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Spiced Pumpkin Cupcakes

Indulgent Spiced Pumpkin Cupcakes for Your Cozy Fall Nights

These Spiced Pumpkin Cupcakes blend moist pumpkin goodness with warm spices, topped with cream cheese frosting—a perfect cozy fall treat.
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 210

Ingredients
  

Cupcake Ingredients
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a delicious alternative.
  • 2 teaspoons Baking Powder Essential leavening agent; don’t omit for perfect rise.
  • 1 teaspoon Baking Soda Works with acidic ingredients to help rise.
  • 1 teaspoon Salt Enhances flavors; consider using sea salt.
  • 2 teaspoons Ground Cinnamon Infuses warmth and sweetness; adjust to your liking.
  • 1 teaspoon Ground Nutmeg Offers a distinct nutty flavor; freshly grated elevates taste.
  • 1 teaspoon Ground Ginger Adds radiant warmth; use fresh for a kick.
  • ½ teaspoon Ground Cloves Adjust or leave out if too bold.
  • ½ cup Vegetable Oil Can be swapped with melted coconut oil.
  • ½ cup Unsalted Butter (melted) Use dairy-free for vegan version.
  • 1 cup Light Brown Sugar Adds caramel-like moisture and flavor.
  • 2 large Eggs For vegan option, use aquafaba.
  • 1 cup Canned Pumpkin Puree Star ingredient for pumpkin flavor.
  • 2 teaspoons Vanilla Extract Elevates sweetness and flavor.
Frosting Ingredients
  • 8 oz Cream Cheese Vegan cream cheese for dairy-free option.
  • 2 cups Powdered Sugar Sweetens and thickens frosting.
  • 1 pinch Fine Sea Salt Balances frosting sweetness.

Equipment

  • Oven
  • Mixing Bowl
  • Muffin Tins
  • Whisk
  • spatula
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, blend together brown sugar, vegetable oil, melted butter, eggs, pumpkin puree, and vanilla until smooth.
  4. Gently fold the wet mixture into the dry mixture until just combined.
  5. Scoop the batter into prepared liners, filling about two-thirds full, and bake for 18-22 minutes.
  6. Cool the cupcakes in the pans for 5-10 minutes, then transfer to a wire rack.
  7. Beat cream cheese and butter in a bowl until fluffy, gradually mix in powdered sugar until smooth.
  8. Continue beating in vanilla extract and a pinch of salt until the frosting is light and fluffy.
  9. Frost the cooled cupcakes, garnishing with cinnamon or chopped nuts if desired.
  10. Serve warm or store in an airtight container.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1800IUCalcium: 30mgIron: 1mg

Notes

These cupcakes are perfect for cozy gatherings and can be adapted for dietary preferences.

Tried this recipe?

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