Discover the delight of pumpkin cupcakes and muffins. This treat marries the earthy flavor of pumpkin with the warmth of fall spices. Whether you're looking for a comforting breakfast or a dessert that screams autumn, these cupcakes and muffins will not disappoint.
Photos of Pumpkin Cupcakes & Pumpkin Muffins Recipe
While most ingredients can be found in a well-stocked pantry, pumpkin puree might need a quick trip to the supermarket. Consider making your own puree from fresh pumpkins for an even more authentic flavor. Additionally, the blend of pumpkin pie spice brings an unbeatable autumn feel, but if it's not readily available, a mixture of cinnamon, ginger, nutmeg, and cloves will work.
Ingredient List for Pumpkin Cupcakes and Muffins
all-purpose flour: A versatile ingredient that provides structure to the cupcakes and muffins.
baking powder and baking soda: Leavening agents that make the batter rise during baking, resulting in fluffy and light cupcakes.
salt: Enhances the flavor of the other ingredients.
cinnamon and pumpkin pie spice: These spices give the cupcakes and muffins their signature fall flavor.
dark brown sugar: Adds sweetness and a hint of molasses flavor.
eggs: Provide structure and stability to the batter, as well as richness.
pumpkin puree: Gives the cupcakes and muffins their pumpkin flavor and moist texture.
vegetable oil: Ensures a moist crumb in your cupcakes and muffins.
milk: Adds moisture and helps with the structure of the cupcakes.
vanilla extract: Adds depth of flavor.
One reader, Cherri Bower says:
The pumpkin cupcakes and muffins recipe is a game-changer! The aroma of cinnamon and pumpkin pie spice fills the kitchen, and the moist, flavorful treats are a delight. The recipe is easy to follow, and the end result is a perfect balance of sweetness and spice. A definite hit for fall gatherings!
Techniques Required for Making Pumpkin Cupcakes and Muffins
Preheat the oven: Set the temperature to 350 degrees F.
Line the muffin pan: Place cupcake liners in a 12-count muffin pan or spray with nonstick spray.
Toss the dry ingredients: Combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
Whisk the wet ingredients: Combine the brown sugar and eggs in a medium bowl. Then, whisk in the pumpkin, oil, milk, and vanilla until well combined.
Mix the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Spoon the batter into the cups: Evenly distribute the batter into 14 cups.
Fill unused cups with water: Fill the unused cups ⅓ full with water to prevent warping.
Bake the cupcakes: Place the pan in the oven and bake for 17 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool: Let the cupcakes cool completely before frosting.
How To Make Pumpkin Cupcakes and Pumpkin Muffins
These delectable pumpkin cupcakes are well-spiced, moist, and flavorful, plus they double as muffins, too! This recipe would make 2 in 1!
Serves:
Ingredients
- 1¾cupsall-purpose flour,spoon and leveled
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1½tspcinnamon,ground
- 1tsppumpkin pie spice
- ⅔cupdark brown sugar,packed
- 2large eggs
- 1cuppumpkin puree,not pumpkin pie filling
- ½cupvegetable oil
- ⅓cupmilk
- 1tsppure vanilla extract
Instructions
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Preheat the oven to 350 degrees F.
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Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
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In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined.
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Set aside.
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In a medium bowl, whisk the brown sugar and eggs together until combined.
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Whisk in the pumpkin, oil, milk, and vanilla until combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
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Spoon the batter evenly into 14 cups.
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Fill the unused cups ⅓ full with water to prevent warping.
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Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool completely before frosting.
Recipe Notes
- The leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.
- Make-Ahead and Freezing Instructions: Prepare the cupcakes 1 day in advance. Keep covered tightly at room temperature. The unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Pumpkin Pie Spice: Make own 1 teaspoon of pumpkin pie spice by blending ⅛ teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Don’t leave out the 1 and ½ teaspoons of ground cinnamon.
- Brown Sugar: The pumpkin and spice flavor really excels with just a little more brown sugar. Use ⅔ cup for the best flavor.
- Mini Cupcakes or Muffins: For around 30 minis, line the mini muffin pans with liners or spray with nonstick spray. Prepare the cupcakes as directed. Bake the mini cupcakes for 12 to 13 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
- Calories: 175.68kcal
- Fat: 9.09g
- Saturated Fat: 0.91g
- Trans Fat: 0.06g
- Monounsaturated Fat: 6.09g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 20.87g
- Fiber: 1.10g
- Sugar: 7.69g
- Protein: 2.91g
- Cholesterol: 27.15mg
- Sodium: 144.97mg
- Calcium: 51.05mg
- Potassium: 81.95mg
- Iron: 1.23mg
- Vitamin A: 150.31µg
- Vitamin C: 0.77mg
Technique Tip for Making Perfect Pumpkin Cupcakes and Muffins
When making these pumpkin cupcakes and muffins, it's important to remember that the key to a moist and tender crumb is not to overmix the batter. Overmixing can lead to a tough texture as it develops the gluten in the flour. So, when you combine the wet and dry ingredients, stir just until you can't see streaks of flour. It's okay if the batter is a bit lumpy. This will ensure your cupcakes and muffins turn out perfectly soft and delicious.
Time-Saving Tips for Making Pumpkin Cupcakes and Muffins
Prep ahead: Prepare the dry and wet ingredients the night before and store them separately. This will save time and make the baking process more efficient.
Use a mixer: Utilize a stand mixer or hand mixer to quickly combine the wet and dry ingredients, ensuring a smooth and well-mixed batter.
Bake in batches: If your oven can accommodate multiple pans, bake in batches to maximize efficiency and reduce overall baking time.
Organize ingredients: Prior to starting, organize all ingredients and tools to streamline the baking process and minimize the risk of overlooking key components.
Silicone liners: Consider using silicone cupcake liners for easy release and quick cleanup, eliminating the need to grease traditional liners.
Substitute Ingredients For Pumpkin Cupcakes & Pumpkin Muffins Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a slightly nuttier flavor and denser texture.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by using a smaller amount and adding an acidic ingredient such as buttermilk or yogurt to activate it.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda by using a larger amount and adjusting the acidic ingredients in the recipe.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a slightly different flavor profile and texture.
cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon, providing a warm and slightly sweet flavor with a hint of nuttiness.
pumpkin pie spice - Substitute with cinnamon and nutmeg: A combination of cinnamon and nutmeg can be used to replace pumpkin pie spice, providing a similar warm and spicy flavor.
dark brown sugar - Substitute with granulated sugar and molasses: A mixture of granulated sugar and molasses can be used to replace dark brown sugar, providing a similar depth of flavor.
eggs - Substitute with applesauce or mashed banana: Applesauce or mashed banana can be used as a vegan-friendly substitute for eggs, adding moisture and binding properties to the recipe.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar sweet and nutty flavor.
vegetable oil - Substitute with applesauce or Greek yogurt: Applesauce or Greek yogurt can be used as a healthier substitute for vegetable oil, adding moisture and a slight tangy flavor to the recipe.
milk - Substitute with almond milk or coconut milk: Almond milk or coconut milk can be used as a dairy-free substitute for milk, providing a slightly nutty flavor and creamy texture.
pure vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, providing a sweet and nutty flavor to the recipe.
Best Way to Present Pumpkin Cupcakes and Muffins
Elevate the plating: When presenting the pumpkin cupcakes and muffins, ensure that the plating is elegant and visually appealing. Use edible flowers or candied nuts to add a touch of sophistication to the presentation.
Incorporate seasonal elements: Embrace the fall season by incorporating seasonal elements into the presentation. Consider using mini pumpkins or autumn leaves as part of the plating to create a visually stunning and thematic display.
Play with textures: Create contrast and visual interest by incorporating different textures into the presentation. Consider adding a crunchy element such as pumpkin seed brittle or a smooth element like cinnamon whipped cream to enhance the overall experience.
Utilize elegant serving ware: Choose elegant dessert plates and fine dining utensils to elevate the presentation. The use of high-quality serving ware adds a touch of luxury and sophistication to the overall dining experience.
Incorporate artistic drizzling: Use caramel sauce or chocolate ganache to create artistic drizzles on the plate, adding a visually stunning element to the presentation of the pumpkin cupcakes and muffins.
Balance colors and shapes: Pay attention to the balance of colors and shapes on the plate. Incorporate vibrant colors from the pumpkin cupcakes and muffins and consider using gold leaf accents to add a touch of elegance to the presentation.
Add a touch of whimsy: Consider incorporating a playful element into the presentation, such as miniature pumpkin figurines or edible glitter, to add a touch of whimsy and surprise to the overall plating.
Essential Tools for Making Pumpkin Cupcakes and Muffins
- Large mixing bowl: A large mixing bowl is essential for combining the dry and wet ingredients together to make the batter for the pumpkin cupcakes and muffins.
- Whisk: A whisk is used to thoroughly combine the wet ingredients such as brown sugar, eggs, pumpkin puree, oil, milk, and vanilla.
- Muffin pan: The muffin pan is used to bake the cupcakes and muffins. It helps to shape the batter into individual portions and ensures even baking.
- Cupcake liners: Cupcake liners are used to line the muffin pan, preventing the cupcakes and muffins from sticking and making it easier to remove them after baking.
- Measuring cups and spoons: These are used to accurately measure the ingredients such as flour, baking powder, baking soda, salt, and spices.
- Spatula: A spatula is used to scrape down the sides of the mixing bowl and to evenly distribute the batter into the muffin pan.
- Oven: The oven is used to bake the pumpkin cupcakes and muffins at the specified temperature until they are fully cooked.
How To Store and Freeze Pumpkin Cupcakes and Muffins
- Allow the pumpkin cupcakes or muffins to cool completely on a wire rack before storing or freezing.
- To store, place the cooled cupcakes or muffins in an airtight container lined with paper towels. The paper towels will absorb any excess moisture, preventing the cupcakes or muffins from becoming soggy. Store at room temperature for up to 3 days.
- For longer storage, you can refrigerate the cupcakes or muffins in an airtight container for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.
- To freeze, wrap each cupcake or muffin individually in plastic wrap, ensuring a tight seal. Place the wrapped cupcakes or muffins in a freezer-safe container or freezer bag, removing as much air as possible before sealing. Label the container or bag with the date and contents.
- Frozen pumpkin cupcakes or muffins can be stored for up to 2-3 months. When ready to enjoy, remove the desired number of cupcakes or muffins from the freezer and allow them to thaw at room temperature for about an hour. If desired, you can refresh the cupcakes or muffins by placing them in a preheated 350°F (175°C) oven for 5-10 minutes before serving.
- If you plan to freeze frosted cupcakes, first freeze the unfrosted cupcakes until solid. Then, frost them and place them back in the freezer until the frosting is firm. Once the frosting is firm, wrap the cupcakes individually in plastic wrap and store them in a freezer-safe container or bag as described above.
- When thawing frozen cupcakes or muffins, be sure to unwrap them before thawing to prevent condensation from forming on the surface, which can make them soggy.
How To Reheat Leftover Pumpkin Cupcakes and Muffins
To reheat leftover pumpkin cupcakes or pumpkin muffins, preheat your oven to 350°F (175°C). Place the cupcakes or muffins on a baking sheet lined with parchment paper or aluminum foil. Bake for 5-7 minutes, or until they are heated through and the edges are slightly crispy. This method will help restore the texture and flavor of the cupcakes or muffins, making them taste almost as good as freshly baked ones.
Another option is to use a microwave. Place the pumpkin cupcakes or muffins on a microwave-safe plate and heat them on high power for 10-15 seconds per cupcake or muffin. Be careful not to overheat them, as this can cause the cupcakes or muffins to become tough and rubbery. If you prefer a softer texture, place a damp paper towel over the cupcakes or muffins before microwaving to help retain moisture.
For a quick and easy reheating method, you can also use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the pumpkin cupcakes or muffins directly on the wire rack. Heat for 3-5 minutes, or until they are warmed through and slightly crispy on the outside. This method works well if you only need to reheat a few cupcakes or muffins at a time.
If you want to add a little extra flavor and moisture to your leftover pumpkin cupcakes or muffins, try brushing them with a mixture of melted butter and honey before reheating. This will give them a delightful glaze and enhance their overall taste and texture. You can also sprinkle a pinch of cinnamon or pumpkin pie spice on top for an extra burst of flavor.
Random Fact About Pumpkin Cupcakes and Muffins
Pumpkin cupcakes and pumpkin muffins are a delicious and versatile treat that can be enjoyed for breakfast, as a snack, or as a dessert. They are a great way to incorporate the flavors of fall into your baking, and the addition of pumpkin puree adds moisture and a subtle sweetness to the recipe. These treats are also a fantastic option for those who are looking for a healthier alternative to traditional cupcakes and muffins, as pumpkin is a great source of vitamins and minerals, including vitamin A and potassium. Plus, the warm spices like cinnamon and pumpkin pie spice add a cozy, comforting flavor to the baked goods.
Is This Pumpkin Cupcake and Muffin Recipe Economical for Home Cooking?
The cost-effectiveness of this pumpkin cupcake and muffin recipe is quite high. The ingredients are commonly found in households, making it budget-friendly. The use of pumpkin puree and spices adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people is around $10-$15, making it an affordable treat. The overall verdict rating for this recipe is 9/10, considering its simplicity, delicious taste, and cost-effectiveness.
Are Pumpkin Cupcakes and Muffins Healthy or Unhealthy?
The pumpkin cupcakes and muffins recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:
- The recipe uses all-purpose flour, which is refined and lacks the beneficial nutrients and fiber found in whole grain flours
- The amount of sugar (⅔ cup of dark brown sugar) is quite high for a batch of 12 muffins, contributing to excessive calorie intake
- The recipe calls for ½ cup of vegetable oil, which is likely a refined oil high in unhealthy fats
- The recipe does not include any additional healthy ingredients like fruits, vegetables, or nuts
However, the recipe does have some redeeming qualities, such as the use of pumpkin puree, which provides vitamin A, potassium, and fiber. The spices used, like cinnamon and pumpkin pie spice, also offer some health benefits.
To make this recipe healthier without compromising on taste, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour or oat flour for added fiber and nutrients
- Reduce the amount of brown sugar to ⅓ or ½ cup, depending on your preference for sweetness
- Swap the vegetable oil with healthier alternatives like coconut oil, olive oil, or even unsweetened applesauce
- Add in some chopped nuts, like walnuts or pecans, for a boost of healthy fats and texture
- Consider incorporating additional healthy ingredients like grated carrots or zucchini for extra moisture and nutrients
- Top the muffins with a sprinkle of pumpkin seeds for a crunchy, nutrient-dense garnish
By making these adjustments, you can transform this recipe into a more well-rounded, nutritious treat that still satisfies your cravings for a delicious pumpkin-spiced snack.
Editor's Thoughts on This Pumpkin Cupcake and Muffin Recipe
The recipe for pumpkin cupcakes and muffins looks delightful. The combination of pumpkin puree, warm spices, and brown sugar promises a rich, flavorful treat. The method is straightforward, ensuring ease of preparation. However, consider adjusting the baking time to ensure the perfect texture. Additionally, incorporating a cream cheese frosting or a sprinkle of cinnamon sugar could elevate the overall experience. Overall, this recipe has great potential to create delicious, moist pumpkin cupcakes and muffins.
Enhance Your Pumpkin Cupcakes & Pumpkin Muffins Recipe with These Unique Side Dishes:
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Why trust this Pumpkin Cupcakes & Pumpkin Muffins Recipe:
This recipe uses pumpkin puree as the main ingredient, providing a rich and flavorful base for the cupcakes and muffins. The combination of cinnamon and pumpkin pie spice adds warmth and depth to the flavor profile. With the use of dark brown sugar, the sweetness is balanced and enhanced, creating a delightful taste. The inclusion of vanilla extract further elevates the overall aroma and taste. The method of incorporating the wet and dry ingredients ensures a moist and tender texture. Trust in the harmonious blend of these ingredients to create a delightful pumpkin treat.
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