Pumpkin Cupcakes

These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with an easy four-ingredient cream cheese frosting.  Fall never tasted so good.  I love to bring these to potlucks, family reunions, and neighborhood socials. They are the perfect individually proportioned sweet treat.

If your family is anything like mine then they just love pumpkin desserts.  These sweet pumpkin cupcakes dressed with candy corn are no exception to that rule.  The kids and hubby just love the moist pumpkin cake layered with a smooth whipped cream cheese frosting.  Do you have a favorite pumpkin dessert?  This pumpkin cupcakes recipe, Pumpkin Dump Cake, Pumpkin Cake with Cream Cheese Filling, and Pumpkin Chocolate Chip Cookies are just a few of our favorites.

How to make Pumpkin Cupcakes with Cream Cheese Frosting

Start by whisking together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a medium bowl.  Now in a separate medium bowl whisk together the pumpkin puree, vegetable oil, eggs, brown sugar and vanilla.   Next mix the dry ingredients into the wet ingredients in several intervals mixing just until incorporated.  Divide the pumpkin cupcakes batter evenly into a muffin tin with cupcake liners.  Bake in a preheated oven for about 20 minutes. Let the cupcakes fully cool before frosting.

Next using a stand mixer with paddle attachment or hand mixer beat your cream cheese and butter until smooth and creamy.  Then add the vanilla and powdered sugar one cup at a time.  Mix until fully incorporated scraping down the beaters and bowl several times. Pipe or frost the pumpkin cream cheese cupcakes after they have fully cooled.  Store them in an airtight container in the refrigerator.

Tips and recipe hints for Pumpkin Cupcakes

• Use pumpkin puree, not pumpkin pie mix as it has other spices, sugar and salt already in it.
• Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
• Use cupcake liners as they are easy to use, the cupcakes don’t stick to the pan, and they peel right off making for quick consumption.
• The cupcakes should be completely cooled before frosting.
• If you are going to pipe the cream cheese frosting, do not over-mix the cream cheese and butter.  Mix just until creamy and smooth.
• If the frosting is too loose to pipe cover and refrigerate for several hours.
• Because of the cream cheese frosting, these pumpkin cupcakes should be stored in the refrigerator.
• Decorate with Candy Corn, Mellowcreme Pumpkins or a sprinkle of cinnamon.

Can you use fresh pumpkin for this pumpkin cupcake recipe?

Yes you can. I prefer to use pie pumpkins.  They are sweeter, have more flavor, and have less moisture. They are the little pumpkins generally between 3-8 lbs.  You only need 1 cup for this recipe but you can freeze any extra puree in an airtight container for up to 4 months.

Simply cut the pumpkin in half from the top down.  Now scrape out the seeds and stringy fibers reserving the seeds if you are going to roast them. Next place cut side down on a baking sheet and roast at 375 degrees for 1 – 1 1/2 hours or until tender.  Then remove the pumpkin from the oven and allow to cool.  When cool enough to handle scoop pulp from the rind. Next puree it in a food processor or simply mash it with an old fashioned potato masher.  Finally place the pumpkin puree in a sieve and set it over a bowl to catch the moisture. Let the puree drain for at least 1 hour.

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