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!
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.”
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.
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:
(2) Pumpkin Chocolate Chip Muffins:
(3) Pumpkin muffins with a cheesecake filling and topped with a brown sugar streusel:
(4) Pumpkin cupcakes piled high with cream cheese frosting. (The first photos in this post are with cream cheese frosting.)
(5) Pumpkin cupcakes topped with cinnamon-swirl frosting:
(6) Pumpkin cupcakes with mini chocolate chips and topped with dark chocolate frosting:
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.
Basic Pumpkin Cupcakes
Super-moist spiced pumpkin cupcakes that double as muffins!
Yield: 14 cupcakes
- 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
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. Whisk in 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.
- Leave plain for simple Pumpkin Muffins or Pumpkin Cupcakes - add your personal favorite frosting if desired!
- Fold 1/2 cup chocolate chips into the batter to make Pumpkin Chocolate Chip Muffins.
- Fill with cheesecake filling and top with streusel by following this Pumpkin Cheesecake Muffin recipe.
- Top with my favorite tangy Cream Cheese Frosting to make Pumpkin Cupcakes with Cream Cheese Frosting.
- Top with Cinnamon-Swirl Frosting to make Cinnamon-Swirl Pumpkin Cupcakes.
- Fold 1/2 cup chocolate chips into the batter and top with dark chocolate frosting by following this exact 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.