Easy Pumpkin Cupcakes

TrendTrekApril 16, 20250

These incredibly delicio

When Fall comes around, my family starts requesting these homemade pumpkin cupcakes (especially around Halloween). I don’t mind because these cupcakes are so simple to make and taste incredible. They are truly one of my favorite      

The cupcakes are super flavorful, thanks to a generous amount of pumpkin puree, spices, and brown sugar. Then we top them with homemade cream cheese frosting, which I love so much that I could eat it with a spoon.

Key Ingredients

• Pumpkin: I recommend using pure pumpkin puree for these cupcakes. Libby’s or Whole Food’s 365 are reliable store-bought options. If you have access to baking pumpkins, feel free to make your own pumpkin puree. Here’s our  Spices: I love using pumpkin pie spice! You can use your favorite blend, a homemade one, or follow the recipe’s recommendation for individual spices (cinnamon, ginger,cloves, and nutmeg)

• Flour, Baking Powder, and Baking Soda: All-purpose flour works great in this recipe. We need baking powder and baking soda to help the cupcakes rise.
• Butter: Unsalted butter is preferred, but if you only have salted butter, go ahead and use it. Just omit the salt called for in the recipe.
• Brown Sugar: Light or dark brown sugar adds a warm, toasty flavor that perfectly complements the pumpkin spices.
• Eggs: Two eggs provide structure, help the cupcakes rise, and contribute to their tender texture.
• Cream Cheese Frosting: I make my frosting from scratch. It’s easy! You’ll beat cream cheese and butter with powdered sugar, vanilla extract, almond extract, and a little milk. The almond extract pairs beautifully with the pumpkin pie spices in the cupcakes!

How to Make Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin spice cupcakes are a must during the Fall! I use my electric hand mixer and a few bowls, but you can always use your stand mixer if you’d like.

To make them, you’ll beat butter with sugar until fluffy and then add the remaining cupcake ingredients. The batter only takes a few minutes to put together.

You can make our frosting while they bake (this recipe makes 12 cupcakes). Again, it’s easy! Beat cream cheese and butter followed up with powdered sugar, vanilla, and my secret ingredient, almond extract. I don’t always add the almond extract to cream cheese frosting, but it works so well with all the pumpkin pie spices!

When your cupcakes are completely cool, frost them with as much or as little frosting as you like (our recipe makes enough so you can be really generous). And that’s it! We hope you try them soon! If you have some pumpkin puree left, try making our

<script async="async" data-cfasync="false" src="//pl27680373.revenuecpmgate.com/bf7d1e001ea217f646363187ec4cbbbb/invoke.js"></script>

<div id="container-bf7d1e001ea217f646363187ec4cbbbb"></div>