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You are going to love these pumpkin cupcakes! My Pumpkin Spice Butterscotch Sprinkle Cupcakes make the perfect Holiday cupcake for any party!

If you love pumpkin desserts like we do, try our Churro Pumpkin Scones recipe too.

Pumpkin Cupcakes

Doesn’t get much better than soft and perfectly sweet pumpkin cupcakes. These colorful cupcakes will bring a smile to all of your guests faces. They’re perfect for all kinds of celebrations. Break out your favorite cupcake liners and get baking these Fall fabulous treats!

Why You’ll Love This Recipe

Easy To Make. These homemade pumpkin cupcakes are simple to make with my step by step instructions.
Great For Fall Baking. Sweet pumpkin and spiced muffins fill your home with cozy aroma which makes them perfect for Fall Baking.

Try my Caramel Cupcakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

Pumpkin Spice Cupcakes

What You’ll Need

Here are the ingredients you’ll need to make these delicious homemade pumpkin cupcakes at home.

Greek Yogurt-Greek yogurt helps in keeping the cupcakes soft and tender.
Eggs- For consistency, I use large eggs for my baking.
Vanilla– For best tasting results, use pure vanilla extract for the recipe.
Pumpkin Puree– When shopping for pumpkin puree, make sure you don’t choose pumpkin pie filling.
All-Purpose Flour– Flour is the main dry ingredient for the cupakes.
Granulated Sugar– This fine white sugar gives the cupcakes their sweetness.
Baking Soda– Baking soda helps the cupcakes rise while baking.
Salt– I generally use kosher salt for my cooking and baking.
Sprinkles– Find colored sprinkles in the baking section of the grocery store.
Pumpkin Spice Chocolate Chips– If you can’t find pumpkin spice chocolate chips during Fall baking months use white chips instead.
Powdered Sugar– Powdered sugar is used to make the icing that is drizzled over the cupcakes.
Heavy Cream– The cream is added to the powdered sugar to make the icing for the cupcakes.

How To Make Pumpkin Cupcakes

Preheat Oven and Prepare Muffin Tin. Preheat oven to 350 degrees and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.

Prepare Cupcake Batter. In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda, salt and 1/4 cup sprinkles, stirring until well combined. Stir in chips then fill liners 1/2 full with batter.

Bake. Bake for 28-33 minutes, or until baked though. Remove and let cool. To prepare icing, whisk powdered sugar and cream until creamy and drizzling consistency. Add additional cream as needed. Drizzle over cooled cupcakes then sprinkle with sprinkles.

Tips For Making The Best Cupcakes

Use the best ingredients for your cupcakes.
Make sure your ingredients come to room temperature before preparing cupcakes.
Follow recipe exactly, measure properly.
Don’t over mix your batter.
Use a cookie scoop or ice cream scoop to scoop cupcake batter into your muffin tin for same size muffins.
Have fun stuffing the center of your cupcakes with chocolate chips or other favorite chocolate bar pieces.
Make sure your oven is preheated before baking cupcakes.
After your cupcakes are baked remove them from muffin tin so they don’t continue to bake. You want to prevent drying out your cupcake.
Store your cupcakes in an airtight container to preserve freshness.
To keep your cupcakes soft and moist, frost the entire top of the cupcake.

How To Serve

Serve the pumpkin cupcakes room temperature or slightly warmed at your upcoming party where cupcakes are wanted.

How To Store Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days for best results.