Pumpkin Cupcakes

Pumpkin Cupcakes

If you are looking for something different to serve as dessert this year instead of pumpkin pie, these cupcakes are your answer. I mean, or just have both… is there such thing as dessert and pumpkin overload? Uh, no- I’ll tell you that right now, there isn’t. Especially on Thanksgiving. I used to hate pumpkin pie, but it has grown on me through the years. However, I think if it was between these cupcakes and a slice of pie- I would have to go with the cupcakes. I swear I am not being biased. The texture of the cupcakes are so moist, yet they are so full of that pumpkin and spice flavor. You could pair them with a cream cheese frosting, I’m sure that would also taste fantastic. I mean, these cupcakes would taste great by themselves, without any frosting. However, I wanted to work on my buttercream game, and make the brown sugar cinnamon frosting (I have it posted here). This week I had two orders for 2 dozen of these cupcakes for Thanksgiving- I’m not lying when I say they are a hit!

Switching gears real quick here, I plan on posting a recipe for my baked brie. However, I will be baking it at my Grandpa’s house right before I set it out for an app. With that being said, I am going to post the recipe either tomorrow or Thursday with a “before” picture, and I will be sure to update it with an “after” picture. I want to get the recipe out for you all though! It is a great holiday appetizer.

Below, you can find all of the ingredients you’ll need to make these wonderful cupcakes.

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Pumpkin Cupcakes

Prep Time: 40 minutes

Cook Time: 23 minutes

Total Time: 1 hour, 20 minutes

24 cupcakes


  • 3 c. Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tbsp Cinnamon
  • 1 tbsp Pumpkin Pie Spice
  • 2 sticks Butter, room temp
  • 1 c. Granulated Sugar
  • 1 c. Packed Light Brown Sugar
  • 4 Eggs, room temp
  • 1 can (15 oz.) Pumpkin Puree
  • 1 c. Milk


  • Preheat your oven to 350, and line 24 cupcake holders (or 2 cupcake tins)
  • In a small bowl, combine your 3 c. flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tbsp cinnamon and 1 tbsp pumpkin pie spice.
  • In a large bowl, cream your butter until it is light and fluffy
  • Add in your two sugars, and cream together with the butter
  • Next, add in the eggs one by one. You must make sure each egg is fully mixed into the batter before adding the next one.
  • Pour in your pumpkin puree and blend until it is fully incorporated into the batter
  • Next, using a spatula- not beaters, alternatively pour in your dry mix (flour, baking powder/soda, salt, spices) and milk. You should start and finish with your dry mix. Therefore the alternating should go something like this: dry, milk, dry, milk, dry.
  • Gently fold the dry mix and the milk into the liquid batter.
  • Once it is fully mixed together, using an ice cream scooper- fill the lined cupcake tins 75% full (or a little more)
  • Place in the middle rack in your oven, and bake for 23 minutes (or until you can stick a toothpick in a handful, and the pick comes out clean)
  • Allow to cool, frost, and enjoy!


The total time stated above accounts for the cooling time. To speed up cooling, I usually place my cupcakes in the freezer (or the garage if you live in a chilly area like me!)

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