It’s that time of year again — when the air turns crisp, the leaves paint the sidewalks, and every kitchen starts to smell like cinnamon, cloves, and everything cozy. Fall is baking season, and nothing says autumn quite like the comforting aroma of pumpkin treats wafting through the house.
If you’re looking for a simple, family-friendly recipe that hits all the right notes — warm, spiced, and perfectly moist — these pumpkin cupcakes are a must-try. They’re easy enough for kids to help with (perfect for a rainy Saturday afternoon), yet impressive enough to bring to a fall gathering, school bake sale, or Thanksgiving dessert table.
🍂 Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Wet ingredients:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil or applesauce (for a lighter option)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional:
- ½ cup mini chocolate chips or chopped walnuts
🧁 Directions
- Preheat the oven. Set your oven to 350°F and line a cupcake pan with paper liners.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon. Set aside.
- Combine the wet ingredients. In a large bowl, mix the pumpkin purée, oil or applesauce, sugar, eggs, and vanilla until smooth and well blended.
- Bring it together. Gently add the dry mixture to the wet ingredients, stirring until just combined. (Overmixing can make the cupcakes dense.) If you’d like, fold in chocolate chips or nuts here.
- Fill and bake. Spoon the batter into the liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Allow cupcakes to cool in the pan for 10–15 minutes before transferring them to a rack. Cool fully before frosting.
🍰 Whipped Cream Frosting (Light and Fluffy!)
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Pour the cold heavy cream into a chilled mixing bowl.
- Start beating on low speed, increasing gradually as it thickens.
- When soft peaks start to form, add powdered sugar and vanilla.
- Continue beating until firm peaks form — but be careful not to over-whip (unless you’re secretly hoping for homemade butter!).
This frosting pairs beautifully with the pumpkin spice flavor — it’s airy, not overly sweet, and lets the cupcake shine.
👩🍳 Family Tip
Get the kids involved! Little ones can help measure ingredients, stir the batter, or decorate the cooled cupcakes with sprinkles, cinnamon sugar, or even candy corn for a fun fall touch. It’s a great way to make baking a family tradition — and sneak in a little math and science while you’re at it.
🎃 Final Thoughts
These pumpkin cupcakes are everything you love about autumn in one bite — soft, spiced, and perfectly sweet. Whether you top them with whipped cream, cream cheese frosting, or keep them plain for your morning coffee, they’ll bring a taste of the season to your table.
So preheat that oven, gather your little helpers, and let the baking begin. After all, fall only comes once a year — and it’s best enjoyed with a cupcake in hand.
