Go Back Email Link
+ servings
pumpkin molasses cupcakes with caramel apple frosting and sprinkles

Pumpkin Molasses Cupcakes

Spicy and delicious cupcakes made with pumpkin puree and molasses.
5 from 26 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 cupcakes
Calories: 188kcal
Author: EmilyFabulous

Equipment

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

Ingredients

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

Instructions

  • Preheat the oven to 350°F and prepare a cupcake pan with liners.
  • Sift together the flour, baking powder, baking soda, salt, ground ginger, and ground cloves into a medium mixing bowl and set aside.
  • 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 look kind of curdled at this point, don't panic!
  • 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 the 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.
  • Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes before placing them on a cooling rack to cool completely before frosting.

Notes

  • When combining the wet and dry ingredients, make sure you mix on low just until combined. If you overmix the batter, your cupcakes will be dense.
  • All of the ingredients should be at room temperature before baking. This helps create a smooth and velvety batter creating even better cupcakes!
  • Allow the cupcakes to cool in the pan for 5 minutes after removing them from the oven before placing them on a cooling rack. This will help them stay nice and fluffy.

Nutrition

Serving: 1cupcake | Calories: 188kcal | Carbohydrates: 27.2g | Protein: 3.2g | Fat: 8.2g | Saturated Fat: 4.9g | Cholesterol: 43mg | Sodium: 118mg | Potassium: 191mg | Fiber: 0.8g | Sugar: 13.2g | Calcium: 41mg | Iron: 1mg

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