October 2022


  • ¾ cup all-purpose flour
  • 1 + ¼ teaspoon pumpkin pie spice blend
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons orange juice pulp-free
  • sprinkles (optional garnish)
mini pumpkin cupcakes on table next to small pumpkins

Perfect for fall parties! To make standard-sized cupcakes, just use a traditional muffin tin and adjust the time for baking.


Preheat oven to 350 degrees. Line a 24-cup mini muffin tin with paper liners.

Mix flour, pumpkin spice, baking soda, and salt in a medium-sized bowl. Mix and set aside.

Combine pumpkin puree, sugar, egg, oil, and juice in a large bowl. Whisk until just blended.

Add flour to the pumpkin mixture and stir with a fork or whisk until moistened.

Use a tablespoon to fill prepared muffin cups about ¾ full.

Bake in preheated oven for 15 to 20 minutes, checking for doneness with a toothpick inserted into the center of the cupcake.

Remove cupcakes from muffin tin and allow to cool completely on a wire baking rack before decorating.

Best with homemade or store-bought cream cheese frosting!

Category: Plated: Pumpkins

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