Pumpkin Cupcakes



My family celebrates every possible holiday there is out there. For them, it’s just an excuse to get together and break out the karaoke system; but I digress.

Around Thanksgiving, I wanted to make something that was themed so I went with these Pumpkin Cupcakes.

Here’s what you’ll need:

  • 1 cup flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • pinch of salt
  • 3 tbsp unsalted butter
  • 1/2 cup whole milk
  • 2 eggs
  • 61/2 oz pumpkin puree
  • a quantity of Buttercream (or Cream Cheese)¬†Frosting


After preheating the oven to 325F, put the flour, sugar, baking powder, cinnamon, salt and butter into a bowl and beat slowly until you get a sandy consistency.


Add the eggs to the mix and beat well while scrapping the sides when they get stuck. Stir the pumpkin puree in by hand until evenly dispersed.


Spoon the batter into paper cups until it’s two-thirds full. Bake for about 20 minutes in the preheated oven until light and golden or until it bounces back when you push down.


Let the cakes cool slightly before you transfer onto a wire rack or else you’ll burn your fingers!


When the cupcakes are cold, spoon the frosting on top and finish with a sprinkle of cinnamon.

I’ll definitely try to make this every year because the cake is so moist and yummy. I ended up making this again into a cake without the frosting and it still tastes great. I do suggest using a cream cheese frosting instead though. I’ll have a recipe for that up soon!

Recipe: Hummingbird Bakery Cookbook