The Best Pumpkin Pie Recipe

Rich and creamy, but not too heavy this pumpkin pie is the best I have ever tasted. I love the subtle, natural sweetness of the pumpkin paired with the perfect blend of cinnamon, ginger, cloves, and nutmeg. It’s full of autumn flavor and nostalgia and is sure to be the talk of your Thanksgiving gathering this year. Plus, it’s one of the easiest pies to make. There’s little to do before you pop it in the oven and wait, all while enjoying the lovely aroma as it bakes.

Not all pumpkin pies are equal. They vary quite a bit in taste and texture. Some are ok, some are good, and some are just heavenly. After a lifetime of taste-testing pumpkin pies holiday season after holiday season, I decided it was time for me to create my own recipe. I tested and tested, playing with spices, sugars, the number of eggs, and different kinds of milk. This recipe is what I came up with and, trust me, it was worth all of the trial and error. The result is pure perfection. Try it. You’ll see.

The post Classic Pumpkin Pie appeared first on Life Love and Sugar.

Easy Pumpkin Cupcakes with Cream Cheese Frosting

Fall is in the air and I have been craving everything pumpkin. These pumpkin spice cupcakes hit the spot. Made with vegetable oil, they are wonderfully moist, perfectly fluffy, and just overflowing with fall flavor. The subtle sweetness of the pumpkin is paired beautifully with warm notes of cinnamon, nutmeg, cloves, and ginger. To top them off, they have a generous dollop of rich cream cheese frosting that just melts in your mouth.

To make things even better, these pumpkin cupcakes with cream cheese frosting are so easy to make! You won’t need any fancy mixing techniques and you’ll have them in the oven in no time. It’s the perfect quick and easy recipe to whip up for any occasion. Heck, I’ve even made them in the middle of summer just because I felt like it.

Why You’ll Love These Pumpkin Spice Cupcakes

These cupcakes are a hit every time. They fly off the serving plate that fast. Here’s what makes them so incredibly crave-able.

• Super moist. These cupcakes are made with vegetable oil instead of butter which gives them a wonderfully moist, tender texture that is just impossible not to daydream about.
• Easy to make. The batter for these cupcakes is as easy as it gets. No fancy mixing methods required. Just combine the wet ingredients, combine the dry ingredients, and put it all together.
• Fall flavors. Each cupcake is filled with a cozy combination of ground cinnamon, nutmeg, ginger, and cloves, which perfectly complements the subtle sweetness of the pumpkin puree. If that doesn’t scream “autumn”, what does?
• Great for any occasion. Make these delicious cupcakes for your next Halloween party, serve them at the end of Thanksgiving dinner, or make them just because you’re in the mood for a fall treat! Mouths will be watering no matter where you take them.

What You’ll Need

Here’s what you’ll need to make these glorious pumpkin cupcakes with cream cheese frosting. Don’t forget to scroll to the recipe card below for precise measurements.

For the Pumpkin Cupcakes

• Light brown sugar – This deepens the flavor, bringing out the taste of pumpkin and the fall spices that we all love so much.
• Vegetable oil – I prefer using oil as opposed to butter in these – it helps keep the cupcakes moister for longer. It’s also why these cupcake have such an easy mixing method.
• Vanilla extract – I suggest using pure vanilla extract. It provides the best flavor.
• Eggs – Be sure to use large eggs, not medium or extra large.
• Pumpkin puree – Use canned pumpkin puree rather than going the homemade route. Homemade pumpkin puree contains a lot more moisture, which can mess with the way these cupcakes bake up.
• All-purpose flour – I prefer using a food scale, to be sure that I don’t over measure. But you can also use the spoon and level method. The important thing here is to correctly measure your flour.
• Leavenings – A combination of baking soda and baking powder give you the best texture.
• Spices – Ground cinnamon, nutmeg, ginger and cloves give you the perfect combination of pumpkin spice.
• Salt – Don’t underestimate the salt. It amplifies all the flavors in the cupcakes. Without it, they’d be a bit bland.

For the Cream Cheese Frosting

• Cream cheese – The cream cheese should be softened at room temperature before using. Otherwise, it will not mix smoothly with the butter and you’ll find yourself with a lumpy frosting.
• Butter – Allow the butter to soften at room temperature before you use it. Cold butter will not mix smoothly and evenly with the cream cheese and will likely give you a lumpy frosting.
• Powdered sugar – This adds volume and affects the consistency of the frosting. If you use too little, your frosting will be very thin and not hold it’s shape.
• Vanilla extract – Again, I suggest pure vanilla extract for the best flavor.

How To Make Pumpkin Cupcakes with Cream Cheese Frosting

Ready to learn how to make your new favorite fall dessert? Here’s a quick overview of how to do it. Be sure to scroll to the recipe card below for more detailed instructions.

Make the Cupcakes

• Prep. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
• Combine the wet ingredients. Whisk together the oil, brown sugar, vanilla extract, eggs, and pumpkin puree.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• Put it all together. Mix the dry ingredients with the wet ingredients until smooth.

• Bake. Fill each cupcake liner ¾ full with the batter and bake for 18-20 minutes.
• Cool. Remove the cupcakes from the oven and place them on a cooling rack to cool.

Make the Frosting & Assemble

• Make the frosting. Mix together the cream cheese and butter. Mix in half of the powdered sugar followed by the vanilla extract and then the remaining powdered sugar.
• Frost and decorate the cupcakes. Pipe the frosting onto the tops of the cupcakes and garnish with candy pumpkin.

Tips for Success

This recipe for pumpkin spice cupcakes is about as easy as it gets but that doesn’t mean you don’t have to pay attention to the fine print if you want impeccable results. Here come a few simple tips and tricks to point you in the right direction.

• Use canned pumpkin. Homemade pumpkin puree is great for savory cooking, but not for baking. It is just too inconsistent when it comes to moisture content and sweetness. So go for canned pumpkin here. Trust me.
• Measure with care. Especially the flour. I suggest using the spoon and level method. So, instead of dipping your measuring cup directly into the flour, spoon it into the measuring cup little by little, then level it off with a butter knife. This will help prevent you from adding too much flour, which can lead to overly dense cupcakes.
• Don’t over-mix the batter. Only mix the batter until it’s well combined and smooth. If you mix it much beyond that, the glutens in the flour will overdevelop and your cupcakes will come out tough and dense.
• Room temperature ingredients. Be sure that the butter and the cream cheese in the frosting are at room temperature. Otherwise, they won’t mix together smoothly and you will likely find yourself with a lumpy frosting.
• Use good cupcake liners. I always recommend using high-quality cupcake liners with some sort of non-stick coating. This way, you’ll have no trouble when it comes time to remove the liners and sink your teeth in.
• Don’t overfill the liners. Remember that these cupcakes rise a good bit in the oven so don’t fill the cupcake liners more than 3/4 of the way.
• Cool your cupcakes. Allow the cupcakes to cool completely before frosting them. Otherwise, your frosting will melt and slide right off.
• Serve the cupcakes at room temperature. If you’ve stored your cupcakes in the fridge, bring them to about room temperature before chowing down. This softens the frosting to the proper consistency.

Serving Suggestions

Want to add a little something extra to your pumpkin cupcake experience? Here are some fun ways to serve these tasty treats. Let me know which is your favorite.

• Fun toppings. Garnish the tops of the cupcakes with candy corn or pumpkin candies. Alternatively, chop up your favorite candy bar, or cookies and sprinkle the pieces on top.
• Ice cream. Serve these festive cupcakes with a scoop of vanilla ice cream or some of my Oatmeal Chocolate Chip Cookie Ice Cream.
• Sauce. I have been loving adding a drizzle of Easy Homemade Hot Fudge Sauce and/or Salted Caramel Sauce to the top of the frosting.
• With apple cider. Serve these pumpkin cupcakes with a steaming mug of my Homemade Apple Cider for an extra cozy fall treat.

How to Store Leftovers

Because these pumpkin spice cupcakes are made with cream cheese frosting, they cannot be stored at room temperature. If you do not anticipate devouring within a couple hours of frosting them, store them properly in the refrigerator or freezer. Here’s how to do it.

• Refrigerator. Seal the cupcakes in an airtight container (be sure that it is tall enough to accommodate the frosting) and store them in the fridge for up to 4 days. These little pumpkin desserts are best enjoyed at room temperature, so allow them to sit on the countertop for 20 minutes or so before diving in.
• Freezer. Seal the cupcakes in an airtight container that is tall enough to accommodate the frosting (you can also leave the frosting off and whip up a fresh batch when you are ready to serve). Store them in the freezer for up to 3 months. Thaw the cupcakes in the fridge and then allow them to come to room temperature before serving. You can also flash freeze them and wrap each cupcake individually.

More Pumpkin Recipes To Try

Craving more pumpkin desserts? ‘Tis the season. Here are some of my favorites.

• Pumpkin Layer Cake
• Pumpkin Bread
• Pumpkin Cheesecake
• Pumpkin Roll
• Pumpkin Pound Cake
• Pumpkin Pancakes
• Cinnamon Sugar Pumpkin Muffins
• Pumpkin Chocolate Chip Cookies
• Pumpkin Coffee Cake
• Pumpkin Sheet Cake
• Pumpkin Cheesecake Swirl Cupcakes
• Chocolate Chip Pumpkin Cupcakes
• Pumpkin Chocolate Chip Layer Cake

Watch How These Pumpkin Cupcakes are Made

Read Transcript

Recipe

Perfect Pumpkin Cupcakes

★★★★★ 5 from 10 reviews

• Author: Lindsay Conchar
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12
• Category: Dessert
• Method: Oven
• Cuisine: American

Print

Pin

---

Description

These fluffy pumpkin cupcakes with cream cheese frosting are always a favorite during the fall! Make them for a Halloween party, for Thanksgiving dessert, or just because!

---

Ingredients

For the Pumpkin Cupcakes

• 3/4 cup (168g) packed light brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup (233g) canned pumpkin puree
• 1 1/4 cups (163g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

For the Cream Cheese Frosting

• 8 ounces (226g) cream cheese, room temperature
• 6 tablespoons (86g) butter, room temperature
• 4 cups (460g) powdered sugar
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

Make the Cupcakes

1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Add the oil, brown sugar, vanilla extract, eggs and pumpkin puree to a mixer bowl and mix until well combined.
3. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
4. Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
5. Fill each cupcake liner about ¾ full.
6. Bake pumpkin cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Remove cupcakes from the oven and place on a cooling rack to cool.

Make the Frosting & Assemble

1. Combine the cream cheese and butter in a large mixer bowl and mix until well combined and smooth.
2.  Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Use a large round piping tip to pipe the frosting onto the cupcakes. To see how to pipe the dome frosting I used, see my cupcake frosting tutorial.
6. Top the cupcakes with a candy pumpkin, if desired. Refrigerate until ready to serve and serve at room temperature. Cupcakes are best if eaten within 3-4 days.

Notes

• To store. Since these cupcakes are made with cream cheese frosting, they should be kept in the fridge. Particularly, in an airtight container. Enjoy them within 3-4 days and bring them to room temperature before serving.
• To freeze. Frozen cupcakes stay good for 2-3 months, with or without the frosting. Just be sure to keep them in a freezer-safe container. Thaw them out in the fridge and bring them to room temperature before enjoying.

Nutrition

• Serving Size: 1 Cupcake
• Calories: 388
• Sugar: 46.3 g
• Sodium: 290.4 mg
• Fat: 15.8 g
• Carbohydrates: 59.2 g
• Protein: 4.2 g
• Cholesterol: 41.2 mg

Keywords: pumpkin cupcakes, pumpkin cupcakes with cream cheese frosting, pumpkins spice cupcakes

The post Pumpkin Cupcakes appeared first on Life Love and Sugar.

Easy Pumpkin Bread Recipe

When the leaves turn gold and the crisp autumn air sets in, there’s no better way to embrace the spirit of the season than with a freshly baked loaf of pumpkin bread. And this is the best pumpkin bread ever! It’s so moist and tender and delivers the perfect marriage between the subtle sweetness of pumpkin puree and the warm flavors of cinnamon, nutmeg, and cloves. It’s easy to make and will fill your kitchen with the nostalgic scent of the holidays.

I love how beautifully simple this classic pumpkin bread is but, if you’re looking for something a little more “exciting” try my Pecan Praline Pumpkin Bread or this Cheesecake Swirl Pumpkin Bread.

Why You’ll Love This Pumpkin Loaf

You are going to love this homemade pumpkin bread. Everything from the smell to the taste to the texture is divine. Here are some of the reasons I think it’s so special.

• Just. So. Yum. The marriage between the subtly sweet pumpkin and the warm spices is just perfect here. You can taste the spices but they don’t overwhelm the palate. Plus, I used real butter instead of oil, which adds a richness and texture to the bread that is just to die for.
• Smell. I love the way the spices in this loaf light up the kitchen with the smell of autumn as it bakes. I swear you can almost taste how good it is before it even comes out of the oven.
• Wonderfully moist. This pumpkin bread is so moist and tender. It really is a treat to sink your teeth into.
• Super easy. This recipe is super straightforward and doesn’t require any complicated mixing techniques, making it perfect for both experienced and novice bakers.
• An all-day treat. You really can enjoy this moist, flavorful loaf any time of day. Have it as a snack or a dessert. Heck, you could even classify it as a breakfast item in my book.
• Mix-in friendly. While this autumn treat is delightful on its own, you can easily add your favorite mix-ins like chopped nuts, raisins, or chocolate chips to the batter for extra flavor and texture.

What You’ll Need

Here’s what you’ll need to make this easy pumpkin bread. Don’t forget to scroll to the recipe card below for precise measurements.

• All-purpose flour – Be sure to measure it properly, with either a food scale or the spoon and level method. Too much flour can ruin your pumpkin loaf.
• Leavening – The combination of baking soda and baking powder gives you the best rise and texture.
• Spices – Cinnamon, nutmeg and cloves give this pumpkin bread the perfect amount of fall spice!
• Salt – For flavor.
• Unsalted butter – The butter should be softened at room temperature. Otherwise, it won’t cream properly with the sugar and eggs.
• Sugar – I used all white sugar here. Some people will add brown sugar to their pumpkin bread for a slightly deeper, more molasses-y flavor but I don’t think it’s necessary.
• Eggs – Be sure to use large eggs, not medium or extra large.
• Pumpkin puree – I highly recommend canned puree. Also, be sure to use pumpkin puree and not pumpkin pie filling.

How To Make Homemade Pumpkin Bread

Here comes a quick look at how to make homemade pumpkin bread. Be sure to scroll to the recipe card below for more detailed instructions.

• Prep. Preheat oven to 350 degrees and grease two 9×5 loaf pans with nonstick baking spray.
• Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and spices.
• Combine the wet ingredients. Beat the butter and sugar together and then mix in the eggs, one at a time.

• Cream. Beat the wet ingredients on medium speed until light and fluffy.
• Add the pumpkin. Mix the pumpkin puree with the wet ingredients.
• Put it all together. Mix the dry ingredients with the wet ingredients.

• Bake. Divide the batter between the two loaf pans and bake for 60-70 minutes.
• Cool. Allow the loaves to cool in their pans for a few minutes before turning them out onto a cooling rack to cool completely.

Tips for Success

Here come some tips and tricks that will help you get this easy pumpkin bread recipe right the first time. Happy baking!

• Grease your pans. Not just a little. A lot. You really want to get in there with some non-stick cooking spray as these pumpkin loaves have a tendency to stick to their pans.
• Room temperature butter. Allow the butter to soften at room temperature before using it. Cold (or overly melted butter) will not cream properly with the sugar and eggs. This can give you an overly dense loaf.
• Don’t skimp on cream time. When creaming together the butter, sugar, and eggs, do so until you see that the mixture has significantly lightened in color and has become nice and fluffy. This adds air to the batter, helping to ensure that you don’t end up with an overly dense loaf.
• No over-mixing allowed. Unless you want tough, dense pumpkin bread. Over-mixing after adding the dry ingredients to the batter can cause the glutens in the flour to overdevelop, making the finished product tough and much less pleasant to bite into.
• Remember that baking is a science. In order to get the right texture and rise out of your pumpkin bread, you want to treat this recipe as a high-stakes science project. Measure meticulously (I suggest using a food scale, especially for the flour) and use an oven thermometer to make sure your oven is preheated to the proper temperature.
• Patience. Once you put the bread in the oven, keep the oven door closed. It can be tempting to check on the progress of your loaf but letting cool air in can cause the bread to collapse. So be patient.

Proper Storage

• Counter. Once it has cooled completely, wrap the pumpkin bread tightly in plastic wrap or seal it in an air-tight container. Store it at room temperature for up to 4 days.
• Refrigerator. If you would like to give your pumpkin bread a slightly longer shelf life, allow it to cool completely before wrapping it in plastic wrap or sealing it in an airtight container. Store it in the fridge for up to 1 week. Note that the cool temperatures of the refrigerator might dry the bread out a bit.
• Freezer. Allow the bread to cool to room temperature before wrapping it (either the whole loaf or individual slices) in plastic wrap and then in foil. Pop the bread in a ziplock bag and store it in the freezer for up to 3 months. Thaw in the refrigerator before indulging.

More Easy Pumpkin Recipes

Fall is in the air and I am in a pumpkin mood. Here are some of my absolute favorite pumpkin-y recipes for you to try out. Let me know which is your favorite.

• Pumpkin Chocolate Chip Bundt Cake
• Pumpkin Chocolate Chip Cookies
• Cinnamon Streusel Pumpkin Coffee Cake
• Pumpkin Cupcakes with Cream Cheese Frosting
• Pumpkin Cheesecake
• Classic Pumpkin Pie

See How to Make Pumpkin Bread

Read Transcript

Recipe

Pumpkin Bread Recipe

★★★★★ 5 from 22 reviews

• Author: Lindsay
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 loaves (10-12 slices per loaf)
• Category: Dessert
• Method: Oven
• Cuisine: American

Print

Pin

---

Description

This Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil.

---

Ingredients

• 3 cups (390g) all purpose flour (measured properly)
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 3/4 tsp salt
• 1 cup (224g) unsalted butter, room temperature
• 3 cups (621g) sugar
• 3 large eggs
• 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.
2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
3. In a large mixer bowl, combine the butter and sugar and mix just until combined.
4. Add the eggs one at a time, mixing until well combined after each addition.
5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
6. Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.
8. Divide the batter evenly between the two loaf pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.

Nutrition

• Serving Size: 1 slice
• Calories: 242
• Sugar: 26 g
• Sodium: 163.9 mg
• Fat: 8.6 g
• Carbohydrates: 39.8 g
• Protein: 2.8 g
• Cholesterol: 43.6 mg

Keywords: pumpkin bread, pumpkin loaf, easy pumpkin bread

The post Pumpkin Bread appeared first on Life Love and Sugar.

The Best Pumpkin Layer Cake

It’s fall and, as such, we are all being inundated with pumpkin this and pumpkin that. You might be asking yourself “Why this pumpkin recipe?”. My answer to you is, first, “Why not?” and, second, that it’s simply the best pumpkin layer cake you’ll ever have. It uses the same batter as my pumpkin cupcakes but it’s baked up into 3 incredibly moist, fluffy layers of cake that are just bursting with the flavors of fall. Cinnamon, nutmeg, ginger, cloves, and, most importantly, the subtle sweetness of pumpkin. Yum. All of these nostalgic flavors are surrounded by the wonderfully rich, just-the-right-amount-of-sweet cream cheese frosting that fills and frosts the cake.

Surprise your loved ones this holiday season and swap the pumpkin pie out for this elegant, unique layer cake. I mean, if you want pumpkin pie, make that too but you really need to try this recipe. It will turn heads, wow taste buds, and convince everyone who tries it that you are practically a professional baker.

The post Pumpkin Layer Cake appeared first on Life Love and Sugar.

Moist Pumpkin Cake With Fluffy Cream Cheese Frosting

This crave-worthy pumpkin cake comes together in about 30 minutes with no hassle involved. It’s the perfect fall dessert to whip up on a busy weeknight or throw together for that office party you almost forgot about. Even though it’s super quick and easy, it’s a timeless classic that’s guaranteed to be a massive hit with any crowd.

I mean, who doesn’t love the combination of moist pumpkin cake and meltingly soft cream cheese frosting? Add in those warm, comforting spices and you have yourself a truly irresistible treat. Forget about fall – this convenient dessert will become a go-to for you all year long!

Also, if you just can’t get enough when it comes to tender pumpkin cake recipes, check out this pumpkin roll cake, this pumpkin chocolate chip bundt cake, this pumpkin pound cake, or this cinnamon streusel pumpkin coffee cake!

The post Easy Pumpkin Cake appeared first on Life Love and Sugar.