These Easy Pumpkin Cupcakes are the perfect Fall dessert recipe. Deliciously spiced and topped with a creamy Maple Cream Cheese Frosting. This batch is perfect for a few people or double it for a family or friend get together!

I love making cupcakes especially when its a smaller recipes. Six cupcakes is perfect for us, they last a couple of days and none go to waste. I love them frosted and the Italian not so much. These are so good you won’t even miss the frosting!

Table of Contents

How to make them

In a medium bowl whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda.

In a large bowl beat together oil, sugars, egg, vanilla, pumpkin puree and milk until well combined. Add the dry ingredients and beat to combine.

Spoon the batter into the prepared cupcake liners and bake. Let cool completely before frosting.

Can you use canned pumpkin puree?

Yes you can as long as it has nothing added, or you can make your own, simple and easy Pumpkin Puree.

What is cake flour?

It is a flour with a lower protein content usually between 7-9% and it is milled finer than all purpose flour. It makes cakes softer and lighter. You can easily make your own, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together before using.

How to tell when cupcakes are baked

Cupcakes are done when the toothpick comes out clean or with a couple of crumbs attached. Or you gently press the top of it with your finger and it springs back. Be sure to cool your cupcakes on a wire rack, this keeps them from getting a soggy bottom. Air will circulate around them making sure that that doesn’t occur.

How to store them

Unfrosted completely cooled cupcakes can be kept in an airtight container at room temperature for up to two days. If they are frosted then they should be refrigerated. They will keep for up to three days. Although they are really at their best eaten within two days. After that they can become heavy and dry.

How to freeze them

It’s best to freeze them unfrosted and completely cooled. Place the cupcakes in a freezer safe container, they will keep for up to three months. To thaw them, uncover and thaw at room temperature. It will only take about an hour to two hours to thaw, then frost as desired.

When was the first cupcake made?

The earliest mention of what is now called a cupcake was in 1796, when Amelia Simmons wrote a recipe for a light cake to be baked in small cups. The recipe was written in the American Cookery.

In the early 19th century, the cup cake or cupcake got its name because they were baked in individual pottery cups or molds, this was before the time of muffin tins.

More Pumpkin Desserts

Pumpkin Bread

Pumpkin Muffins with a Cinnamon Glaze

Pumpkin Cinnamon Cake

So if you are looking for a delicious Fall Cupcake Recipe I hope you give these Pumpkin Cupcakes with a Maple Cream Cheese Frosting a try and let me know what you think. Enjoy!