Pumpkin Cupcake: A Taste of Autumn Bliss
Indulge in the flavor of the season with our delectable Pumpkin Cupcakes! Each bite is a harmonious blend of autumn’s warmth and the timeless delight of mores around a campfire. Elevate your dessert game and capture the essence of fall with every scrumptious bite.
Looking for more pumpkin dessert? You should try our Pumpkin Donuts, Pumpkin Bundt Cake, and Pumpkin Icebox Cake. Or try our Top 17 Irresistible Pumpkin Recipes round-up!
Pumpkin season is upon us, and what better way to embrace the cozy flavors of autumn than with a batch of delicious Pumpkin Cupcakes? These delightful treats are the perfect fusion of rich pumpkin spice and sweet marshmallow cream, making them a must-try for any dessert enthusiast.
Whether you’re planning a festive gathering or simply craving a sweet indulgence, these cupcakes are sure to satisfy your pumpkin-spiced desires.
In this blog post, we’ll walk you through the steps to create these mouthwatering Pumpkin Cupcakes, share some variations to customize the recipe, and answer common questions about this delectable fall treat.
Pumpkin Cupcake
Why You’ll Love This Recipe
If you’re a fan of all things fall and dessert, these Pumpkin Cupcakes are a must-try. Here are two compelling reasons why you’ll adore this recipe:
1. The Perfect Blend of Fall Flavors: These cupcakes are a symphony of autumn-inspired ingredients. The combination of pumpkin puree, cinnamon, nutmeg, and cloves creates a rich, spicy flavor that’s perfect for the season. The addition of marshmallow cream and Hershey’s chocolate adds a delightful touch of sweetness and nostalgia.
2. Easy and Impressive: While these cupcakes may look and taste like they came from a fancy bakery, they are surprisingly easy to make. The recipe is straightforward, and the end result is sure to impress your family and friends. Whether you’re an experienced baker or a beginner, you can confidently whip up these delightful treats.
3. S’mores Nostalgia: Who can resist the allure of s’mores? Our Pumpkin Cupcakes take this classic camping treat to a whole new level. The marshmallow cream filling brings the gooey, toasty goodness of s’mores right into your cupcake. Topped with melted chocolate, mini marshmallows, and graham cracker crumbs, it’s like having a mini campfire in every bite.
How to Make Pumpkin Cupcakes
Creating these delightful Pumpkin Cupcakes is a breeze. Here’s a simplified guide to get you started:
Ingredients:
For The Cupcakes:
- Flour
- Cinnamon
- Ground nutmeg
- Ground cloves
- Baking powder
- Baking soda
- Salt
- Vegetable oil
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- Milk
For The Frosting:
- Marshmallow cream
- Unsalted butter
- Salt
- Vanilla extract
- Milk
- Powdered sugar
- Mini marshmallows
- Snack-size Hershey’s chocolates
- Crushed graham cracker crumbs
Directions:
To Make The Cupcakes:
- Preheat the oven to 350°F and prepare a cupcake pan with liners. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly, stopping the mixer, scraping the sides, and mixing again.
- Divide the batter amongst the cupcake liners, filling each cavity about â…” full.
- Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow it to cool completely before decorating.
To Make The Frosting:
- In the bowl of a stand mixer, combine the softened butter, salt, vanilla, and about half of the powdered sugar. Mix on low speed for about a minute, and then bump up the speed to medium for another minute.
- Add in the remaining powdered sugar and 2 tablespoons worth of milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake and save the pieces to be used again.
- Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped-out cupcake piece.
- Pipe a large mound of frosting on each cupcake.
- Drizzle the melted chocolate over the frosting.
- Insert a half-piece of a chocolate bar into the frosting and gently press in a couple of mini marshmallows. Sprinkle with Graham cracker crumbs.
Variations For Pumpkin Cupcake
While these Pumpkin Cupcakes are a delightful treat on their own, you can get creative with variations to suit your taste:
- Pecan Topping: Sprinkle chopped pecans on top of the frosting for a nutty twist.
- Cream Cheese Frosting: Swap the marshmallow cream frosting for a classic cream cheese frosting for a tangy contrast to the sweet cupcakes.
- Caramel Drizzle: Drizzle warm caramel sauce over the frosting for an extra layer of decadence.
Can You Store or Make Ahead?
Yes, you can certainly make these Pumpkin Cupcakes ahead of time or store them for later enjoyment. Here’s how:
- Storing: Cupcakes can be stored in an airtight container for up to 3 days in the fridge. Ensure they are properly covered to prevent them from drying out or absorbing any strong odors.
- Freezing: If you want to savor the taste of fall beyond the season, you can freeze these cupcakes for up to 3 months. Place them in an airtight container or wrap them individually in plastic wrap before freezing.
- Making Ahead: To save time, you can bake the cupcakes a day or two in advance and store them in an airtight container. Wait to frost and decorate them until you’re ready to serve to ensure they stay fresh and visually appealing.
Pumpkin Cupcake
Ingredients
For The Cupcakes:
- 2 cup flour any flour
- 2 tsp cinnamon ground
- ¼ tsp nutmeg ground
- ¼ tsp cloves ground
- 1 tbsp baking powder
- ½ tbsp baking soda
- ½ tsp salt
- â…“ coil
- ¾ cup sugar
- ½ cup brown sugar
- 2 medium eggs
- 2 tsp vanilla
- ¾ cup pumpkin puree
- â…“ cup milk
For The Frosting:
- 1 – 7 oz marshmallow cream container
- 1 cup unsalted butter softened
- 1 tsp salt
- 1 tsp vanilla
- 3 – 4 tbsp milk
- 4 cup powdered sugar
- ½ cup mini marshmallows
- 10 oz Hershey’s chocolate snack size
- ½ cup graham cracker crumbs crushed
Instructions
To Make The Cupcakes:
- Preheat the oven to 350°F and prepare a cupcake pan with liners. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder, soda, and salt.
- Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly, stopping the mixer, scraping the side, and mixing again.
- Divide the batter amongst the cupcake liners, filling each cavity about â…” full.
- Bake in the preheated oven for 16 – 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow it to cool completely before decorating.
To Make The Frosting:
- In the bowl of a stand mixer, combine the softened butter, salt, vanilla, and about half of the powdered sugar. Mix on low speed for about a minute, and then bump up the speed to medium for another minute.
- Add in the remaining powdered sugar and 2 tablespoons worth of milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake and save the pieces to be used again.
- Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped-out cupcake piece.
- Pipe a large mound off-rosting one cupcake.
- Drizzle the melted chocolate over the frosting.
- Insert a half-piece of chocolate bar into the frost and gently press in a couple of mini marshmallows. Sprinkle with Graham cracker crumbs.
Common Questions about Pumpkin Cupcakes
- Can I use pumpkin pie filling instead of pumpkin puree? No, we recommend using pumpkin puree for this recipe. Pumpkin pie filling contains additional ingredients and sweeteners that may alter the texture and flavor of the cupcakes.
- Where can I find marshmallow cream? Marshmallow cream can typically be found in the baking aisle of most grocery stores. If you can’t find it, you can melt marshmallows and use them as a substitute.
- Do I need a piping bag to decorate the cupcakes? While not essential, using a piping bag makes it easier to achieve a beautiful and uniform frosting design. You can find piping bags at most grocery stores, local hobby stores, or online.
Pumpkin Cupcakes are the perfect treat to celebrate the flavors of autumn. They’re easy to make, versatile, and sure to be a hit at any fall gathering.
So, gather your ingredients, put on your apron, and let the aroma of pumpkin and s’mores fill your kitchen as you create these delightful cupcakes. Enjoy the taste of fall with every bite!
More delightful recipes to try for fall:
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.
