Sweet Fall Pumpkin Cupcakes Recipe

Disclaimer: Please note that some of the links below are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.

Make the cutest fall treats with this pumpkin cupcakes recipe! It’s full of pumpkin, warm fall spices and covered in sweet pumpkin shaped cream cheese frosting! For more treats see my Recipe page.

Sweet Fall Pumpkin Cupcakes Recipe

The arrival of fall means it’s time for all things pumpkin! And what better way to enjoy this seasonal favorite than with a batch of delicious pumpkin cupcakes!

These fluffy treats are full of warm spices and covered in delicious sweet “pumpkin shaped” cream cheese frosting, making them perfect for any fall gathering.

Whether you’re hosting a fall party or simply looking to satisfy your sweet tooth, these homemade pumpkin cupcakes are sure to be a hit.

One secret to making irresistible pumpkin cupcakes is using real pumpkin puree instead of relying solely on spices like cinnamon or nutmeg. The natural sweetness and flavor of the puree tastes irresistible and adds moisture to the cupcakes that you just can’t replicate with spice alone.

These cupcakes would look really cute for Halloween with a jack-o-lantern face made out of icing too! Just set aside some frosting, add black gel food coloring to it, and pipe it on top of the orange frosting.

You can also get creative with toppings by sprinkling some toasted pecans or drizzling caramel sauce over each cupcake for an extra touch of indulgence.

CUPCAKE COOKING FAVS

 Fall Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe

INGREDIENTS:

  • 2 cup all purpose flour
  • 2 ½ tsp baking powder
  • ½ cup unsalted butter, softened
  • 1 ⅔ cup granulated sugar
  • 6 egg whites
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 tsp pumpkin spice
  • 1 ¼ cup milk
  • ¼ cup vegetable oil
  • 1 pumpkin puree, 15 oz. can, Do not use pumpkin pie filling!

FROSTING INGREDIENTS:

  • 1 cup unsalted butter, softened
  • 1 cream cheese, softened 8oz
  • 1 tsp vanilla
  • 4 cup powdered sugar
  • ½ tsp salt
  • green and orange food coloring gel

INSTRUCTIONS:

  • Start by preheating the oven to 350 degrees. 
  • Place liners in the cupcake pan, set aside
pumpkin cupcake batter
  • Blend together the softened butter and the granulated sugar in a bowl using a stand or hand mixer until it is blended and fluffy looking.
  • Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Blend until well combined.
  • Add in the all purpose flour and mix very well. Stop the mixer and scrape down the sides when needed and mix again. Blend until smooth. The mixture should not contain any bumps or lumps. 
  • Scoop out enough batter to fill each cupcake cavity about ⅔-¾ full. The batter will rise slightly during bake time.
  • Bake in the oven for 14-16 minutes or until set and edges are just slightly browned.
  • Allow to cool completely before attempting to remove the cupcakes from the pan. (about 20-30 minutes)

FOR THE FROSTING:

make icing for cupcakes
  • Blend together the softened butter and cream cheese in a bowl using a stand or hand mixer. 
  • Add in the vanilla and salt. Finally add in the powdered sugar and mix until smooth. The mixture should be stiff peak consistency and creamy. 
  • Divide the frosting between two bowls – about ¾ of it will be tinted orange and the remaining ¼ can be tinted green.
how to make a pumpkin out of icing
  • Transfer the orange frosting to a piping bag fitted with a large round tip. Starting on the outside of the cupcakes, follow the curve of the cupcake and pipe a line down each side. Moving inward, pipe another line following the curve of the cupcake, just to the inside of the first lines. Finally, pipe the last line of frosting right down the middle – see photos as an example.
pumpkin cakes
  • Transfer the green frosting to a piping bag fitted with a leaf tip, if using. Pipe a few leaves around the top of the cupcake. Transfer the remaining green frosting to another piping bag (or ziploc) and cut a small hole in the tip. Pipe a small strand or vine around the leaves on each cupcake. 

MAKE AHEAD: Wrap cupcakes in wax paper and place them in an airtight container. Keep on the counter for up to one week.
FREEZER: Wrap in wax paper and place them in an airtight container. Freeze for up to 3 months. Defrost cupcakes while wrapped so they do not get sticky or gooey.

Get the Meal Planner + Digital Meal Planner

CUPCAKE COOKING FAVS

PRINT THIS PIN THIS

Fall Pumpkin Cupcakes Recipe

Pumpkin flavored cupcakes with pumpkin puree, decorated with cream cheese icing in a sweet pumpkin shape. Adorable cupcakes for fall parties.
Servings: 20 people
Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Calories: 365

RECCOMENDED EQUIPMENT

Ingredients

  • 2 cup all purpose flour
  • 2 ½ tsp baking powder
  • ½ cup unsalted butter, softened
  • 1 ⅔ cup granulated sugar
  • 6 egg whites
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 tsp pumpkin spice
  • 1 ¼ cup milk
  • ¼ cup vegetable oil
  • 1 pumpkin puree, 15 oz. can, Do not use pumpkin pie filling!
Frosting Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cream cheese, softened 8oz
  • 1 tsp vanilla
  • 4 cup powdered sugar
  • ½ tsp salt
  • green and orange food coloring gel

Instructions

  • Start by preheating the oven to 350 degrees. 
  • Place liners in the cupcake pan, set aside
  • Blend together the softened butter and the granulated sugar in a bowl using a stand or hand mixer until it is blended and fluffy looking.
  • Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Blend until well combined.
  • Add in the all purpose flour and mix very well. Stop the mixer and scrape down the sides when needed and mix again. Blend until smooth. The mixture should not contain any bumps or lumps. 
  • Scoop out enough batter to fill each cupcake cavity about ⅔-¾ full. The batter will rise slightly during bake time.
  • Bake in the oven for 14-16 minutes or until set and edges are just slightly browned.
  • Allow to cool completely before attempting to remove the cupcakes from the pan. (about 20-30 minutes)

To make the Frosting:

  • Blend together the softened butter and cream cheese in a bowl using a stand or hand mixer. 
  • Add in the vanilla and salt. Finally add in the powdered sugar and mix until smooth. The mixture should be stiff peak consistency and creamy. 
  • Divide the frosting between two bowls – about ¾ of it will be tinted orange and the remaining ¼ can be tinted green.
  • Transfer the orange frosting to a piping bag fitted with a large round tip. Starting on the outside of the cupcakes, follow the curve of the cupcake and pipe a line down each side. Moving inward, pipe another line following the curve of the cupcake, just to the inside of the first lines. Finally, pipe the last line of frosting right down the middle – see photos as an example.
  • Transfer the green frosting to a piping bag fitted with a leaf tip, if using. Pipe a few leaves around the top of the cupcake. Transfer the remaining green frosting to another piping bag (or ziploc) and cut a small hole in the tip. Pipe a small strand or vine around the leaves on each cupcake. 

Nutrition

Serving: 1cupcake | Calories: 365kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 301mg | Potassium: 58mg | Sugar: 41g | Calcium: 57mg | Iron: 1mg
COURSE :Dessert
CUISINE :American
pumpkin cupcakes recipe
Did you make this recipe?
Pin it to Pinterest! Let us know how it was below!

FREE Meal Planning Checklist + Mini Planner

Get my FREE Mini Meal Planning checklist & Mini Planning page. PLUS access to my new FREE 8-Day Email Mini Course on Meal Planning and Batch Cooking!

GRAB THE FREE CHECKLIST & PLANNER KIT HERE

Love it? Pin it!

Sweet Pumpkin Cupcakes Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating