These pumpkin cupcakes are soft with a moist crumb and lots of cozy spices. Topped with cream cheese frosting, they are a classic fall dessert that’s easy to make from scratch!
Line 2 standard 12 cup muffin tins with cupcake liners and lightly grease.
In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
Pour ¼ cup batter into the each well in the prepared muffin tins.
Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.
Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.
Make the frosting:
While the cake is cooling, make the cream cheese frosting by following this recipe.
Frost the Cupcakes
When the cupcakes are cooled, pipe or spread the frosting over the top of each one.
Once frosted, transfer the cupcakes to a serving plate and chill for at least 1 hour before serving.
Video
Notes
**Nutrition information calculated for the cupcakes only - without frosting. Ingredient Substitutions & Notes
Pumpkin Puree. I use canned pumpkin puree, but homemade puree works well too.
Salted Butter. unsalted butter and ghee are great choices.
Sour cream. I recommend full-fat sour cream for the richest taste and texture. You can also use full-fat Greek or plain yogurt.
Whole milk. half and half is a good substitute for whole milk.
Granulated sugar. white sugar and organic cane sugar both work well.
Light Brown Sugar. If you like a bolder, molasses taste then use dark brown sugar.
StoreStore in a single layer in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.ToFreezeTo freeze, follow the recipe and let the pumpkin cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw them at room temperature or in the refrigerator (do not microwave or heat in the oven).