How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mini Pumpkin Cupcakes?

You need 11 ingredients. The key ingredients include: 1 cup canned solid-pack pumpkin, 1/4 cup unsalted butter, melted (1/2 stick), 1/3 cup orange juice, 2 eggs, room temperature, and more.

Is Mini Pumpkin Cupcakes suitable as baking & desserts?

Yes, Mini Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mini Pumpkin Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Cupcakes Recipe

Name: Mini Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned solid-pack pumpkin; 1/4 cup unsalted butter, melted (1/2 stick); 1/3 cup orange juice; 2 eggs, room temperature; 1 2/3 cups all-purpose flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon grated nutmeg; 1/2 teaspoon cinnamon; powdered sugar

Bake this irresistible Mini Pumpkin Cupcakes at home. Made with pumpkin, unsalted butter, orange juice and eggs. Easy step-by-step instructions included.

This Mini Pumpkin Cupcakes relies on simple, everyday ingredients such as canned solid-pack pumpkin, orange juice, eggs, room temperature and all-purpose flour. It comes together quickly and makes 4 servings, at about 656 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mini Pumpkin Cupcakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Mini Pumpkin Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions