These Pumpkin Spice Cupcakes are fluffy little treats packed with warm, cozy flavors. Each bite is like a hug from autumn, thanks to the yummy pumpkin and aromatic spices!
I like to top them with creamy frosting that feels like icing on the cake—literally! They are perfect for enjoying with friends or just on a cozy night in. 🎃🧁
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. It’s convenient and gives you that rich pumpkin flavor. If you’re looking for a substitute, you can use homemade pumpkin puree, just ensure it’s well-cooked and smooth.
Vegetable Oil: I love using vegetable oil for moistness, but you can switch it out for melted coconut oil or melted butter if you prefer. Just be mindful that butter will add a richer flavor!
Eggs: Eggs help the cupcakes rise and stay fluffy. For an egg substitute, use 1/4 cup unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg.
Flour: All-purpose flour works well here, but if you want a gluten-free option, you could use a gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives these cupcakes their warm flavor. You can experiment with pumpkin pie spice as a substitute for the individual spices if that’s what you have on hand.
How Can I Ensure My Cupcakes Are Moist and Not Dense?
To keep your Pumpkin Spice Cupcakes moist, pay attention to mixing and baking time. Here are some easy tips to follow:
- Mix Gently: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense cupcakes.
- Don’t Overbake: Keep an eye on them in the oven. Check for doneness around 18 minutes; a toothpick should come out clean, but don’t leave them too long!
- Cool Completely: Make sure to let cupcakes cool completely before frosting. This helps the frosting stay fluffy and not melt off.
How to Make Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 18-22 minutes to bake. Don’t forget to allow time for the cupcakes to cool completely before frosting, which will take around 30 minutes. In total, you’re looking at about an hour of active time and chilling time combined—but the deliciousness is sooo worth it!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line a cupcake pan with paper liners to make for easy serving and cleanup.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Ensure everything is blended smoothly—you want this mixture to be nice and creamy!
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps ensure there are no lumps and gives your cupcakes a beautiful rise!
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix—this keeps your cupcakes fluffy. Stir in the vanilla extract for some extra flavor!
5. Bake the Cupcakes:
Carefully divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, so you don’t end up with dry cupcakes!
6. Cool the Cupcakes:
Once done, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before frosting—this is super important!
7. Make the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth. Gradually add in powdered sugar, one cup at a time, until you reach your desired level of sweetness and thickness. This is where the pampering begins!
8. Frost the Cupcakes:
Once the cupcakes have cooled completely, pipe or spread the creamy frosting on top of each cupcake. A little swirl goes a long way!
9. Add the Final Touch:
Sprinkle a bit of ground cinnamon on top of the frosted cupcakes for that perfect pumpkin spice finish.
10. Serve and Enjoy:
Your beautiful Pumpkin Spice Cupcakes are now ready to be served! Enjoy them with a cup of coffee or tea, or share them with friends and family. Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If you prefer to use fresh pumpkin, just make sure to cook and purée it until smooth. You’ll need about 1 cup of purée from roughly 1 small pumpkin, but make sure it’s not too watery for the best texture.
How Can I Make These Cupcakes Gluten-Free?
You can easily make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for the right texture. Just follow the same measurements as the original recipe!
What’s the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for about a week. Just let them come back to room temperature before enjoying!
Can I Freeze Pumpkin Spice Cupcakes?
Yes! You can freeze the unfrosted cupcakes. Just place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to eat, thaw them at room temperature and then add frosting before serving!
