Name: Pumpkin Patch Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: All-purpose flour; Baking soda; Baking powder; Cinnamon; Nutmeg; Ginger; Cloves; Salt; Pumpkin purée; Brown sugar; Granulated sugar; Eggs; Vegetable oil; Vanilla extract; Frosting (cream cheese or buttercream); Optional decorations: candy pumpkins, crushed cookies, green frosting

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Pumpkin patch cupcakes are moist, spiced pumpkin treats topped with rich frosting and playful decorations that resemble mini pumpkin patches. I love making these for Halloween parties, fall festivals, or just to bring some autumn magic into the kitchen.

Why You’ll Love This Recipe

I love how these cupcakes combine cozy pumpkin spice flavor with fun, festive presentation. They’re soft, not too sweet, and perfect for decorating with candy pumpkins, cookie crumbs, or green icing vines. They’re always a hit with kids and adults alike. Pumpkin Patch Cupcakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Cinnamon, nutmeg, ginger, cloves
Salt
Pumpkin purée
Brown sugar and granulated sugar
Eggs
Vegetable oil
Vanilla extract
Frosting (cream cheese or buttercream)
Optional decorations: candy pumpkins, crushed cookies, green frosting

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, I whisk together flour, baking soda, baking powder, spices, and salt.
In another bowl, I beat together the pumpkin, sugars, eggs, oil, and vanilla.
I combine the wet and dry ingredients just until smooth.
I divide the batter into cupcake liners and bake for 18–22 minutes.
Once cooled, I frost and decorate them to look like little pumpkin patches.

Servings and timing

Makes 12 cupcakes
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

I’ve topped them with chocolate frosting and cookie “dirt” or piped vines using green buttercream. I sometimes add chocolate chips or chopped pecans to the batter.

Storage/Reheating

I store them in an airtight container at room temp for 2 days or in the fridge for up to 5. They freeze well (unfrosted) for up to 2 months. Pumpkin Patch Cupcakes

FAQs

Can I use fresh pumpkin?

Yes, I just make sure it’s puréed very smooth and not too watery.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend.

What frosting works best?

I love cream cheese frosting, but vanilla or chocolate buttercream also work well.

Do I need food coloring?

Only if I want to make the vines or soil look extra colorful.

How do I store decorated cupcakes?

I refrigerate them in a container with space so decorations don’t smudge.

Conclusion

Pumpkin patch cupcakes are festive, flavorful, and so fun to make. I love baking these with the family or serving them at a fall gathering—they never fail to impress.