Pumpkin Patch Cupcakes

Whisking Wolf
by Whisking Wolf
12 servings
33 min

Pumpkin Patch Cupcakes are a light and fluffy treat topped with cream cheese frosting and sparkly pumpkin-shaped marshmallows. Packed with pumpkin and subtle spices these gourd-geous cupcakes are a great way to celebrate spooky season.

Pumpkins have been bringing the fall feels every year since 7500 BC. A lot has changed since ancient times. Civilizations have risen and fallen but the orange squash still rules the world to this day. Okay, maybe not every single day, but pumpkins reign supreme during the two months that matter the most.

October and November were made for that fat, orange fruit. The squashy color palette coordinates with everything from red leaves and spooky black cats to butter basted turkeys. Inside, outside, hell even graveside, pumpkins are the quintessential decoration for front porches and tombstones.

If you’re not into smashing pumpkins (the physical act of destruction, not the alternative rock band by the same name) then your pumpkin decor can pull double duty as the main ingredient in these super tasty Pumpkin Patch Cupcakes.

I save my superlatives for desserts that really deserve it, so when I say these cupcakes are super tasty you know it’s gospel truth. They’re also super light and super fluffy, topped with super delicious cream cheese frosting and super sparkly pumpkin-shaped marshmallows.

Before you get super annoyed, I’ll end with a few words of positivity: if Covid-19 cancels Halloween-20, you can still celebrate with these gourd-geous pumpkin cupcakes.

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Pumpkin Cupcakes
  • 1 1/4 cups all-purpose flour unbleached
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt fine
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 Tbsp honey
  • 1 tsp vanilla pure
  • 3 Tbsp water divided
Cream Cheese Frosting
  • 8 ounces full-fat cream cheese room temperature
  • 6 Tbsp unsalted butter room temperature
  • 3 1/4 cups confectionary sugar packed
  • 1 tsp vanilla pure
Pumpkin Cupcakes
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
In a large bowl, sift together flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
In a separate bowl, whisk oil and sugar until well combined.
Add eggs, one at a time, whisking after each addition until incorporated.
Mix in pumpkin, honey and vanilla.
Incorporate half of dry ingredients plus 1.5 Tablespoons of water into wet ingredients, whisking until well combined.
Add remaining dry ingredients and remaining water then whisk until just combined. Take care to avoid overmixing.
Divide batter evenly among cupcake liners and bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool cupcakes completely before frosting.
Cream Cheese Frosting
Beat cream cheese and butter with the whisk attachment on an electric mixer until smooth and creamy.
Reduce speed to low then add powdered sugar, one cup at a time. Mix for 30 seconds.
Increase speed to high. Add vanilla and beat for 2 minutes longer.
Pipe frosting onto cupcakes. Serve immediately or cover and store in the refrigerator up to 3 days.
  • The sparkly pumpkin-shaped marshmallows used as toppers on these cupcakes came from Williams Sonoma.
  • This recipe was tested with canola oil but vegetable oil can be substituted.
  • A large cookie scoop makes easy work of transferring batter to cupcake liners. Distribute the batter evenly so each liner is 2/3 full. Take care to avoid overfilling.
  • Cool cupcakes completely before piping with cream cheese frosting. I used a Wilton 1M tip.
Whisking Wolf
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