting infused with pumpkin spice, but you can also use plain cream cheese frosting.
- The cute little toppers are made of Biscoff Spread mixed with almond flour. In my previous Pumpkin Cupcakes post, I used fondant to make the little pumpkin toppers.
- To make the little pumpkin toppers, mix the almond flour and Biscoff Spread to reach a play dough consistency. If the mixture is too dry, add more spread; if it is too sticky, add more almond flour.
- Make small balls the size of a walnut and use the back of a butter knife to make a few grooves on them. Using a small amount of Biscoff Spread, attach a chocolate chip to the top of the mini Pumpkin.
How To Make These Pumpkin Cupcakes
- These Pumpkin Cupcakes use only two bowls; no stand mixer is required.
- Mix all the dry ingredients, including the spices, in one bowl.
- Use a larger bowl, mix all the wet ingredients and use a hand whisk to blend them all together.
- Add the dry ingredients to the wet, and gently mix them. Do not overmix.
- Line the cupcake pan with liners, fill them up to ⅔ of their capacity and bake.
- For the frosting, beat the butter until light in colour and almost white. Add the soft cream cheese and beat until well blended and lump-free. Add the powdered sugar, vanilla, and spices. Beat well until blended and smooth.
- Let the Pumpkin Cupcakes cool down completely before frosting them. Top them with your handmade Pumpkinpkin.
See more related posts here:
Sticky Pumpkin Caramel Squares
📖 Recipe
Pumpkin Cupcakes
The most moist, fluffy, and flavouful Pumpkin Cupcakes with the creamiest cream cheese frosting, and topped with
Ingredients
For The Cupcakes
- 1¼ cups All-purpose flour, Spooned and levelled
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin spice, See notes
- ½ teaspoon Cinnamon
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Pumpkin puree, Room temperature. See notes
- ½ cup Oil
- ½ cup Brown sugar, Packed
- ½ cup Granulated sugar
For The Cream Cheese Frosting
- 8 Ounce Cream cheese , Room temperature
- ½ cup Butter, Room temperature
- 3 cups Powdered sugar, Sifted
- 1 teaspoon Vanilla extract
For The Mini Pumpkin Toppers
- 1 cup Almond flour
- ½ cup Biscoff spread
- ½ cup Granulated sugar
- ¼ cup Chocolate chips
Instructions
How To Make The Cupcakes
- Preheat the oven to 350℉, and line a 12-cavity cupcake pan with liners. Set aside.
- Sift all dry ingredients together and set them aside.1¼ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Pumpkin spice, ½ teaspoon Cinnamon
- In a large separate bowl, mix all the wet ingredients and both sugars, using a hand mixer, mix everything until well blended.2 Eggs, 1 tablespoon Vanilla extract, 1 cup Pumpkin puree, ½ cup Oil, ½ cup Brown sugar, ½ cup Granulated sugar
- Use a rubber spatula to mix both dry and wet ingredients gently. Do Not Overmix.
- Fill up the liners to ⅔ of their capacity, and bake for 18-20 minutes or until an insert comes out clean. Let them cool in the pan for 10 minutes, then transfer to the cooling rack to cool down completely before frosting.
How To Make The Frosting
- Using the paddle attachment, beat the room-temperature butter until fluffy and pale in colour.½ cup Butter
- Leave the cream cheese out of the fridge for a few hours before making the frosting. Add it to the butter and beat well.8 Ounce Cream cheese
- Gradually add the powdered sugar and mix.3 cups Powdered sugar
- Add vanilla extract and mix well.1 teaspoon Vanilla extract
How To Make The Mini Pumpkins
- Mix the almond flour and Biscoff spread to reach a play dough consistency. If the mixture is too dry, add more spread; if it is too sticky, add more almond flour. Make small balls the size of a walnut and use the back of a butter knife to make a few grooves on them. Using a small amount of Biscoff Spread as glue, attach a chocolate chip to the top of the mini Pumpkin.1 cup Almond flour, ½ cup Biscoff spread, ½ cup Granulated sugar, ¼ cup Chocolate chips
Notes
- Get the Pumpkin Spice blend recipe from this post.
- Besure to use pumpkin puree and not pumpkin pie filling.
Nutrition
Calories: 519kcalCarbohydrates: 79gProtein: 7gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 67mgSodium: 313mgPotassium: 131mgFiber: 2gSugar: 32gVitamin A: 3710IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!
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