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A Guide to Making Pumpkin Cupcakes for Fall

BY KRISTEN GARRIDO

These cupcakes are perfect for fall, combining the warmth of pumpkin spice with the sweetness of a classic dessert.

Ingredients

Flour, sugar, pumpkin puree, spices (cinnamon, nutmeg, cloves), eggs, oil, vanilla extract and baking powder. Having everything ready will make the process easier.

Preheat the Oven

Before starting, preheat your oven to 350°F (175°C). This ensures it's at the perfect temperature by the time your batter is ready.

Mix Dry Ingredients

In a bowl, whisk together the dry ingredients: 1 ½ cups of flour, 1 teaspoon of baking powder, 1 teaspoon of pumpkin spice, and a pinch of cinnamon. 

Mix Wet Ingredients

In another bowl, cream ½ cup of softened butter with ¾ cup of sugar. Then, add two eggs, 1 teaspoon of vanilla extract and 1 cup of pumpkin puree. Mix until smooth.

Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, alternating with ½ cup of milk. Mix gently until the batter is smooth and all the ingredients are combined.

Prepare the Cupcake Liners

Line a muffin tin with cupcake liners. You can use festive fall-themed liners for an extra touch of seasonal flair.

Fill the Cupcake Liners

Spoon the batter into the cupcake liners, filling each about ⅔ full. This will give the sweet treats room to rise without overflowing.

Baking Time

Place the muffin tin in the preheated oven and bake for 18–22 minutes. Check for doneness by inserting a toothpick; if it comes out clean, the cupcakes are ready.

Add Frosting

Once the cupcakes are completely cool, use a piping bag or a spatula to frost each one generously with cream cheese frosting.

Serve and Enjoy

Your pumpkin cupcakes are ready to be served! These treats are perfect for fall gatherings, Halloween or even as a Thanksgiving dessert.

You can't go wrong with these delicious fall favorites.