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    Home » Dessert » Cake

    Pumpkin Cupcake Recipe (33 cents each!)

    Published: Sep 22, 2021 · Modified: Nov 2, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Enjoy a small batch of fresh baked fall goodness with this Pumpkin Cupcake Recipe. Topped with Cream Cheese Frosting, these are the perfect treat for harvest parties, fall celebrations, and tea parties.

    You only need ¾ cup of pumpkin for this pumpkin cupcake recipe, meaning you will have some leftover to make Pumpkin Dinner Rolls or Spicy Pork Chili with Pumpkin. Time to enjoy all the pumpkin-y things!

    cupcake sitting on open wrapper on flowered plate next to cup of espresso. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Uses for Canned Pumpkin
    • Tell us what you think!
    • Pumpkin Cupcake Recipe

    Some days you just want a little treat. Nothing big. Just a few bites of sweet to top off a meal or to go with a mid-afternoon coffee break. Pumpkin Cupcakes sound good….

    Homemade is best, of course, but do you really want a big batch of yummy baked goods to tempt you all week long?

    One of the best pumpkin cupcake recipe makes just enough to satisfy that sweet craving but not too much to have you eating and eating and regretting that you baked in the first place.

    This is that recipe.

    Why Make This

    It makes a dozen. Enriched with flavorful pumpkin and spiced with ginger, cinnamon, nutmeg, and cloves, this pumpkin cupcake recipe makes just a dozen. Enough to tide you over until your next baking session without tempting you to eat too many. You can double the recipe easily if you need to. Just move the servings slider on the recipe card.

    They’re easy to make. These spiced pumpkin cupcakes are super simple to pull together — from scratch — and just may disappear before you get them frosted.

    Pumpkin cupcakes are uber-delicious. The cream cheese frosting takes them over the top, so be sure to take a few extra minutes to mix up the frosting. These pumpkin cupcakes are the perfect treat to enjoy after a day at the pumpkin patch or just any old fall day sitting at home.

    Ingredients

    Here’s what you need to make a small batch of pumpkin cupcakes:

    ingredients to use in pumpkin cupcakes
    ingredients for cream cheese frosting.

    butter – You’ll need butter for the cupcakes as well as for the frosting. You can use margarine or a plant-based butter if you prefer.

    sugar – In the cakes, you can use granulated sugar, but for the frosting, you’ll need powdered sugar. Remember you can Make Powdered Sugar yourself if you run out.

    an egg – Since we’re working towards a dozen pumpkin cupcakes, you can get away with just one egg. You can also use Flaxseed Meal Egg Substitute if you want to avoid eggs or don’t have one on hand.

    vanilla extract – Vanilla adds flavor to both the cake and the frosting. You can use another extract like almond or maple if you prefer or even use a bit of rum as a substitute.

    canned pureed pumpkin – Make sure not to use pumpkin pie filling; you want pureed pumpkin or Butternut Squash Puree. This recipe won’t use the whole can of pumpkin puree. You can freeze the excess or scroll down for more pumpkin recipes to use it up.

    spices (cinnamon, ginger, nutmeg, and cloves) – These spices all add amazing flavor to this pumpkin cupcake recipe. You can substitute pumpkin pie spice if you like.

    baking powder and salt – Both of these add lift and flavor to your pumpkin cupcakes. Do not omit them.

    flour – I like to use unbleached, all-purpose flour in my recipes. You can also use whole wheat pastry flour if you like. It provides a whole grain without tasting too wheaty.

    milk – I use regular dairy milk, but you can also use your favorite plant-based milk such as almond or coconut if you prefer.

    cream cheese – Cream cheese makes the best frosting for these spiced pumpkin cupcakes. However, if you’re avoiding dairy, the maple glaze from my pumpkin bundt cake is a nice swap or for a fun buttery twist, try Orange Buttercream Frosting.

    Step-by-Step Instructions

    Here’s how to make Pumpkin Cupcakes:

    Prep step – Preheat the oven to 350°. Line a 12-cup cupcake pan with paper liners. I love to use parchment liners because they never stick.

    creamed butter and sugar in mixing bowl next to mixer.
    adding eggs to butter and sugar.
    adding pumpkin and vanilla to mixture.
    pumpkin wet mixture ready in mixing bowl

    1. In a large mixing bowl cream the butter and sugar until light and fluffy. Beat in the egg. Add the pumpkin puree and vanilla extract.

    dry ingredients in bowl next to whisk.
    whisked dry ingredients

    2. In another mixing bowl whisk together the flour, baking powder, spices, and salt.

    adding milk to the pumpkin mixture.
    adding the dry ingredients to the pumpkin mixture.

    3. Add half the milk to the pumpkin mixture and stir.

    4. Then beat in half the dry ingredients to the wet ingredients. Repeat.

    cupcake mixture in mixing bowl next to muffin pan with papers.
    filled muffin cups on black table top.

    5. Spoon the pumpkin cupcake batter into the prepared baking pan, about ¼ cup of batter per cup. Bake for 20 to 25 minutes or until a tester comes out with a few crumbs attached. Cool on a rack.

    frosting ingredients in mixing bowl next to mixer.
    whipped cream cheese frosting.

    6. To prepare the frosting, beat the butter until light and fluffy. Add the cream cheese and continue to beat until fluffy. Add the vanilla and powdered sugar and beat until well combined.

    cooled cupcakes on wire rack.
    frosted cupcakes on rack.

    7. Frost the cooled pumpkin cupcakes with the frosting. Chill until ready to serve, up to 3 days.

    FAQs

    What frosting goes with pumpkin cupcakes?

    Pumpkin cupcakes are delicious with cream cheese frosting, but you can also top them with Homemade Buttercream Frosting, a maple glaze, or a chocolate ganache.

    Do pumpkin cupcakes need to be refrigerated?

    Pumpkin cupcakes do not need to be refrigerated unless they are filled or topped with a perishable dairy product, such as cream cheese or cream cheese frosting. If so, be sure to store your cupcakes in an airtight container in the fridge or freezer.

    Can you freeze pumpkin cupcakes?

    Cupcakes freeze beautifully. The trick is to be sure not to overbake them. Then be sure to cool them completely on a rack before storing them in an airtight container or tiptop freezer bag.

    Store them in the freezer for up to six months in a deep freeze, 6 weeks in a refrigerator freezer. To serve: thaw the cupcakes on the counter before frosting.

    You can freeze frosted cupcakes as well. Just be sure to enclose them in a container where the frosting won’t get smushed or smashed.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • butter – $0.92
    • granulated sugar – $0.11
    • egg – $0.15
    • pumpkin puree $0.50
    • vanilla extract $0.67
    • flour – $0.23
    • baking powder – $0.06
    • spices – $0.10
    • milk – $0.10
    • cream cheese – $1.00
    • powdered sugar – $0.12

    While your prices may vary depending on where you shop, you can expect to pay somewhere around $3.96 per batch, just 33 cents per pumpkin cupcake. That’s a whole lot cheaper than what you’ll pay at the bakery!

    This recipe isn’t expensive to make, even from scratch. However, there are things that you can do to make your sweet treat even better.

    • Stock up on ingredients when they are on sale. When you see a good price on butter, sugar, and canned pumpkin, buy a few extra to stash for later. You know you’ll use them. Stocking up can save you money.
    • Stock up on groceries during post-holiday clearance sales. The clearance aisle is a great place to snatch up baking ingredients, especially canned pumpkin.
    • Use homemade pumpkin or squash puree in pumpkin cupcakes. Making your own puree can be a great way to save money, especially if you get the pumpkins or squash for free or cheap.
    four frosted cupcakes on a square plate next to mini pumpkins.

    More Uses for Canned Pumpkin

    • pumpkin dinner rolls risen and baked on parchment with everything seasoning.
      Pumpkin Dinner Rolls (17 cents/each)
    • overhead shot of pumpkin bundt cake with maple glaze piped in stripes on white platter on black table.
      Spiced Pumpkin Bundt Cake with Maple Glaze (30 cents/slice)
    • slices of pumpkin bread laid out on parchment paper on black cutting board.
      Vegan Pumpkin Bread
    • sideview of a slice of pumpkin pie with chocolate on a white plate with whipped cream on top.
      Pumpkin Pie with Chocolate
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    square white plate holding four frosted cupcakes next to pile of mini pumpkins.

    Pumpkin Cupcake Recipe

    Fresh baked Pumpkin Cupcakes with Cream Cheese Frosting are the perfect treat for harvest parties and fall celebrations. Bake up a dozen today!
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 280.32kcal
    Author: Jessica Fisher

    Equipment

    • large mixing bowl
    • hand mixer
    • stand mixer
    • rubber spatula
    • USA muffin pans
    • parchment muffin papers
    • wire whisk
    • wire rack
    • small mixing bowl
    • offset spatula

    Ingredients

    For the cupcakes:

    • ¼ cup butter ½ stick, softened
    • ½ cup granulated sugar
    • 1 egg
    • ¾ cup pumpkin puree can also use butternut squash puree
    • 1 teaspoon vanilla extract
    • 1 ½ cup unbleached, all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cloves
    • ½ cup milk

    For the frosting:

    • ¼ cup butter ½ stick, softened
    • 1 8-ounce package cream cheese softened
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    US Customary – Metric

    Instructions

    To bake the cupcakes:

    • Preheat the oven to 350°. Line a 12-cup cupcake pan with paper liners.
    • In a large mixing bowl cream the butter and sugar until light and fluffy. Beat in the egg. Add the pumpkin puree and vanilla extract.
    • In another mixing bowl whisk together the flour, baking powder, spices, and salt.
    • Add the dry ingredients to the wet ingredients, alternating with the addition of the milk. Stir to combine.
    • Spoon the batter into the prepared baking pan, about ¼ cup of batter per cup.
    • Bake for 20 to 25 minutes or until a tester comes out with a few crumbs attached. Cool on a rack.

    To prepare the frosting:

    • In a large mixing bowl, beat the butter until light and fluffy. Add the cream cheese and continue to beat until fluffy. Add the vanilla and powdered sugar and beat until well combined.
    • Frost the cooled cupcakes with the frosting. Chill until ready to serve.

    Notes

    Nutritional values are approximate and based on one cupcake. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Freezing: Cupcakes freeze beautifully. The trick is to be sure not to overbake them. Then be sure to cool them completely on a rack before storing them in an airtight container or tiptop freezer bag. Store them in the freezer for up to six months in a deep freeze, 6 weeks in a refrigerator freezer. To serve: thaw the cupcakes on the counter before frosting.
    You can freeze frosted cupcakes as well. Just be sure to enclose them in a container where the frosting won’t get smushed or smashed.

    Nutrition

    Calories: 280.32kcal | Carbohydrates: 33.29g | Protein: 3.77g | Fat: 15.04g | Saturated Fat: 8.87g | Cholesterol: 55.78mg | Sodium: 188.33mg | Potassium: 160.16mg | Fiber: 0.91g | Sugar: 19.88g | Vitamin A: 2909.54IU | Vitamin C: 0.64mg | Calcium: 69.54mg | Iron: 1.13mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published in October 2011. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Heather :) :) :)

      October 20, 2011 at 7:01 pm

      Oh, these look GOOD> I LOVE pumpkin and especially organic pumpkin. Thanks for the tip about waiting till after the holidays to stock up on this stuff,hopefully on sale 🙂 🙂 I was curious about the post title today. I’ve been away from blogging for awhile now, since Im ove…but the stuff in parantheses (URS: Pumpkin andSquash recipes)…is that part of your recipe filing system? Do you have a link that explains that a bit more? I think it’s interesting and am looking to organize my recipes at some point.
      Love andhugs from the ocean shores, Heather 🙂

      Reply
      • Jessica Fisher

        October 20, 2011 at 7:06 pm

        Every week I post an Ultimate Recipe Swap (URS) that is themed. This week is Pumpkin and Squash. 😉

        Reply
    2. Kristen

      October 20, 2011 at 3:40 pm

      Yummy! I had some cupcakes like these a while back and have been looking for a recipe. Thanks for sharing!

      Reply
    3. Kyrsten

      October 20, 2011 at 3:01 pm

      I heart pumpkin.

      Reply
    4. Nikki

      October 20, 2011 at 10:45 am

      I wish I had some cream cheese so I could make these this afternoon. Since it only makes twelve, that’s a great number for our family of five. Thanks for the recipe!!

      Hmmm. Maybe I could get my husband to pick up some cream cheese on the way home….

      Reply
    5. Ang

      October 20, 2011 at 9:59 am

      They look so yummy in the picture! Reminds me of all the pumpkin muffins I ate with my second pregnancy.

      Reply
    6. Angie @ Bigbearswife

      October 20, 2011 at 9:45 am

      mmmm love Cream Cheese Frosting! Thanks for the linky party!

      Reply
    7. melissa

      October 20, 2011 at 6:41 am

      Made these this morning! Yum! I doubled the batch (just used the whole can of pumpkin which was a little over 1.5 cups) and added mini chocolate chips. It made 2 dozen regular size and 1 dozen minis. My cooking time was quite a bit less though–just 16-17 for regular and 10 for mini.

      Reply
    8. Cathy

      October 20, 2011 at 5:27 am

      http://tipnut.com/egg-substitutes/
      I used to bake without eggs, till my #1 outgrew her egg allergy so I was always looking for egg substitutes. You really cannot tell there are no eggs! This site is just one, I commonly used the vinegar/oil/baking powder. Another site said it was good for up to 3 eggs.

      Reply
    9. Carrie Phelps

      October 20, 2011 at 4:27 am

      I go to the local Farmers Market every Saturday for these! It will be closing shortly & I now of the recipe, thank you!
      Carrie

      Reply
    10. Aimee @ ShugarySweets

      October 20, 2011 at 4:18 am

      Thanks for hosting. This may be my favorite topic yet! LOVE the pumpkin.

      Reply
    11. Kristia@Family Balance Sheet

      October 20, 2011 at 4:09 am

      How did your family of 8 handle only 12 pumpkin cupcakes? Hopefully no one got hurt during the mad dash for the last 4. 🙂

      This is a great linkup. Pumpkin and squash season is one of my favorite times of the year.

      Reply
    12. Jill

      October 19, 2011 at 9:44 pm

      Saw that you were revising recipes due to having just one egg. It made me remember that flaxseed meak can be used as an egg substitute, just read that in the last month. Guessing you already may know that, but wanted to mention in case you haven’t. I haven’t tried it yet, but thought it was interesting.

      Reply
    13. Sidetracked Sarah

      October 19, 2011 at 9:37 pm

      Yum….you’re making me want to go and buy some pumpkin. I did share our favorite “cake” recipe above! I’m envious of your steal of organic pumpkin last year!! I don’t have a stock pile this year like I normally do!

      Reply
    14. Angie

      October 19, 2011 at 9:18 pm

      These look delicious! They are going to my pinboard to make VERY soon!!!!

      Reply
    15. Kathy

      October 19, 2011 at 7:17 pm

      Love that the cake part uses only 1/4 cup butter! Will make some frosting using reduced fat cream cheese, which is thinner, and then put in a pastry tube to make a little squiggle of frosting to further cut fat.

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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    four pumpkin cupcakes on a square white platter on table with mini pumpkins.