Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Pumpkin Cupcakes 3.7 (933) 43 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 29, 2019 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 2 hrs 50 mins Yield: 18 Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins. Ingredients 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground allspice 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks (1 cup) unsalted butter, melted and cooled 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Cream Cheese Frosting Marzipan Pumpkins Directions Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth. Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins. Print