Pumpkin Spice Cupcakes
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These easy pumpkin spice cupcakes with cream cheese frosting are the perfect Fall treat! They are made with pumpkin pie spice, lots of pumpkin puree, and are quick to throw together. I’m using oil in the recipe which will not only keep these wonderfully moist but it also means we don’t need an electric mixer to make these so they come together easily!
When someone asks me what’s my favorite thing to bake, for some reason they always think the answer is going to be cupcakes. But I hate to break the news to you – definitely not! A lot of the times I find cupcakes can be on the fussy side.
Not the case with these easy pumpkin spice cupcakes. These pumpkin cupcakes were the definition of easy. They are made without a mixer for the batter and quick to prep (that’s a major win for this mom!)And I couldn’t be happier with how light and fluffy they were in the end with lots of pumpkin flavor going on.
And of course is there a happier marriage than pumpkin cupcakes and cream cheese frosting? I don’t think so either. The frosting is simple to make and is made with just 4 ingredients (confectioners sugar, cream cheese, butter and some vanilla) making for the perfect pairing.
I’ve used this cream cheese frosting many times here on the blog and it’s my absolute favorite! I love slathering it on some banana cake or some easy red velvet cupcakes.
Heck yes, let’s go for pumpkin spice season! When it’s Fall time, grab some pumpkin pie spice and make one of these delicious pumpkin desserts! Check out these pumpkin-inspired treats for a cozy and flavorful autumn celebration.
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Pumpkin Muffins Vs. Pumpkin Cupcakes
Although I used to use this pumpkin muffin recipe and simply frost with cream cheese frosting in the past, I decided I wanted a true pumpkin cupcake recipe on this blog. Both are wonderfully easy, but pumpkin muffins, like any good muffin is a bit denser than a pumpkin cupcakes.
You will find that these pumpkin cupcakes vs. the pumpkin muffins result in a more tender, lighter baked good – exactly what you would want in a cupcake!
Ingredients Needed
Here is a general list of ingredients with a few notes. For the full recipe scroll down to the bottom of the post.
- All-Purpose Flour – I made these pumpkin spice cupcakes with just regular all-purpose flour, no need for cake flour, and I found them to be perfectly tender. Be sure to spoon the flour into your cup and level it off so you don’t end up with too much flour.
- Pumpkin Pie Spice – Pumpkin pie spice is going to give these cupcakes tons of flavor. Pumpkin pie spice is a combination of ground cinnamon, ground ginger, ground nutmeg, and ground allspice. I’ll include in the recipe below how much of each spice to include if you don’t have any pumpkin pie spice on hand.
- Salt
- Baking Powder And Baking Soda – These will help lift up our pumpkin cupcakes and cause them to rise. Make sure your baking powder, and baking soda are fresh and haven’t expired. You can read more here about baking powder vs baking soda.
- Oil – Oil is going to make a really moist cupcake as opposed to unsalted butter, which can create a drier mouth feel since oil stays liquid at room temperature. I use either canola oil or vegetable oil when baking but any other neutral oil will work. You can also lighten the cupcakes up with using 1/2 vegetable oil, and 1/2 applesauce.
- Sugars – I used both granulated sugar and light brown sugar (although dark brown sugar would also work). I don’t recommend altering the amount of sugar, as the sugars not only provide sweetness but also makes them tender, and helps keep them moist.
- Eggs – You want to use two large eggs that are at room temperature. Room temperature eggs are going to create a lighter, fluffier cupcake then colder ones. Place your eggs in a bowl of warm water 10 minutes before using to bring to room temperature quickly.
- Milk – I used regular full-fat dairy milk. Full-fat milk will always create a more tender cupcake because of the added fat, but low-fat or plant-based milk would also work like almond milk.
- Canned Pumpkin – You are going to use a whole can of pumpkin puree in these pumpkin cupcakes. Be sure to grab canned pumpkin puree that is 100% pumpkin, and NOT pumpkin pie filling. Pumpkin pie filling has added ingredients in it that could affect how the cupcakes turn out.
- Vanilla
How To Make This Pumpkin Cupcake Recipe
Preheat the oven to 350oF degrees. (177oC). Line one 12-count muffin pans with cupcake liners. Set aside.
In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside.
Heather’s Baking Tip
For cupcakes that come out fluffy and not dense, crumbly or dry be sure to measure your flour correctly. You want to spoon the flour into the measuring cup and level it off. Do not pack it down or it could result in 25% more flour. For best results, use a kitchen scale and weigh your flour instead.
In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, canned pumpkin puree, oil, milk, and vanilla into the bowl beat to combine.
Pour the wet ingredients into the dry ingredients and stir, until just combined. Do NOT overmix the batter.
Heather’s Baking Tip
At this point you do not want to NOT overmix. The more you mix the more gluten will form. Gluten is the protein in the flour that provides structure and forms when the flour becomes hydrated. But too much mixing = too much gluten = too much structure (aka tough and chewy!). So stop mixing once the last of the flour has been mixed in.
Spoon the cupcake batter evenly into your muffin pan, filling each of the muffin cups about 3/4 full. For even portioning, I love using this medium cookie scoop. It makes a perfect amount of batter in each cupcake liner.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. I let the cupcakes cool in the muffin pan for about 5 minutes, then transfer to a wire rack to cool completely.
Let the cupcakes cool completely before frosting.
Make The Cream Cheese Frosting
This cream cheese frosting is super simple to make. I make this frosting quickly in my stand mixer fitted with my paddle attachment but a hand mixer also works (I’m obsessed right now with this cordless hand mixer!). I cream together the softened cream cheese and softened unsalted butter until light and fluffy.
Then add the powdered sugar (or confectioners sugar), about a 1/2 cup at a time and mix on low speed until combined. I do this on low speed, so as not to have to powdered sugar end up everywhere around my kitchen!
And last but no least, I flavor with some pure vanilla extract. Then mix until smooth!
This cream cheese frosting can hold shape a little bit if you want to use a piping bag and pipe on the cream cheese frosting onto cooled cupcakes. I love using a big piping tip, like a large closed star pastry tip.
If the cream cheese frosting is too soft, try popping it in the fridge for 30 minutes to firm up a bit. You can also just spread some on with an off-set spatula. Make sure you are frosting completely cooled cupcakes because any amount of heat will melt your frosting!
More Pumpkin Recipes To Try
If you’ve got more cans of pumpkin and not sure what to do with them can I suggest my pumpkin bread pudding with a praline sauce?
Or my pumpkin pie made without evaporated milk to make it super rich and creamy! Or try my eggless pumpkin pie if you’re out of eggs but want to keep baking.
Pumpkin cupcakes
Ingredients
For the cupcakes
- 1 cup + 2 tablespoons (135 g) all purpose flour *spooned and leveled
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ¼ cup (53 g) packed light brown sugar
- 1 large egg room temperature
- ¼ cup (60 ml) neutral-tasting oil (I like using canola or vegetable oil)
- 6 Tablespoons (90 ml) milk
- 7 ½ ounces pumpkin puree (½ a can) *not pumpkin pie filling
- 1 teaspoon vanilla extract
For the frosting
- 1 cup (8 ounces) cream cheese softened
- ½ cup (1 stick, 113 g) unsalted butter softened
- 4 cups (452 g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the cupcakes
- Prep oven and pan. Position a rack in the center of the oven. Preheat oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners. Set aside.
- Combine dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside. 1 cup + 2 tablespoons (135 g) all purpose flour 1 tablespoon pumpkin pie spice ¼ teaspoon salt 1 ½ teaspoons baking powder ¼ teaspoon baking soda
- Combine wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, egg, oil, milk, pumpkin purée and vanilla together until combined. ½ cup (100 g) granulated sugar ¼ cup (53 g) packed light brown sugar 1 large egg ¼ cup (60 ml) neutral-tasting oil 6 Tablespoons (90 ml) milk 7 ½ ounces pumpkin puree 1 teaspoon vanilla extract
- Combine wet and dry ingredients. Add the dry ingredients into the wet ingredients and stir until just combined. Do NOT overmix the batter.
- Bake cupcakes. Spoon the batter evenly into 12 cups, filling each about 3/4 full. Bake in the preheated 350°F oven on the center rack for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for five minutes then remove from the pan and allow to cool completely on a wire rack. Allow to cool completely before frosting.
For the frosting
- Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the butter and cream cheese. Mix on low speed at first, then increase the speed to medium until smooth and combined, about 1 to 2 minutes. 1 cup (8 ounces) cream cheese ½ cup (1 stick, 113 g) unsalted butter
- Add powdered sugar. Add powdered sugar a 1/2 cup to 1 cup at a time. Mix on low speed until incorporated. 4 cups (452 g) powdered sugar
- Add vanilla extract. Add vanilla extract and mix to combine. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 teaspoons vanilla extract
- Frost cupcakes. When cupcakes are cooled, frost cupcakes. You can use a piping bag and piping tip or an off-set spatula to frost cupcakes with. Once frosted, I recommend storing in the fridge until ready to serve.
Video
Notes
- Storage/Make Ahead: You can make these the day before. Make the pumpkin cupcakes, allow to cool completely, and then store covered at room temperature in an airtight container. You can also make the cream cheese frosting the day before and keep in the fridge. Then the day of you can frost the cupcakes. Unless serving right away, store in the fridge because of the frosting and allow the frosting to soften slightly again before serving. Leftovers can be kept covered, stored in the fridge, for up to 3 days.
- Freezing: Yes you can freeze these pumpkin cupcakes, frosted or unfrosted, for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
- Different pans: I haven’t tried baking this pumpkin cupcake batter into a pumpkin spice cake but should be enough batter for a 9×13 pan, or a two layer 8″ or 9″ cake. You could also try my pumpkin spice cake recipe!
- Pumpkin Spice: If you don’t have pumpkin pie spice on hand, you can 1 tablespoon cinnamon, 1 1/2 teaspoons ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice.
- Liners: I do recommend liners for keeping your cupcake pans clean as cooking spray can build up over time. But if you don’t have any you can grease the pans, but make sure to grease each well inside and tops well so there is no sticking.
- Oil: I use either canola oil or vegetable oil when baking but any other neutral oil will work. You can also lighten the cupcakes up with using 1/2 vegetable oil, and 1/2 applesauce.
- Milk: I used and recommend a full fat milk for richness to create a tender cupcake but a low-fat milk will work or a plant-based milk will also work.
