Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Pumpkin Cupcakes 3.7 (933) 43 Reviews Finished with cream cheese frosting and decorated with mini pumpkins, these treats are the cutest fall dessert. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 2, 2023 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 25 mins Total Time: 2 hrs 50 mins Yield: 18 Our pumpkin cupcakes are the cutest fall dessert around—and they taste as good as they look. Pumpkin puree makes them moist and soft, and a tangy cream cheese frosting finishes them off in delicious style. They're just right for potlucks, parties, bake sales, and even a kids' dessert for Halloween or Thanksgiving. This easy cupcake recipe doesn't require a mixer, and uses ingredients you probably already have in your kitchen: all-purpose flour, butter, eggs, baking soda, warm spices (cinnamon, ginger, and nutmeg), and both brown and granulated sugars. The only special ingredient to stock up on is canned pumpkin puree. (Buy more than you think you need as you're sure to make these cupcakes on repeat through the autumn.) 28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Pumpkin Cupcake-Making Tips Be sure you have canned pumpkin puree for this recipe: Do not use canned pumpkin pie filling. These two ingredients are not the same. Canned pumpkin pie filling contains spices and sweeteners, we prefer to add our own spices and sugar.Use room temperature ingredients: We've said this before but it's worth repeating because this simple step makes a big difference: Room-temperature ingredients incorporate into the batter more easily and evenly.Mix the batter just until the wet and dry ingredients are combined: Overmixing will produce tough cupcakes.Buy good quality cupcake liners: Don't be swayed by cute designs or cheap prices. Look for quality cupcake liners that are made of parchment paper or are grease proof so the cupcakes don't stick to the liners and the liners do not get greasy on the outside.Do not overfill the liners: Follow the recipe and divide the batter evenly between the liners. Fill them approximately halfway. Pro tip: Use an ice cream scoop or cookie scoop to portion it evenly.Cool completely: Just like larger cakes and for cookies, cupcakes need to cool completely before they are decorated or the frosting will melt or slide off. Let cool for about 10 minutes in the cupcake pan on a cooling rack, then remove and allow to finish cooling, which may take 30 minutes or so. Ingredients 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground allspice 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks (1 cup) unsalted butter, melted and cooled 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Cream Cheese Frosting Marzipan Pumpkins Directions Preheat oven, prepare pans, and whisk together dry ingredients: Preheat oven to 350°F. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. Whisk sugars, butter, eggs, and pumpkin: In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture: Add flour mixture and whisk until smooth. Divide batter between cupcake liners and bake: Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Cool then frost and decorate with marzipan pumpkins: Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins. Storing Pumpkin Cupcakes Unfrosted cupcakes can be stored at room temperature for a few days. Store in an airtight container or cover them tightly and they will stay soft and moist until you’re ready to decorate them. Frosted cupcakes should be refrigerated because of the cream cheese frosting. Be sure to let them come to room temperature before serving because a cold cupcake is not as tasty. Frequently Asked Questions What frosting should I use for pumpkin cupcakes? We think cream cheese frosting is the best partner for a pumpkin cupcake. It’s less sweet than American buttercream and balances out the moist, spiced cupcakes. You could swap it for an easy glaze if you prefer. What’s the best way to decorate cupcakes for fall? Our marzipan pumpkins are the cutest fall cake decoration. If you don’t like marzipan or don’t have time to make them, use orange sprinkles or sanding sugar with the frosting instead. Can I freeze these cupcakes? The pumpkin cupcakes can be frozen but only without frosting. Place the unfrosted cupcakes in a freezer-safe bag and freeze for up to two months. Allow to defrost in the refrigerator and bring to room temperature before frosting and eating. Other Fall Cupcake Recipes to Try Apple Cupcakes Apple Pie Cupcakes Brown-Sugar Pound Cupcakes With Brown-Butter Glaze Spiced Parsnip Cupcakes Mrs. Kostyra's Spice Cupcakes Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.