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pumpkin molasses cupcakes with caramel apple frosting and sprinkles

Pumpkin Molasses Cupcakes

5 from 13 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 cupcakes
Author: EmilyFabulous


  • cupcake pan
  • cupcake liners
  • stand mixer (or large mixing bowl and hand mixer)
  • rubber or silicon spatula
  • cookie scoop
  • large mesh sifter


  • 3 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup unsalted butter, room temp (2 sticks)
  • 1 cup sugar
  • 3 large eggs
  • 1 cup pumpkin puree
  • ½ cup molasses


  • Preheat oven to 350°F and prepare a cupcake pan with liners. Sift together the flour, baking powder, baking soda, salt, ginger, and cloves into a medium mixing bowl and set aside.
    dry ingredients for pumpkin molasses cupcakes in a sifter
  • In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugar for about 3 minutes. Add the eggs, one at a time, and mix in. Add the pumpkin and molasses. The batter will be kind of curdled, don't panic!
    wet ingredients for pumpkin molasses cupcakes
  • Turn the mixer on low and add the dry ingredients slowly until fully mixed in. Turn off the mixer right away being careful not to overmix.
    pumpkin molasses cupcake batter
  • Scoop the batter into the prepared cupcake pan using a cookie scoop or a spoon. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the cupcake pan for 5 minutes and then remove from the pan and allow the cupcakes to cool on a cooling rack completely before frosting.
    pumpkin molasses cupcakes on a cooling rack


Recipe inspired by womansday.com

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.