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
Flour
Sugar
Baking Powder
Baking Soda
Ginger
Cinnamon
Nutmeg
Cloves
Oil
Eggs
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
Ingredients
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
Instructions
- 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!
