Mini Pumpkin Cupcakes for Halloween

Trick or treat! Who’s ready for Halloween? Whoops, not me! It sure snuck up on me this year, so here’s a fun recipe for last-minute celebrations!

Mini Pumpkin Cupcakes

  • 1 1/2 cups (200 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • 3/4 cup (170 g) pumpkin puree (recipe follows)
  • Cream Cheese Frosting (recipe follows)
  • Toasted, chopped walnuts or pecans, for decorating (optional)
For 4o mini-cupcakes, or 12 normal-sized ones

Preheat oven to 350° F (180° C).

In a large bowl, sift together the first seven ingredients. Line 12 regular-sized (or 40 miniature sized) muffin cups with paper liners and set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Alternately mix in the flour mixture and pumpkin puree in three additions, beginning and ending with the flour mixture. Do not over mix.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes for large cupcakes or 7-10 minutes for mini-cupcakes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Let cool completely before icing.

Pumpkin Puree
  • 1 small pie pumpkin
  • aluminum foil

Preheat oven to 375°F (290°C). Cut the pumpkin in half, scrape out the seeds and pulp from the center and discard. Place pumpkin halves on a baking sheet face up, cover with aluminum foil and roast in a 375-degree oven for about an hour, or until pumpkin is fork-tender. Let cool slightly, then peel the pumpkin and blend the pulp in a food processor.

Cream Cheese Frosting

  • 8 ounces (226 grams) cream cheese, room temperature
  • 3.5 tablespoons (50 grams) unsalted butter, room temperature
  • 2 1/2 cups (300 grams) powdered sugar, sifted

Beat or blend the cream cheese until smooth. Add the butter and beat until incorporated and smooth, then add the powdered sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes.

Here are a few more great Halloween recipes for any age, or any country.

Pumpkin Spice Cookies with Brown Butter Icing


Salted Caramel Brownies

Peanut Butter Cups for Halloween


Spicy Nutella and Pequin Pepper Truffles

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