Best 4 Robins Moist And Yummy Pumpkin Cupcakes Recipes

When the weather turns colder and the days grow shorter, there's nothing quite like the taste of a warm, moist pumpkin cupcake to lift your spirits. With their rich, autumnal flavor and tender crumb, these cupcakes are a perfect treat for any occasion, from Thanksgiving dinner to a cozy night in front of the fire. But with so many different recipes out there, it can be hard to know where to start. Fear not, fellow pumpkin lovers! This article will guide you through the process of finding the best recipe for moist and yummy pumpkin cupcakes, ensuring that your next batch turns out perfectly every time.

Let's cook with our recipes!

BEST-EVER PUMPKIN CUPCAKES

Best-Ever Pumpkin Cupcakes image

These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.

Provided by cherryschock

Categories Fruits and Vegetables Vegetables Squash

Time 1h35m

Yield 12

Number Of Ingredients 10

Ingredients

⅔ cup all-purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¾ cup evaporated milk
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 g

PUMPKIN CUPCAKES

Pumpkin Cupcakes image

Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/2 teaspoon pumpkin pie spice
2 whole eggs
1 egg white
1/2 cup pumpkin seeds (pepitas)
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to 9 minutes, stirring once, until toasted and dry. Cool 30 minutes. Break seeds apart.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

PUMPKIN CREAM CUPCAKES

Pumpkin Cream Cupcakes image

Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them super moist and delicious.

Provided by My Food and Family

Categories Dairy

Time 31m

Yield 24 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

HARVEST PUMPKIN CUPCAKES

Harvest Pumpkin Cupcakes image

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h20m

Yield 32

Number Of Ingredients 16

Ingredients

4 eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Steps:

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree gives the cupcakes a more intense pumpkin flavor and a moist, tender texture. To make your own pumpkin puree, simply roast a pumpkin until soft, then scoop out the flesh and blend it until smooth.
Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
Line the cupcake tins with paper liners: This will make it easy to remove the cupcakes from the tins after they are baked.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.

Conclusion:

With their moist and flavorful crumb, pumpkin cupcakes are a delicious and festive treat that is perfect for fall. By following the tips above, you can make sure that your pumpkin cupcakes turn out perfectly every time.

Whether you are a seasoned baker or a beginner, these pumpkin cupcakes are sure to be a hit. They are easy to make, delicious, and perfect for any occasion. So what are you waiting for? Give them a try today!