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+ servings

Pumpkin Cupcakes

close up overhead shot of pumpkin cupcakes topped with whipped cream and cinnamon
A fun twist on traditional pie, these moist pumpkin cupcakes are full of amazing pumpkin flavor.
Prep Time 10 mins
Cook Time 25 mins
Resting/Chilling 55 mins
Course Dessert
Cuisine American
Servings 12
Calories 119 kcal


  • ¾ cup flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoons pumpkin pie spice
  • teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 15- ounce canned pumpkin puree not pumpkin pie filling
  • ¾ cup sugar
  • cups whole milk
  • 2 large eggs
  • Cool Whip


  • Preheat oven to 350°F.
  • In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon.
  • In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.
  • Slowly whisk the dry ingredients into the wet ingredients.
  • Spray muffin tin with Baker’s Joy Cooking Spray. Fill each muffin cup about ⅔ of the way full. Bake for 25 minutes. Remove from oven and let cool 20 minutes. Place in the refrigerator and chill for 30 minutes.
  • Top with Cool Whip, sprinkle a tiny bit of cinnamon on the top of each cupcake and serve.


TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: You will not want to use paper cupcake liners for this recipe as the cupcakes will stick to the liners just make sure to spray the cupcake pan really well with nonstick spray.
TIP: And don’t fret – these cupcakes deflate and sink down a little as they cool. That’s just how they’re supposed to be!


Calories: 119kcal