Pumpkin Spice Cupcakes. Sigh. Just the name makes my kitchen feel cozier, you know? Every year, right when the air turns all crisp and lazy, I get bombarded by friends and family asking for a solid recipe. I mean, what’s fall without this classic? If you love a treat that’s packed with autumn spice and totally easy to make, this one’s about to be your go-to. If cream cheese frosting is your thing, check out these delicious pumpkin cupcakes with cinnamon cream cheese frosting and if you want an easy twist, these deliciously easy pumpkin cheesecake cupcakes are a game changer.
These are the BEST Pumpkin Cupcakes
Not to dunk on fancy bakeries or anything, but the flavor you get from homemade Pumpkin Spice Cupcakes honestly can’t be matched. They’re crazy moist (sorry, I know that word bugs some people, but it fits), fluffy, and taste sorta like you just bit into a pumpkin pie in cupcake form. The best part? They pack ALL those cozy fall spices without being over-the-top sweet. You get a punch of pumpkin flavor, but it doesn’t smack you in the face. My grandma used to say, “If it ain’t broke, don’t fix it.” She was talking about her TV but, same energy with this recipe. If you want, you can go wild with toppings—some folks love a big swirl of cream cheese frosting. There’s no shame in loading it high, in my book. Want to get creative? Try these delightful vanilla chai pumpkin latte cupcakes too.
I brought these to my friend’s bonfire last October, and people were honestly fighting over the last two. Even the “I’m not a pumpkin person” folks dove in. Game changer.
– Jamie, Michigan
HOW TO MAKE PUMPKIN CUPCAKES
Alright, here’s how it goes—no bakery degree required. Start by grabbing your favorite bowl and whisk together the dry stuff: flour, baking powder, baking soda, and, of course, all the good spices (think cinnamon, nutmeg, a pinch of clove if you’re feeling wild). In another bowl, beat up some eggs and sugar with a touch of that magical brown sugar for a deeper flavor.
Slowly mix in the magic—aka pumpkin puree, not pumpkin pie filling. The plain stuff, trust me, makes all the difference. Dribble in a little oil (keeps things moist!) and a splash of vanilla. Add your dry mix to the wet and gently combine. If you beat it like you’re mad at it, it’ll get tough, so go easy.
Scoop the mixture into cupcake liners—don’t overfill unless you want pumpkin volcanos, which, honestly, might be fun once. Bake at 350°F for about 18 to 20 minutes, but keep an eye out—everyone’s oven has a mind of its own.
Let ’em cool before frosting. Otherwise, you’ll have a melty mess. Which, hey, could be a tasty disaster.
PRO TIPS FOR MAKING THIS RECIPE
If you want bakery-level Pumpkin Spice Cupcakes, I’ve got a few tricks up my sleeve. Using room temp eggs is a weirdly big deal—makes the batter mix up way smoother. Also, don’t skimp on the oil, even if you want to be “healthy.” Butter gives more flavor, but oil seriously keeps things soft even a couple days later.
Oh—use real pumpkin puree, not the spiced pie mix! That stuff is for… pies, not cupcakes. If you’re a fan of major flavor, add a dash of cardamom or crank up the ginger. One time I forgot salt and it was like eating sweet bread. Salt brings out the flavor, even in sweet baked goodies.
And if you want another twist, check these irresistibly moist maple pumpkin spice muffins for fall snacking vibes.
Recipe Tips
Let’s talk details that’ll save your bake:
- Double line your cupcake pan if you’re using cheap liners (they sometimes stick).
- If your cupcakes dome too much, your oven’s probably running hot—try an oven thermometer.
- For extra tender cupcakes, don’t overmix after adding flour.
- You can totally freeze extras—just wrap ’em tight after they cool.
Storage
Okay, here’s the scoop on storing Pumpkin Spice Cupcakes. If you’re not frosting them, just pop ’em in an airtight container and leave them at room temp for up to three days. They stay shockingly fresh, almost like you just baked them.
If you go the cream cheese frosting route, chill them in the fridge. I’m always paranoid about leaving frosting out. You can let them sit out for an hour before serving so the cupcakes lose that fridge chill, which makes all the difference texture-wise.
Honestly, they freeze great, too. I wrap extras in cling wrap, then tuck them in a freezer bag. When a craving hits, just thaw at room temp—or microwave a couple for that “fresh from the oven” feeling.
Common Questions
Yep! As long as it’s not too watery—pat it down if it’s on the runny side.
Measure your flour right and don’t over-bake. Adding an extra spoonful of pumpkin never hurt either.
For sure, just use a good 1-to-1 gluten-free flour blend. You might want to add a little extra spice for flavor insurance.
Classic cream cheese frosting, hands down. But hey, maple buttercream is also wild, give it a shot if you’re feeling creative.
Oh, absolutely. Walnuts, pecans, chocolate chips—just fold them in before scooping into the liners.
You’ll Want to Make These All Fall Long
Alright, that’s the goods on Pumpkin Spice Cupcakes. If you want even more inspo, take a peek at Pumpkin Cupcakes with Cream Cheese Frosting from Sally’s Baking—that’s another solid recipe. There’s a wild variety of unique pumpkin bakes out there. I love mixing things up, and sometimes flipping between pumpkin cupcakes, apple pumpkin streusel muffins, and that ultra-popular deliciously moist vegan pumpkin spice cake for friends who don’t eat dairy. Bottom line: bake a batch, invite some pals over, and let your house smell like fall’s peak moment. Seriously, you can’t miss. Print
Pumpkin Spice Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously moist Pumpkin Spice Cupcakes packed with autumn spices, perfect for fall gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and clove.
- In another bowl, beat eggs, granulated sugar, and brown sugar together.
- Add pumpkin puree, vegetable oil, and vanilla to egg mixture, mixing thoroughly.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Scoop the batter into the cupcake liners, filling them 2/3 full.
- Bake for 18-20 minutes, until a toothpick inserted comes out clean.
- Allow to cool before frosting.
Notes
Double line cupcake pans if using cheap liners to prevent sticking. Let frosted cupcakes sit out for an hour before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg