These pumpkin spice cupcakes are a warm hug in dessert form! Each bite is packed with cozy spices like cinnamon and nutmeg, making them perfect for fall or anytime you crave a little joy.
Frost them with creamy cream cheese icing, and you’ll be in cupcake heaven. I can’t help but smile every time I bake these; they just smell so wonderful!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cupcakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It works nicely without changing the texture too much!
Pumpkin puree: Canned pumpkin is super convenient! If you want to make it fresh, you can roast a pumpkin, scoop out the flesh, and blend it until smooth. But canned pumpkin is less work and works just as well!
Pumpkin pie spice: This blend is essential for that classic flavor! If you don’t have it, mix equal parts cinnamon, nutmeg, and ginger to get a similar taste. It’s versatile and can be stored for future recipes!
Cream cheese: I love using full-fat for frosting since it gives a rich taste. If you’re looking for lower calories, consider using Neufchâtel cheese, which has less fat but still tastes great.
How Do I Make My Cupcakes Moist?
Ensuring your cupcakes stay moist is key! Here are a few tips:
- Measure your flour correctly. Too much flour can make them dry. Spoon it into the measuring cup and level it off!
- Don’t overmix once you add the dry ingredients to the wet. Mix just until combined for a light texture.
- Use oil instead of butter. Oil keeps the cupcakes moist as they cool.
- Let them cool in the pan for just a few minutes before transferring to a wire rack. This helps them stay moist without getting soggy.
Following these tips will help you create those deliciously soft and tender cupcakes everyone loves!
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) canned pumpkin puree
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. After baking, allow the cupcakes to cool completely, which usually takes about 30 minutes, before frosting them. So, all in all, set aside about 1 hour for baking and cooling, plus another few minutes for frosting, making it a total of around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep your cupcakes nice and tidy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This helps to evenly distribute the baking soda and spices. Once mixed, set this bowl aside for later use.
3. Cream the Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined. Next, add in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for that extra pop of flavor!
4. Add the Pumpkin Puree:
Now it’s time to mix in the pumpkin puree. Stir gently until just combined—this will help keep your cupcakes moist and flavorful!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mix to the wet ingredients. Using a spatula, gently fold the batter until just combined—overmixing can lead to dense cupcakes, and we want them light and fluffy!
6. Fill the Muffin Tin:
Using a spoon or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives them room to rise without overflowing.
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. Just be careful not to open the oven door too soon!
8. Cool the Cupcakes:
Once baked, remove from the oven and let the cupcakes cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This is important to prevent soggy bottoms!
9. Prepare the Frosting:
While the cupcakes are cooling, let’s make the creamy frosting! In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This should only take a couple of minutes.
10. Add Powdered Sugar and Spices:
Gradually add the powdered sugar, one cup at a time, blending well after each addition. This will help avoid any sugar clouds! Once combined, mix in the vanilla extract and ground cinnamon until fully incorporated.
11. Frost Your Cupcakes:
Once the cupcakes are completely cool, it’s time to frost! You can pipe the frosting on using a piping bag for a professional look, or simply spread it with a knife—whatever you prefer!
12. Optional Decoration:
For a lovely finishing touch, sprinkle a pinch of cinnamon on top of each frosted cupcake. It adds a nice aroma and extra flair!
13. Serve and Enjoy:
Your warm, spiced pumpkin cupcakes are ready to be enjoyed! Share them with family and friends, or keep them all to yourself—I won’t judge!
This recipe captures the rich flavors of fall and results in moist cupcakes topped with a creamy, delightful frosting. Enjoy every bite and savor that autumn bliss!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. You’ll need about 1 cup, and it adds a lovely fresh flavor!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week, just allow them to come back to room temperature before serving!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Just substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it contains xanthan gum or a similar binding agent for the best texture!
What Can I Use If I Don’t Have Pumpkin Pie Spice?
No worries! If you don’t have pumpkin pie spice, you can easily make your own by combining 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, and a pinch of cloves for a similar flavor profile.
