Simple and Delicious Pumpkin Cupcakes

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Fall is almost here and pumpkin is in everyone’s thoughts.

The time for indulging in all things pumpkin is upon us. The smell of Cinnamon fills the air at the supermarket.

I love pumpkin.

As a result of my love for pumpkin, I will not wait until November to eat pumpkin. I love it. Therefore, when September first rolls around, I am ready to go with a can of pumpkin puree in hand.

Although I much prefer to make them at home myself, you can find me running into Starbucks any chance I get during the fall to grab up a pumpkin muffin. If I’m lucky, they’ll still have some.

Since fall and pumpkin go so well together, it’s not uncommon to find me baking muffins, bread, pie and cookies with the fall staple ingredient. Pumpkin soup is also delicious this time of year.

Considering we don’t have dessert every day at our home, when we do have it, we make certain it’s amazing!

This Pumpkin Cupcake recipe was birthed out of that idea.

The idea that I must take this favorite fall chief ingredient and make something beyond the muffin.

This recipe reads like pumpkin muffin meats chocolate cake. Heaped upon the top of these cupcakes is a sweet cream cheese icing.

Let’s get to it.

I started these cupcakes with the moist ingredients. Pumpkin, eggs, milk, vanilla and oil all help to create a remarkably moist cupcake.

All of the cake regulars make an appearance here as well. Flour, sugar, baking powder, baking soda, salt and pumpkin pie spice all work together to play a key role in the creation of this cupcake.

While all these things I’ve mentioned may not seem out of the ordinary in a cake recipe, it’s the last ingredient that “takes the cake.”

What is the secret to this moist, delicious, make your mouth sing, cake?

Boiling water.

Perhaps you’ve seen this before in a chocolate cake recipe.

I’m here to tell you that it works great with pumpkin too.

At first I was concerned that it would be too much moisture and perhaps the cake wouldn’t meet my expectations. This was not the case at all!

These moist, rich, over-the-top pumpkin cupcakes are sure to please.

These cupcakes could be eaten all by themselves. They are that good. However, due to my equal love of cream cheese. We simply must top them.

Cream cheese is one of my favorite ingredients of all time. When a food can be as diverse as filling a pepper to topping a cupcake, it’s impressive!

Nearly any flavor can be added to cream cheese to make it the perfect cupcake topper. For this pumpkin cupcake we used a vanilla and cinnamon flavor combination.

The result. Simply delicious.

You’ll find the recipe for Cinnamon Cream Cheese Icing here.

There you have it.

The delicious Pumpkin Cupcake with Cinnamon Cream Cheese Icing.

 Share your experience after you’ve tried these amazing cupcakes!



Pumpkin Cupcakes

These pumpkin cupcakes are the perfect dessert to accompany any fall meal. Moist, rich and full of the fall flavor we all love.

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Author Shelley


  • 1 Can Pumpkin Puree (or two cups homemade puree)
  • 2 Eggs
  • 1/2 Cup Whole Milk
  • 1/2 Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • 2 Cups Unrefined Cane Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • 1 Cup Boiling Water (or just microwave for 2 minutes)


  1. Preheat oven to 350F.

  2. Line cupcake pan with paper liners.

  3. Combine flour, sugar, baking powder, baking soda and salt. Set aside.

  4. In electric mixer (using your elbow power works fine too) combine pumpkin, eggs, oil, and vanilla. Mix until well incorporated. Only takes about a minute in an electric mixer.

  5. Add dry ingredients to wet ingredients in mixer, one cup at a time. Mix just until combined.

  6. Set mixer on low and SLOWLY add in boiling water. (It will splash everywhere if you add too much at one time, or mix too fast)

  7. Fill cupcake pan 3/4 of the way.

  8. Bake for 15-18 minutes. Tooth pick inserted in center should not come out gooey but do not over bake! These are suppose to be moist!

Recipe Notes

*Wait for them to cool completely before icing or removing from paper liners. I made the mistake of trying to taste one as soon as it came out of the oven and it stuck to the paper. Once cool, however, they let go of the paper just fine.

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