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Here is a simple recipe for moist and fluffy pumpkin cupcakes, which are butter-free and require just mixing and baking. They can be decorated with festive toppings for a Halloween-themed treat.
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Very moist Cupcakes with pumpkin
When making cupcakes, it's common for recipes to call for a generous amount of butter and sugar to achieve a moist and tender texture. However, by incorporating pumpkin into the recipe, you naturally achieve that desired moistness.
In the United States, it's quite common to use vegetables like carrots or zucchini in muffins and cakes, and now I understand why. The additional moisture from the pumpkin really helps to create a wonderfully moist end result.
Ingredients
Pumpkin Cupcakes
- Pumpkin - I used a type of pumpkin called Potimarron Hokkido (red-skinned chestnut pumpkin) which is known for its firm and starchy texture, similar to potatoes, and doesn't have the watery consistency.
- Brown Sugar - The pumpkin is refreshing, so I used brown sugar for the sugar to give it flavor Of course, it can be made the same way with regular sugar
- Vegetable oil - Sunflower oil is used.
- egg
- Cake flour
- Baking Powder
- Cinnamon powder - It's optional, but adding cinnamon adds a delightful accent to the gentle flavor of the pumpkin, making it even more delicious. However, this time, I wanted to highlight the beautiful yellow color of the pumpkin (as adding too much cinnamon can make it look brown), so I only added a very small amount.
I didn't add it this time, but if it's for adults, a small amount of rum or brandy goes well with pumpkin! Since I made them for both children and adults, after the cupcakes were baked, I sprinkled a small amount of rum on top, and it paired really well.
Cream cheese frosting
In a regular recipe, cream cheese frosting can become excessively sweet, and reducing the sugar can prevent it from setting properly. However, after various trials and experiments, I have discovered a recipe that allows for a reduced amount of sugar while still achieving a proper setting by changing the mixing order.
- unsalted butter
- powdered sugar
- Cream cheese - I used Philadelphia Cream Cheese.
Decoration
- Eyeball Decorations (edible) - These are eyeball decorations specifically for Halloween.
Instructions
Pumpkin Cupcakes
- Cut pumpkin in half and remove seeds
- Microwave the pumpkin until it becomes soft. It should be soft enough for a skewer to easily go through. Roughly mash it with a fork.
- Line a muffin tin with glassine cups
- Preheat the oven to 170°C (340°F).
In a bowl, combine brown sugar, vegetable oil, and eggs with a whipper.
Add the pumpkin and mix it in. (It's okay if there are some chunks remaining because they will melt and disappear during baking.)
Sift in the all-purpose flour, baking powder, and cinnamon powder. Mix until the batter comes together.
Pour the batter into the muffin cups lined with parchment paper cups. Fill each cup about 8/10 full, as the batter will rise while baking. Preheat the oven to 170°C (340°F) and bake for approximately 20 minutes. To check for doneness, insert a skewer into the center of a cupcake. If it comes out clean without any batter sticking to it, they are baked through.
Cream cheese frosting
- Let the butter soften at room temperature
Place softened butter in a bowl and sift in powdered sugar. Mix well with a whipper or rubber spatula until smooth.
Add cream cheese and mix until combined. (If the mixture seems a little soft, put it in the refrigerator)
Place in a squeeze bag fitted with a round tip and squeeze out in a circular motion over the muffins.
Decorate the frosting with candy eyeballs, and your cupcakes are ready!
Even if it's not Halloween, just simply bake it and enjoy it for breakfast or a snack.
Storage
Pumpkin Muffin
Muffins can be stored at room temperature for 2 to 3 days. Since these muffins have a high water content, store them in a cool place during the hot summer months and eat them up as soon as possible.
If stored in the refrigerator, they will last for 3-4 days, but they often become dry and lose their flavor over time.
If frozen, remove from heat and wrap individually in plastic wrap; they will keep their flavor for up to a month.
Cream cheese frosting
Cream cheese frosting can last for about 3 days in the refrigerator. However, it may release some moisture in the fridge. If that happens, you can gently blot away the moisture with a kitchen paper before using it.
One of the advantages of cream cheese frosting is that it can hold its shape even at room temperature for several hours. Unlike whipped cream, it doesn't immediately lose its form and texture without refrigeration. This makes it convenient for preparing desserts or snacks in advance.
Equipment
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【Halloween】Pumpkin Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 6 cupcakes 1x
Description
Here is a simple recipe for moist and fluffy pumpkin cupcakes, which are butter-free and require just mixing and baking. They can be decorated with festive toppings for a Halloween-themed treat.
Ingredients
Pumpkin Cupcake
- 120g pumpkin, net
- 80g brown sugar
- 60ml vegetable oil
- 1 egg
- 60g cake flour
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon cinnamon powder (optional)
Cream cheese frosting
- 50 g unsalted butter (at room temperature)
- 100g powdered sugar
- 100 g cream cheese
Decoration
Instructions
Pumpkin Cupcakes
preparation
- Cut pumpkin in half and remove seeds
- Microwave the pumpkin until it becomes soft. It should be soft enough for a skewer to easily go through. Roughly mash it with a fork.
- Line a muffin tin with glassine cups
- Preheat the oven to 170°C (340°F).
- In a bowl, combine brown sugar, vegetable oil, and eggs with a whipper.
- Add the pumpkin and mix it in. (It's okay if there are some chunks remaining because they will melt and disappear during baking.)
- Sift in the all-purpose flour, baking powder, and cinnamon powder. Mix until the batter comes together.
- Pour the batter into the muffin cups lined with parchment paper cups. Fill each cup about 8/10 full, as the batter will rise while baking. Preheat the oven to 170°C (340°F) and bake for approximately 20 minutes. To check for doneness, insert a skewer into the center of a cupcake. If it comes out clean without any batter sticking to it, they are baked through.
Cream cheese frosting
preparation
- Let the butter soften at room temperature
- Place softened butter in a bowl and sift in powdered sugar. Mix well with a whipper or rubber spatula until smooth.
- Add cream cheese and mix until combined. (If the mixture seems a little soft, put it in the refrigerator)
- Place in a squeeze bag fitted with a round tip and squeeze out in a circular motion over the muffins.
- Decorate the frosting with candy eyeballs, and your cupcakes are ready!
Notes
To bring out the beautiful color of the pumpkin, less cinnamon powder is used and the baking temperature is slightly lower.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 367
- Sugar: 30
- Sodium: 70
- Fat: 23
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 0
- Protein: 3
- Cholesterol: 66
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