Pumpkin Cupcakes Recipe 

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Cutest delicious pumpkin cupcakes! Perfectly spiced, with smooth cinnamon cream cheese frosting and lovely little pumpkins. They are quick, easy, and lovely made using buckeye dough.  

Pumpkin Cupcake – 1 1/2 cups (195g) all purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 2 tsp ground cinnamon – 1 1/2 tsp pumpkin pie spice – 1/4 tsp kosher salt – 1/2 cup (100g) granulated sugar – 1/2 cup (105g) dark brown sugar, packed – 1/2 cup (108g) vegetable oil – 1 1/2 cups (345g) pumpkin puree – 2 tsp vanilla extract – 2 large egg Cinnamon Cream Cheese Frosting – 1/2 cup (110g) unsalted butter, room temp – 8 oz cream cheese, room temp – 4 cups (400g) powdered sugar – 1/2 tsp ground cinnamon – 1/2 tsp vanilla extract

Ingredient

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Pumpkin Cupcakes  Preheat oven to 350F and line muffin tin with 12 paper liners. Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium basin. 

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Flour Bowl

Step 1

Instructions

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Mix sugars, oil, pumpkin, vanilla, and eggs in a large basin. Mix dry ingredients into wet components. Fill each liner 2/3 full with batter (you may have some left over). 

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Flour Bowl

Step 2

This step is faster and cleaner using a large cookie scoop. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean with moist crumbs. 

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Step 3

Mini Pumpkins Mix peanut butter and butter in a medium bowl by hand or with an electric mixer. Next, add powdered sugar, pumpkin pie spice, and vanilla. 

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Flour Bowl

Step 4

A play-doh-like consistency and simple balling are desired. Add one spoonful of powdered sugar at a time if it's too thin. Mix cinnamon and sugar in a side dish.  

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Step 5

Roll 1/2 tbsp dough into a ball. Press ridges around the ball with a toothpick, then roll in cinnamon sugar. 

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Step 6

Top the pumpkin with a small chocolate chip. Keep pumpkins refrigerated until decorating.  

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Flour Bowl

Step 7

Floral Separator

Also see

Apple Fritter Skillet Cake Recipe