These pumpkin cupcakes are simple and perfect for fall! While I make so many different fall cupcakes, these pumpkin spice cupcakes really are a great cupcake for Thanksgiving, Halloween, or any crisp autumn day.
These cupcakes are super moist and have a great pumpkin spice flavor. I love to frost them with apple butter caramel icing (pictured above), pumpkin pie frosting, or cream cheese frosting.
Tips for Making the Best Pumpkin Cupcakes
You can use either canned or homemade pumpkin puree. (If you make your own, be sure to save the pumpkin seeds to make toasted pumpkin seeds!) If you use canned pumpkin puree, make sure to buy the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin these cupcakes.
In addition to the typical pumpkin cupcake ingredients, I like to use dark rum and maple syrup in them. The rum and maple enhance the fall flavors. If you would prefer to not use the rum, you can replace it with apple cider.
Every good pumpkin cupcake needs pumpkin pie spice! You can buy pumpkin pie spice pre-made or you can make your own mix using:
(If you’ve never made any cupcakes before, refer to my how to make cupcakes guide for lots of tips and tricks to help you make perfect cupcakes!)
To make pumpkin spice cupcakes, start by whisking together flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes. You’ll know that cupcakes are done when a toothpick inserted into the center of one comes out dry.
Frosting
One of my favorite ways to frost pumpkin cupcakes is with pumpkin frostingmade from pumpkin pie.
You actually bake a pumpkin pie without the crust (or buy a pumpkin pie from the store and remove the crust) and pipe the pie directly on top of the cupcake!
Amazingly, pumpkin pie has the perfect texture for a pipeable frosting.
To pipe the frosting, I suggest using a Wilton 1A star tip. This tip makes the perfect swirl.
If you don’t want to make or buy pumpkin pie to frost your pumpkin cupcakes with, apple butter caramel icing goes fabulously with pumpkin cupcakes.
The combination of two of fall’s best flavors (apple and pumpkin) works really well!
You can make this exact pumpkin cupcake recipe as a pumpkin Bundt cake and it comes out amazing!
You can also convert these to mini cupcakes. You will end up with about twice as many cupcakes, and the bake time should be reduced to about 12 minutes. Always use a cake tester or toothpick to test for doneness!
Other Pumpkin Desserts
If you are looking for a lighter pumpkin dessert. Try my pumpkin chiffon cake. It’s airy like angel food.
You can always make a pumpkin pie, but I like to make a chocolate pumpkin pie because everything is better with chocolate.
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