Pumpkin Cupcakes

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“These cupcakes are awesome for Halloween parties or as a delectable dessert on a fall evening. You start with a moist, dense pumpkin cake, which is spiced up deliciously. It’s easy and simple to whip together. Pick up some cute Halloween-themed cupcake papers to make them look super cute (or spook-tactular!). I got the recipe from the amazing moms group on Facebook.”
18 cupcakes

Ingredients Nutrition


  1. Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
  2. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  3. In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
  4. Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.
  5. Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
  6. Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
  7. Then frost the cupcakes with Cream Cheese Frosting.

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