These Pumpkin Spice Cupcakes are fluffy, moist, and bursting with fall flavors! With a hint of cinnamon and nutmeg, you’ll feel all cozy inside just by smelling them.
What’s better than a sweet treat that smells like autumn? I can’t resist adding a dollop of cream cheese frosting on top. It’s the perfect match—yum!
Making these cupcakes is super easy! Just mix up the ingredients, bake, and enjoy a delightful bite that brings a smile every time. Perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you don’t have canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin. It adds a lovely, natural flavor.
Spices: The spice mix is key here! While I love the warmth of cinnamon, nutmeg, ginger, and cloves, you can adjust to your taste. If you’re out of ginger, try using allspice instead.
Flour: All-purpose flour works well, but for a gluten-free version, you can substitute a gluten-free blend. Just ensure it has xanthan gum to help with structure.
Butter: Unsalted butter gives a nice richness. If you need a dairy-free option, use coconut oil or a plant-based butter substitute, which also works well.
What’s the Best Way to Ensure Light and Fluffy Cupcakes?
The secret to light and fluffy cupcakes lies mainly in creaming the butter and sugar properly. Make sure to mix them until light and fluffy, about 3-4 minutes. This process incorporates air, making your cupcakes rise nicely.
- Use room temperature butter for easier mixing.
- Add eggs one at a time and mix well. This helps to create a more stable batter.
- When combining wet and dry ingredients, mix on low speed just until combined. Overmixing can lead to dense cupcakes.
Let your cupcakes cool completely before frosting them to keep the frosting from melting off. Follow these tips, and you’ll have perfect pumpkin spice cupcakes every time!
Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) 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 20-25 minutes to bake, not including cooling time. Plan for about 30 minutes for cooling before you can frost your cupcakes. In total, you’ll need about 1 hour to make and enjoy these treats!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with cupcake liners. This step helps your cupcakes come out easily and adds a nice touch for serving.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This mix of spices will give your cupcakes that wonderful pumpkin spice aroma. Set this aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together on medium speed. Keep mixing until it’s light and fluffy, which should take about 3-4 minutes. This step is important for texture!
4. Add Eggs and Pumpkin:
Next, add in the eggs one at a time, making sure to beat well after each one. After that, stir in the pumpkin puree and vanilla extract until everything is combined smoothly.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Fill the Cupcake Liners:
Using a spoon or ice cream scoop, divide the batter evenly among the cupcake liners, filling them about 3/4 full. This gives them room to rise!
7. Bake the Cupcakes:
Pop the muffin tin into the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Time for the aroma to fill your kitchen!
8. Cool the Cupcakes:
Once baked, allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. Let them cool completely before frosting.
9. Make the Frosting:
In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Finish with the vanilla extract, mixing until fluffy and well combined.
10. Frost the Cupcakes:
Once your cupcakes are fully cooled, it’s time to frost them! You can pipe or spread the cream cheese frosting on top of each cupcake, creating a beautiful swirl. Finally, dust lightly with ground cinnamon for that extra touch of fall flavor.
11. Serve and Enjoy:
Now, it’s time to share (or indulge solo)! These pumpkin spice cupcakes will surely brighten your day. Enjoy every bite of this autumn delight.
This recipe yields about 12 moist, flavorful cupcakes with a creamy cinnamon-kissed cream cheese frosting on top. They are perfect for cozy autumn celebrations or any time you want a slice of fall in a bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin to make your own puree. Just cut the pumpkin in half, remove the seeds, roast it cut-side down at 350°F (175°C) until tender (about 45-60 minutes), then scoop the flesh and blend until smooth. Make sure to use plain pumpkin without any additives.
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a dairy-free option, you can use vegan cream cheese or a dairy-free butter alternative. For a lighter frosting, try whipped coconut cream instead, adding powdered sugar to taste for sweetness.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you prefer to store them longer, you can freeze them without frosting for up to 3 months. When ready to eat, thaw them at room temperature and frost when fully cooled.
Can I Make These Cupcakes Gluten-Free?
Yes! You can easily make these pumpkin spice cupcakes gluten-free by using a 1:1 gluten-free baking flour substitute. Just make sure the blend you choose contains xanthan gum to help with structure.