Pumpkin cupcakes
Let the scent of pumpkin, cinnamon, and caramelised sugar fill your kitchen as these pumpkin cupcakes rise in the oven. Each one stays soft and moist thanks to the grated apple and pumpkin folded into the batter. We top them with cream cheese frosting, a handful of chopped pistachios, and a bit of lemon zest for a light, tangy contrast. Have one with your afternoon coffee, sneak one as a snack, or set a plate out when guests drop in unannounced.
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Ingredients
Batter
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100 g
Soft butter
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150 g
Brown sugar
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2
Eggs
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150 g
Wheat flour
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2 tsp
Ground cinnamon
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2 tsp
Baking powder
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50 g
Apples, grated
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150 g
Pumpkins, for example, Hokkaido pumpkin, coarsely grated
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Cream cheese frosting
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100 g
Room temperature butter
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150 g
Icing sugar
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2 tsp
Lemon zest (unwaxed)
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200 g
Cream cheese, room temperature
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Topping
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Green unsalted pistachios, finely chopped
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Lemon zest (unwaxed), finely grated
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Instructions
Batter
Cream cheese frosting
To serve
Select sweet-tart apples for pumpkin cupcakes. Their natural sweetness supports the cinnamon and sugar, while their tart notes prevent the final result from being overly sweet. These apples also offer a fine moisture level, which is excellent for keeping the cupcakes soft without making the batter too runny. Varieties like Braeburn, Cox, and Jonagold are excellent picks, as they grate well and hold their shape during baking.
Overmixing the batter leads to dense, tough cupcakes. Once the butter, sugar, and eggs are well combined, stir in the flour, cinnamon, and baking powder gently. A spatula or wooden spoon gives you more control over the consistency, making it easier to stop mixing at the right time. You can also use a hand mixer or stand mixer on a low setting, but be careful not to overdo it; mix only until no dry flour streaks remain. When folding in the grated pumpkin and apple, do this by hand as well to keep the texture soft and even. The same goes for the cream cheese frosting – once the base is ready, add the cream cheese and mix briefly until just combined. Overmixing at this stage can make the frosting runny and harder to spread or pipe.
Fill each muffin case about ¾ full to give the cupcakes the right shape and height. If they are overfilled, they can rise too much and spill over the edges, making it a challenge to frost them neatly. If they are underfilled, they may sit too low in the case, which makes it difficult to pipe the frosting evenly. For a clean and consistent result, use a piping bag or spoon to divide the batter. Once filled, gently tap the tray on the counter to settle the batter and release any air pockets. If you find yourself with extra batter after filling nine cases, it is best to bake a second batch rather than overfilling.
Prevent the frosting from melting by cooling the cupcakes completely before adding the frosting. Leave the cupcakes in the tray for about 5 minutes after baking to help them set. Then, transfer them to a wire rack to cool faster and avoid condensation. This usually takes about 30 minutes. Once they have reached room temperature, you are all set to frost them.
FAQ: Questions about pumpkin cupcakes
Keen to learn more about storage, freezing, or ingredient swaps? We have answered the most common questions below to keep the process of making pumpkin cupcakes as smooth as possible.
How should I store pumpkin cupcakes?
There are a few ways to store pumpkin cupcakes. Keep unfrosted cupcakes at room temperature in an airtight container, while the cream cheese frosting should be refrigerated separately. Both will stay fresh for up to 2 days. Once the cupcakes are frosted, store them in a sealed container in the fridge for the same amount of time. When you are ready to enjoy them again, let them sit at room temperature for 15–20 minutes to allow the frosting to soften slightly.
Can I freeze pumpkin cupcakes?
Yes, you can freeze pumpkin cupcakes, but only if they are unfrosted. Once baked and fully cooled, wrap them tightly in cling film or place them in an airtight container, then freeze for 2–3 months. Before serving, let them thaw at room temperature. Avoid freezing the frosting, as it tends to separate and lose its smooth consistency once defrosted.
Can I use canned pumpkin instead of freshly grated pumpkin?
Yes, you can use canned pumpkin instead of freshly grated pumpkin, but it will change the texture. Grated pumpkin adds lightness and structure to the batter, while canned pumpkin is smooth and dense. Because it blends fully into the mixture, it can make the cupcakes feel heavier. If you choose canned, use weight as your guide and reduce the amount slightly.
Nutritional values
Nutritional value, per
3882 Kcal
| Fibre | 11.4 gram fibers |
| Protein | 38.2 gram |
| Fat | 225.9 gram |
| Carbohydrates | 425.6 gram |
Recommended information
Serving suggestion
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Dreamy, moist, and easy pumpkin cupcakes
We are not exaggerating when we say this pumpkin cupcake recipe is an absolute dream to make. The batter comes together in no time, the frosting is whipped up with barely any effort, and most of the waiting happens while the cupcakes sit in the oven. That gives you a chance to enjoy the sweet scent drifting through the kitchen. Once cooled, all that is left is the fun part: piping the frosting and topping them off just the way you like.
What makes them even better is how soft and moist they stay, thanks to the pumpkin and apple working their magic in the batter. Their heavenly texture will be the same whether you enjoy them on the day they are baked or sneak one from the fridge two days later.
And if you are a pumpkin enthusiast just like us, it might be time to explore the savoury side, too. Our recipe for roasted pumpkin seeds is perfect for scattering over creamy soups or tossing into fresh salads. You could also try our homemade pumpkin spice or go for something different like our sweet and sour pumpkin.
A blend of sweet, tart, and spiced notes
We wholeheartedly cherish the combination of apple, pumpkin, and cinnamon, simply because their flavours match intuitively. The apple introduces a fresh tartness and light sweetness that cuts through the earthy flavour of the pumpkin. That pumpkin, in turn, offers a delicate sweetness with just a hint of nuttiness. Cinnamon ties the two with its woody, earthy warmth, softening the tanginess of the apple and deepening the sweetness of the pumpkin.
Crowned with lemon-flavoured cream cheese frosting
The cream cheese frosting is lusciously smooth and buttery, almost melting as you take a bite. The addition of lemon zest gives it a fragrant tanginess that works particularly well with the deeply spiced base. On top, the chopped pistachios mirror the nutty and earthy notes from the pumpkin, while providing a lovely crunch against the creaminess and softness going on underneath.
A stunning sweet treat for all occasions
These pumpkin cupcakes with cream cheese frosting are true eye-catchers. Their wonderfully piped frosting and deep orange colour demand attention while scattered green pistachios show off a stunning contrast.
The combo makes them stand out on any table, which is exactly why the cupcakes remain so versatile. You can enjoy them on a quiet weekend with a strong coffee in hand, or serve them as an elegant dessert after a more refined meal – they look the part in both settings.
They are also especially fitting for Halloween, when pumpkin rules the season. Try using different piping nozzles to create swirls, spikes, or other playful patterns, which is a fun way to involve the kids. For a themed touch, a drop or two of black food colouring in the frosting will give them a classic Halloween look without changing the flavour.
If you want something in the same spirit but on a larger scale, try our pumpkin cake with walnuts. It features cream cheese frosting as well, so you can keep the Halloween theme going or serve as a standout dessert on its own.
Unleash your creativity
Our spiced pumpkin cupcakes are easy to customise, so feel free to play around with different add-ins. A few extra spices can take the pumpkin base in a whole new direction. Vanilla sugar or extract introduces a soft sweetness, while a pinch of cardamom provides a slightly citrusy, herbal warmth. Nutmeg is deeper and a little woody, while ginger gives a sharp heat and cuts through the pumpkin’s mellow sweetness.
For more texture, you can stir chopped nuts into the batter. Pecans are buttery and slightly sweet, while walnuts have a more earthy and faintly bitter tone. Both give a welcome crunch in contrast to the soft crumb. Chopped pistachios also work well inside the cupcakes with their delicately earthy and creamy flavour that ties in naturally with the pistachios on top of the frosting.
If you want to change the tone of the frosting, try using orange zest instead of lemon. Orange has a sweet-tart warmth that is softer than lemon, which gives it a floral freshness.
