Description
These Pumpkin Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfectly spiced treats ideal for autumn or any pumpkin lover. Made with wholesome ingredients including pumpkin puree, cinnamon, and spelt or gluten-free flour, these cupcakes offer a deliciously tender crumb and can be enjoyed with a rich cream cheese frosting or your favorite alternative.
Ingredients
Scale
Cake Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 1/2 tsp white or cider vinegar
- 3 tbsp oil or additional pumpkin puree (optional substitution)
- 1 cup spelt flour, white flour, or Bob’s gluten-free flour
- 1/2 cup sugar (unrefined if desired)
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (just over level)
Frosting (Optional)
- Cream Cheese Frosting (as per recipe referenced in the article) or coconut butter or your favorite frosting of choice
Instructions
- Preheat the oven and prepare cupcake liners. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and ensure easy cleanup.
- Mix wet ingredients and let rest. In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, white or cider vinegar, and oil (or additional pumpkin puree for an oil substitute). Allow this mixture to sit for at least 10 minutes; this rest time helps activate the vinegar and improves the batter texture.
- Sift dry ingredients separately. While the wet mixture rests, sift together the flour, sugar, cinnamon, pumpkin pie spice (or extra cinnamon), baking soda, baking powder, and salt in another bowl. This step ensures even distribution of the leavening agents and spices.
- Combine wet and dry ingredients. Pour the sifted dry ingredients into the wet mixture. Stir gently just until all ingredients are evenly incorporated. Avoid over-mixing to keep the cupcakes tender.
- Fill cupcake liners. Spoon the batter into the prepared liners, filling each only about two-thirds full to allow room for rising without overflowing.
- Bake the cupcakes. Place the cupcake pan on the center oven rack and bake for 18 to 19 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cupcakes. Remove the cupcakes from the oven and let them cool completely in the pan. The liners will peel off easily after a day, and flavors will improve if left overnight.
- Frost and serve. Once cooled, frost the cupcakes with cream cheese frosting, coconut butter, or your preferred frosting. Enjoy immediately or store for later indulgence.
Notes
- You can substitute the oil with additional pumpkin puree, but the texture and flavor may differ slightly.
- Filling the cupcake liners only two-thirds full prevents overflow and sinking after baking.
- These cupcakes taste even better the day after baking as flavors meld and texture improves.
- Use unrefined sugar for a less processed option.
- If you prefer gluten-free, use Bob’s gluten-free flour as a substitute for spelt or white flour.
