Mini Pumpkin Cupcakes Recipe

Relive the magic of a December 1985 Bon Appétit open house with these irresistible mini pumpkin cupcakes! These bite-sized delights, perfect for holiday gatherings or a cozy breakfast treat, are bursting with warm pumpkin spice flavor. Serve them with fresh fruit and berries for a delightful contrast. Get ready to impress your guests (or yourself!) with this classic recipe.

Prep Time 20 mins
Cook Time 35 mins
Calories 54.2 kcal
Protein 1g
Rating 2.7 (3 Reviews)
Mini Pumpkin Cupcakes 29

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Pumpkin Cupcakes

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How to Make Mini Pumpkin Cupcakes

  1. Preheat oven to 375°F (190°C).
  2. Line a 48-cup mini muffin tin with paper liners.
  3. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree and 1/2 cup apple cider or apple juice until well combined.
  5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fill each mini muffin liner about 2/3 full.
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, dust generously with powdered sugar and serve with fresh fruit and berries.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

26g

Fat

3g

Carbs

3g

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