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Pumpkin Cupcakes

Simple pumpkin cupcakes for Halloween

Pumpkin Cupcake Ingredients

  • All-purpose flour 130g

  • Baking powder 4g

  • Baking soda 3g

  • Salt 3g

  • Ground cinnamon 2g

  • Pumpkin pie spice 4g

  • Vegetable oil 95g

  • Large whole eggs (2pcs) 102g

  • Light brown sugar 165g

  • Pumpkin puree 235g

  • Vanilla extract 5g


  1. Preheat oven to 350F.

  2. Line the muffin pan with 12 liners.

  3. Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together and set aside.

  4. Whisk oil, eggs, brown sugar, pumpkin puree, and vanilla extract until combined.

  5. Pour wet ingredients into dry ingredients and whisk until thoroughly combined.

  6. Fill each liner 2/3 full.

  7. Bake for about 18-20 minutes and cool completely before icing.

  8. Make cream cheese frosting.

  9. With a flat piping tip, ice the cupcake surface in a curve motion from either side and work your way to the middle.

  10. With glazing chocolate, pipe eyes, a mouth, and a leaf top.

  11. Garnish with a pretzel stick for the pumpkin stem.

  12. Time to TASTE!!!

Cream Cheese Frosting Ingredients

  • Cream cheese (room temperature) 452g

  • Unsalted Butter (room temperature) 150g

  • Vanilla extract 5g

  • Powdered sugar (sifted) 457g

  • Orange food color Desired shade of orange


  1. Beat butter and sugar together with a paddle until smooth.

  2. Add cream cheese and beat only until incorporated.

  3. Blend in vanilla extract.

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