Thanksgiving is that magical time when the air turns crisp, families gather, and pumpkin treats flood every corner of your kitchen. Picture this: warm spices wafting through the house, the tantalizing scent of cinnamon and nutmeg enveloping you like a cozy blanket, and fluffy pumpkin cupcakes ready to steal the show.
As the holiday approaches, my mind drifts back to those childhood Thanksgivings, where my Aunt Linda would bring her legendary pumpkin cupcakes. The way she frosted them with creamy goodness had us all swooning. homemade cranberry sauce These Thanksgiving Pumpkin Cupcakes are not just a dessert; they are a piece of nostalgia served in a cupcake liner.
[info_box title=”Why You’ll Love This Recipe”] These Thanksgiving Pumpkin Cupcakes are incredibly easy to whip up even if you’re new to baking. With their moist texture and rich flavor profile, they’ll be the star of your dessert table. The vibrant orange hue will add a festive touch to your holiday spread. Perfect for sharing or savoring alone with a cup of coffee! [/info_box]
I once baked these cupcakes for a potluck, and let me tell you, watching people devour them was pure joy. creamy baked mac and cheese One friend even asked if I could start a cupcake delivery service!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Pumpkin Puree: Use 100% pumpkin puree for the best flavor; avoid pumpkin pie filling for this recipe.
All-Purpose Flour: This is your base; sift it for a lighter texture in your cupcakes.
Baking Powder: Make sure it’s fresh so your cupcakes rise beautifully.
Cinnamon: This warm spice adds depth; feel free to adjust based on your taste preference.
Brown Sugar: It adds moisture and a lovely caramel flavor that pairs perfectly with pumpkin.
Eggs: Use large eggs at room temperature for better blending into the batter.
Vanilla Extract: Always opt for pure vanilla extract; it makes all the difference in flavor.
Butter: Use unsalted butter softened to room temperature for optimal mixing. For more inspiration, check out this Honey Garlic Butter Roasted Carrots recipe.
Powdered Sugar (for frosting): This will give you that sweet, dreamy frosting finish everyone loves.
Cream Cheese (for frosting): Adds richness and tanginess that complements the sweetness perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners so they don’t stick like they’re auditioning for a role in “The Great Escape.”
Mix Your Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, and salt until combined. This step adds airiness; we want our cupcakes fluffy!
Combine Wet Ingredients: In another bowl, beat together sugar and softened butter until creamy. Add eggs one by one along with pumpkin puree and vanilla extract until well blended.
Bring it All Together: Gradually mix your dry ingredients into the wet mixture just until combined—don’t overmix! Fold in any chocolate chips or nuts if you fancy some extra fun.
Fill Your Liners and Bake: Pour the batter into prepared cupcake liners about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean—this is crucial unless you prefer doughy centers!
Create That Dreamy Frosting!: Whip together cream cheese and powdered sugar until smooth. Pipe or spread onto cooled cupcakes like you’re an artist at work—every swirl counts!
Now that you have crafted these delightful Thanksgiving Pumpkin Cupcakes, watch as they vanish faster than leftovers on Black Friday. garlic mashed potatoes Enjoy sharing these treats with family and friends while reminiscing about old memories or creating new ones!
[info_box title=”You Must Know”] These Thanksgiving Pumpkin Cupcakes are not just cute; they pack a flavor punch! The warm spices combined with creamy frosting create a delightful treat everyone will love. Plus, they make your kitchen smell like fall, which is an added bonus! [/info_box]
Perfecting the Cooking Process
Start by preheating your oven to 350°F while you mix the wet and dry ingredients separately. This ensures even baking and prevents last-minute scrambling.
Add Your Touch
Feel free to swap out pumpkin for sweet potato or add chocolate chips for a delicious twist. Your cupcakes, your rules!
Storing & Reheating
Store these cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week.
[info_box title=”Chef’s Helpful Tips”] Use fresh pumpkin puree for the best flavor; canned can be too watery. Don’t overmix your batter; it should be slightly lumpy for fluffier cupcakes. Let the cupcakes cool completely before frosting them for better texture and presentation. [/info_box]
Baking these cupcakes brings back fond memories of my family’s Thanksgiving gatherings, where they disappeared faster than you could say “pumpkin spice latte.” pear and walnut bread.
FAQ
Can I use a different frosting for my Thanksgiving Pumpkin Cupcakes?
For more inspiration, check out this Cheesy Loaded Meatloaf Casserole recipe.
Absolutely! Cream cheese or maple frosting pairs wonderfully with the pumpkin flavor.
How do I know when my cupcakes are done baking?
Insert a toothpick into the center; if it comes out clean, they’re ready!
Can I make these cupcakes ahead of time?
Yes, you can bake them one day in advance and frost them just before serving.
Thanksgiving Pumpkin Cupcakes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
Description
Thanksgiving Pumpkin Cupcakes are a delightful treat that perfectly captures the essence of the holiday season. These moist and fluffy cupcakes, infused with warm spices and topped with creamy frosting, not only add a vibrant touch to your dessert table but also evoke fond memories of family gatherings. Whether you’re sharing them with loved ones or enjoying them solo with a cup of coffee, these cupcakes are sure to impress and satisfy any sweet tooth.
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 cup brown sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 8 oz cream cheese (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- In another bowl, beat together brown sugar and softened butter until creamy. Add eggs one at a time, followed by pumpkin puree and vanilla extract.
- Gradually mix dry ingredients into the wet mixture until just combined; fold in chocolate chips or nuts if desired.
- Fill liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- For the frosting, whip cream cheese and powdered sugar until smooth; frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
