Preheat oven, prepare pans, and whisk together dry ingredients:
Preheat oven to 350°F. 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.
Whisk sugars, butter, eggs, and pumpkin:
In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree.
Add flour mixture:
Add flour mixture and whisk until smooth.
Divide batter between cupcake liners and bake:
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.
Cool then frost and decorate with marzipan pumpkins:
Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.
Storing Pumpkin Cupcakes
Unfrosted cupcakes can be stored at room temperature for a few days. Store in an airtight container or cover them tightly and they will stay soft and moist until you’re ready to decorate them. Frosted cupcakes should be refrigerated because of the cream cheese frosting. Be sure to let them come to room temperature before serving because a cold cupcake is not as tasty.
Frequently Asked Questions
What frosting should I use for pumpkin cupcakes?
We think cream cheese frosting is the best partner for a pumpkin cupcake. It’s less sweet than American buttercream and balances out the moist, spiced cupcakes. You could swap it for an easy glaze if you prefer.
What’s the best way to decorate cupcakes for fall?
Our marzipan pumpkins are the cutest fall cake decoration. If you don’t like marzipan or don’t have time to make them, use orange sprinkles or sanding sugar with the frosting instead.
Can I freeze these cupcakes?
The pumpkin cupcakes can be frozen but only without frosting. Place the unfrosted cupcakes in a freezer-safe bag and freeze for up to two months. Allow to defrost in the refrigerator and bring to room temperature before frosting and eating.
Other Fall Cupcake Recipes to Try
