Get ready to welcome autumn into your kitchen with these irresistible Pumpkin Spice Cupcakes. Each bite is a cozy celebration of fall flavors — aromatic spices, plush pumpkin, and a dreamy swirl of tangy cream cheese frosting. The warmth of cinnamon and nutmeg wraps you in nostalgia while the rich, moist crumb delivers everything you crave from a seasonal cupcake. Whether you’re baking for a family gathering or simply treating yourself, these cupcakes capture what everyone loves about pumpkin spice in one perfect, handheld treat.
Ingredients You’ll Need
This recipe proves that a handful of staple ingredients can work magic together. Each component brings something unique, whether it’s flavor, texture, or that unbeatable golden hue that makes Pumpkin Spice Cupcakes so inviting.
- All-purpose flour: Provides the structure and light, fluffy crumb that cupcakes need.
- Baking powder: Helps the cupcakes rise beautifully for a bakery-worthy look.
- Baking soda: Works alongside the buttermilk to create extra tenderness.
- Salt: Enhances all the warm flavors and balances sweetness.
- Ground cinnamon: Essential for that classic pumpkin spice aroma and flavor.
- Ground nutmeg: Adds subtle warmth and depth to the spice mix.
- Ground ginger: Brings a gentle, zesty kick that makes the cupcakes irresistible.
- Ground cloves: Rounds out the spices with a bold, earthy note.
- Unsalted butter, softened: Lends a rich, creamy texture and decadent flavor.
- Granulated sugar: Sweetens and helps create a tender crumb.
- Light brown sugar, packed: Adds caramel notes and extra moisture.
- Large eggs: Bind the batter and provide structure for perfect domes.
- Vanilla extract: Enhances all the other flavors and adds lovely aroma.
- Canned pumpkin puree: The star ingredient for color, flavor, and moisture.
- Buttermilk: Makes every bite extra tender and tangy.
- Cream cheese, softened (for frosting): Gives the frosting its signature tang and lusciousness.
- Unsalted butter, softened (frosting): Ensures a silky, rich frosting you’ll want to savor.
- Powdered sugar (frosting): Whips up smooth and fluffy, sweet creaminess.
- Vanilla extract (frosting): Rounds out the frosting flavor and complements pumpkin spice.
- Ground cinnamon (optional, frosting): For an extra dash of spice and color on top.
How to Make Pumpkin Spice Cupcakes
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) — this ensures a consistent rise and a perfect crumb. Line a 12-cup muffin tin with cupcake liners; not only does this make cleanup a breeze, but it also helps your Pumpkin Spice Cupcakes release effortlessly and look extra polished.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step evenly distributes all those cozy spices and leaveners, so each cupcake bakes up with balanced flavor and perfect texture.
Step 3: Cream Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to cream your softened butter with the granulated sugar and light brown sugar. Mix until the texture is light and fluffy — this incorporates air and helps create that trademark soft, cake-like crumb in your Pumpkin Spice Cupcakes.
Step 4: Add Eggs, Vanilla, and Pumpkin
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and luscious pumpkin puree. Your batter will turn a gorgeous, autumnal orange, and the pumpkin will keep your cupcakes decadent and moist.
Step 5: Combine Wet and Dry Mix, Alternating with Buttermilk
Add the dry ingredients to the wet mixture in two or three batches, alternating with splashes of buttermilk. Stir gently; stop mixing as soon as everything comes together for the fluffiest cupcakes. Overmixing can lead to toughness, so a soft hand is key.
Step 6: Divide and Bake
Evenly divide the batter among the lined muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
Once your cupcakes are cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar to avoid any lumps, then mix in the vanilla extract and an optional pinch of cinnamon for extra spice. The result is a lush, tangy frosting perfect for Pumpkin Spice Cupcakes.
Step 8: Frost and Decorate
Pipe or spread the frosting over your cooled cupcakes. For a finishing touch, sprinkle on some extra cinnamon or pumpkin spice. They’ll look just as amazing as they taste!
How to Serve Pumpkin Spice Cupcakes
Garnishes
Top each cupcake with a dusting of cinnamon or pumpkin spice for extra aroma and beauty. If you’re feeling festive, add sugared pecans, candied ginger, or even a tiny decorative pumpkin candy on each swirl of frosting. These small touches make your Pumpkin Spice Cupcakes totally celebration-worthy.
Side Dishes
Pair these cupcakes with a steamy mug of chai, hot apple cider, or a pumpkin spice latte for a real treat. Because the cupcakes are sweet and spiced, simple accompaniments like fresh fruit or lightly toasted nuts create a lovely balance. They also shine alongside a fruit platter or cheese board if you’re sharing at a party.
Creative Ways to Present
Arrange your Pumpkin Spice Cupcakes on a rustic wooden tray, or serve them in decorative cupcake wrappers for an extra-special look. For fall gatherings, set them on a tiered stand surrounded by mini pumpkins and colorful leaves. At Thanksgiving, nestle a cupcake on each guest’s place setting as a personalized treat!
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin Spice Cupcakes in an airtight container in the refrigerator for up to four days. For the best flavor and texture, bring them to room temperature before serving — the frosting tastes even more luscious when it’s not ice-cold!
Freezing
If you’d like to get a jump on your fall baking, you can freeze the unfrosted cupcakes for up to two months. Wrap each in plastic wrap and place them in a freezer bag. When you’re ready to indulge, thaw cupcakes at room temperature, then frost fresh for just-baked flavor.
Reheating
If your cupcakes have been chilled, simply let them sit out for 30 to 60 minutes to soften the frosting and bring out all the warm spices. For a just-baked feel, you can pop an unfrosted cupcake in the microwave for 8-10 seconds, ensuring it’s only slightly warmed before adding frosting.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is smooth, thick, and well-drained — extra moisture can make the cupcakes dense. Measure out one cup and use it in place of canned pumpkin puree for great results.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can easily make your own by adding 1/2 tablespoon of lemon juice or vinegar to a half cup of milk. Let it sit for five minutes, and you’re good to go! The acid is important for tenderness, so don’t skip it.
How can I make these Pumpkin Spice Cupcakes gluten-free?
Swap in your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure your blend contains xanthan gum for structure. Everything else in the recipe stays the same, so you can still enjoy that classic pumpkin spice experience!
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped toasted pecans, walnuts, or even mini chocolate chips fold beautifully into the batter. About 2/3 cup is enough to add crunch or a little extra indulgence without weighing down your cupcakes.
What’s the best way to frost Pumpkin Spice Cupcakes?
You can use a piping bag with a star tip for bakery-worthy swirls, or simply spread the frosting with a knife for a rustic charm. Either way, the key is to frost only once the cupcakes are completely cool to prevent melting and sliding.
Final Thoughts
If there’s one baked treat that captures the magic of fall, it’s these Pumpkin Spice Cupcakes. They fill your home with incredible scents and your heart with pure comfort. I hope you’ll try this recipe soon and share it with someone you love – it’s bound to become a favorite, no matter the season!
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Pumpkin Spice Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these moist and flavorful Pumpkin Spice Cupcakes topped with a luscious cream cheese frosting. Perfect for autumn gatherings or a sweet treat any time of the year!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients.
- Cream Butter and Sugars: In a large bowl, cream the butter and sugars until light and fluffy.
- Combine Wet Ingredients: Beat in eggs, vanilla, and pumpkin puree until smooth. Add buttermilk.
- Combine Wet and Dry: Mix dry ingredients into wet ingredients until just combined.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cinnamon if using.
- Frost Cupcakes: Frost cooled cupcakes and garnish as desired.
Notes
- Store cupcakes in the refrigerator for up to 4 days.
- Bring cupcakes to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 36g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
