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Cozy Pumpkin Spice Thanksgiving Cupcakes

Pumpkin Spice Thanksgiving Cupcakes - featured image
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Soft, spiced pumpkin cupcakes topped with a rich brown butter cream cheese frosting. These easy-to-make treats are perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (245g) 100% pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter (for frosting)
  • 8 oz (225g) full-fat cream cheese, softened
  • 3 cups (360g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Scrape down sides.
  4. Beat in eggs one at a time, then add vanilla extract. Mix until pale and creamy.
  5. Add pumpkin puree and mix until combined. Gradually add dry ingredients on low speed, mixing just until no flour streaks remain.
  6. Divide batter evenly among liners, filling them about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, brown the 1/2 cup butter for the frosting in a saucepan over medium heat until amber and nutty. Let cool slightly.
  10. Beat browned butter and softened cream cheese until smooth. Gradually add confectioners’ sugar, pumpkin pie spice, and vanilla. Beat on high until fluffy.
  11. Frost cooled cupcakes and serve.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid tough cupcakes. Use 100% pure pumpkin puree, not pie filling. Brown the butter for the frosting for a nutty depth of flavor. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: pumpkin cupcakes, thanksgiving dessert, pumpkin spice, cream cheese frosting, fall baking, easy cupcakes

Find it online: https://sizzlesprout.com/cozy-pumpkin-spice-thanksgiving-cupcakes-6-easy-steps/