My Favorite Pumpkin Cupcakes.

Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time – this is a recipe to hold onto!

Pumpkin Cupcakes with Cream Cheese Frosting. Easy recipe by sallysbakingaddiction.com

Meet my favorite pumpkin cupcake recipe. And guess what? This basic pumpkin cupcake recipe doubles as a pumpkin muffin recipe. Because what’s really the difference between cupcakes and muffins? Sky-high frosting? Streusel? Soft texture? This pumpkin cupcake/muffin recipe can do it all.

I call it my “master pumpkin batter.”

Pumpkin Cupcakes with Cream Cheese Frosting. Easy recipe by sallysbakingaddiction.com

Let’s get down to the nitty gritty here. What makes this pumpkin cupcake/muffin recipe my favorite?

  • There is little sugar in the batter. Only 1/2 cup of brown sugar, which leaves enough room for sweet frosting, chocolate chips, streusel, filling, etc.
  • There’s cinnamon – a lot of it!
  • Oil makes them incredibly moist, without tasting greasy.
  • The batter is so easy to make. No mixer required!
  • There are endless possibilities to get creative.

How to Make Pumpkin Cupcakes

Here are all of the ways you can enjoy this basic pumpkin recipe.

(See NOTES in the recipe below for how to make each.)

 

(1) Plain, unfrosted, no-frills, moist pumpkin muffins:

My favorite pumpkin cupcake recipe (these can also double as pumpkin muffins). Recipe by sallysbakingaddiction.com

 

(2) Pumpkin Chocolate Chip Muffins:

Pumpkin Chocolate Chip Muffins - only 1-2 cup of brown sugar in the whole recipe!

 

(3) Pumpkin muffins with a cheesecake filling and topped with a brown sugar streusel:

Pumpkin Cheesecake Muffins

 

(4) Pumpkin cupcakes piled high with cream cheese frosting. (The first two photos in this post are with cream cheese frosting.)

Pumpkin Cupcakes with Cream Cheese Frosting. Easy recipe by sallysbakingaddiction.com

 

(5) Pumpkin cupcakes topped with cinnamon-swirl frosting:

Pumpkin Cupcakes with Cinnamon Frosting

Pumpkin Cupcakes with Cinnamon Swirl Frosting

(6) Pumpkin cupcakes with mini chocolate chips and topped with dark chocolate frosting:

Chocolate Pumpkin Cupcakes

By taking one simple go-to pumpkin cupcake batter, the possibilities are endless! Get creative. :)

***See NOTES in the recipe below for how to make each of the pictured recipes above using this “master” batter.

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Basic Pumpkin Cupcakes

Super-moist spiced pumpkin cupcakes that double as muffins!

Yield: 14 cupcakes

Ingredients:

  • 1 and 3/4 cups (220 grams) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/2 cup (100 grams) dark brown sugar
  • 2 large eggs
  • 1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract

Directions:

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

*Instead of these spices, you may use 1/2 teaspoon pumpkin pie spice instead.

Notes:

  1. Leave plain for simple Pumpkin Muffins or Pumpkin Cupcakes.
  2. Fold 1/2 cup chocolate chips into the batter to make Pumpkin Chocolate Chip Muffins.
  3. Fill with cheesecake filling and top with streusel by following this recipe.
  4. Top with Cream Cheese Frosting to make Pumpkin Cupcakes with Cream Cheese Frosting.
  5. Top with Cinnamon-Swirl Frosting to make Pumpkin Cupcakes with Cinnamon-Swirl Frosting.
  6. Fold 1/2 cup chocolate chips into the batter and top with dark chocolate frosting by following this recipe.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

We had our engagement photos this week! Here’s a sneak peek from our wedding photographer, Megan Beth.

Engagement Photos

   

104 Responses to “My Favorite Pumpkin Cupcakes.”

  1. #
    61
    Heatherposted September 12, 2014 at 3:40 pm

    nevermind, I found this site to help me out :-) cheers! http://allrecipes.com/howto/baking-with-fresh-pumpkin/

    Reply

  2. #
    62
    Loriposted September 15, 2014 at 7:01 pm

    Is there a way to adjust the recipe to use pumpkin pie filling instead of puree?

    Reply

    • Sallyreplied on September 15th, 2014 at 7:53 pm

      I am unsure without testing it myself. Pumpkin pie filling is a little thinner than pumpkin puree, so you’ll likely have to test a bit if you decide to try. I do suggest reducing the amount of spices since filling is already spiced.

      Reply

  3. #
    63
    Loriposted September 17, 2014 at 10:17 am

    These were wonderful. I tried making pumpkin puree this year, and finding new ways to use it. The cookies were a bust – still can’t find one that works. But these muffins were ideal. We added ‘white’ chips (whatever flavor that is) and they were so yummy. We will be making these again.

    Reply

  4. #
    64
    Tracey Hposted September 18, 2014 at 11:31 am

    I gotta tell you that I just finished baking these and they have to be the lightest, fluffiest pumpkin anything I’ve ever made! DELISH!!!

    Reply

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