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Tiffany's Pumpkin Cupcakes

Rated as 4.64 out of 5 Stars

"Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting."
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servings 132
Original recipe yields 24 servings (24 cupcakes)


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  1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
  2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  3. Spoon batter into baking cups.
  4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.


  • Reynolds Kitchens Tips:
  • To make Parchment Paper Baking cups, cut Reynolds® Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.
  • Here's a video showing this handy kitchen tip.

Nutrition Facts

Per Serving: 132 calories; 6.2 17.6 1.8 24 173 Full nutrition

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Read all reviews 12
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i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey.

I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all aro...

Love this recipe. Very easy. I used a spice cake mix instead of yellow cake mix. Also have used in loaf pan for pumpkin bread.

I thought these were really good. They weren't overly sweet which is a good thing sometimes. I had a yellow cake mix & pumpkin purée that I wanted to use & this did the trick! My husband isn't a...

So soft and yummy, no need for frosting. I love that its such an easy recipe.

Super easy and yummy

Easy to make & I liked it, but it definitely needs frosting (I made cream cheese). I added cinnamon but it still lacked the pumpkin punch that I love; I should have heated the pumpkin first. A t...

Light as air, yet moist.

So easy, so good! Made it as a bundt cake instead. After reading the other reviews, I added an extra half teaspoon of pumpkin pie spice, replaced the oil with melted butter, and the water with m...