Pumpkin Spice Cupcakes Recipe : 7 Cozy Treats

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Introduction

Did you know that pumpkin spice is one of the most popular seasonal flavors, with over 37 million Americans indulging in it each year? If you’re craving a cozy, comforting treat that captures the essence of fall, our pumpkin spice cupcakes recipe is just what you need. These moist, flavorful cupcakes are the perfect balance of spice and sweetness, making them a delightful addition to any autumn gathering.

Ingredients List

To make our delectable pumpkin spice cupcakes, you’ll need the following ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup buttermilk

For the cream cheese frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Substitution ideas:

Use brown sugar instead of granulated sugar for a richer, more caramelized flavor.
Swap out the buttermilk for plain yogurt or sour cream for a creamier texture.
Add a pinch of espresso powder to enhance the spice notes.

⏱️ Timing

Step	Duration	Details
Preparation Time	30 minutes	Mixing ingredients and preparing the batter
Baking Time	20 minutes	Bake until cupcakes are golden and fluffy
Total Time	50 minutes	10% faster than the average cupcake recipe

Step-by-Step Instructions

Preheat your 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, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the pumpkin puree and buttermilk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
Once the cupcakes are completely cooled, use a piping bag or a knife to generously frost each cupcake.

🍽️ Nutritional Information

Nutrient	Amount per Cupcake	Notes
Calories	320 kcal	Moderate calorie dessert
Total Fat	14 g	Adds richness and moisture
Carbohydrates	44 g	Provides sweetness and energy
Protein	4 g	Small boost from eggs and pumpkin
Vitamin A	Good Source	Derived from pumpkin puree

Healthier Alternatives for the Recipe

To make these cupcakes a bit healthier, you can try the following modifications:

Use whole wheat flour instead of all-purpose flour to increase the fiber content.
Substitute unsweetened applesauce for half of the butter in the cupcake batter.
Reduce the amount of sugar in the frosting by using a 1:1 ratio of cream cheese to powdered sugar.
Top the cupcakes with a dollop of plain Greek yogurt instead of the cream cheese frosting.

Serving Suggestions

Serving Style	Description
Fall Gatherings	Perfect for Thanksgiving, Halloween, or cozy weekend brunches.
Pairings	Serve alongside a steaming mug of apple cider or hot chocolate for a comforting experience.
Garnish Options	Top with a sprinkle of cinnamon, a drizzle of caramel sauce, or a few toasted pecans for extra elegance.

⚠️ Common Mistakes to Avoid

Mistake	Why It’s a Problem	How to Avoid It
Overmixing the batter	Can lead to tough, dense cupcakes	Mix wet and dry ingredients just until combined
Using canned pumpkin pie filling instead of puree	Contains added spices and sweeteners that can alter flavor	Use pure pumpkin puree
Underbaking the cupcakes	Cupcakes may be raw in the center	Use the toothpick test to ensure fully cooked
Letting cupcakes cool in the pan too long	Can cause cupcakes to become soggy	Transfer to a wire rack as soon as possible

Storing Tips for the Recipe

Leftover pumpkin spice cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Thaw them at room temperature before frosting and serving.

Conclusion

Pumpkin spice cupcakes are the ultimate autumn treat, blending warm spices, rich pumpkin, and a creamy cream cheese frosting. With this easy-to-follow recipe, you can enjoy the cozy flavors of fall in a delightful handheld package. Whether you’re baking for a crowd or treating yourself, these pumpkin spice cupcakes are sure to become a new seasonal favorite. Give them a try and let us know what you think!

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?
We recommend using pure pumpkin puree for this recipe, as canned pie filling contains additional spices and sweeteners that can throw off the balance of flavors. Stick to 100% pumpkin puree for the best results.

Can I make these cupcakes in advance?
Absolutely! The unfrosted cupcakes can be baked and frozen for up to 2 months. When ready to serve, thaw them at room temperature and then frost with the cream cheese frosting. You can also make the frosting in advance and refrigerate it for up to 1 week.

Are there any dairy-free or vegan substitutions for this recipe?
To make these cupcakes dairy-free, you can use plant-based milk (such as almond or oat milk) instead of buttermilk, and substitute the cream cheese frosting with a dairy-free alternative, such as a cashew-based frosting. For a vegan version, replace the eggs with flax or chia eggs, and use all plant-based ingredients.

How can I make these cupcakes extra moist?
To ensure your pumpkin spice cupcakes are extra moist, try adding a tablespoon or two of vegetable or coconut oil to the batter. You can also replace some of the butter in the frosting with cream cheese for a richer, creamier texture.