These Pumpkin Spice Cupcakes are the perfect fall treat. They're moist, fluffy, and full of pumpkin flavor. The frosting is made with cream cheese, butter, and powdered sugar for a sweet taste that's not too overwhelming.
Pumpkin spice is the flavor of the season. It's no mystery why: there's something comforting and heartwarming about this time-honored, classic autumnal flavor. And with pumpkin spice everything from lattes to candles, it’s everywhere you look! But when it comes to desserts, nothing can beat pumpkin pie or apple crumble. Or until now…
Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes are perfect for any occasion – they're decadent enough for a party but also sweet and festive enough for Thanksgiving dinner. They only take minutes to whip up in your kitchen with just a few ingredients and we bet they'll be your new favorite go-to dessert recipe all year long!
You'll want to make these, again and again, this season! With just one bite, you'll be transported back to your childhood memories of autumn leaves crunching underfoot as you walk through the park on a crisp day in November. It's time to get baking!
- Pumpkin puree
- All-purpose flour
- Baking soda
- Ground cinnamon
- Baking powder
How to Make Pumpkin Spice Cupcakes
Preheat the oven to 350°. Fill a muffin tin with fall or Halloween-themed cupcake papers.
In a large bowl, combine the sugar, applesauce, eggs, and pumpkin puree. Mix until combined.
In a smaller bowl, sift together the flour, baking soda, baking powder, salt, and spice.
Slowly add the flour mixture to the pumpkin/ applesauce mixture. Mix thoroughly.
Pour about 1/3 cup of batter into each cupcake paper.
Bake at 350° for 15-20 minutes.
Place on a cooling rack and let cool completely before frosting. I really like cream cheese frosting with this recipe, but buttercream works as well.
Decorate with your choice of holiday-themed sprinkles! I love this decorating mix by Wilton.
What Makes These Pumpkin Cupcakes So Good?
Pumpkin Spice Cupcakes are simple to make but have an enormous impact. They're full of spicy pumpkin goodness with the perfect amount of creaminess and sweetness for a delicious treat you won't be able to stop eating! You are going to love the punch of cinnamon, nutmeg, and ginger. Pair that with the cream cheese frosting and you have a cupcake you are going to be craving.
You'll love how easy these cupcakes are to assemble so there's no need for a trip to the store or a lot of time in the kitchen. They only take about 30 minutes from start to finish so it's a simple recipe you can whip up for any last-minute occasion!
The pumpkin cupcakes are moist and fluffy with a soft crumb that melts in your mouth. The frosting is smooth and creamy with a dash of cream cheese that livens up the flavor. It's a perfectly balanced cupcake that has a great mix of flavors!
Can you use pumpkin pie filling in this recipe?
No, the recipe only calls for canned pumpkin puree. It is important that you use puree and not a pumpkin pie filling. The pie filling is already seasoned and sweetened so it won't taste the same.
Can I freeze Pumpkin Spice cupcakes?
Yes! They should keep well in the freezer. Be sure to freeze them wrapped in plastic so they don't stick together and place them in a sealed container or air-tight bag for up to three months.
I like to freeze the cupcakes before I wrap them because it keeps the frosting from sticking to the plastic. Once the cupcakes have been in the freezer for about an hour, remove them and wrap them well in plastic. Then the cupcakes can be frozen as normal. Remember to remove the plastic before thawing.
How do you store these pumpkin spice cupcakes?
These Pumpkin Spice Cupcakes are best if you eat them within 24 hours of baking. If they aren't served right away, store them in an airtight container at room temperature.
If the cupcakes have been frosting, then you will want to keep them in the refrigerator. Make sure to cover the cupcakes completely so that the frosting doesn't dry out or absorb any other smells. You can also place a slice of bread over top to help keep the moisture in.
Can you use pumpkin pie spice in the batter?
If you want to replace the individual seasonings, you can use pumpkin pie spice instead. You can use a little more than a teaspoon to a teaspoon and a half of pumpkin pie seasoning in order to get the same flavors.
Do you have to use a stand mixer?
It is always best to use a stand mixer if possible. It is easier to use than a hand mixer and they tend to be more powerful. However, if you can not use a stand mixer, you can certainly use a hand mixer. Using a powerful mixer beats the sugar and butter together creating the perfect base before adding the rest of the ingredients. Also, by using a powerful mixer, you beat the airy flavor into the cupcakes.
Using a stand mixer rather than a hand mixer will free your hands and lets the mixing continue even when you are doing other steps.
Pumpkin Spice Cupcakes
These Pumpkin Spice Cupcakes are the perfect fall treat. They're moist, fluffy and full of pumpkin flavor. The frosting is made with cream cheese, butter and powdered sugar for a sweet taste that's not too overwhelming.
- 2 cups sugar
- 1 cup applesauce
- 4 large eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350°. Fill a muffin tin with haloween-themed cupcake papers.
- In a large bowl, combine the sugar, applesauce, eggs, and pumpkin puree. Mix until combined.
- In a smaller bowl, sift together the flour, baking soda, baking powder, salt, and spice.
- Slowly add the flour mixture to the pumpkin/ applesauce mixture. Mix thoroughly.
- Pour about 1/3 cup of batter into each cupcake paper.
- Bake at 350° for 15-20 minutes.
- Place on a cooling rack and let cool completely before frosting. I really like cream cheese frosting with this recipe, but buttercream works as well.
- Decorate with your choice of holiday-themed sprinkles! I love this decorating mix by Wilton.
Amount Per Serving: Calories: 126Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 182mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
Leave a Reply