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Perfect Spiced Pumpkin Halloween Cupcakes

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Moist and tender pumpkin cupcakes with bold autumn spices, topped with a tangy cream cheese frosting. Perfect for Halloween parties or cozy fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (full-fat, softened)
  • ½ cup unsalted butter (softened)
  • 3 ½ cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange gel food coloring (optional)
  • Halloween sprinkles (optional)
  • Candy eyes or small candy pumpkins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined and slightly glossy, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each addition. Then add the pumpkin puree and vanilla extract. Whisk until fully incorporated.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Scoop the batter into the prepared liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes on medium speed.
  9. Gradually add the powdered sugar, one cup at a time, beating on low speed then increasing to medium. Add the vanilla extract and salt. Beat for another 2 minutes until light and fluffy.
  10. If desired, tint the frosting with orange gel food coloring, adding a tiny drop at a time.
  11. Once the cupcakes are completely cool, pipe the frosting onto each one using a star tip. Top with Halloween sprinkles, candy eyes, or tiny pumpkins.

Notes

Do not overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. If frosting is too soft, refrigerate for 15 minutes before piping. Cupcakes taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin cupcakes, Halloween cupcakes, spiced pumpkin, cream cheese frosting, fall dessert, autumn baking

Find it online: https://goldensimmer.com/perfect-spiced-pumpkin-halloween-cupcakes/