The Best Mini Pumpkin Cupcakes

This tiny and tasty dessert will make your table shine. These mini pumpkin cupcakes are made with natural pumpkin and brown sugar. Made from scratch!

If you have followed me, you may know that I love pumpkins! I also try to cook our dishes with healthier ingredients and alternatives that I can find without compromising the original taste.

For me, cooking from scratch makes food taste better, and the ingredients are fresh and more nutritious. In this recipe, I used natural pumpkin, which gives us the delicious taste of real pumpkin.

Why mini cupcakes?

I love to add this dessert to my Thanksgiving table, along with my pumpkin pie and apple pie. It creates a variety of desserts for different tastes. There is nothing better than a small bite of dessert after Thanksgiving dinner. These are the best mini pumpkin cupcakes I have tried.

You can also add it to your sweet Halloween table!

What do I need to make these mini cupcakes?

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Kitchen Utensils

• Stand Mixer
• Hand mixer
• Mixing bowl
• Spatula
• Strainer
• Mini muffin pan
• Dessert Decorator
• Measuring cups and spoons
• Mini Cupcake wrapper

Ingredients

• 1/2 stick unsalted butter (room temperature)
• 1/2 cup brown sugar
• 3/4 cup All-purpose flour gluten-free
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1 teaspoon baking powder (I use gluten-free)
• 1/2 teaspoon baking soda
• 1 egg
• 1 teaspoon pure vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup milk 2%

How do I make these mini pumpkin cupcakes?

Cook the pumpkin in boiling water. Drain all the pumpkin water as much as possible and let it cool down. In a separate bowl, mix all the dry ingredients (flour, cinnamon, ginger, clove, salt, baking powder, and baking soda.)

Mix the butter and sugar well. Mix all the dry ingredients and wet ingredients (milk, vanilla, egg). Add the pumpkin puree at the end.

Line the muffin pan with cupcake wrappers. Fill 2/3 of the way up.

Bake at 350°F for 22 minutes or until completely baked.

Frosting Ingredients and Instruction

Ingredients

• 8 oz Cream Cheese
• 1 Tablespoon of Butter
• 4 tablespoons of Maple Syrup
• 1 teaspoon of Pure Vanilla Extract
• 1/2 cup of powdered sugar (optional)

1. Add all ingredients to a bowl and mix well.
2. Use a dessert decorator (optional) to pump the frosting on the cupcake.
3. Decorate your cupcakes. I used dry-roasted shelled pumpkin seeds and dry-roasted pecan for decoration.

Fun Ideas

These pumpkin cupcakes can be decorated in different ways.

Useful Tips

1. Make sure to sift all the dry ingredients with a strainer, as this will create a fluffy texture.
2. Mix the butter well with the sugar before adding additional ingredients.
3. The butter, egg, and cream cheese should be a room temperature for better mixing.
4. I used the stand mixer to make the cupcake batter, but you can use a hand mixer to make the entire cupcake recipe.

I hope you like these Mini Pumpkin Cupcakes as much as we do. Also, you can try our delicious Mini Apple Pie.