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Pumpkin Spice Cupcakes

These Pumpkin Spice Cupcakes are moist, tender, and bursting with cozy fall flavors topped with creamy cinnamon cream cheese frosting.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12 servings

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour The foundation for tender cupcakes
  • 1 cup pumpkin puree Adds moisture and that essential pumpkin flavor
  • 1 teaspoon baking powder Helps the cupcakes rise light and fluffy
  • 1/2 teaspoon baking soda Works with the acid to give a perfect crumb
  • 1/2 teaspoon salt Balances sweetness and enhances flavor
  • 1 teaspoon ground cinnamon The star spice of the mix
  • 1/2 teaspoon ground nutmeg Adds warmth and depth
  • 1/4 teaspoon ground ginger A subtle zing to brighten the spices
  • 1/2 cup granulated sugar Sweetens the cupcake base
  • 1/2 cup brown sugar Adds moisture and a hint of caramel flavor
  • 1/2 cup vegetable oil Keeps the cupcakes moist and tender
  • 2 large eggs Binds ingredients and provides structure
  • 1 teaspoon vanilla extract Enhances all the flavors
  • 1/2 cup chopped walnuts optional, for a delightful crunch

Cream Cheese Frosting

  • 1/2 cup cream cheese softened, the base of the luscious frosting
  • 1/4 cup butter softened, adds richness to the frosting
  • 2 cups powdered sugar Sweetens and thickens the frosting
  • 1 teaspoon vanilla extract for frosting, brings depth to the cream cheese frosting
  • 1 teaspoon ground cinnamon for frosting, a final touch of spice

Instructions

Pumpkin Spice Cupcakes

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.
  • In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until smooth.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing. If using, fold in the chopped walnuts.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
  • In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and ground cinnamon.
  • Once cupcakes are completely cool, frost generously using a piping bag or a knife. Optionally, sprinkle extra cinnamon or chopped walnuts on top for garnish. Enjoy!

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Mixing bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • Spatula
  • Cooling rack
  • Hand mixer or stand mixer

Notes

  • Don’t overmix the batter to keep cupcakes light and fluffy.
  • Measure flour accurately by spooning and leveling to avoid dry cupcakes.
  • Ensure cream cheese and butter are softened but not melted for perfect frosting texture.
  • Store cupcakes in airtight container; refrigerate if keeping longer than 2 days.
  • Try swapping walnuts for pecans or pumpkin seeds for a nutty twist.