Welcome to the ultimate autumn baking experience! These Pumpkin Spice Cupcakes are everything you dream of in a fall dessert: incredibly moist, perfectly spiced, and topped with a luscious, tangy cream cheese frosting. This recipe is straightforward, reliable, and guaranteed to be a hit at any gathering, from cozy family nights to festive holiday parties. If you’ve been searching for the perfect pumpkin cupcake recipe, your search ends here. Let’s get baking!
Adding the finishing touch with our foolproof cream cheese frosting.
Why You’ll Love This Pumpkin Spice Cupcakes Recipe
This isn’t just another cupcake recipe; it’s destined to become your go-to every fall season. Here’s why you’ll absolutely adore it:
Perfectly Moist Crumb: We use a combination of vegetable oil and pumpkin puree to ensure these cupcakes are tender and moist every single time.
Rich Fall Flavor: A balanced blend of cinnamon, nutmeg, ginger, and cloves creates a warm and aromatic pumpkin spice flavor that’s comforting but not overwhelming.
Foolproof Cream Cheese Frosting: Say goodbye to runny frosting! Our recipe and tips yield a perfectly smooth, tangy, and pipeable cream cheese frosting that beautifully complements the spiced cupcake.
Easy to Make: The instructions are simple and clear, making this a great recipe for bakers of all skill levels.
Ingredients You’ll Need
For the Pumpkin Cupcakes
All-Purpose Flour: Provides the structure for the cupcakes.
Baking Powder & Baking Soda: The leavening agents that make the cupcakes rise and become fluffy.
Pumpkin Pie Spice: A classic blend of cinnamon, nutmeg, ginger, and cloves. You can use a pre-made mix or make your own.
Salt: Balances the sweetness and enhances the flavors.
Granulated & Brown Sugar: A mix of both adds moisture and a hint of molasses flavor.
Pumpkin Puree: The star of the show! Make sure you use 100% pure pumpkin puree, not pumpkin pie filling.
Eggs: Should be at room temperature to ensure they mix evenly into the batter.
Vegetable Oil: Guarantees a super moist cupcake.
Vanilla Extract: Adds a layer of warm flavor.
For the Cream Cheese Frosting
Cream Cheese: Use full-fat, block-style cream cheese, and make sure it’s softened to room temperature for a lump-free texture.
Unsalted Butter: Also softened to room temperature.
Powdered Sugar: Sift it to prevent any clumps in your frosting.
Vanilla Extract: Complements the tang of the cream cheese.
Salt: A pinch is all you need to balance the sweetness.
How to Make Pumpkin Spice Cupcakes
Making these cupcakes from scratch is surprisingly simple. Just follow these steps for a perfect batch.
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well combined.
Mix the Batter: Pour the dry ingredients into the wet ingredients and fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.
Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Completely: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cool before frosting.
The Best Cream Cheese Frosting Recipe
This frosting is the perfect finishing touch. For a similar fall dessert, try our delightful pumpkin cheesecake recipe.
The perfect foundation for our tangy cream cheese frosting.
Beat Butter and Cream Cheese: In a large bowl using an electric mixer, beat the softened cream cheese and butter on medium-high speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Vanilla: Reduce the speed to low and gradually add the powdered sugar, mixing until just combined. Add the vanilla extract and salt, then increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.
Frost the Cupcakes: Once the cupcakes are completely cool, frost them as desired. You can use a piping bag with a star tip for a decorative swirl or simply spread it on with a knife. For a different but equally delicious treat, our chewy pumpkin cookies are a must-try.
Pro Tips for Perfect Cupcakes
Use Room Temperature Ingredients: For a smooth, uniform batter, make sure your eggs, cream cheese, and butter are all at room temperature.
Don’t Overmix the Batter: Overmixing develops gluten in the flour, which can lead to tough, dense cupcakes. Mix only until the flour streaks disappear.
Pumpkin Puree vs. Pie Filling: Double-check your can! Pumpkin pie filling is pre-sweetened and spiced, which will throw off the recipe’s flavor and texture. You need 100% pure pumpkin puree.
Cool Completely: Never frost a warm cupcake. The frosting will melt and slide right off. Patience is key!
Storing Your Cupcakes
Due to the cream cheese frosting, these Pumpkin Spice Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For the best taste and texture, let them sit at room temperature for about 20-30 minutes before serving. This allows the frosting and cake to soften slightly. If you love easy autumn recipes, check out this amazing apple fritter bread.
The key to moist pumpkin cupcakes is using oil instead of butter and ensuring you use pure pumpkin puree. Oil provides a more consistent moisture that keeps the crumb tender, even after refrigeration.
No, you should not use pumpkin pie filling. Pie filling is pre-sweetened and contains spices, which will alter the recipe’s intended flavor and sweetness. Always use 100% pure pumpkin puree for this recipe.
Pumpkin pie spice is typically a blend of warm spices. The most common ingredients are cinnamon, nutmeg, ginger, and cloves. Some blends may also include allspice.
Because of the cream cheese frosting, these cupcakes must be stored in an airtight container in the refrigerator. They will last for up to 4 days. For best results, let them sit at room temperature for 20-30 minutes before serving.
The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the center of a cupcake. If it comes out clean with no wet batter attached, they are ready.
We hope you love making and sharing these incredible Pumpkin Spice Cupcakes! They are the perfect way to celebrate the flavors of fall. If you tried this recipe, we’d love to hear from you in the comments below. For more delicious inspiration, be sure to follow us on Pinterest!
Nothing says 'autumn' quite like a perfect pumpkin spice cupcake!
Pumpkin Spice Cupcakes Recipe
FL Recipes
Pumpkin Spice Cupcakes with The Best Cream Cheese Frosting
The ultimate recipe for moist, flavorful pumpkin spice cupcakes topped with a rich and tangy cream cheese frosting. This easy-to-follow guide guarantees a perfect fall dessert every time.
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix.
Divide batter evenly among the liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
In a large bowl using a hand or stand mixer, beat the softened cream cheese and butter on medium-high speed until creamy, about 2 minutes.
With the mixer on low, gradually add the powdered sugar, then the vanilla and salt. Mix until combined.
Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Do not overbeat.
Once cupcakes are completely cool, frost as desired.
Nutrition
Calories: 410kcalProtein: 4gFat: 22gFiber: 2g
Notes
Ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature for the best results. Do not use pumpkin pie filling; this recipe requires 100% pure pumpkin puree. Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Keyword fall baking,pumpkin cupcakes,pumpkin spice cupcakes
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
