Easy Pumpkin Cupcake Recipe

If you could wrap up fall and eat it, it would taste like pumpkin spiced deliciousness. What better way to get a mouthful of this delectable combo than pumpkin cupcakes? They're the perfect vehicle to deliver mind-blowing flavor to your mouth and the food version of a pumpkin-spiced latte. Sneak them into lunchboxes and add them to your dessert charcuterie board over Thanksgiving. The trick to the ideal pumpkin cupcake is using a foolproof, simple pumpkin cupcake recipe. 

Recipe for pumpkin cupcakes  

Before you get started, be sure to set your oven to 325 Fahrenheit. Also, if you're a purist and want to use homemade pumpkin puree, this would be the time to whip that baby up! 

Batter: 

• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger 
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon allspice 
• 2 teaspoons ground nutmeg
• For those who want a Baltic-inspired cupcake, add half a teaspoon of ground black pepper 
• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• One stick of unsalted, room temperature butter 
• 1/2 cup white sugar 
• 1/2 cup lightly packed brown sugar (if you're looking for deeper flavor, leave out the white sugar and use a cup of brown sugar instead, or, ramp it up a notch further by using a cup of lightly packed Muscovado sugar instead of the white and brown sugar)
• 2 large eggs at room temperature 
• 1 1/2 teaspoons vanilla extract 
• 1 cup packed pure pumpkin puree (store-bought is fine, or make that family recipe shine!)

Frosting 

• 3/4 cup cream cheese at room temperature 
• 1 stick of unsalted butter at room temperature 
• 2 cups confectioner's sugar 
• 1/2 teaspoon vanilla extract 
• 1 teaspoon milk 
• 1/2 teaspoon ground cinnamon 
• Optional: you can add some chopped walnuts or almonds, or combine some orange rind in the frosting to take that flavor up a notch.

Method: 

Line your cupcake tin with liners and set the oven to 325 degrees Fahrenheit. 

In a bowl, add all the dry ingredients. Start with the spices: cinnamon, ginger, clove, nutmeg, and allspice. Sift in your flour, baking powder, baking soda, and salt. 

In a separate bowl, cream the butter and sugar together until light and fluffy. Use an electric beater for the best results. Now add the eggs one by one until fully incorporated. Use a spoon to mix in the vanilla essence and pumpkin puree, or use the beater on its lowest setting. 

When the mixture is fully combined, fill the cupcake liners 3/4 and bake for 20 to 25 minutes. You'll know it's ready when a toothpick comes out clean and the cupcake springs back when you lightly press the top. 

Frosting: 

Simply mix all the frosting ingredients together and wait for the cupcakes to cool before frosting commences. 

Save while you bake! 

Save has some good tips on how to make the most of your fall pantry. Whether it's using some leftover pumpkin to make a great homemade pumpkin puree or how to make your pumpkins last longer, there's a money-saving tip for you! 

Check your Save mailer for great fall recipes and pantry tips and don't forget to head over to our Coupon Book Finder to find coupons near you!