Real Recipes From Real Home Cooks ®

robin's moist and yummy pumpkin cupcakes

★★★★★ 3
a recipe by
Robin Shafer
Egg Harbor Township, NJ

My daughter is allergic to chocolate so I make these every year for her birthday at school. Every year there is not one cupcake left. I am always asked for this recipe. It is not only simple but so moist you will have lots of people asking you to bring these the next time you are asked to bring the dessert. I am always surprised at how many people tell me they have never had a pumpkin cupcake. Great with icing or just dusted with powdered sugar. You can also make these in a jelly roll pan and cut them into bars. Either way, they are wonderful! Great for extra fiber in your diet.

Blue Ribbon Recipe

This made from scratch pumpkin cupcake recipe is moist, fluffy and melts in your mouth. It has all of the comforting fall spices you'd expect. I love cupcakes for large gatherings because they're easy. I think this recipe would be great for a fall party, tailgate or even at Thanksgiving. The cream cheese frosting is a great complement to all the flavors in the cake. Robin's tip of spraying the cupcake liners worked beautifully!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24 cupcakes
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For robin's moist and yummy pumpkin cupcakes

  • 4
  • 1 2/3 c
    white sugar
  • 1 c
    vegetable oil
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 tsp
    pumpkin pie spices
  • 2 tsp
    ground cinnamon
  • 1 tsp
  • 1 can
    15 oz pureed pumpkin (not pie mix)
  • 2 c
    all-purpose flour
  • 1 pkg
    3 ounce packaged cream cheese softened
  • 1/2 c
    butter softened
  • 1 tsp
    vanilla extract
  • 2 c
    confectioners/powdered sugar

How To Make robin's moist and yummy pumpkin cupcakes

  • 1
    Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
  • 2
    Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
  • 3
    Slowly add in flour.
  • 4
    Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
  • 5
    Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
  • 6
    Bake at 350 for 25-30 minutes or until toothpick comes out clean.
  • 7
    If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
  • 8
    Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!