Description
Pumpkin patch cupcakes are moist, spiced pumpkin treats topped with rich frosting and playful decorations that resemble mini pumpkin patches. Perfect for Halloween parties and fall festivities.
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In another bowl, beat together pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla extract.
- Combine wet and dry ingredients just until smooth.
- Divide the batter evenly into cupcake liners.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Frost cupcakes and decorate with candy pumpkins, crushed cookies, and green icing vines.
Notes
- Decoration tips: Use chocolate frosting and crushed cookies for ‘dirt,’ green frosting for vines, and candy pumpkins for toppers.
- Mix-ins: Add chocolate chips or chopped pecans to the batter for extra texture.
- Frosting options: Cream cheese, vanilla, or chocolate buttercream all work great.
- Make ahead: Freeze unfrosted cupcakes for up to 2 months.
- Gluten-free version: Use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
