Pumpkin Halloween Cupcakes

Savor the World.

Pumpkin Halloween Cupcakes

Spooky season is here! Time to surprise everyone this Halloween with these soft, fluffy, pumpkin-flavored cupcakes that are extra cute and so much fun! Plus, this recipe is super easy to make—perfect for anyone who loves baking without the hassle. They’re just right for sharing at parties, bringing as a snack to the office, or enjoying at home with a steaming cup of coffee. Trust me, these Pumpkin Halloween Cupcakes will quickly become your new fall tradition.

Servings:12 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Ingredients

1 cup (240 ml) pumpkin puree
2 large eggs
1 cup (200 g) brown sugar
1/2 cup (120 ml) vegetable oil
1 cup (125 g) all-purpose flour
1/2 cup (60 g) whole wheat flour
1 teaspoon (5 g) baking powder
1/2 teaspoon (2 g) baking soda
1 teaspoon (3 g) ground cinnamon
1/2 teaspoon (1 g) ground ginger
1/4 teaspoon (1 g) nutmeg
1/4 teaspoon (1 g) salt
1/2 cup (120 ml) milk
Chocolate chips or fondant pumpkins for decorating

Cream Cheese Frosting

8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, room temperature
3 cups (360 g) powdered sugar
1 teaspoon (5 ml) vanilla extract
Optional: 1/2 teaspoon (1 g) ground cinnamon for a fall touch

Equipment Needed

12-cup muffin pan
Paper cupcake liners
Two large mixing bowls
Whisk or electric mixer
Rubber spatula

See 5 variations of the recipe at the end.

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Did You Know?

Did you know that in some places pumpkin cupcakes are so popular they even sell them decorated with little Jack-o’-lantern faces? That way you can enjoy a mini edible pumpkin without carving a real one!

Instructions

Let’s get started! Preheat your oven to 350 °F (175 °C). Make sure the oven rack is in the center position—this is key for even baking. Line a 12-cup muffin pan with paper liners. If you don’t want to use liners, grease the pan well with butter, but trust me, don’t skip this step or the cupcakes will stick, lose their shape, and cleanup will be a nightmare. Do yourself a favor and use liners.
In a large mixing bowl, add the pumpkin puree, eggs, brown sugar, and vegetable oil. Whisk with a hand whisk or beat with an electric mixer on low speed until smooth and fully combined. You don’t want to see any lumps of pumpkin here.
In another bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gently whisk everything together so the spices are evenly distributed—you don’t want pockets of cinnamon or nutmeg all in one bite.

Now, add the dry ingredients to the wet mixture in batches, alternating with the milk. For example: a little flour mix, stir gently, then a splash of milk, stir again, and repeat. Mix only until everything is incorporated—trust me, if you overmix, your cupcakes will turn out dense instead of soft and fluffy.
Time to fill the cups! Use an ice cream scoop or a large spoon, whatever you have works. Fill each liner about three-quarters full. This gives the cupcakes space to rise nicely without spilling over.
Place the pan in the preheated oven and bake for 20 to 22 minutes, depending on your oven. To check doneness, insert a toothpick into the center of a cupcake—if it comes out clean or with just a few dry crumbs, they’re ready. Don’t open the oven door during the first 12 minutes or your cupcakes might collapse.
All done! Remove the pan from the oven and let the cupcakes rest for about 5 minutes. Then transfer them to a wire rack (or a plate) to cool completely. Make sure they’re fully cooled before adding frosting, chocolate chips, or fondant pumpkins, otherwise the decorations will melt or slide off.

Frosting Instructions

This part is quick, you’ll see! In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Slowly add the powdered sugar, mixing on low speed at first so you don’t end up with a sugar cloud all over your kitchen.
Once all the sugar is incorporated, add the vanilla extract and, if you like, a little cinnamon for that cozy fall vibe.
Beat on medium-high speed for 2 to 3 minutes, until light, fluffy, and firm enough to hold its shape.
Use a piping bag, a zip-top bag with the corner cut off, or just a spatula to frost the cooled cupcakes. Finish with chocolate chips or fondant pumpkins for a festive touch.

Ingredient Substitutions

Pumpkin puree: Although this is the base, you can swap it with sweet potato puree or cooked carrot puree.
Whole wheat flour: You can replace it with oat flour, or simply use the same amount of all-purpose flour.
Brown sugar: If you don’t have it on hand, substitute with white sugar or honey, though the flavor will be slightly different.
Vegetable oil: Melted butter or coconut oil works too—the butter gives a great flavor.
Milk: This one’s easy—the recipe works just as well with almond, oat, or soy milk.

Preparation Tips

Don’t overmix: Seriously, this matters—no one wants dense, tough cupcakes.
Use good liners: Don’t buy the cheapest ones; get better quality so the batter doesn’t stick.
Taste the batter: You can do this before baking to adjust the spices if you’d like a stronger flavor.
Cool completely: It’s important to let them cool before decorating so the frosting or fondant doesn’t melt.
For extra moisture: Add 2 tablespoons of plain yogurt to the batter.

Nutrition Information (per serving)

Calories: 220 kcal
Protein: 4 g
Healthy fats: 9 g
Carbohydrates: 30 g
Natural sugars: 15 g
Fiber: 2 g
Sodium: 160 mg

Storing & Reheating

At room temperature: Store them in an airtight container for up to 3 days without any problem.
In the fridge: You can keep them for up to 5 days, maybe a little longer.
Reheating: Warm them in the microwave for about 10 seconds to bring back their softness.
Freezing: They last up to 2 months when wrapped in plastic and placed in a freezer bag—but freeze them undecorated.

Story or Inspiration

Pumpkin cupcakes have become a fall classic in the U.S. because they combine the traditional flavor of pumpkin pie with the practicality of an individual little cake. Making them for Halloween is almost a tradition: small, easy to share, and full of spices that bring to mind falling leaves, scary movies, and fun gatherings with friends.

Frequently Asked Questions (FAQ)

Can I use boxed cake mix? Absolutely! Just add pumpkin puree and spices to give it a homemade touch.
Can I make them without eggs? Yes, replace each egg with 1/4 cup (60 g) of applesauce.
Are they very sweet? No, they’re nicely balanced, but you can always cut back on the sugar if you prefer.
Can I make mini versions? Totally—and they look extra cute! Just bake for 12–14 minutes in mini pans.

Serving Suggestions

Pair your cupcakes with a warm pumpkin spice latte.
A scoop of vanilla ice cream for creamy contrast and a little decadence, haha.
Serve with a fresh fruit salad to balance out the sweetness.
Add some chewy oatmeal cinnamon cookies as an extra snack.
A cold glass of almond milk works perfectly alongside.

Recipe Variations

With nuts: Delicious! I love nuts—just fold chopped nuts into the batter for more flavor and crunch.
With chocolate chips: This one means mixing chips right into the batter instead of just decorating with them.
Chai version: Oh, so good! Use chai spices for a unique, aromatic flavor.
Filled: A great option! Add apple jam or hazelnut spread in the center of each cupcake—amazing results.

And that’s it! Easy, right? You’ll see how these cupcakes will surprise and delight everyone at home. They’re soft, fluffy, and full of flavor, plus the perfect decoration for this spooky season. Happy cooking!

Tastes of La Paz.