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) pure pumpkin (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.

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

 

 

   

95 Responses to “My Favorite Pumpkin Cupcakes.”

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    Cherylposted November 16, 2013 at 12:56 pm

    Beautiful engagement picture!! I like the way you just snuck it in at the end!

    Reply

    • Sallyreplied on November 16th, 2013 at 1:09 pm

      Haha! Thanks Cheryl. I posted that photo on Instagram but not everyone follows me there.

      Reply

      • Roseannereplied on November 16th, 2013 at 9:13 pm

        I have to agree . . . I was scrolling down, almost to the end, heading back up and I stopped . . . what?? What was that?? Scrolled back down, and there was the cute couple. :) Very nice. Oh, the the cupcake/muffin looks delicious too. ~smile~

        • Sallyreplied on November 17th, 2013 at 9:34 am

          You are so sweet Roseanne! Thank you :)

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    Brittany from CountingMyCupcakesposted November 16, 2013 at 1:00 pm

    These are absolutely perfection in every single way. So beautiful! That frosting…..ahhh!!

    Reply

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    Katrina @ Warm Vanilla Sugarposted November 16, 2013 at 1:10 pm

    Yay! These cupcake look fabulous – ANNNNNNND so do your photos! I just got my engagement photos and we were so happy with the results!

    Reply

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    Elizabeth @ Confessions of a Baking Queenposted November 16, 2013 at 1:29 pm

    Love recipes that you can tweak and use in so many different ways. Although, cream cheese frosting is always a winner in my heart!! Then again chocolate is too… haha I would probably make them half and half!! Great engagement photo, saw it on ig the other day. What a stunning background, living in so cal we don’t see those gorgeous autumn leaves :(

    Reply

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    Mallory @ Because I Like Chocolateposted November 16, 2013 at 2:53 pm

    I love recipes that serve double duty like this! My brownie recipe is like that. I use the same base but love to add a variety of different toppings. Happy weekend!

    Reply

    • Briennereplied on November 16th, 2013 at 6:25 pm

      Did you mean it when you said they are “worthless?” I love having “go-to” recipes!

      Reply

      • Sallyreplied on November 16th, 2013 at 6:42 pm

        Oh! Clearly I needed another cup of coffee. I meant priceless, of course. Brienne, thank you!

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    Saraposted November 16, 2013 at 3:02 pm

    Sally, your blog is my favorite. I always find your writing to be uplifting and happy, your recipes delicious, and your food always looks PERFECT in pictures. I mean, come on, that frosting?! Could it look any creamier (in my best Chandler Bing voice, of course)? Thank you so much for such wonderful content!!
    xo
    Sara

    Reply

    • Sallyreplied on November 16th, 2013 at 5:08 pm

      Sara! I am in love with Friends! I have the entire series on DVD and yes, I still watch them. I’m laughing so loud right now. You brightened my afternoon for sure. :)

      Anyway, thanks for all the kind words about my food photos and my writing! I really appreciate it. The frostings in this post are super creamy thanks to heavy cream. I use heavy cream in all my frostings.

      Reply

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    Averie @ Averie Cooksposted November 16, 2013 at 3:12 pm

    That picture of you two is AWESOME! I love the colors, the pose, the natural landscape, Sally, just a winner! I bet you guys got some amazing shots! Thanks for sharing!

    And so glad you have a master pumpkin batter that’s your go-to. I know it’s crazy, but I have one too! I have redone it 4 ways. It happens to be vegan because I find that using this combo, there is not need for an egg but I’ve done it as cake, bread, muffins, and cupcakes with various topping from streusel to glazes, to crumbles to choc chips in the batter. I love it when you find a keeper recipe. Everything you make with your master batter looks so soft and moist and fluffy. Pinned!

    Reply

    • Sallyreplied on November 16th, 2013 at 5:09 pm

      I was so scared that the leaves would be all brown by the time we had this photoshoot. Since you know it was rescheduled twice! Anyway, thanks for pinning the cupcakes Averie!

      Reply

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    Carol Ries-Holzmanposted November 16, 2013 at 4:43 pm

    I need to purchase a cookie scoop is there a certain brand I want to purchase? I have one now but the dough always sticks even if It is chilled dough. Love your recipes and your photos.

    Reply

    • Sallyreplied on November 16th, 2013 at 5:09 pm

      I use OXO brand cookie scoops. The dough never seems to stick.

      Reply

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    Amy Drescherposted November 16, 2013 at 4:43 pm

    Yumm-I am having a ladies brunch next week and this might just be the ticket. WE are all recovering from little league football season! My pumpkin bread is good (pretty much the same ingredient ratios) and you slightly cook the pumpkin and it gives it very rich taste. I like the individual serving idea so I may go with yours. BTW that frosting tool looks very professional, not sure my smaller pampered chef will produce that look. Can you comment on baking times if doing as a mini muffin?

    Reply

    • Sallyreplied on November 16th, 2013 at 5:12 pm

      Thanks Amy! The frosting in two of the pumpkin cupcake recipes is done with a Wilton 1M piping tip and the chocolate frosting is done with a Wilton 12 tip.

      I’m unsure of the baking time for mini muffins – that’s a great question though. I’d say 10-11 minutes.

      Reply

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    Laura (Tutti Dolci)posted November 16, 2013 at 4:52 pm

    Your master recipe looks wonderful, I love how versatile it is!

    Reply

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    Jess @ On Sugar Mountainposted November 16, 2013 at 5:00 pm

    I love me some pumpkin – and cinnamon – and cupcakes! :D Pinning these immediately!

    Reply

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    Stephanie @ Daisy Bitesposted November 16, 2013 at 5:04 pm

    I did some investigating and even wrote a blog post about the difference between a cupcake and a muffin. The bottom line: No one really knows. And who really cares anyway? (Clearly, I did, because I looked into it…haha.) But they are both delicious, and that is all that really matters. This recipe is pretty similar to mine – so delicious! It’s a talented cupcake that can be just as tasty with no frosting as it is with all the fixings!

    And beautiful engagement photos – The colors of fall are just incomparable!

    Reply

    • Sallyreplied on November 16th, 2013 at 5:13 pm

      Thanks Stephanie! And I have never really found the difference between a muffin and cake. Muffins are a tad heavier, but that’s not the case with them all. I guess frostings make muffins… cupcakes. :)

      Reply

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    Amyposted November 16, 2013 at 5:13 pm

    Sally, you are too cute with your pumpkin obsession! I’m so lazy I’d probably just eat them as muffins so I wouldn’t have to wash another bowl and mixers for the frosting. ;) Besides, then I could eat a second one without feeling as guilty, right??

    You and Kevin look so sweet! Gorgeous colors, beautiful lighting, all of the leaves… And you’re absolutely glowing. So happy for you two!!

    Reply

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    Jaclynposted November 16, 2013 at 5:59 pm

    Isn’t pumpkin one of the best ingredients? These look heavenly!

    Reply

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    Stacy | Wicked Good Kitchenposted November 16, 2013 at 8:02 pm

    Beautiful engagement photo, Sally! So glad you had some gorgeous fall foliage to make the ‘backdrop’ (love that white picket fence and gate, too) and shot just perfect…even though you had to reschedule the shoot. Love the tree branch hanging down low and the leaves at your feet. It was meant to be! I love the outfit you selected, too…simple and elegant in black and white. Yes…the cupcake and muffin debate. I always enjoy a light cake-like muffin, but denser ones are loved too…especially when hungry in the morning! Your cupcakes look fabulous, girl! Thanks for sharing! xo

    Reply

    • Sallyreplied on November 17th, 2013 at 9:38 am

      Thanks Stacy! Our photographer is a creative genius and she picked out all the best spots for our photos. And thank you about my outfit too! Happy you like the sounds of these cupcake/muffins. Whichever they are!

      Reply

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    Heather @ French Pressposted November 16, 2013 at 9:40 pm

    I just love that photo – such a special time for you both! and those cupcakes/muffins YUM! I would kill for some of that cream cheese frosting right now

    Reply

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    jodye @ whole pure recipesposted November 16, 2013 at 9:44 pm

    So much pumpkin, so little time! But there is always time for more pumpkin, even as the days are growing shorter and shorter. I’m a big fan of the dark chocolate and pumpkin combination, but I wouldn’t argue with any of these other amazing looking variations. You know I love streusel, too…

    Reply

    • Sallyreplied on November 17th, 2013 at 9:33 am

      Thanks Jodye! And I think the streusel pumpkin muffins are calling your name this morning. ;)

      Reply

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    Tieghanposted November 16, 2013 at 10:24 pm

    That shot of the two of you is stunning! The leaves and all the colors look gorgeous. You two could not look happier! Thanks for sharing!

    Ok and these cupcakes. I love that you have a master pumpkin cupcake/muffin recipe! I know I say it all the time, but you are a baking/scientist/genius! I only wish I knew as mush about baking as you do! Pinned (like always!)! :)

    Reply

    • Sallyreplied on November 17th, 2013 at 9:32 am

      Tieghan, thank you for all the kind words! You do know your fair share about cooking and baking, I am always inspired by your creativity!

      Reply

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    Chung-Ah | Damn Deliciousposted November 17, 2013 at 1:11 am

    Awwww, that engagement sneak peek is adorable! I love the autumn leaves!

    And these cupcakes are stunning! That frosting is so perfectly piped!

    Reply

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    Lindsey Dposted November 17, 2013 at 1:39 am

    Just found your site, so many tasty things!!! I can’t wait to try my hand at them. These pumpkin cupcakes look delicious. i can’t wait to make them for Thanksgiving. Thanks for the recipe!

    Reply

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    Zahraposted November 17, 2013 at 1:59 am

    I was wondering where you can buy ‘pure pumpkin’? Do I need to get it fresh out of a pumpkin, or is it a canned product that I can buy? Thanks!

    Reply

    • Sallyreplied on November 17th, 2013 at 9:28 am

      Hi Zahra! Pure pumpkin is available in cans in the US. You can make your own pumpkin puree at home using a pie of sugar pumpkin. I send readers to this post about homemade pumpkin puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/

      Reply

      • Zahrareplied on November 17th, 2013 at 1:13 pm

        Thanks Sally! I’ve never made anything with pumpkin before, so this will be a new experience for me!

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    Mallory @ Total Nomsposted November 17, 2013 at 8:31 am

    Beautiful engagement photo! If you want a good laugh, check out this tumblr I found last week: http://badengagementphotos.tumblr.com

    I just got married 5 weeks ago so I am now waiting for my wedding photos… AGONIZING to have to wait and see them!

    The cupcakes look so good. I think I’d be ok with just having the naked ones- their cracked rounded tops look so cute and tasty! I was debating a good pumpkin treat to bring to a friends house this coming weekend… Looks like I just found my answer. :)

    Reply

    • Sallyreplied on November 17th, 2013 at 9:23 am

      Hahahaha I just laughed for 5 solid minutes at those engagement pictures Mallory. Haha thanks so much for sharing that! I needed a laugh today. I can only imagine the torture of waiting for the wedding photos, Mallory! Just know that they are only taking this long because your photographer is making them perfect just for you. Easier said than done (I have NO patience!). Thanks for the comment on my pumpkin cupcakes too!

      Reply

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    Abbie @ Needs Saltposted November 17, 2013 at 9:56 am

    Oh my gosh, these cupcakes are so beautiful! I LOVE them. And with that frosting? <3 amazing. Can I have one?
    Pinning!

    Reply

    • Sallyreplied on November 17th, 2013 at 12:44 pm

      Thanks for pinning Abbie! And I’d love to share these with you.

      Reply

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    Eileenposted November 17, 2013 at 10:28 am

    I love all of choices you gave us. Yum! And what a nice engagement photo :)

    Reply

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    Itanniposted November 17, 2013 at 1:25 pm

    I love these!!! Plus your nail polish!!! :)

    Reply

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    Caitlinposted November 17, 2013 at 1:49 pm

    That cream cheese icing looks like a soft-serve ice cream cone! So yummy!!!

    That engagement photo is stunning – as are you!!

    Reply

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    Sandraposted November 17, 2013 at 3:03 pm

    Your photos captured the happiness, congrats! I have two cans of pumpkin left, thanks for the recipes.

    Reply

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    Erikaposted November 17, 2013 at 3:30 pm

    These are in the oven as I type – my 7 year old really enjoyed making these with me! We can’t wait to taste them!
    Love your site Sally, discovered it nearly 2 years ago and I’ve been hooked ever since! Can’t wait for your cookbook! :):)

    PS. Beautiful photos, as always!

    Reply

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    Kristie Hoangposted November 17, 2013 at 3:48 pm

    Sally, you and your blog are so inspiring! I just started my own baking blog, for English class and your blog-starting tips are great.
    These pumpkin cupcakes look divine, and I can’t wait to make them for Thanksigiving! I’m thinking of doing instead cream cheese, a toasted marshmallow and biscoff frosting on top.

    Reply

    • Sallyreplied on November 17th, 2013 at 6:20 pm

      Thanks for reading my blog, Kristie. :) Your pumpkin cupcakes sound amazing especially with the marshmallow!

      Reply

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    Dorothy @ Crazy for Crustposted November 17, 2013 at 7:21 pm

    I want to marry that cupcake. It’s so pretty and that frosting. MMMMM!

    Reply

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    Emily @ Life on Foodposted November 17, 2013 at 7:32 pm

    Lovely cupcakes! So fun for fall. Your engagement shot is adorable. I love the colors in the background.

    Reply

    • Sallyreplied on November 17th, 2013 at 8:10 pm

      Thank you Emily!

      Reply

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    Maxineposted November 18, 2013 at 4:03 am

    Wonderful! You’ve got be hooked to your blog!
    I hope you’re doing some Christmas post in the future! I was assigned to bake for the Christmas party, and I haven’t got a clue on what to make!

    Reply

    • Sallyreplied on November 18th, 2013 at 9:20 am

      Lots of holiday posts to come. Stay tuned!

      Reply

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    Angieposted November 18, 2013 at 9:35 am

    I saw these cupcake/muffins and just had to bake them last night. I used the cream cheese frosting. They taste GREAT! I will be fixing them again. I sort of hid them in the kitchen in a container that you would have to open to see what’s in it! I hope nobody finds them, LOL!
    Also, you two look great together in your photo. I wish you a happy, long lasting marriage!

    Thanks for the great recipe!

    Angie

    Reply

    • Sallyreplied on November 18th, 2013 at 10:54 am

      THanks Angie, you are so sweet to say that about our photo. We are anxiously awaiting the rest of the photos from that day which should be ready from our photographer soon. Ok, I’m more anxious than KEvin. Anyway, I’m so happy you made these! I hope they become your new favorite. Hiding them is a great idea.

      Reply

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    Dianeposted November 18, 2013 at 12:16 pm

    Made these as muffins (no icing) Saturday and used skim milk. They turned out great and not too sweet. Perfect to go with breakfast. My husband hates all things pumpkin and wouldn’t even touch them, but hey, more for me. Anyone who loves super sweet desserts, though, skip these. For me, they were exactly what I wanted. BTW Sally, have really come to love your blog. Photos are fab and the fact that it’s just over two years old blows my mind. Keep up the kick ass work.

    Reply

    • Sallyreplied on November 18th, 2013 at 3:57 pm

      Thanks Diane! I’m happy you enjoy my blog. Yes, these aren’t overly sweet. But adding frosting or streusel definitely help in that area. Happy you like them as is, though.

      Reply

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    Jolene (www.everydayfoodie.ca)posted November 18, 2013 at 1:17 pm

    What a gorgeous picture!! You are so pretty!

    I love pumpkin cupcakes, since they tend to be more spicy than sweet.

    Reply

    • Sallyreplied on November 18th, 2013 at 3:55 pm

      Thank you Jolene! That’s so nice. These have a great spice flavor to them. I prefer spice over sweet too. Surprisingly enough!

      Reply

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    Alaposted November 18, 2013 at 1:44 pm

    Hee, the pumpkin candies strike back in this photoshoot! Love and love them. I am still recovering from the excitement of seeing your cheesecake streusel pumpkin muffins but things have been mucho crazy here, so I haven’t had a chance to try very much these days. But these little babies will make it in–soon!! Cheerios Sally, and gorgeous engagement pic :)

    Reply

    • Sallyreplied on November 18th, 2013 at 3:54 pm

      Thanks Ala. You’re always so kind. Hope you enjoy these cupcakes and those streusel pumpkin muffins!

      Reply

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    Nora (Buttercream Fanatic)posted November 18, 2013 at 6:53 pm

    I chuckled when I saw your line about there being very little difference between cupcakes and muffins – I said the same thing just recently. It’s true!! By the way, your engagement picture is adorable.

    Reply

    • Sallyreplied on November 18th, 2013 at 7:40 pm

      I think frosting just puts the two into different categories. Unless of course it’s a bran muffin of sorts!

      Reply

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    Vanposted November 19, 2013 at 7:27 pm

    Hey Sally!
    I was craving a pumpkin dessert and googled “pumpkin cupcakes”. Your blog/recipe was the first one on the page, so I decided to try it. I only had ingredients availale to make the “master batter” and no toppings. The recipe made exactly 24 mini “cupcakes”! They were wonderful and satisfied my sweet craving without being too sweet. I did use only 1/4 cup of oil and substitute 1/4 of 100 % apple juice, but they were still very moist. I’m glad I found your blog. Thank you for sharing and I look forward to trying your other recipes :)

    Reply

    • Sallyreplied on November 19th, 2013 at 7:29 pm

      Van, what a great idea. I need to try these as mini cupcakes. And your apple juice sounds perfect inside the batter. A great way to reduce the fat, too. I’m happy they still tasted wonderful! Let me know what you try next.

      Reply

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    Renee @ Awesome on $20posted November 20, 2013 at 12:17 am

    After looking at the photos and reading your method, these are definitely muffins. I have no problem with putting frosting on a muffin, though. These sound great.

    Reply

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    Juliannaposted November 20, 2013 at 3:49 pm

    These look delicious! Though I was wondering if you could use whole wheat flour instead of all-purpose to make it healthier? Or would that make them too dense? P.S. your engagement photo is beautiful!!

    Reply

    • Sallyreplied on November 20th, 2013 at 3:56 pm

      Hi Julianna, the cupcakes are already a little dense so I wouldn’t suggest using WW flour. Unless you wouldn’t mind the texture.

      Reply

      • Juliannareplied on November 21st, 2013 at 1:39 am

        Ok, thanks for replying!!

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    Laura Dembowskiposted November 23, 2013 at 5:01 pm

    Can I have one each way please? Nuts would also be a great addition. Pumpkin pairs so well with both pecans and walnuts.

    Reply

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    Jenniferposted November 24, 2013 at 1:08 am

    hey sally! do you think I can substitute heavy cream for the milk in this recipe? I’m making a caramel to go along with the cupcakes and that recipe calls for heavy cream and I know milk won’t work with that. I’m in college so I’m always trying to avoid buying double things especially if I won’t finish them otherwise. :)

    Reply

    • Sallyreplied on November 24th, 2013 at 10:41 am

      That should be fine, however the cupcakes are quite dense as is and I fear the cream will make them even more dense. Let me know if you try it.

      Reply

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    Kimposted November 25, 2013 at 2:20 pm

    Hi Sally,

    Could I substitute pumpkin spice for the other spices? If so, how much?

    Reply

    • Sallyreplied on November 25th, 2013 at 4:18 pm

      Yes. Use 1/2 teaspoon pumpkin pie spice instead of the cloves and nutmeg. You will still need 1 and 1/2 teaspoons cinnamon.

      Reply

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    Meganposted November 25, 2013 at 7:50 pm

    I made these yesterday! They are FABULOUS!
    I made mini cupcakes with cream cheese frosting, and I sprinkled gingerbread man sprinkles on top. (if you want to see a picture of them- http://instagram.com/p/hHc9NwHc52/ )
    Everyone loves them!
    I found the baking time to be 11 or so minutes.

    Reply

    • Sallyreplied on November 25th, 2013 at 8:32 pm

      Just took a peek of them on Instagram and they are adorable! I love the sprinkles. I’m so happy you loved these, Megan. Thanks for reporting back and sharing your photo with me. Makes my night.

      Reply

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    Sarahposted November 25, 2013 at 11:33 pm

    I find the mobile version of your website really annoying… Too many popups and difficult to access the content. I’m disappointed because your blog comes highly recommended by a friend but I’m giving up because I’ve tried 3 times to read your post and get nothing but advertisements :(

    Reply

    • Sallyreplied on November 26th, 2013 at 7:49 am

      Good morning Sarah! Thank you so much for the feedback. It’s important to me that my readers have a pleasant experience browsing my website and if the ads are blocking my content, then we have a problem. I am going to contact my ad network and look into it for you. I really appreciate it! Have a nice Thanksgiving.

      Reply

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    Ashleyposted November 26, 2013 at 6:16 pm

    Um, I think another great pumpkin muffin incarnation would be similar to your banana bread recipe where there’s a cinnamon sugar swirl throughout….that’s what I plan on doing. :) thanks for the recipe!

    Also I have a question– some muffin recipes use oil, and some use butter, and then some use melted butter. What’s the difference in the end result? I am constantly wanting to replace oil/butter in dessert recipes with browned butter because its amazeballs, but I’m not sure if I’ll ruin the recipe by doing so.

    Thanks!

    Reply

    • Sallyreplied on November 27th, 2013 at 10:34 am

      Hey Ashley! I prefer oil in some recipes because of all the moisture it brings, especially when paired with other very flavorful ingredients like pumpkin. I like to use butter when I want the flavor. You could try brown butter in these cupcake/muffins if you’d like. Report back if you try it!

      Reply

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    Rainaposted November 29, 2013 at 1:41 pm

    Hi there! I am new to your blog and I must say Wow! I was searching around for a pumpkin recipe for Thanksgiving when I found this one. I don’t usually do much baking, but I wanted something special for the occasion and thought why not? Besides, I don’t care much for pie.
    Anyways, I made these with your cream cheese frosting recipe and OH MY GOD! They were amaaaaaazing!! I’m not a huge fan of pumpkin, until now. Seriously really moist and delicious. Everyone loved them! And that frosting! I could just eat that by the spoonful. Way, way better than any other cream cheese frosting I have ever had. Hands down perfect recipe. Thank you!!

    Reply

    • Sallyreplied on November 29th, 2013 at 2:38 pm

      Hi Raina! What a sweet compliment to my cupcakes. I love, love, love (!!) these cupcakes. And they’re so simple to make. And the cream cheese frosting paired with them – it’s perfect, I agree. So glad you love them. Thanks so much for reporting back! Hope you had a great Thanksgiving!

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    karen in NDposted December 1, 2013 at 7:26 am

    I made these for a potluck at my son’s school, with cream cheese frosting – a HUGE hit! Made them as muffins for breakfasts last week – my daughter LOVED them. I have used scented coconut oil (melted) and subbed in 1/2 c of WW flour for part of the flour both times. Very yummy! Today, I am going to use your recipe as a basis for banana muffins, equal amount of banan for pumpkin and cut out the spices. :-) thanks for a great recipe

    Reply

    • Sallyreplied on December 1st, 2013 at 9:37 am

      So glad you love these pumpkin cupcake/muffins. They are so versatile! I love making them with coconut oil too. I’ll have to try your banana version Karen! Thanks for reporting back.

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    Jenniferposted December 1, 2013 at 1:54 pm

    Going to try this recipe for my daughters bday party! How many cupcakes does this make? I need to make enough gor some very hungry toddlers! Thanks!

    Reply

    • Sallyreplied on December 1st, 2013 at 1:55 pm

      12

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    kellyposted December 18, 2013 at 12:28 pm

    Hi Sally! I made theses awesome cupcakes and boy are they good i love that you posted so many different frosting recipes! I picked the cream cheese frosting…. It was sooooo perfect! I love pumpkin recipes and never made pumpkin cupcakes before but now they are a must! I love pretty much everything you make, Esp. when its cake batter w/ sprinkles or pumpkin recipes! Every time I make a recipe I’m not sure if its going to be good but if i make one from your site i know it will be! :) Great job once again Sally!

    Reply

    • Sallyreplied on December 18th, 2013 at 6:21 pm

      Thanks Kelly – you are so sweet! Your two favorite flavors are two of mine as well. I always love baking with pumpkin and/or sprinkles! So happy you tried these cupcakes. And thank you for reporting back!

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    Deposted February 27, 2014 at 7:01 pm

    Sally your pumpkin cupcakes with cinnamon frosting were very popular, great recipe! I made the puree from scratch – just roasted half a Kent pumpkin (really common at markets in Melbourne) for 45 minutes and voila. Thanks alot

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    holly.bloomsposted April 3, 2014 at 10:13 am

    how are the pumpkins prepared?

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    Kateposted April 12, 2014 at 8:41 am

    Sally- The difference between cupcakes and muffins are that:

    Muffins= Bread-ish texture; no frosting; bit chewier; usually has a fruity flavor like blueberry, blackberry, pumpkin, apple cinnamon, etc; usually cooked more;

    Cupcakes=fluffy texture, FROSTING; SPRINKLES; variety of flavors: chocolate, vanilla, carrot, lemon, strawberry, cinnamon, mint, etc.; less cooked than muffins

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    Bret kposted April 23, 2014 at 4:16 pm

    Would these work if I used white sugar instead of brown? And if I used pumpkin pie filling instead of the pure pumpkin and spices? Just trying to make it easier to used stuff I already have. Thx.

    Reply

    • Sallyreplied on April 23rd, 2014 at 6:07 pm

      I haven’t tried these cupcakes with either option, so I can’t be sure of the results. The cupcakes won’t be as moist without the brown sugar though.

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    Neetuposted June 18, 2014 at 9:56 am

    These were absolutely wonderful!!! :) I used salted butter instead of the oil and used 1 1/4 cup of flour. One of the moistest, softest and most delicious muffins I’ve made. Thanks for the great recipe! :)

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    Kimposted August 3, 2014 at 6:54 pm

    Great recipe! I have been making Disney-inspired cupcakes for my blog, and adapted your recipe for my Cinderella cupcakes. I made sure to link to you at the bottom of my post!

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    Angelicaposted August 16, 2014 at 1:38 am

    what are your suggestions for baking this as a layer cake? :)

    Reply

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