Pumpkin Spice Cupcakes (Print Version)

Tender cupcakes filled with pumpkin and warm spices, topped with creamy frosting for a delightful autumn dessert.

# What You’ll Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground cloves
09 - 2/3 cup brown sugar, packed
10 - 1/3 cup granulated sugar
11 - 1/2 cup vegetable oil or melted butter
12 - 2 large eggs
13 - 1 cup canned pumpkin purée (not pumpkin pie filling)
14 - 1 tsp vanilla extract

→ Cream Cheese Frosting

15 - 225 g cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar
18 - 1 tsp vanilla extract
19 - 1/2 tsp ground cinnamon (optional)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large bowl, beat together brown sugar, granulated sugar, and oil until smooth. Add eggs, pumpkin purée, and vanilla; mix until fully combined.
04 - Gradually add the dry ingredients into the wet ingredients and stir just until combined.
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cupcakes cool completely before frosting.
08 - Beat cream cheese and butter together until creamy.
09 - Gradually add powdered sugar, beating until smooth.
10 - Add vanilla and cinnamon (if using) and beat until fluffy.
11 - Frost cooled cupcakes using a piping bag or spatula.

# Additional Tips::

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple pantry ingredients you likely already have
  • Perfect balance of pumpkin and spices without being overwhelming
  • Makes exactly 12 cupcakes so no awkward leftover batter
  • Versatile enough for casual family desserts or special gatherings
02 -
  • These cupcakes stay moist for days thanks to the pumpkin and oil
  • The recipe can be doubled easily for larger gatherings
  • Unfrosted cupcakes freeze beautifully for up to 3 months
  • Perfect for fall birthdays Halloween Thanksgiving or any autumn gathering
03 -
  • Let your eggs and dairy ingredients come to room temperature before beginning for the smoothest batter and frosting
  • Use a light colored muffin tin to prevent the bottoms from browning too quickly
  • For the tallest cupcakes fill your liners no more than two thirds full giving them room to rise without spilling over

Go Back