Introduction

Have you ever craved the perfect autumn treat that fills your home with warm, spicy aromas and satisfies your sweet tooth? Pumpkin Spice Cupcakes are the quintessential fall dessert that brings together the earthy richness of pumpkin and the aromatic blend of cinnamon, nutmeg, and cloves. These moist, tender cupcakes topped with creamy frosting have become a seasonal favorite for good reason – they capture the essence of autumn in every bite. Whether you’re hosting a Halloween gathering, planning Thanksgiving desserts, or simply enjoying a cozy afternoon treat, these Spiced Pumpkin Cupcakes will quickly become your go-to recipe.

Table of contents

Table of Contents

Ingredients List

For the cupcakes:

• 1¾ cups all-purpose flour (substitute with 1:1 gluten-free flour blend if needed)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ⅔ cup granulated sugar
• ⅔ cup light brown sugar, packed
• ½ cup vegetable oil (coconut oil works beautifully too)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• Ground cinnamon for dusting

Timing

Prep time: 20 minutes
Cooking time: 18-20 minutes
Cooling time: 45 minutes
Total time: 1 hour 25 minutes (saves 15 minutes compared to traditional layer cake recipes)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. Pro tip: spritz the liners lightly with cooking spray to prevent sticking, especially if using pumpkin puree with higher moisture content.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This spice blend creates the signature pumpkin spice flavor that makes these cupcakes irresistible.

Step 3: Combine Wet Ingredients

In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add the pumpkin puree and mix until incorporated. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk until smooth.

Step 4: Create the Batter

Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix – stop when no dry flour pockets remain. The batter will be thick but pourable.

Step 5: Bake to Perfection

Fill cupcake liners about ¾ full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Prepare the Frosting

Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then vanilla and salt, beating until light and fluffy. For optimal spreadability, chill the frosting for 15-20 minutes if it seems too soft.

Step 7: Decorate Your Cupcakes

Once cupcakes are completely cool, frost them using a piping bag with a star tip or simply spread frosting with a knife. Dust lightly with cinnamon for an elegant finish and enhanced flavor profile.

Nutritional Information

Per cupcake (with frosting):

• Calories: 385
• Protein: 4g
• Carbohydrates: 53g
• Fat: 18g
• Fiber: 1g
• Vitamin A: 50% DV
• Iron: 6% DV

Healthier Alternatives for the Recipe

• Reduce sugar by ¼ cup without compromising texture
• Replace oil with unsweetened applesauce for a lower-fat version
• Use whole wheat pastry flour for added fiber (substitute half the all-purpose flour)
• For gluten-free: use a 1:1 gluten-free baking blend
• For dairy-free: use plant-based milk with lemon juice instead of buttermilk
• For vegan cupcakes: substitute eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)

Serving Suggestions

Pair these pumpkin cupcakes with a steaming mug of chai tea or spiced apple cider for the ultimate autumn experience. For an impressive dessert platter, serve alongside candied pecans and small wedges of dark chocolate. A drizzle of salted caramel sauce takes these cupcakes to the next level for special occasions.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of pure pumpkin puree
• Overmixing the batter, which creates dense cupcakes
• Opening the oven door too early during baking
• Frosting cupcakes before they’re completely cooled
• Using cream cheese straight from the refrigerator (it needs to be softened)

Storing Tips for the Recipe

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 3 months in freezer-safe bags. Thaw overnight in the refrigerator before frosting. The cream cheese frosting can be made 1-2 days ahead and stored refrigerated – bring to room temperature and whip briefly before using.

Conclusion

These moist pumpkin spice cupcakes bring together the best flavors of fall in a perfectly portioned dessert. With their tender crumb, warming spices, and luscious cream cheese frosting, they’re guaranteed to become a seasonal favorite in your recipe collection. Whether for a holiday gathering or a simple weekend treat, these cupcakes deliver big flavor with minimal effort. Try baking a batch this weekend and fill your home with the comforting aroma of autumn!

FAQs

Can I make this recipe as a cake instead of cupcakes?

Yes! This batter works perfectly in two 8-inch round cake pans. Bake at the same temperature for 25-30 minutes or until a toothpick inserted comes out clean.

Why did my cupcakes sink in the middle?

This typically happens when cupcakes are underbaked or when the oven door is opened too early. Make sure your oven is properly preheated and avoid opening the door during the first 15 minutes of baking.

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree fresh pumpkin, then drain excess moisture through a cheesecloth for several hours before using in the recipe.

How can I make the frosting less sweet?

Reduce the powdered sugar to 2 cups and add 1-2 tablespoons of heavy cream to maintain proper consistency. A pinch of salt also helps balance sweetness.

Can I prepare these cupcakes in advance for a party?

Yes! Bake the cupcakes up to 2 days ahead and store in an airtight container at room temperature. Prepare frosting a day in advance, refrigerate, and frost cupcakes the day of your event.