why make this recipe
This cupcake is warm, simple, and full of fall taste. It uses pumpkin and spices that feel like the season. You can make a batch fast for a party, a school snack, or a quiet treat at home.
introduction
These Impossible Perfect Fall Cupcakes are easy. You do not need special skills. The batter mixes in two bowls and the cupcakes bake in about 20 minutes. If you want a simple brunch plan, add a savory dish like Breakfast Burritos to make a full meal.
how to make Impossible Perfect Fall Cupcakes
Read the steps first. Gather your ingredients and preheat the oven. Mix dry and wet parts in separate bowls, then combine. Do not overmix. Fill liners and bake until a toothpick comes out clean. For a warm main dish alongside, you might serve with simple roasted chicken or try a method like Air Fryer Chicken if you want a quick savory dish.
Ingredients :
1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/2 cup unsweetened pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup chopped walnuts or pecans (optional), Cream cheese frosting (for topping)
Directions :
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the nuts if using. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting with cream cheese frosting and enjoy!
how to serve Impossible Perfect Fall Cupcakes
Let the cupcakes cool first. Put a spoon of cream cheese frosting on each. Add a sprinkle of chopped nuts or a small dash of cinnamon. Serve on a plate with a warm drink. These go well with coffee, tea, or apple cider.
how to store Impossible Perfect Fall Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If you add frosting, keep them in the fridge for up to 4 days. Let refrigerated cupcakes sit 15–20 minutes at room temperature before serving so they soften.
tips to make Impossible Perfect Fall Cupcakes
- Measure flour with a spoon and level it off.
- Do not overmix the batter. Stir until the ingredients are just combined.
- Use room temperature eggs for a smoother mix.
- Cool cupcakes fully before frosting to avoid melting the frosting.
- For moist results, follow tips from tried recipes like Grandma’s Secret: The Perfect Moist Casserole for general moisture ideas (apply only the relevant tips).
variation (if any)
- Add 1/2 cup raisins or dried cranberries for a fruity touch.
- Swap nuts for toasted pepitas or skip nuts for nut-free cupcakes.
- Add a pinch of cloves or allspice for deeper fall spice.
- Use maple cream cheese frosting instead of plain cream cheese frosting for a maple flavor.
FAQs
Q: Can I use canned pumpkin pie mix?
A: No. Use plain unsweetened pumpkin puree. The pie mix has spices and sugar that change the texture and taste.
Q: Can I make these gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free flour blend. Check mix instructions for best results.
Q: Can I freeze the cupcakes?
A: Yes. Freeze unfrosted cupcakes in a freezer bag for up to 3 months. Thaw in the fridge, then bring to room temperature before frosting.
Q: Can I make mini cupcakes?
A: Yes. Bake for 12–15 minutes and check with a toothpick for doneness.
Conclusion
For a similar pumpkin idea and more fall cupcake inspiration, see Impossible Pumpkin Pie Cupcakes – Cakescottage.
Print
Impossible Perfect Fall Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, simple cupcakes bursting with fall flavors from pumpkin and spices, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the nuts if using.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with cream cheese frosting and enjoy!
Notes
Let the cupcakes cool fully before frosting to avoid melting. For moist results, use room temperature ingredients and follow any moisture tips from other recipes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, pumpkin, fall recipes, dessert, baking