Pumpkin spice cupcakes are the perfect fall treat. Soft, moist, and filled with warm spices, they bring cozy flavors to every bite. Topped with creamy frosting, they’re great for any occasion, from holiday gatherings to a simple weekend dessert.
Key Benefits
Pumpkin spice cupcakes are a must-bake treat for fall, offering a perfect balance of warmth, sweetness, and seasonal flavor. Here’s why you’ll love them:
- Moist & Fluffy Texture – The combination of pumpkin puree and warm spices creates a soft, tender crumb that stays fresh for days.
- Rich Pumpkin Spice Flavor – A blend of cinnamon, nutmeg, and ginger infuses every bite with cozy autumn vibes.
- Easy to Make – Simple ingredients and a straightforward method make these cupcakes perfect for bakers of all levels.
- Perfect for Any Occasion – Great for Thanksgiving, Halloween, or just a cozy weekend treat.
- Pairs Well with Frosting – Cream cheese frosting adds a creamy contrast to the spiced cupcakes, making them even more irresistible.
These cupcakes bring fall flavors to life in the best way—easy to bake, fun to share, and impossible to resist!
Ingredients
All-purpose flour – Gives structure to your cupcakes.
Baking powder – Helps the cupcakes rise.
Baking soda – Works with the pumpkin to help the cupcakes rise.
Salt – Enhances the flavor.
Cinnamon – Adds warm, spicy flavor.
Nutmeg – Gives a cozy, aromatic taste.
Ginger – Adds a zesty kick.
Cloves – Adds depth to the flavor.
Granulated sugar – Sweetens the cupcakes.
Brown sugar – Adds moisture and richness.
Vegetable oil – Keeps the cupcakes moist.
Pumpkin puree – Gives the cupcakes their signature flavor and moisture.
Eggs – Bind the ingredients and add moisture.
Vanilla extract – Enhances the flavor.
Milk – Adds moisture for a soft texture.
Instructions
Preheat the Oven – Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking and easy cleanup.
Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step evenly distributes the leavening agents and spices for consistent flavor.
Combine the Wet Ingredients – In a separate bowl, whisk the granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla extract until smooth. The oil and pumpkin keep the cupcakes moist, while the eggs help bind everything together.
Blend the Batter – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Pour in the milk and mix until the batter is smooth. Avoid overmixing to keep the cupcakes light and fluffy.
Fill the Cupcake Liners – Divide the batter evenly among the cupcake liners, filling each about ⅔ full to allow room for rising.
Bake to Perfection – Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely – Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Pro Tips
To take your pumpkin spice cupcakes to the next level, here are a few tips for perfect results every time:
Measure Your Flour Correctly – For light and airy cupcakes, avoid packing the flour into the measuring cup. Instead, spoon it into the cup and level it off. This prevents dense, heavy cupcakes.
Use Room Temperature Ingredients – Bring your eggs, milk, and oil to room temperature before mixing. This helps the ingredients combine smoothly, resulting in a more consistent batter.
Don’t overmix the batter – Stir the wet and dry ingredients together until they are combined. Overmixing can lead to tough cupcakes, so stop as soon as the batter is smooth.
Check for Doneness Early – Since oven temperatures vary, start checking the cupcakes at 18 minutes. Insert a toothpick into the center—if it comes out clean, they’re done!
Cool Completely Before Frosting – Allow your cupcakes to cool fully before adding frosting. This prevents the frosting from melting and sliding off the cupcakes.
Variations
While pumpkin spice cupcakes are delicious as-is, there are plenty of ways to switch things up and make them your own. Here are a few fun variations to try:
Add Chocolate Chips – Stir in ½ cup of mini chocolate chips for a rich contrast to the warm spices. The melted chocolate adds a decadent touch to each bite.
Swirl in Cream Cheese – For an even richer texture, swirl cream cheese into the batter before baking. It gives a slight tang and extra creaminess.
Pumpkin Spice Latte Cupcakes – Enhance the flavor by adding a teaspoon of instant espresso powder to the batter, giving your cupcakes that pumpkin spice latte twist.
Frost with Whipped Cream – If you prefer a lighter topping, go for freshly whipped cream instead of traditional frosting. It’s a fluffy, refreshing option that complements the spiced cupcakes beautifully.
Serving Suggestions
These pumpkin spice cupcakes are a versatile treat that can be enjoyed in many ways! Whether you’re serving them at a gathering or enjoying them as a personal treat, here are some great serving ideas:
Serve with Hot Drinks – Pair your cupcakes with a warm cup of chai tea, coffee, or hot cocoa. The spices in the cupcakes complement the warmth of these drinks, making them perfect for fall afternoons.
Top with Nuts – For added texture and flavor, sprinkle chopped pecans or walnuts on top of the frosting. This gives a nice crunch and a nutty contrast to the sweetness.
Arrange on a Dessert Platter – Serve your cupcakes alongside other fall-inspired treats, like apple cider donuts or cinnamon rolls, for a festive dessert spread.
Pack Them for Lunch – These cupcakes are great for an on-the-go treat. Pack them in lunchboxes or bring them to picnics for a sweet and satisfying snack.
Add a Drizzle of Caramel – A light drizzle of caramel sauce over the frosting adds an extra layer of sweetness and richness, elevating the flavor even more.
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FAQs
Can I make these cupcakes ahead of time?
Yes! These pumpkin spice cupcakes stay fresh for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months. Just let them cool completely before storing or freezing, and frost them when you’re ready to serve.
Can I use canned pumpkin puree instead of fresh?
Absolutely! Canned pumpkin puree is a convenient and reliable option for this recipe. Just make sure you’re using plain pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar.
Can I add frosting before the cupcakes are completely cooled?
It’s best to let the cupcakes cool completely before frosting them. If you frost them while they’re still warm, the frosting may melt, and you’ll lose that beautiful fluffy texture. Allow them to cool to room temperature for the best result.
How do I make pumpkin spice cupcakes more moist?
If you find that your cupcakes aren’t as moist as you’d like, you can add a bit more pumpkin puree or a couple of tablespoons of sour cream to the batter. These ingredients help lock in moisture, giving you an extra soft texture.
Can I make these cupcakes without eggs?
Yes! To make these cupcakes egg-free, try using a flaxseed egg replacement or applesauce. For one egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for a few minutes until it thickens.
pumpkin spice cupcakes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In another bowl, whisk granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to the wet ingredients and stir. Add milk and mix until smooth.
- Fill liners: Divide the batter among the cupcake liners, filling each about ⅔ full.
- Bake: Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool: Let the cupcakes cool for 5 minutes, then transfer to a wire rack to cool completely before frosting.