Mini Pumpkin Cupcakes Recipe

MIni Pumpkin Cupcakes recipe

 The Spruce

Ratings (9)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 36 servings

Use homemade buttercream or cream cheese frosting for these tasty bite-size cakes. These cupcakes would be pretty as part of an autumn or Halloween dessert spread.

Ingredients

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 tablespoons butter (softened)
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin (puree, fresh mashed or canned)
  • 1/3 cup milk
  • 2 cups frosting

Steps to Make It

  1. Gather the ingredients.

    MIni Pumpkin Cupcakes recipe ingredients
     The Spruce
  2. Preheat the oven to 350 F.

  3. Sift together the flour, baking powder, soda, salt, and spices.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  4. In a mixing bowl, cream together the butter and sugar, then add the egg, beating well.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  5. Beat in the pumpkin puree.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  6. Add the dry ingredients, alternating with the milk, until well blended.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  7. Line two mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  8. Bake for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  9. Decorate with the frosting through a star tip, if desired, or frost with a spatula.

    MIni Pumpkin Cupcakes recipe
     The Spruce
  10. Serve and enjoy!