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Bright pumpkin cupcakes that are perfect for halloween or just for autumn season
5 from 3 votes

Pumpkin Cupcakes

Author Diana
Servings 12 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup pumpkin puree
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1 tbsp whole milk


  • Preheat the oven to 350°F/180°C degrees. Line a muffin pan with 12 paper liners, set aside.
  • In a mixing bowl combine flour, sugars, baking soda, baking powder, salt and spices. Set aside.
  • In another mixing bowl combine the eggs, pumpkin puree (I make my own by blending fresh pumpkin cubes), oil, milk, and vanilla. Mix until just combined.
  • Fold in the dry ingredients but do not over mix. (The batter will be thick)
  • Scoop batter into your muffin tin and bake for about 20 minutes.
  • When completely chilled frost with your favorite cupcake frosting, I made mine by combining 2 cups of powdered sugar, 2 tbsp milk, 2 tbsp softened butter, 1 tsp of vanilla, and orange food coloring. Decorate with sprinkles.