Go Back
To make these tasty cupcakes, gather the following key ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup canned pumpkin puree - 3/4 cup granulated sugar - 1/2 cup maple syrup - 2 large eggs - 1/2 cup vegetable oil - 1 teaspoon vanilla extract These ingredients blend to create a moist and flavorful treat. The pumpkin gives it a rich texture, while the spices bring warmth. You can add a few optional ingredients for extra delight: - 1/2 cup chopped pecans These chopped pecans add a nice crunch and nutty flavor. They work well with the soft cupcake. If you need to swap some ingredients, here are some ideas: - Use whole wheat flour instead of all-purpose flour for added fiber. - Swap maple syrup with honey for a different sweet note. - Replace vegetable oil with melted coconut oil for a tropical touch. These substitutions keep the essence of the recipe while offering variety. Don't be afraid to experiment! Start by gathering your tools. You will need a muffin tin, cupcake liners, mixing bowls, and a whisk. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners. This keeps your cupcakes from sticking and makes for easy serving. In a medium bowl, mix your dry ingredients. Combine 1 cup of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Whisk them together until they blend well. In a large bowl, add the pumpkin puree, 3/4 cup sugar, 1/2 cup maple syrup, 2 eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix these until smooth. Slowly add the dry mixture to the wet ingredients. Stir gently to combine. If you like, fold in 1/2 cup of chopped pecans for crunch. Now, it’s time to bake. Divide your batter evenly into the cupcake liners, filling each about 2/3 full. Place the pan in the oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, your cupcakes are ready. Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely. While your cupcakes cool, prepare the frosting. In a medium bowl, beat together 1/2 cup softened cream cheese and 1/4 cup softened butter. Mix until creamy. Gradually add 1 1/2 cups powdered sugar, beating until smooth. Finally, stir in 2 tablespoons of maple syrup until combined. Once your cupcakes are cool, frost them generously with this sweet cream cheese frosting. For a finishing touch, sprinkle chopped pecans on top. To get the best texture, use room temperature ingredients. This helps them blend well. Mix the wet and dry ingredients until just combined. Overmixing can make the cupcakes tough. If you want a little crunch, add chopped pecans. They add great flavor and texture. One big mistake is not measuring the flour correctly. Too much flour can make the cupcakes dry. Use the spoon and level method for accuracy. Also, remember to preheat your oven. Baking in a cold oven can ruin your cupcakes. Lastly, don’t skip cooling time before frosting. This keeps the frosting from melting. These cupcakes shine at fall gatherings or holiday parties. Serve them on a pretty plate to impress. For a fun twist, pair them with vanilla ice cream. A drizzle of extra maple syrup on top adds sweetness. Enjoy them fresh, or store leftovers for later. They taste great even a few days after baking. {{image_2}} You can easily make these pumpkin maple cupcakes gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it has xanthan gum for better texture. This swap keeps the cupcakes moist and tasty. Follow the same steps in the recipe. You won’t miss the gluten! For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Use plant-based milk instead of regular milk, and swap the butter in the frosting for vegan butter. These small changes keep the cupcakes rich and delicious. While maple cream cheese frosting is delightful, you can try other options. A simple whipped coconut cream works great too. Just beat chilled coconut cream until fluffy. For a chocolate twist, mix cocoa powder into a simple buttercream. Add flavors like cinnamon or vanilla for more fun! To keep your pumpkin maple cupcakes fresh, store them in an airtight container. Place them at room temperature for up to three days. If you live in a warm area, the fridge is a better choice. Just remember, chilled cupcakes may lose some fluffiness. For best taste, bring them back to room temp before serving. You can freeze leftover cupcakes for later enjoyment. First, let them cool completely. Then, wrap each cupcake in plastic wrap. After that, place them in a freezer bag. They can last up to three months in the freezer. When you want one, just thaw it at room temperature or pop it in the microwave for a few seconds. If your cupcakes feel a bit dry after freezing, don’t worry. You can revive them easily. Heat your oven to 350°F (175°C). Place the cupcakes on a baking sheet. Warm them for about 5-10 minutes. This will help bring back their moisture and softness. Enjoy them as if they were freshly baked! Yes, you can use fresh pumpkin. Just make sure it is cooked and pureed well. Fresh pumpkin gives a lighter flavor. It may also add some moisture, so adjust other liquids slightly. To keep cupcakes moist, use good quality pumpkin puree. Adding oil helps too. Avoid overmixing the batter, as this can make them dry. Also, bake them only until a toothpick comes out clean. Yes, you can make the frosting ahead of time. Store it in the fridge in an airtight container. When ready to use, let it sit out for about 15 minutes to soften. These cupcakes last for about 3 to 5 days at room temperature. If you store them in the fridge, they can stay fresh for up to a week. Just make sure they're covered to keep them moist. You learned how to make Bakery-Style Pumpkin Maple Cupcakes. We covered key ingredients, optional add-ins, and swaps. I explained the steps to mix, bake, and frost your cupcakes. We shared tips for texture and serving ideas, and I offered variations for gluten-free and vegan diets. Remember to store your cupcakes correctly for the best taste. Enjoy sharing these treats with friends and family. Happy baking!

Bakery-Style Pumpkin Maple Cupcakes

Indulge in the deliciousness of Bakery-Style Pumpkin Maple Cupcakes! These fluffy treats are perfect for autumn with their rich pumpkin flavor and sweet maple frosting. Made with simple ingredients, they come together quickly for a delightful dessert that will impress family and friends. Don't miss out on these mouthwatering cupcakes! Click through to explore the full recipe and create a tasty fall favorite today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup maple syrup

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

1/2 cup cream cheese, softened (for frosting)

1/4 cup butter, softened (for frosting)

1 1/2 cups powdered sugar (for frosting)

2 tablespoons maple syrup (for frosting)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In a large bowl, combine the pumpkin puree, granulated sugar, maple syrup, eggs, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in the chopped pecans for added texture.

          Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

            Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

              Remove from the oven and let cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.

                While the cupcakes are cooling, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until creamy.

                  Gradually add the powdered sugar and continue to beat until smooth and fluffy. Mix in the maple syrup until fully incorporated.

                    Once the cupcakes are completely cooled, frost them generously with the maple cream cheese frosting.

                      For an extra touch, sprinkle some chopped pecans on top of the frosting.

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes