Mini Pumpkin Cupcakes
These Mini Pumpkin Cupcakes are the ultimate fall treat, combining the warm, spiced flavors of cinnamon and nutmeg with the moist richness of pumpkin puree. Each bite-sized delight is perfectly topped with a luscious cream cheese frosting, delivering just the right balance of sweetness and tang. Ready in under 40 minutes, this recipe is ideal for seasonal gatherings, holiday desserts, or an everyday indulgence. The recipe makes 24 adorable mini cupcakes, making them perfect for sharing or savoring solo with a cup of coffee. Whether you're hosting a festive party or looking for bite-sized comfort food, these pumpkin cupcakes are as easy to bake as they are delicious. Decorate with a dusting of cinnamon or festive sprinkles for a playful finishing touch!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Canned pumpkin puree
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin tin with 24 mini cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Using a small spoon or a piping bag, fill each mini cupcake liner about 2/3 full with the batter.
Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add in the powdered sugar and vanilla extract, beating until the frosting is fluffy and well combined.
Once the cupcakes have cooled, use a piping bag or a small spatula to frost the top of each cupcake.
Optional: Garnish with a sprinkle of cinnamon or festive decorations. Serve and enjoy!
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.5 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
