These moist pumpkin pie cupcakes are perfect for fall! They capture that warm pumpkin flavor with a hint of spice, all baked in a soft, fluffy cupcake.
Who needs regular pie when you can have cupcakes? They’re easy to share, and trust me, nobody will refuse seconds! 🎃 I love to top mine with a dollop of whipped cream for extra yum!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cupcakes the right structure. For a gluten-free version, you can use a gluten-free all-purpose blend without sacrificing too much texture.
Pumpkin Puree: Canned pumpkin works best here for convenience. If you prefer, you can make your own puree by roasting a sugar pumpkin and blending it until smooth.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cupcakes their warm flavors. If you’re out of one, a pumpkin pie spice mix can be a great substitute!
Buttermilk: This adds moisture. If you don’t have it, you can create a substitute by mixing milk with a teaspoon of vinegar or lemon juice—let it sit for 5 minutes before using.
Cream Cheese: I love the tangy flavor of cream cheese frosting. However, if you’re looking for something lighter, whipped cream can be a delightful alternative.
How Do I Ensure My Cupcakes Are Moist and Tender?
To keep your pumpkin pie cupcakes moist, pay close attention to the mixing and baking process:
- First, when you mix the wet and dry ingredients, do not overmix! This can make the cupcakes tough. Mix just until everything is combined.
- Bake only until a toothpick comes out clean. Check around the 18-minute mark to avoid overbaking.
- Let them cool properly. Cooling on a wire rack helps maintain moisture and prevents sogginess.
These steps will help you achieve that perfect moist texture, making your cupcakes a hit!
Moist Pumpkin Pie Cupcakes
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon for garnish
Time Needed
This delightful recipe will take about 15 minutes to prepare and 18-22 minutes to bake. After that, let the cupcakes cool for a bit, and then you can frost them. In total, you’re looking at around 45-50 minutes from start to finish!
Instructions
1. Prepare for Baking:
Begin by preheating your oven to 350°F (175°C). To make things easier, line a 12-cup muffin tin with colorful or festive cupcake liners.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This will help to evenly distribute the baking ingredients and flavors.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs:
Incorporate the eggs one by one into the butter-sugar mixture, making sure to beat well after each addition to keep everything smooth and airy.
5. Add Pumpkin:
Next, mix in the pumpkin puree until everything is well combined. You’ll start to see that lovely orange color come through!
6. Combine Wet and Dry Ingredients:
Now, it’s time to gradually mix half of the dry ingredients into your wet mixture. Once combined, add the buttermilk and vanilla extract. Stir in the remaining dry ingredients just until everything is incorporated. Remember, don’t overmix!
7. Fill the Muffin Tin:
Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full. This gives them space to rise without overflowing.
8. Bake the Cupcakes:
Pop the muffin tin into the oven and bake for about 18-22 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready!
9. Cool the Cupcakes:
After baking, let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is super important for keeping them moist!
10. Make the Frosting:
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar until well combined. Add in the vanilla extract for that tasty flavor.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, use a knife or spatula to spread the cream cheese frosting evenly on top. Don’t be shy—make it as generous as you like!
12. Garnish:
If you’d like, sprinkle a tiny pinch of cinnamon on top for that extra touch of flavor and a beautiful look.
13. Serve and Enjoy:
Your deliciously moist pumpkin pie cupcakes are ready to be enjoyed! They make a fantastic treat for any fall gathering or just a cozy day at home. Happy baking!
FAQ for Moist Pumpkin Pie Cupcakes
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with plain canned pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that might alter the taste and texture of your cupcakes. If you use it, be sure to adjust the sugar and spices accordingly.
How Can I Make These Cupcakes Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure that it contains xanthan gum, or add it in according to the package directions for the best results.
Can I Freeze the Cupcakes for Later?
Yes! To freeze them, allow the cupcakes to cool completely, then place them in an airtight container or wrap them individually in plastic wrap. They can be frozen for up to 3 months. Just thaw them in the fridge overnight before serving!
What If I Don’t Like Cream Cheese Frosting?
No problem! You can substitute the cream cheese frosting with a simple whipped cream topping or a buttercream frosting instead. Just whip up heavy cream with some sugar until soft peaks form, or blend butter with powdered sugar and vanilla for a classic buttercream.