Pumpkin Spice Cupcakes

Delicious, moist, and filled with the perfect blend of spices. These quick and easy pumpkin spice cupcakes are one of my top requested fall flavors.

Ingredients Needed For Pumpkin Spice Cupcakes



Baking Powder

Baking Soda







Pumpkin Puree

Vanilla Extract

How To Store Pumpkin Spice Cupcakes

These pumpkin spice cupcakes hold moisture very well, but you absolutely still need to wrap them up. Don’t just leave them out on the counter all day.

Store frosted, or unfrosted, in an airtight container or Saran Wrap.

If unfrosted, these cupcakes can be left at room temperature for two days. If frosted, store sealed in the fridge for up to 5 days. You can also freeze for up to 3 months.

Can I Use This Recipe To Bake A Cake?

Absolutely! I have made many cakes using this recipe. It tiers well and is very moist, so I rarely ever add simple syrup to it.

You can make a round cake, sheet cake or even a bundt cake!

TIP: Just like any cake, always grease your entire pan and line the bottom with parchment paper. It helps the cake pop right out of the pan.

How To Make Pumpkin Spice Cupcakes

Honestly, this is one of the easiest cake recipes I have.

Step 1: Mix dry ingredients

Step 2: Add wet ingredients to dry ingredients

Step 3: Stir just until combined

Step 4: Scoop into lined cupcake tin. Fill about 3/4 full

Step 5: Bake 18-22 minutes. Rotate tray about halfway through.

Oven times vary, so be sure to check that a toothpick comes out clean when inserted into cupcake.

What Frosting Should I Use

I personally love cream cheese frosting with anything pumpkin. I used cinnamon maple frosting on these cupcakes, but you could omit the cinnamon/maple and opt for regular cream cheese.

For extra fancy cupcakes I topped them with crushed candied spiced pecans! I used this recipe by Jess Smith!

You can dip them in chocolate ganache, drizzle them with carmel, or cover them with a simple dusting of powdered sugar

You could also top them with vanilla buttercream! Recipe here.

Pumpkin Spice Cupcakes sitting on a tray

Pumpkin Spice Cupcakes

Delicious, moist and easy! These pumpkin spice cupcakes are a hit every time.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:33 minutes


Wet Ingredients

  • 1 C. oil
  • 4 large eggs
  • 15 oz. can pumpkin puree NOT pumpkin pie mix

Dry Ingredients

  • 2 C. sugar
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. allspice


  • Preheat oven to 350 degrees farenheit
  • Combine dry ingredients in a bowl, mix
  • Add wet ingredients to dry ingredients.
  • Mix by hand until combined (If using a stand mixer – mix on medium low for about 1-2 minutes)
  • Scoop into a lined cupcake tin. Fill about 2/3 full
  • Bake for 18-22 minutes or until a toothpick comes out clean
  • Let cool completely and then top with your choice of frosting!
Course: Dessert
Keyword: cupcake recipe, fall cupcakes, fall dessert, fall desserts, pumpkin, pumpkin cupcakes, pumpkin recipe, pumpkin spice, pumpkin spice cupcakes, pumpkin spice recipe
Servings: 24 Cupcakes

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating