Pumpkin is something I love year-round and around the clock! It can be a cool rainy day or a random Sunday afternoon. Now with October, Halloween, and pumpkin season just around the corner, it’s 100% the perfect time to whip up these Pumpkin Cupcakes.

I made sure the recipe would be super easy…and based it around 3/4 cup pumpkin puree, as that is what I had left over in the fridge. I incorporated Greek yogurt because I always seem to have that around, and I thought it would work well with the pumpkin. Did it ever! The cupcakes baked up SO tender. My niece Kinga (a sweet but tough critic) proclaimed them to have the “perfect density and texture,” and I have to agree!

The cupcakes don’t really need a frosting, but to use up some coconut I had on hand, I decided to do a coconut cream cheese frosting as a finishing touch.

Running low on both time and butter (I know, the latter is sacrilegious for me, honestly), I made up a shortcut version. There are just four ingredients: coconut, cream cheese, powdered sugar, and honey. It’s rich but not overly sweet and not overpowering to the star of the show…the cupcake itself. It also makes the perfect amount for 12 cupcakes.

If you like pumpkin, don’t miss trying this recipe for the best pumpkin cupcakes!

-Cyndi