Get ready for Pumpkin Cupcakes With Canned Pumpkin! Packed with cozy spices like cinnamon, allspice, and sweet canned pumpkin puree, they’re soft, flavorful, and perfect for fall parties or a cozy night in.
Craving more fall-inspired treats? Check out these other reader favorites: Keto and Vegan Pumpkin Brownies and Mini Pumpkin Spice Muffins.
Jump to:
What are Pumpkin Cupcakes With Canned Pumpkin?
This recipe is one of our favorite pumpkin cupcake recipes because it’s simple, delicious, and perfect for any fall occasion.
These cupcakes bring together a classic mix of pumpkin pie spice, nutmeg, ground cloves, and sweet brown sugar. Using canned pumpkin puree cuts down the prep time and gives you consistent flavor and texture every time.
Whether you’re hosting a party or just want to bake something yummy, these cupcakes are a total win. Plus, your kitchen will smell amazing while they bake!
Substitutions
- ground allspice – use a mix of ground cinnamon, nutmeg, and ground cloves
- butter – swap with vegetable oil or vegan butter for a dairy-free version
- light brown sugar – try coconut sugar or maple sugar
- eggs – replace with flax eggs or unsweetened applesauce for egg-free option
- canned pumpkin puree – sub with mashed sweet potatoes or homemade pumpkin puree
Variations
- Vegan – use vegetable oil and egg replacers
- Add-ins – fold in chocolate chips, chopped pecans, or raisins for texture
Storage & Leftovers
- Countertop – store in an airtight container for up to 2 days
- Fridge – place in the fridge for up to 7 days
- Freezer – freeze (without frosting) in a zip bag or airtight container for 2 months
Ingredients
- all-purpose flour
- ground allspice
- salt
- butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- baking soda
- canned pumpkin puree
Instructions
Preheat your oven to 350 degrees F and line your muffin cups with liners.
In a medium bowl, whisk together the flour, ground allspice, and salt to make your flour mixture. Set aside:
In a large bowl or stand mixer, cream the butter, light brown sugar, and granulated sugar using an electric mixer until fluffy. Add the eggs and vanilla extract. Mix well.
Add the canned pumpkin puree and baking soda, and mix until smooth:
Slowly mix in the dry flour mixture, being careful not to overmix. Use a spatula to scrape down the sides:
Spoon the batter into the cupcake liners, filling each about ¾ full:
Bake for 20 minutes or until a toothpick inserted into the center comes out clean:
Cool on a wire rack before serving or frosting:
Top Tip
- Let the cupcakes cool completely on a wire rack before adding frosting—this keeps your frosting from melting and sliding off!
FAQ
Pumpkin Cupcakes With Canned Pumpkin
Ingredients
- 2 cups all purpose flour
- 1 heaping teaspoon all spice
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bakin gsoda
- ½ can pure pumpkin
Instructions
- Preheat oven to 350 F, prepare cupcake liners.
- In a medium sized bowl, add flour, allspice, salt, whisk, and set aside.
- In a large bowl add softened butter, sugars and mix with a handheld mixer. Add eggs, vanilla extract and continue mixing until everything is well combined. Next add pumpkin, baking soda and mix.
- Add the dry ingredients to the wet ingredients and mix until everything is well combined.
- Add batter to cupcake liners and bake for 20 minutes.
Watch The Recipe Video!
Honestly, guys, I had the hardest time picking out today's recipe. Lately, I have been struggling to put together some really delicious and easy recipes. Fortunately, I was able to look through last year's list of desserts I wanted to make, and I found this recipe on the list. I hadn't made this recipe since last year, so I was incredibly happy when I bit into the cupcakes! It was as if I bit into fall, is that even possible?
The Cream Cheese Frosting I used was the same frosting I used to make Ghost Cupcakes. Have you guys seen the video? Do you have a favorite way to make cream cheese frosting, or do you just use powdered sugar, cream cheese, and vanilla extract?
I am looking forward to the rest of the year, and as a baker (not a pro:), it is one of the busiest times of the year for me. I have not been faithful in following my schedule this past year, but I'm hoping to be back on my regular upload schedule starting TODAY. Will you hold me to that? I need someone accountable.
You guys are the best! I have some of the most faithful and loyal viewers, and I want to get to know you more! So let's be friends on Instagram, Facebook, or Twitter, and tell me your favorite dessert and why!
Glendale says
Awesome recipe! Yumminess and goodness in one!