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Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting

Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table. Serving them is even simpler when you make everything the day before.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting

Source: Everyday Food, November 2011


  • Nonstick cooking spray
  • 1 cup pure pumpkin puree (from a 15-ounce can)
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • Cream Cheese Frosting


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

  2. Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.

Cook's Note

Store cupcakes in airtight containers, up to 2 days.

Let children prep the muffin pans, measure the ingredients, and help cover the cupcakes with a layer of luscious cream cheese frosting.


Reviews (2)

  • Mints22 21 Jan, 2012

    FANTASTIC! These were so good. I made three different types of cupcakes for a family shindig, and these were my favorite. My boyfriend said he doesn't like pumpkin so he wouldn't have any of these. Not true! He ate so many. So light and fluffy, the aromatic spices are so good. LOVE LOVE

  • tarheel84 29 Nov, 2011

    These cupcakes came out very moist and had a great taste similar to a carrot cake. They were fanstastic. The recipe was easy. I did made 30 cupcakes. The icing was out of this world and it made a large amount. There was enough icing for each cupcake to get a good covering. The recipe calls for a 1/4 cup in each muffin cup. After measuring a few, I found filling it 2/3 full was the same as 1/4 cup. The batter does not rise much. I will make this recipe again.

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