Pumpkin Cupcakes Recipe
Pumpkin Cupcakes Recipe photo by Taste of Home

Pumpkin Cupcakes Recipe

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3.5 27 22
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A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.—Mary E. Relyea, Canastota, New York
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 16 servings


  • 2/3 cup shortening
  • 2 eggs
  • 3/4 cup maple syrup
  • 1/2 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 each: 303 calories, 17g fat (7g saturated fat), 50mg cholesterol, 221mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 4g protein


  1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
Originally published as Pumpkin Cupcakes in Taste of Home October/November 2008, p43

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Reviewed Sep. 29, 2013

"These cupcakes were terrible. They did not round up but, rather, actually sank. They had no taste and a weird texture. I never waste food, but these actually went in the garbage."

Reviewed Nov. 3, 2012

"My entire family enjoyed these cupcakes last holiday season when I first came upon this recipe. They are so moist and almost muffin like which was very delightful."

Reviewed Oct. 30, 2012

"Cooked them 24 minutes, toothpick came out clean... then the centers fell. They're mushy and tasteless. I followed the recipe, not sure what happened..."

Reviewed Jan. 19, 2012

"So fragrant and delcious!"

Reviewed Oct. 30, 2011

"I had high expectations for this recipe but was very disappointed. The cupcake was very bland. The cream cheese frosting was the saving grace. I would never make this recipe again."

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