Pumpkin Cupcake Recipe

This pumpkin cupcake recipe creates soft texture, moist crumbs, and warm fall flavor using simple ingredients and beginner-friendly baking steps. These homemade pumpkin cupcakes stay fluffy, bake evenly, and work perfectly for holidays, family gatherings, bake sales, and cozy autumn desserts.

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Course: Dessert

Cuisine: American

Keyword: Pumpkin Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 245kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
cupcake tray
paper cupcake liners
measuring cups and spoons

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp pumpkin spice
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 cup pumpkin puree

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a large bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt.
In another bowl, beat the sugar, eggs, oil, milk, and pumpkin puree until smooth and creamy.
Slowly add the dry ingredients into the wet mixture and stir gently until combined. Do not overmix.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool for several minutes before frosting or serving.

Notes

Do not overmix the batter or the cupcakes may become dense. For extra flavor, top with cream cheese frosting, caramel drizzle, or chopped pecans. Store unfrosted cupcakes at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition