Add the flour mixture and the coconut flakes and stir until *just combined*. In a large bowl, whisk together the oil, eggs, pumpkin purée, granulated sugar, and brown sugar.
I combined 6 ounces of cream cheese + 3 tablespoons salted butter +2 tablespoons maple syrup + 1/2 teaspoon vanilla extract + 2 cups confectioners sugar. But if maple syrup is just not your thing then top them with cinnamon cream cheese frosting (check the notes section in the recipe card). I wouldn’t top these pumpkin cupcakes with anything but this maple cream cheese frosting. Their perfectly moist and are the ideal pumpkin muffins to serve for breakfast or brunch. No need to top with them maple cream cheese frosting if you want a more figure friendly option.
These pumpkin cupcakes are perfect all on there own too. Nothing, and I mean nothing is as bad as a tough pumpkin muffin. The secret to super-moist pumpkin cupcakes (or muffins) is to make sure you *just combine* the batter without overmixing.
Add the dry ingredients into the wet ingredients and stir until *just combined*. The wet ingredients: pumpkin puree, a couple of eggs, coconut oil (or whatever kind of oil you prefer), granulated sugar, and brown sugar. We’re going to sift our dry ingredients into 1 bowl and whisk our wet ingredients in another. I ask no questions when cupcakes are involved. Try all of them, it’s just another excuse to have these pumpkin cupcakes.
Peanut butter chips, butterscotch chips, walnuts, pecans, or even raisins, or dried cranberries are other great options. You’re a chocolate chip fan, stick them in these cupcakes, you won’t be sorry you did. White chocolate, dark chocolate or milk – all three would be yummy with pumpkin. – Use your favorite toppings inside the pumpkin cupcakes – I added 1/4 cup of coconut flakes, because I ❤ coconut flakes in my cupcakes/muffin recipes. – The fat used in this recipe is customizable: use melted butter, canola oil, or vegetable oil. My oil of choice? Definitely coconut oil. – The one whopping cup of pumpkin puree, along with the oil, and 2 eggs ensures that our pumpkin cupcakes are going to be anything but dry! – There is no need for a mixer! Hallelujah! That means, you absolutely do not have to make the pumpkin cupcake batter in the mixing bowl and then quickly rinse it to make the Let’s get down to business here and talk about why this pumpkin cupcake recipe rocks my socks (and hopefully rocks yours, too) It is by far the BEST frosting i’ve ever, ever had! Not only is it the ideal frosting for pumpkin cupcakes, it would also be delicious on a red velvet cake too. And my absolute most favorite part – the maple cream cheese frosting. But, toot toot! And it’s jam packed with pumpkin and lots of fall spices like cinnamon, ginger, and nutmeg. What makes my pumpkin cupcakes recipe stand out from the rest is how incredibly moist each cupcake really is. The best part about this recipe? These cupcakes totally double as muffins if you leave out the maple cream cheese frosting – although, who would wanna leave it out? Not me. This is my all time favorite pumpkin cupcakes recipe. This is something every pumpkin lover should try this fall! Topped with chopped, crunchy Heath pieces for an outta this world flavor! Super-moist, spiced, and lightly sweet pumpkin cupcakes with the most decadent maple cream cheese frosting.
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