Maple Pumpkin Cupcakes: Sweet Autumn Flavors
Oh my goodness, these Maple Pumpkin Cupcakes are literally my fall obsession!
Every time I make them, my kitchen smells like a cozy autumn dream. The pumpkin and maple syrup combo? Pure magic.
I love bringing these to Thanksgiving dinner or Halloween parties. Everyone always asks for the recipe!
They’re also perfect for lazy weekend baking when you just want something warm and delicious. Trust me, once you try these, you’ll be hooked. They’re THAT good!
Ingredients You’ll Need
Here’s the fun part—gathering all your ingredients! Everything’s pretty basic, so check the recipe card down below for exact amounts, okay?
For the Cupcakes:
- Pumpkin purée: Grab the plain stuff, not the pie filling. You want total control over the flavors here!
- All-purpose flour: This is what gives your cupcakes that nice, soft texture we all love so much.
- Baking powder & soda: These little helpers make everything rise up light and fluffy. Can’t skip them!
- Eggs: They hold everything together and make the cupcakes super moist and rich. Pretty important, right?
- Vegetable oil or melted butter: This keeps your cupcakes from drying out. They’ll stay soft for days!
- Maple syrup: Use the real deal here. It makes such a huge difference in taste, I promise.
- Brown sugar: Adds this deep, warm sweetness that screams fall. You’re gonna love it in there.
- Pumpkin pie spice, cinnamon, nutmeg, salt: All those cozy autumn vibes come from this amazing spice blend!
For the Maple Frosting: So, you’ll need butter and cream cheese mixed with maple syrup. Then add powdered sugar, vanilla, and just a tiny pinch of salt. It turns into this dreamy, sweet frosting that’s absolutely perfect!
How to Make Maple Pumpkin Cupcakes
Ready to bake? Let’s do this! These steps are super simple, and you’ll have gorgeous cupcakes in no time.
Step 1: Preheat & Prep
First things first—turn your oven to 350°F and pop those liners in your muffin tin. Easy peasy start!
Step 2: Make the Batter
- Grab your whisk and mix 1¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt.
- In your other bowl, stir together 1 cup pumpkin purée, ⅓ cup maple syrup, ½ cup brown sugar, 2 eggs, and ½ cup oil until smooth.
- Now fold everything together gently. Stop when you don’t see flour anymore. Don’t go crazy mixing—that makes them tough!
Step 3: Bake Your Cupcakes and Cool
- Scoop batter into those liners about ⅔ full. Bake for 18-20 minutes. Toothpick test? It should come out mostly clean!
- Let them sit in the pan for 5 minutes, then move to a rack. They need to cool completely—patience, friend!
Step 4: Prepare Maple Frosting
- Beat up ½ cup soft butter and 4 oz cream cheese until it’s nice and fluffy. Then add ¼ cup maple syrup and 1 teaspoon vanilla.
- Slowly add 3 cups of powdered sugar and a pinch of salt. Beat on high until you get that cloud-like, dreamy frosting texture!
Step 5: Frost and Garnish
Pipe it on those cooled cupcakes! Want extra flair? Drizzle more maple syrup or sprinkle cinnamon on top. So pretty!
Expert Tips for Perfect Cupcakes
- Always use pure pumpkin—the pie filling has stuff already mixed in. You don’t want that here!
- Mix gently, okay? Overmixing makes them dense and sad instead of light and happy. Nobody wants sad cupcakes!
- Wait until they’re cold before frosting. Hot cupcakes plus frosting equals melty mess. Not cute!
- Real maple syrup only—the fake stuff just doesn’t taste right. Spend a little extra. Worth it!
- Room temp ingredients blend better. Take your eggs and butter out early. Makes everything easier!
Variations and Add-Ons
Want to mix things up? Here’s what I think you should try! These little tweaks can totally change the vibe.
- More cream cheese: Use 8 oz instead of 4 oz for super tangy frosting. It’s divine!
- Chocolate chips: Toss in ½ cup mini chips. Chocolate and pumpkin? YES PLEASE!
- Nuts: Add ½ cup toasted pecans or walnuts for crunch. Gives them such a nice texture!
- Maple glaze: Mix maple syrup with cinnamon and drizzle it everywhere. Extra sticky, extra yum!
- Caramel drizzle: Top with salted caramel sauce. Honestly, this combo is just chef’s kiss.
Want more pumpkin goodness? You’ve gotta check out these Pumpkin Biscoff Cupcakes—they’re seriously amazing with that cookie butter twist! And if you’re into classic flavors, these Pumpkin Cupcakes are total crowd-pleasers. ENJOY!!!
Frequently Asked Questions
Can I use canned pumpkin for these cupcakes?
Yep! Canned pure pumpkin works perfectly fine. Just make sure it’s not the pie filling kind with all the extras.
How do I store Maple Pumpkin Cupcakes?
Pop them in a sealed container in your fridge. They’ll last about five days. Just let them warm up before eating!
Can I freeze these cupcakes?
Totally! Freeze them without frosting for up to three months. Thaw in the fridge overnight, then frost them up fresh!
Can I make these cupcakes ahead of time?
For sure! Bake them two days early and leave them unfrosted at room temperature. Frost right before your party starts!
What’s the best way to measure pumpkin purée?
Just spoon it into your measuring cup and level it off. Don’t pack it down or you’ll add too much!
Can I substitute the maple syrup?
Well, you could use honey or something else, but the maple flavor really makes these special. I’d stick with it!
Why are my cupcakes dense instead of fluffy?
You probably mixed too much! When you add the flour, fold gently. Stop as soon as it’s combined. That’s the trick!
How full should I fill the cupcake liners?
About ⅔ full is perfect. Gives them room to rise without spilling over. You’ll get those nice, rounded tops!
Maple Pumpkin Cupcakes: Sweet Autumn Flavors
Ingredients
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Maple Frosting:
- ½ cup unsalted butter softened
- 4 oz cream cheese softened (optional)
- ¼ cup pure maple syrup
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Equipment
- 12-cup muffin tin
- Cupcake liners
- Two medium mixing bowls
- Whisk
- Electric mixer
- Piping bag with star tip (optional)
Instructions
- Preheat oven to 350°F and line muffin tin with cupcake liners for easy removal.
- Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
- Mix pumpkin purée, maple syrup, brown sugar, eggs, oil, and vanilla until completely smooth.
- Gently fold dry ingredients into the wet mixture until just combined without any flour streaks.
- Fill cupcake liners ⅔ full with batter and bake for 18-20 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter and cream cheese together until light and fluffy using an electric mixer.
- Add maple syrup and vanilla extract to the butter mixture and beat until well combined.
- Gradually add powdered sugar and salt, beating on high until frosting is fluffy.
- Pipe or spread maple frosting generously onto completely cooled cupcakes before serving.
- Optional: drizzle with extra maple syrup or sprinkle cinnamon on top for garnish.
Notes
- Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and control.
- Ensure cupcakes are completely cool before frosting to prevent melting and sliding off.
- Pure maple syrup is essential for authentic flavor; imitation syrup won’t work well.
- Store frosted cupcakes in the refrigerator up to 5 days in an airtight container.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
- For extra moisture, brush cooled cupcakes with maple syrup before frosting them beautifully.
