Pumpkin Cupcakes

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/17/20
Pumpkin Cupcakes

The Spruce / Diana Chistruga
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 24 servings
  • Yields: 24 cupcakes
Nutritional Guidelines (per serving)
139 Calories
8g Fat
16g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 139
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 30mg 10%
Sodium 162mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Protein 2g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar.

Ingredients

  • 2 1/4 cups all-purpose flour (sift before measuring)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter (softened)
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup canned pumpkin puree
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans, optional

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F/190 C/Gas 5.

    Pumpkin Cupcakes ingredients

    The Spruce / Diana Chistruga

  2. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

    flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl

    The Spruce / Diana Chistruga

  3. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

    butter, sugar, eggs and mashed pumpkin beat together

    The Spruce / Diana Chistruga

  4. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

    dry ingredients and nuts added to pumpkin mixture in a bowl

    The Spruce / Diana Chistruga

  5. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

    Pumpkin Cupcakes batter in paper-lined muffin pan cups

    The Spruce / Diana Chistruga

  6. Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

    Pumpkin Cupcakes in muffin pan

    The Spruce / Diana Chistruga

  7. Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

    Pumpkin Cupcakes

    The Spruce / Diana Chistruga