Let these delectably easy pumpkin cupcakes welcome you into fall.
Fall is my favorite. In all of life. When that first brisk wind sweeps by and picks up a few dead leaves on its way I immediately want a fire in the fireplace, a mug of cider in my hands, and some form of festival with funnel cakes and hayrides happening close by. This, of course, proves troublesome as I live in downtown Atlanta in a bungalow with a non-functioning fireplace, not particularly convenient to farmland with hayrides. So a mug of cider it is, and these easy pumpkin cupcakes are the perfect pairing.
I love a recipe that doesn’t require an electric mixer of any sort (like this pumpkin chocolate chip muffin recipe). I know, that seems odd given that almost every recipe I share has a bajillion steps and call for a “stand mixer” if you have one. But I really do love simplicity in my everyday, especially when the recipe tastes this good. If you’re trying pumpkin cupcakes from scratch for the first time, this is the one I recommend you start with. It produces such a delicate, moist cupcake with a perfect pumpkin flavor and texture. The only spice I use is cinnamon just to keep things simple, but you can easily add others—nutmeg, clove, ginger, etc.—to make it a pumpkin spice cupcake.
The simple cinnamon glaze that I spoon over the cupcakes while they’re still warm makes these just perfect. It’s literally throwing a little cream, sugar, cinnamon and vanilla into a small bowl and stirring. That’s it! You can even whip up a small batch of lightly sweetened whipped cream and put a little dollop on top. Or if you’re wanting to add a very small amount of difficulty to these easy pumpkin cupcakes, you can make a pumpkin buttercream to frost the tops (recipe coming soon!). So get a mug of cider and grab one of these delicious, easy pumpkin cupcakes to greet the fall in proper fashion.