Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
We make these sweet little pumpkin cupcakes every year for Halloween, and again for Thanksgiving. They are far more light and airy than pumpkin pie, they’re not too sweet, and they go perfectly with coffee or with milk for breakfast or for an afternoon snack. Bonus: they are relatively healthy, too.
Pumpkin Cupcakes Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup canned unsweetened pumpkin puree
1/2 cup whole milk
2 large eggs, lightly beaten
1/3 cup butter, softened
For frosting (optional):
1 8-ounce package (224 grams) cream cheese, at room temperature
1.5 cups powdered sugar
1 tablespoon high quality vanilla extract
2 – 4 tablespoons pumpkin puree. The pumpkin puree makes the frosting runnier than usual. Start with 2 tablespoons and add more only if it’s not too runny. I use 4 tablespoons.
Pumpkin Cupcakes Instructions
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 12 muffin cups with paper liners.
In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda) with a fork.
In another bowl, beat together the liquid ingredients (pumpkin puree, whole milk, eggs, and butter) using a whisker.
Add the liquid ingredients to the dry ingredients and mix well with a fork. Batter will be thick and a little spongy.
Spoon batter into muffin tin, filling each cup almost to top.
Bake for about 20 minutes, or until a wooden toothpick inserted near the center comes out clean.
Cool on a wire rack for about 20 minutes.
Five minutes before the cupcakes are done cooling, prepare the frosting: beat the cream cheese until softened, using an electric mixer on medium. Slowly add the sugar and vanilla extract, then the pumpkin puree, and beat for a couple more minutes, until creamy.
Decorate, if you wish. We like to decorate them with candy corn.
The frosted cupcakes keep well in the refrigerator for 2-3 days. Take them out of the fridge an hour before serving them. The non-frosted pumpkin cupcakes freeze well, and are easily thawed in the microwave.
Comment of the Day was left on Facebook by Kelly Rigby of She-Power:
“Pumpkin cupcakes? Not sure about this Vered. Sounds like a perfectly good way to ruin cake.”
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Tracy responds:
Posted: October 12th, 2009 at 8:29 am →
Those look so yummy! My 3 year old is obsessed with pumkins so I might try and find those little pumpkin shaped candy corn to put on top.
Dr. J responds:
Posted: October 12th, 2009 at 9:11 am →
It’s a pretty long trip, but those great looking, and I’m sure great tasting, cupcakes you make just may have me trick or TREATING at your door this Halloween, Vered!
Look for Harpo Marx, “Beep-Beep!!”
Kim Woodbridge responds:
Posted: October 12th, 2009 at 9:59 am →
I’m not a big fan of pumpkin (or pastries) but these look so delicious
MomGrind responds:
Posted: October 12th, 2009 at 10:50 am →
Thanks for your comments! These ARE delicious, if I do have to say so myself.
Dr. J, it’s a long trip, but so worth it.
Cath Lawson responds:
Posted: October 12th, 2009 at 12:45 pm →
Hi Vered – These look great. Do you know if it is possible to make them by pureeing fresh pumpkin? I am not sure whether we can get tinned pumpkin in the UK.
Patricia responds:
Posted: October 12th, 2009 at 1:31 pm →
I just can not read this today…though my husband made pumpkin as a side for his porkchop last night…I am still eating raw and I love pumpkin anything…oh Vered…this is such a yummy post…yes I did sneak a peak…oh…oh…
Lori Hoeck responds:
Posted: October 12th, 2009 at 2:03 pm →
My husband loves homemade pumpkin pies, but likes less sweet ones, so these might be perfect. Thank you.
Kathy | Virtual Impax responds:
Posted: October 12th, 2009 at 2:43 pm →
Vered-
These look delicious! The photos are amazing!!!
Thanks for sharing this! I’m now officially inspired!
Dominique responds:
Posted: October 12th, 2009 at 3:18 pm →
The pumpkin cupcakes look so delicious. Makes me want to try it out this weekend
Marelisa responds:
Posted: October 12th, 2009 at 3:43 pm →
Can you believe I actually ordered a bag of Brach’s candy corn from Amazon? That’s how desperate I am to have some after years of missing those little candies for Halloween. Those cupcakes look awesome Vered.
Bunnygotblog.com responds:
Posted: October 12th, 2009 at 4:49 pm →
I love pumpkin anything. Bread , soup, tarts.
have you ever considered adopting a 31 Mexican?
MomGrind responds:
Posted: October 12th, 2009 at 5:16 pm →
Thanks again for your comments everyone.
Cath, I’m sure you could, but I don’t think it would be worth the trouble of cooking, peeling, pureeing, and straining the pumpkin.
Patricia, you are doing so well with your raw food diet – these are good, but not good enough to break it.
Bunnygotblog – I’ll think about it…
Ming responds:
Posted: October 12th, 2009 at 5:23 pm →
They look delicious.
Cath you can just use raw grated pumpkin, or put the pumpkin in the food processor first then add the other ingredients. If I am pretending to be healthy I hide a tsp of cream cheese inside the muffin (before baking) instead of icing.
Mike Goad responds:
Posted: October 12th, 2009 at 7:51 pm →
Karen made pumpkin bread and pumpkin muffins yesterday. Just the right time of year.
Hayden Tompkins responds:
Posted: October 12th, 2009 at 8:03 pm →
YUM. And I thought pumpkin cookies were as good as it got!
Insomniac Mummy responds:
Posted: October 13th, 2009 at 9:58 am →
These look delicious.
I’m in the UK and canned pumpkin is pretty rare but I think Waitrose stock it. May well be worth a trip.
The Lawyer Mom responds:
Posted: October 13th, 2009 at 3:30 pm →
One day, one day, I’ll be a domestic goddess.
Davina responds:
Posted: October 13th, 2009 at 9:31 pm →
Hi Vered. You know, these wouldn’t be as good if you didn’t make them yourself. All the TLC that goes into making them can’t be beat. Store-bought can’t compete. Yummy looking.
Barbara Swafford responds:
Posted: October 14th, 2009 at 12:20 am →
Hi Vered,
I love pumpkin bread and pie, so I’m sure I’d enjoy these, as well. I’ll be by later to grab the recipe.
You’re right, looking at the ingredients, they’re semi healthy.
RC - Rambling Along... responds:
Posted: October 14th, 2009 at 3:42 pm →
I don’t know if the fashion world would approve of me eating these. It contributes to me being a “fat mummy,” or however it was spelled.
From Dominique's Desk responds:
Posted: October 15th, 2009 at 6:47 pm →
[...] week I have come across a few interesting posts that have to do with pumpkin.Pumpkin Pie PancakePumpkin Cupcakes with Pumpkin Cream Cheese FrostingHow to have a frugal halloweenHalloween 2009What are you doing with your kids this halloween?Related [...]
lavamom responds:
Posted: October 16th, 2009 at 2:06 pm →
Hello,
Thank you for this recipe, I was looking for something exactly like this – I especially like that your cream cheese frosting has some pumpkin flavor too. I just wanted to verify – does this recipe makes only 12 smallish cupcakes? I need about 24, and I am wondering whether I can stretch it, or if I have to double it. Thank you!
MomGrind responds:
Posted: October 16th, 2009 at 2:14 pm →
lavamom, yes, it makes about 12 regular-size pumpkin cupcakes. You can probably stretch it to 15 if you don’t fill the muffin cups to the top. If you need 24, I would double the recipe. Enjoy!
Saturday SHOWCASE « Too Full Of Hands responds:
Posted: October 17th, 2009 at 1:25 pm →
[...] Pumpkin Cupcakes Recipe – MomGrind Possibly related posts: (automatically generated)Wacky Wednesday~The Dirty Deed is Done [...]
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Posted: October 17th, 2009 at 9:11 pm →
[...] More recipes from MomGrind: Pumpkin Cupcakes Pita Bread Recipe Chewy Chocolate Chip [...]
An Invitation to a HARVEST POTLUCK – patriciaswisdom.com responds:
Posted: October 19th, 2009 at 1:24 am →
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Squawkfox » Halloween Costumes, Recipes, and Frugal Fun Oh My! responds:
Posted: October 26th, 2009 at 5:54 pm →
[...] Pumpkin Cupcakes Recipe | Blogger For Hire [...]
Elly responds:
Posted: October 27th, 2009 at 4:28 pm →
Hello! These look great and I’d love to make them for a party I’m going to this weekend. Just one question as I’ve never cooked with pumpkin puree before – do they really need 1 tablespoon of baking powder?
MomGrind responds:
Posted: October 27th, 2009 at 5:05 pm →
Hi Elly, yes, I use 1 TBS baking powder and they turn out perfect. Good luck!
Elly responds:
Posted: October 28th, 2009 at 8:57 am →
Thank you so much for the speedy reply – I’m already looking forward to eating them!
janice responds:
Posted: October 29th, 2009 at 11:36 am →
Sorry it’s taken me so long to catch up on past posts, but this one was worth waiting for! SCRUMPTIOUS!!!
lavamom responds:
Posted: October 29th, 2009 at 12:01 pm →
Thought I would provide an update – I doubled the recipe, and it made 36 cupcakes. I probably could have squeezed out a few more by making them smaller – they were for 7 year olds, who can handle a smaller cupcake, and these are pretty dense. I doubled the frosting too, which was probably a mistake. Then when it was time to frost the cupcakes, the frosting was a bit sweet and too runny – the wet pumpkin? maybe too much sugar, which I think has a liquefying effect? – so I had to add another container of cream cheese, which REALLY left me with a lot of frosting. In the end I used the extra to top a pumpkin pie I made, and it came out well – same effect as a cheesecake. But I still have tons of frosting left. I guess what I learned is to start tasting the frosting before I have added all the sugar, and not to double the frosting recipe if I double the batter recipe. And I now have a great new topping idea for pumpkin pie. So thank you for posting this recipe. (And how do you avoid runny frosting?)
MomGrind responds:
Posted: October 29th, 2009 at 2:29 pm →
lavamom, I’m glad it ended up working for you. Re the runny frosting, you’re right – adding the pumpkin puree does make the frosting a bit runnier than usual, but for me it wasn’t so bad that I had to modify anything. Perhaps try adding less pumpkin puree to the frosting next time – 4 TBS is about a quarter cup – use a measuring cup and make sure you level it with a spatula, or just add 2 TBS. It might be enough to give it that unique color and flavor. Hmm now I’m wondering if I should adjust the recipe to suggest adding just 2 TBS, and more only if it’s not too runny.
lavamom responds:
Posted: October 30th, 2009 at 10:22 am →
The frosting might have been ok for adults, but for messy young kids I felt I had to make it thicker. I think modifying the recipe like you said is a good idea. In general it’s good to add a bit at a time anyway, then check for taste and consistency – we all measure a little differently. Also, I had to make these ahead of time and take them on a car trip, which meant the icing had to stay in place. If you are frosting these and serving them soon, runnier is ok.
I forgot to add – my daughter’s class LOVED them – I don’t think one got thrown out. One girl gave me a big thumb’s up, and one boy said he hoped I brought them next year too. Thanks!
Welcome! To The Harvest Potluck! – patriciaswisdom.com responds:
Posted: November 1st, 2009 at 1:57 am →
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Posted: November 7th, 2009 at 6:07 pm →
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Meggo responds:
Posted: November 29th, 2009 at 2:58 pm →
i just made this recipe but i haven’t been able to taste them yet cus they’re hot out of the oven but they smell delicious! i’ll tell you what i think of them when they cool off!
Meggo responds:
Posted: November 29th, 2009 at 3:08 pm →
YUMMMM!!!! they’re so good. i didn’t have the means to make the icing so i just topped them with store-bought (i know: boring, right? lol) vanilla icing and sprinkled the icing with ground ginger. the cupcakes are great. thanks for the recipe!
MomGrind responds:
Posted: November 29th, 2009 at 10:13 pm →
Hi Meggo, so glad you liked these pumpkin cupcakes! Thanks for reporting back.