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These moist, never-fail, easy pumpkin cupcakes are loaded with autumn flavor and topped with delicious vanilla bean buttercream and crunchy candied pecans.
Need a crazy delicious, no-fail, one-bowl, no-mixer dessert for a Fall get together? If your answer is yes, these super easy pumpkin cupcakes have your name on them!
A never-fail recipe!
What do I mean by never-fail? Do you remember Mary Poppins? Did you ever hear the way she described herself? The infamous nanny was having a conversation with the Bank's children. They had just met Mary Poppins and asked her to describe herself. Without hesitation, with a brisk British accent, she replied "Me? Well, I'm practically perfect in every way!" That's exactly what I mean when I say these cupcakes are never-fail. They parade out of the oven, "perfect in every way"! They're always moist, tender, full of flavor and have beautiful domed tops.
A simple recipe that can be dressed up or down...
I should know. I've made these easy pumpkin cupcakes at least 8 times already this fall. I keep going back to them as the cupcakes themselves take less than 10 minutes to throw together in a bowl. Whisk together eggs, pumpkin puree, oil and sugar. Sprinkle the dry ingredients over the top and stir just until all the flour disappears. That's it - except, of course, doling out the batter into a pan, popping it in the oven and waiting for the heavenly autumn-spice aroma to waft through the house!
You can enjoy them on their own, finish them off with a dusting of powdered sugar OR you can whip up the incredibly delicious Vanilla Bean Buttercream. You'll need an electric mixer for good results with the buttercream. The ingredients are simple; butter, powdered sugar, vanilla beans (or vanilla bean paste) and a splash of half and half.
I took the deliciousness one step farther and added a sprinkle of my Easy Candied Pecans. Scott took one bite and rolled his eyes, "This combination is unbelievable!" was all he could say. And he was quite happy to comply when I asked, during the photo shoot, for a picture of the inside of a cupcake as it meant he could have another bite (and of course finish off the cupcake once we were done).
Café Tips for making these Easy Pumpkin Cupcakes
- Look for canned pumpkin puree, not pumpkin pie filling. Pumpkin puree is simply pureed pumpkin. Pumpkin pie filling is pumpkin puree with added sugar and spices.
- A large ice cream scoop with a trigger handle works well for effortlessly and neatly doling out the cupcake batter.
- Plain white cupcake liners are great for baking the cupcakes. When the cupcakes are cooled I slip them in a colorful paper for serving. It seems that if you use pretty papers to bake with, they loose most of their color in the oven.
- Honestly, I get a little nervous every time I have to decorate cupcakes. I've found a pretty easy technique though to make decently good looking cupcakes. I don't make cupcakes that often so I practice the technique a few times on the top of a flat bottom glass before I actually pipe the cupcakes themselves. It helps to get a rhythm going.
- I used a Wilton 2D tip for piping these cupcakes. This is my little technique. I start with a quarter size "plop" of icing in the center, then circle around the "plop" with my icing. I then work my way back to the center, covering over the "plop". That might sound a little confusing so I had Scott take a few pictures to demonstrate what I do. See the image below.
- I used vanilla bean paste for my Vanilla Bean Buttercream. Vanilla bean paste comes in a tube or a jar and has zillions of the delicious vanilla bean seeds in every teaspoon. I find it's usually more economical than vanilla beans and so handy! A jar of this stuff lasts forever!
- If you choose to make a batch of the Easy Candied Pecans to top your Easy Pumpkin Cupcakes, you will have more than you need for the 12 cupcakes. Don't worry, there are lots of other uses for the delicious pecans; as an ice cream topping, on salads, soups, as a cocktail nibble...
These moist, never-fail, easy pumpkin cupcakes are loaded with autumn flavor and topped with delicious vanilla bean buttercream and crunchy candied pecans.
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup sunflower oil or other mild flavored oil
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ recipe Best Ever Buttercream* see notes
- 1 recipe Candied Pecans** see notes
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Preheat oven to 350˚F. Line a 12-cup muffin pan with cupcake liners.
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Place eggs in a medium size bowl and whisk well. Add pumpkin, oil, sugar and vanilla. Whisk until smooth and well combined.
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Sprinkle flour and remaining ingredients over the top of the pumpkin mixture. Whisk again, just until all dry ingredients are incorporated.
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Divide batter evenly in the prepared pan. Bake for 20-22 minutes or until tops of cupcakes are slightly firm when lightly touched or when a toothpick inserted in the center comes out clean.
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Cool for 10 minutes in the pan then carefully transfer to a cooling rack. Cool completely before icing.
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Spread Best Ever Vanilla Buttercream on top of cupcakes or use a pastry bag fitted with a piping tip. I used a 1M tip for my cupcakes. See Café Tips above in post.
Nutritional information is for the cupcakes. See Buttercream post and Easy Candied Pecan post for their nutritional information.
Recipe Adapted from Yammie's Noshery
See Café Tips above for extra tips on making these cupcakes.
* For the Best Ever Buttercream, substitute 2 teaspoons vanilla bean paste or the scraped seeds from 1 vanilla bean pod (for the whole recipe). Here’s a great article on how to scrape the seeds from The Kitchen.
** You won’t use all the candied pecans, but they’re wonderful on salads, desserts, soup, etc.
Donna says
Delicious!
Chris Scheuer says
Yay! Thanks so much, Donna!
Linda says
Chris,
I would like to order the vanilla bean paste but uncertain if this would replace vanilla in all recipes or just in certain ones. If you recommend using the paste in some recipes and traditional pure vanilla in others i would love to know your preferred brand.
Thank you!
Chris Scheuer says
Hi Linda, that's a great question. I love vanilla bean paste and I might use it for everything if I could afford it 🙂 It's rather pricey though so I use it when I really want the vanilla and the beautiful little vanilla bean specks to shine. Like in this buttercream. Otherwise I just use pure vanilla extract. I really like the Madagascar vanilla extract: http://amzn.to/2zOP5U8 You may have noticed that right now vanilla, in any form, is expensive as there is a shortage - so I'm using it a little more sparingly but love the wonderful flavor it adds to just about anything.
Rita says
Hi Chis, is it possible to add some chocolate chips ? so delicious recipe.
Chris Scheuer says
Hi Rita, I think you definitely could! What a great idea. If I did that, I'd probably use the mini chips.
Laura | Tutti Dolci says
I love pumpkin cupcakes, these are beauties!
Jenni says
Thank you for this delicious recipe! My mouth is watering. Just wondering if you use the same amount of vanilla bean paste as vanilla extract. I have a jar of vanilla bean paste in my cupboard and wondered if the vanilla bean paste is more concentrated and therefore you use less of it. Thank you.
Chris Scheuer says
Hi Jenni , use the same amount. You want lots of those beautiful vanilla beans if you're using the paste 🙂
Sandra L Garth says
As soon as pumpkin puree hits the shelves in the fall I pick up a couple cans. I have one waiting in the wings and these would be a great little after dinner treat. So I'm not the only one eating them I won't tell my family that they're pumpkin. They'd turn their noses up quickly. Also, that photo where you can see the tiny fleck of vanilla bean is over the top beautiful.
Jennifer @ Seasons and Suppers says
Beautiful! And easy is always good 🙂 So lucky to have such great helpers 🙂
Robyn Gleason says
MMmmm, such delicious flavors, Chris! I don't eat pumpkin very often but when I do I want it in a dessert like this. And so pretty! And love your pink Kitchenaid mixer! A great cause.
Sharing this scrumptious treat:)
Chris Scheuer says
Thanks so much Robyn!
Dottie says
You are so right...they are very easy to make, not too sweet. Great with a cup of coffee, thank you for the recipe. It is a keeper
Chris Scheuer says
Thanks so much Dottie for taking the time to leave a review! So happy you enjoyed them! And yes, they are perfect with a cup of coffee!
Susan says
These look so delicious, Chris! Being a BC survivor myself, I have to applaud Kitchenaid for such a wonderful giveaway and donation to BC and you for hosting!
Chris Scheuer says
Thanks Susan, it's a great cause!
cheri says
Such a wonderful cause Chris, I just figured out I can make your cookies from the last post and the cupcakes from this one and not waste too much pumpkin at all win, win!!!
Chris Scheuer says
Ha! That's perfect Cheri!!!
Adina says
Amazing looking cupcakes, I can imagine how good they must taste. Whenever I see a Kitchen Aid giveaway, I really feel sorry for not living in America somewhere, they never get sent away... 🙂 🙂
Chris Scheuer says
Aww, so sorry about that Adina 🙁
Esmeralda Mollineau says
Yum, I have to make these cupcakes yum they are going to be at my Thanksgiving dinner!
Chris Scheuer says
I think you'll love them Esmeralda! Thanks for taking the time to leave a comment 🙂
sue | theviewfromgreatisland says
Beautiful cupcakes, and who wouldn't want a chance to win a Kitchenaid ~ I better get baking!
Chris Scheuer says
Yes, and I know whatever you make will be delicious Sue!
Liz says
Mmmm....I'm a sucker for pumpkin bread, cakes and desserts, so these lovely cupcakes are calling my name. What a fun giveaway, too!!!
Chris Scheuer says
You and I seem to be suckers for the same things Liz! 🙂
Tricia @ Saving Room for Dessert says
An outstanding reason to make these delicious cupcakes! The texture looks perfect and those candied pecans on top must be icing on the cake 😉 Wonderful post Chris!
Chris Scheuer says
Thanks Tricia!
Ginny Hartzler says
Yum! I have copied this, and Anne Marie can make it when she comes over! She is a good baker. I can almost smell them. thanks so much for the giveaway!
Chris Scheuer says
That's so cool Ginny, to have a budding young baker in the family!
Angie@Angie's Recipes says
They look bakery perfect, Chris. And that frosting with real vanilla sounds really great.
Chris Scheuer says
Thanks Angie!