Pumpkin Cupcakes

933 Ratings
  • 5 237
  • 4 322
  • 3 227
  • 2 105
  • 1 42

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.

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Credit: Bryan Gardner

Recipe Summary test

prep:
25 mins
total:
2 hrs 50 mins
Yield:
Makes 18
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Ingredients

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.

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  • 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.

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Reviews (48)

933 Ratings
  • 5 237
  • 4 322
  • 3 227
  • 2 105
  • 1 42
Martha Stewart Member
09/21/2019
The absolute best pumpkin batter I’ve ever made. So light and fluffy and the blend of spices is just perfect
Martha Stewart Member
02/06/2019
Perfect little cupcakes that taste just like pumpkin pie! I make these all the time and eat them for breakfast, with or without cheesecake frosting. I also use King Arthur whole wheat flour and I love them!
Martha Stewart Member
01/02/2016
These pumpkin cupcakes are incredibly moist and flavourful, and my friends and family loved them so much that I made them twice in two weeks! The recipe turned out beautifully even though I reduced the amount of sugar and butter used. Try this recipe, and you won't be disappointed!
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Martha Stewart Member
11/09/2015
Seriously great cupcakes! I reduced the sugar to only 1 cup and added a maple syrup icing on top (which added some sweetness again). Pefect moist texture - love them!
Martha Stewart Member
10/11/2015
I made a gluten and dairy free version of this recipe (subbed the butter out with coconut oil and 150g/cup of gluten free flour blend) and these turned out amazing. The texture was light and moist though I found the flavour to be not quite as strong as I had anticipated (most likely due to the fact my pumpkin puree had been in the freezer for a while) but still tasted great. Overall, definitely something I will make again. Thank you for the recipe.
Martha Stewart Member
11/20/2013
The taste is amazing! BUT, they stick to the baking cups. I think I am going to have to tell people to use a fork and eat it more like a cake rather a cupcake. Anyone else have this issue?
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Martha Stewart Member
11/19/2013
First of all, wonderful recipe. I've made it many times and it's always delicious (especially when I sub in a little extra brown sugar). Today I had quite a bit of extra batter, not enough to fill a loaf pan, not enough for anything really. So I tried something crazy. I poured batter into a small cereal bowl and microwaved on 50% power for 3-4 minutes. It worked!!! I had microwave cake - a cool discovery:)
Martha Stewart Member
10/29/2013
Yummmmm! I've just made these cupcakes with the cream cheese frosting and I'm in Hallowe'en ecstasy! The cupcakes are so moist and have a lovely spiced aftertaste that stays on your palette for some time afterwards. Excellent with a mug of Chai tea. I had to use a lot more icing sugar in the frost than the recipe called for because it wasn't thick enough. The frosting firmed up in the fridge and after piping the frosting I'm storing the cakes in the fridge. They're so most, they can handle it :)
Martha Stewart Member
10/05/2013
I absolutely adore this recipe. It yields 18 regular sized cupcakes. These are so moist and delicious! Paired with cream cheese frosting, they're absolutely delicious. This is the only pumpkin cake recipe that I use! I highly recommend this recipe, you will NOT be disappointed!
Martha Stewart Member
09/29/2013
How come there isn't a print tab? Is that because of the beta edition of the site?
Martha Stewart Member
09/29/2013
Just got a question: are these regular sized cupcakes or large sized? It is supposed to yield 18. I filled each half way and had a lot left over.
Martha Stewart Member
01/08/2013
I made them on new year family gathering and they are moist and delicious.
Martha Stewart Member
12/20/2012
I was cooking these with my mom and IT WAS DELICIOUS.
Martha Stewart Member
11/23/2012
Perfect recipe, I use cinnamon and pumpkin pie spice instead of all the rest. But the recipe is huge, even bigger than it says. I made the recipe tonight and cut it in half, I still ended up with 12 standard cupcakes.
Martha Stewart Member
11/10/2012
Awesome. I have been making this recipe for 4 years now in the Fall time. I have people asking for these constantly. The only thing that I have changed is that I do not add the tsp. of ginger. The only reason for that is because I didn't have it on hand the first time I made it and realized they still tasted fantastic. Delicious pumpkin cupcake especially with cream cheese frosting. Perfect!
Martha Stewart Member
10/25/2012
This recipe is amazing! I made them today and they are delicious. very moist!
Martha Stewart Member
10/11/2012
EXCELLENT!! Easy , fast and delicious. I did nothing different however ,I got 2 and 1/2 dozen cupcakes using a Food Network full size cupcake pan and filling each cup 2/3 full. I used a butter cream pumpkin flavored frosting, as not eveyrone at work likes cream cheese frosting. They did not last long!! This is a keeper !
Martha Stewart Member
11/23/2011
I wanted to take a treat for my water aerobics class and this sounded good. They came out perfect. I did one pan of mini size and cooked for 15 minutes and it was right. The remaining I cooked for 20 minutes as directed. I did cook them by convection so the temperature was 325 instead of 350. I piped the frosting using a pastry bag for extra flair. They were a big hit. I will remember this recipe.
Martha Stewart Member
11/08/2011
I baked these for 20 minutes and the bottoms were burned. I plan to try them again though with a shorter baking time because they were delicious otherwise.
Martha Stewart Member
10/30/2011
I was worried how these were going to come out because the batter seemed a little dense but they were wonderfully light and airy. I topped with cream cheese frosting and some Halloween decorations from Williams-Sonoma. So pretty and so yummy!
Martha Stewart Member
10/30/2011
loved this recipe! I rarely bake without my kitchenaid but did this all with just a whisk. Baked perfectly in just 25 minutes and topped with cream cheese frosting. Delish
Martha Stewart Member
02/17/2011
Perfectly moist and easy! I made mini cupcakes with this recipe- took 8 minutes for convection oven set at 325.
Martha Stewart Member
11/26/2010
Yum. These were delicious, and not too sweet. They came out to be a consistency similar to a carrot cake. I might cut down on the butter a little bit because my cupcake wrappers were very oily after baking. But they tasted great. I topped with cream cheese frosting and pecans and it was a perfect combination
Martha Stewart Member
11/25/2010
Yum. These were delicious, and not too sweet. They came out to be a consistency similar to a carrot cake. I might cut down on the butter a little bit because my cupcake wrappers were very oily after baking. But they tasted great. I topped with cream cheese frosting and pecans and it was a perfect combination
Martha Stewart Member
11/20/2010
I have made this recipe many times, I love it and so does my family! I just made it into a cake version for a church Thanksgiving dinner, and everyone loved it!
Martha Stewart Member
11/13/2010
It was FABULOUS! Delicious, moist, and soooooo yummy! My family RAVED!
Martha Stewart Member
11/04/2010
Really good! - I was worried that they would be more like muffins, but they were light like cupcakes should be. The "spice" flavor was stronger than expected, but is evened out by swet cream cheese frosting. I doubled the recipe and it made 44 cupcakes. I wouldn't recommend doubling because you need a really big bowl and the batter can be hard to work with in such a large amount.
Martha Stewart Member
10/27/2010
Perfection! These are moist, light and flavorful. Not a bread or pie texture, but a true cupcake texture. I made exactly as the recipe instructs, I simply used a little less ginger, because it isn't my favorite flavor. I also made mini cupcakes instead of regular sized and baked for about 15 minutes instead of the 20 the recipe calls for. These are wonderful and I will definitely make them again.
Martha Stewart Member
10/27/2010
Perfection! These are moist, light and flavorful. Not a bread or pie texture, but a true cupcake texture. I made exactly as the recipe instructs, I simply used a little less ginger, because it isn't my favorite flavor. I also made mini cupcakes instead of regular sized and baked for about 15 minutes instead of the 20 the recipe calls for. These are wonderful and I will definitely make them again.
Martha Stewart Member
10/20/2010
The best cupcakes ever, super easy to make and super easy to eat! Does anyone know if I can double or triple this recipe?
Martha Stewart Member
10/20/2010
The best cupcakes ever, super easy to make and super easy to eat! Does anyone know if I can double or triple this recipe?
Martha Stewart Member
10/18/2010
made these for a shower, delicious! everyone loved them! they are light, moist and have a perfect pumpkin flavor. it's hard to find a recipe that isn't a muffin or bread-like texture, this one is definitely a cupcake. so these are one of my new go-to recipes from now on! topped them with cinnamon cream cheese frosting, perfect!!
Martha Stewart Member
10/18/2010
made these for a shower, delicious! everyone loved them! they are light, moist and have a perfect pumpkin flavor. it's hard to find a recipe that isn't a muffin or bread-like texture, this one is definitely a cupcake. so these are one of my new go-to recipes from now on! topped them with cinnamon cream cheese frosting, perfect!!
Martha Stewart Member
10/08/2010
I thought I totally messed up this recipe.. but actually it came out pretty good.. lol my mistake.. was i didn't add the granulated sugar.. just the brown sugar.. after I was ready to toss them out the window .. but the family loved it.. lol. esp with creamcheese frosting and carmel filling.. so my mistake tasted good.. lol. whew..
Martha Stewart Member
10/05/2010
I dont understand why some people said it wasnt "pumkpiny" enough. I LOVED these cupcakes and Im not even a fan of pumpkin really. These smelled amazing while baking and tasted even better when they were done!! I think they had fantastic pumpkin flavor too :) I wrote this recipe in my journal to make every year!
Martha Stewart Member
09/26/2010
Best recipe ever... MUST ADD CHOCOLATE CHIPS!! Frosting doesn't hurt either... I mix betty crocker's triple chocolate and buttercream frostings and marble them on top of the cupcakes.
Martha Stewart Member
12/02/2009
these are just ok. the texture is more like a fruit bread (banana bread, for example) than a cupcake. there was very little pumpkin flavor. in fact, i could have fooled people that it was carrot cake. they are good if you arent expecting an intense pumpkin flavor
Martha Stewart Member
10/24/2009
I add chocolate chips and cream cheese frosting and they turn out AMAZING!
Martha Stewart Member
10/23/2009
Very tasty recipe. I did three batches for treats at a meeting. They disappeared. Cupcakes are light and fluffy. I did them in a mini-muffin tray and it took 14-15 minutes to cook.
Martha Stewart Member
10/06/2009
these were so light and airy. Deifinately a new favorite. Made the recipe exactly as printed. Brought them to work and they were gone in minutes.
Martha Stewart Member
09/27/2009
delicious! nice batter, but it made 28 normal sized cupcakes....i will make again, i'm certain
Martha Stewart Member
01/01/2009
THIS IS BY FAR THE BEST RECPIE THAT I HAVE EVER TIRED. YOU CAN USE IT TO MAKE A PUMPKIN CAKE THAT IS JUST DELICIOUS AS THE CUPCAKES. MY FRIENDS WHO DO NOT LIKE PUMPKIN SEEM TO LOVE THIS RECIPE.
Martha Stewart Member
12/29/2008
we've made these cupcakes a couple times, and it's now one of my favorite cupcake recipes. you can play around with the spices, and they still turn out well. the cupcakes themselves are not too sweet, more like a muffin when you don't frost them. warning - the recipe makes much more than estimated. we thought we'd have 36 mini cupcakes and ended up with 84!
Martha Stewart Member
12/29/2008
i've made these several times, and they are delicious! we play around with the spices, etc, and they turn out great every time. warning, the recipe makes a lot more than 18 cupcakes. we thought it would make 36 mini cupcakes, but ended up with 84!
Martha Stewart Member
11/29/2008
I just made these for Thanksgiving and they were amazing! You didn't even need to frost them. I used fresh nutmeg, and will definitely make these again soon! Yum!!!
Martha Stewart Member
11/22/2008
I have made these many, many times, and they are a big hit for every gathering. Absolutely delicious with Martha's Cream Cheese Frosting. Last year, I even adapted the recipe for a birthday cake for husband's birthday because they are his favorite.
Martha Stewart Member
11/21/2008
Wow! These were amazing and really easy to whip up! I will make these again for sure!
Martha Stewart Member
10/10/2008
Delicious and easy. I added some semi-sweet and bittersweet chocolate chips and it was even better.
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