Every Thanksgiving, I whip up a batch of pumpkin cupcakes, and without fail, someone always asks for the recipe—so here it is! Over the years, I’ve experimented with different recipes, combining the best parts into one, and I hope it all comes together seamlessly for you. 


These pumpkin cupcakes are light, fluffy, and bursting with cozy fall flavors. Made with real pumpkin, a hint of maple syrup, and a warm blend of cinnamon and spices, they’re the perfect sweet treat for Thanksgiving. Each bite is like a warm, delicious hug, bringing all the comforting flavors of the season to your dessert table!

ingredients


  • 1 ½ cups light brown sugar, packed
  • ½ cup vegetable oil (I use avocado oil)
  • 3 large eggs, at room temperature
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (do not use pumpkin pie filling)
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons pumpkin pie spice
  • 2 ½ teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup milk, at room temperature

instructions


  1. Start by preheating your oven to 350°F and lining a cupcake pan with cupcake liners.
  2. In a large bowl, whisk together the sugar, vegetable oil, eggs, maple syrup, and vanilla extract until everything is well blended. Don't forget to scrape down the sides of the bowl to make sure everything’s mixed in. Next, add the pumpkin and beat until smooth and fully incorporated.
  3. In another bowl, sift together all the dry ingredients using a fine mesh sieve. Gradually mix half of the dry ingredients into the wet mixture, then add half of the milk. Beat until it’s starting to come together. After that, add the rest of the dry ingredients and milk, mixing until smooth. Use a spatula to scrape down the sides of the bowl and give the batter a final stir from the bottom to make sure it’s all evenly combined.
  4. Scoop the batter into the liners using a large cookie scoop, filling each about two-thirds of the way full. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

icing ingredients


  • 1 cup (8 oz) cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar 
  • 1 teaspoon vanilla extract
  • 1 of your choice:
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 ½ tablespoon maple syrup


icing instructions


For Cinnamon or Pumpkin Pie Flavor:

  1. Use a mixer to cream the softened cream cheese and butter for about 2 minutes, until light and fluffy.
  2. Add the vanilla extract and mix until fully combined.
  3. Add the powdered sugar and cinnamon/pumpkin pie spice to the bowl. Start mixing on low speed until the ingredients begin to combine, then increase the speed to medium-high and beat for about a minute, creating a smooth, creamy frosting.


For Maple Flavor:

  1. Use a mixer to cream the softened cream cheese and butter for about 2 minutes, until light and fluffy.
  2. Add the vanilla extract and mix until fully combined.
  3. Add the powdered sugar to the bowl. Start mixing on low speed until the ingredients begin to combine, then increase the speed to medium-high and beat for about a minute, creating a smooth, creamy frosting.
  4. Add the maple syrup and mix until well incorporated.


Taste and adjust—add more syrup, cinnamon, or pumpkin pie spice if you want a stronger flavor, and blend until perfectly smooth.

tips & tricks


  • Ensure your cupcakes are completely cool before frosting—warm cupcakes can cause the frosting to melt. If you’re short on time, pop them in the freezer for a quick chill. 
  • When it comes to frosting, it’s all about personal preference! If you prefer a stronger cream cheese flavor, try reducing the sugar. Adjust the spices or maple syrup to suit your taste for the perfect balance of sweetness and flavor.
  • For a finishing touch, sprinkle the tops with cinnamon or pumpkin pie spice. 
  • Baking can vary depending on your location or oven. I’ve had to double the baking time in some cases! To check for doneness, insert a toothpick into the center—it should come out clean. 
  • Want to switch things up? This recipe also works as a loaf! It makes one loaf, which should bake for about 45 minutes or longer. Keep an eye on it and test with a toothpick to ensure it’s fully baked.