Pumpkin Spice Cupcakes

Key Takeaways: Pumpkin Spice Cupcakes

• Plenty of pumpkin spice flavor: Pumpkin puree and warm spices give every bite that cozy fall flavor.
• Soft and moist: Oil keeps the cupcakes tender without making them heavy.
• Maple cream cheese frosting: Sweet, tangy frosting is the perfect finish for these pumpkin cupcakes.

Why I Love This Recipe

These pumpkin spice cupcakes are moist, tender and full of cozy fall flavor. Pumpkin puree keeps them soft like pumpkin muffins, while maple cream cheese frosting makes them perfect for parties and fall gatherings.

They’re easy to make with no mixer required and simpler than pumpkin pie. For a crowd, try my pumpkin bundt cake too.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Flour: All-purpose flour works best. It is thick and creates the base of the pumpkin cupcakes.
• Pumpkin pie spice: All the pumpkin spice fall flavors in one bottle, ground allspice, ground nutmeg, ground ginger, and ground cloves.
• Baking soda: This helps the cupcakes rise while baking.
• Cinnamon: Just a pinch gives a beautiful flavor of sweet and woody flavor.
• Pumpkin puree: Homemade or store-bought pumpkin puree works great.
• Sugars: Brown sugar and granulated sugar are both used in this pumpkin cupcake recipe. Both sugars bring in sweetness but also give the cupcakes a soft texture.
• Canola oil: A moist cupcake comes from the oil. You can also use vegetable oil too.
• Eggs: Have the eggs at room temperature before mixing them together.

How to Make Pumpkin Spice Cupcakes

Step 1: Whisk the flour, leaveners and warm spices together so they’re evenly distributed throughout the cupcakes.

Step 2: Whisk the pumpkin, sugars, oil and eggs until smooth.

Step 4: Gently stir in the dry ingredients. Stop mixing as soon as you no longer see streaks of flour.

Step 3: Divide the thick pumpkin batter between the cupcake liners, keeping each about ½ to ⅔ full. Bake until the centers are set and a toothpick comes out clean.

Step 5: For the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and maple extract.

Step 6: Let the cupcakes cool completely, then pipe on the maple cream cheese frosting. A large star tip gives them that pretty bakery-style swirl.

Frosting for Pumpkin Spice Cupcakes

The maple cream cheese frosting is the perfect match for these cupcakes, with a sweet maple flavor that pairs so well with the pumpkin spice. You can also use classic cream cheese frosting or cinnamon buttercream.

For pretty swirls, make sure the frosting is thick enough to hold its shape and pipe it with a 1M star tip. No piping tip? Snip the corner from a zip-top bag instead.

Recipe Tips

• Pumpkin puree vs. pie filling: Make sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will make the cupcakes overly sweet.
• Filling the pan. Don’t overfill the muffin cups, about ½ to ⅔ full is just right so they have room to rise. A large cookie scoop gives you the perfect portion every time.
• Toothpick test. Check doneness by inserting a toothpick into the center. If it comes out clean, they’re ready. Avoid opening the oven too often, since heat loss can cause the cupcakes to deflate.
• Cool before frosting. Let the pumpkin cupcakes cool completely before adding frosting. If they’re even a little warm, the frosting will melt and lose its shape.
• Top with extras. For an extra-special touch, drizzle with caramel sauce and finish with a sprinkle of cinnamon.

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