Pumpkin Cupcakes

Homemade Pumpkin Cupcakes are infused with layers of warm spices, sweet brown sugar and maple syrup, and real pumpkin for an ultra-moist, melt-in-your-mouth texture. They are topped with a brown butter maple buttercream that adds a rich, nutty flavor and makes them look and taste like they came from a bakery. They're perfect for Halloween, Thanksgiving, or any fall party!

Pumpkin is one of my favorite seasonal flavors, and I use it in everything! From sweet pumpkin pie bars to savory pumpkin pasta, it's such a versatile ingredient. These moist pumpkin cupcakes are one of my all-time favorite pumpkin desserts for several reasons. They make the whole house smell like autumn, are packed with cozy fall flavors, and I cannot get enough of the maple-infused brown butter buttercream. Don't let their gourmet flavor profile intimidate you, though. They're easy to make and come together in less than an hour! 

Why You'll Love These Pumpkin Cupcakes

• Perfect fall flavor. These pumpkin spice cupcakes are moist and tender on their own, but the brown butter maple buttercream takes them over the top! Brown butter gives the frosting a deep flavor and keeps it from being too sweet, allowing the maple, pumpkin, and warm spices to really stand out. They're decadent in all the right ways. 
• Super simple recipe. This recipe requires you to mix the wet ingredients and dry ingredients separately, then bring them together gradually. The result is a moist, flavorful cupcake with just enough sweetness and layer upon layer of flavor. I promise the buttercream is easy to make, too! Just follow the simple steps below.
• Ready quickly. One huge advantage of making these delicious pumpkin cupcakes instead of a cake is how quickly they come together! Although you'll need time to brown and cool the butter for the frosting, you can have a dozen delicious cupcakes ready in less than an hour. This makes them fast enough for a last-minute party or to make as a special seasonal treat!

Ingredient Notes

To make these delicious Pumpkin Cupcakes, you will need the following ingredients (full measurements in recipe card below):

• all purpose flour - this is the perfect base for cupcakes. Always scoop and level to avoid adding too much flour. 
• baking powder 
• spices - I like to use a mixture of ground cinnamon, ginger, allspice, and cloves for that classic pumpkin spice flavor profile. You also need a little salt to bring out the flavor in both the cupcakes and buttercream.
• eggs -  let these come to room temperature first. 
• light brown sugar 
• maple syrup - for a cozy fall flavor in the cupcakes and to go along with the maple buttercream. 
• vanilla extract - adds flavor to both the cupcakes and frosting.
• vegetable oil - this is the secret to really moist and tender cupcakes with lots of flavor. 
• pumpkin purée - choose real pumpkin purée (not pumpkin pie filling). You can either use the canned stuff or roast and purée fresh pumpkins. 
• unsalted butter - for the brown butter maple buttercream, this will need to be browned, then cooled before whipping. Make sure the butter is at room temperature first for the best results. 
• confectioner's sugar - for sweetness and to make the frosting pipeable. 
• maple extract - this is optional in the buttercream, but we recommend it for a strong maple flavor.

Baking Tools

You will also need the following baking tools and equipment:

• measuring cups and spoons (or a kitchen scale)
• 12-cup muffin pan
• cupcake liners
• large bowl
• whisk
• mixing spoon
• stand mixer
• wire rack
• small saucepan
• heatproof bowl
• piping bag

How to Make the Best Pumpkin Cupcakes

First, make the pumpkin cupcakes.

1. Combine dry ingredients. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.

2. Combine wet ingredients. In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, maple syrup, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. 
3. Add pumpkin. Scrape down the sides of the bowl and then turn stand mixer to medium speed and slowly drizzle in the oil. After all the oil has been added and incorporated, add in the pumpkin puree and then beat until well-combined.

4. Add dry to wet. On low speed, spoon in the dry mixture to the stand mixer, mixing until just combined and smooth. 

5. Bake. Prepare a 12-tin muffin pan with cupcake liners. Add the batter evenly to the cupcake pans, then place into a 350F preheated oven to bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Then, make the brown butter maple buttercream.

1. Brown the butter. In a small saucepan over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, transfer to a heatproof bowl, and allow to cool to room temperature.

2. Beat butter. Add room temperature browned butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.

3. Add remaining ingredients. Turn the stand mixer to low and slowly add the confectioners’ sugar and salt. Beat until completely incorporated, then add in the maple syrup and vanilla. Beat until well-combined and fully incorporated.

4. Pipe icing. Transfer buttercream to a piping bag fitted with a star tip, then pipe onto cooled cupcakes.

How to Serve

These Pumpkin Cupcakes are delicious served on their own as a sweet treat after dinner or at parties. It is also great paired with other classic fall treats are part of a larger dessert spread, including:

• Pecan Pie
• Baked Apples
• Monster Cookies
• Pumpkin Pie
• Apple Crumble

For more recipes, see our 50 Best Fall Desserts.

Storing and Freezing Instructions

How to Store

Store leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days, or store frosted ones in the fridge for 5-6 days. They have the best flavor and texture at room temperature, so let them rest on the counter for a bit before serving. 

How to Freeze

I recommend freezing the cupcakes unfrosted with the frosting on the side, but you can also freeze them after decorating. Store the leftovers in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge, then serve at room temperature. 

FAQ

More Pumpkin Dessert Recipes

• 20 Best Pumpkin Desserts
• Pumpkin Pie Bars
• Pumpkin Dump Cake
• Pumpkin Roll
• No Bake Pumpkin Cheesecake
• Pumpkin Bread

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