Pumpkin Spice Cupcakes

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

It’s that time of the year! a Fall favorite.. Pumpkin Spice Cupcakes. The recipe is very easy and only becomes slightly harder because of the amount of ingredients in it. If you decide to make mini cupcakes then the bake time changes to about 13-14 minutes. Overall if you love pumpkin spice things this time of the year, then you will love this recipe.


  • 2 1/4 cups all-purpose flour
  • 1-1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 3 eggs, room temperature
  • 3/4 cup milk
  • 1-1/2 cup pumpkin puree
  • Icing:
  • 2x (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon


Step 1

Preheat an oven to 350 degrees F. Line with paper muffin liners.

Step 2

Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Step 3

In the mixer bowl, mix oil, white sugar, and brown sugar with an electric mixer. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Step 4

Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Step 5

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18-19 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Step 6

While the cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

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