You Won’t Believe How Moist and Fluffy These Pumpkin Spice Cupcakes Are
There’s nothing like the smell of Pumpkin Spice Cupcakes baking in the oven to make you feel cozy.
These cupcakes are not only packed with all the warm fall spices we love, but they’re topped with a deliciously smooth Maple Cream Cheese Frosting that takes them to the next level.
Today, I’ll walk you through my easy, foolproof recipe that’ll make you the star of any fall gathering. Let’s dive in and make your kitchen smell like a bakery!
Why You’ll Love This Recipe:
- Super easy to make, and perfect for beginners.
- Rich, moist cake with a perfect blend of pumpkin and spice.
- Topped with creamy, slightly sweet Maple Cream Cheese Frosting.
- Ideal for any autumn gathering or Thanksgiving dessert table!
Pumpkin Spice Cupcakes Recipe
Preparation Time: 15 minutes
Cooking Time: 20-22 minutes
Total Time: 35-37 minutes
Ingredients:
- 1 cup (125g) all-purpose flour (or gluten-free flour blend)
- ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup (180g) canned pumpkin puree (or fresh, steamed, and mashed pumpkin)
- ½ cup (120ml) milk (or almond milk for dairy-free)
- ⅓ cup (80ml) maple syrup (or honey)
- ¼ cup (60g) unsweetened applesauce (or vegetable oil for richer texture)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- Choco chips, cherry and chocolate syrup for dressing
For the Maple Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened (or dairy-free cream cheese)
- ¼ cup (60ml) maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This step ensures even baking from the start.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This will evenly distribute the spices, making sure each bite has that perfect pumpkin spice flavor.
Tip: Sift the dry ingredients to avoid lumps and ensure a light, airy texture.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, milk, maple syrup, applesauce, eggs, and vanilla extract until smooth.
Tip: Make sure the eggs and milk are at room temperature for smoother mixing and even baking.
- Incorporate Wet and Dry: Slowly fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing, as this can lead to dense cupcakes.
Tip: A few lumps are fine—over-mixing leads to less fluffy cupcakes.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Resist opening the oven door too often as it can affect the rise.
- Prepare the Frosting: While the cupcakes are cooling, beat the cream cheese, maple syrup, and vanilla extract together until smooth and creamy.
Tip: For dairy-free frosting, use your favorite plant-based cream cheese.
- Frost the Cupcakes: Once the cupcakes are fully cooled, frost them generously using a piping bag or a spatula.
- Garnish (Optional): For a finishing touch, sprinkle a little cinnamon on top or add some crushed nuts for extra texture and flavor. Add cherry and chocolate syrup or chocochips over the frosting as per wish.
Notes:
- Substitutions: If you’re avoiding dairy, use almond milk in the batter and dairy-free cream cheese in the frosting.
- Allergy Tips: Gluten-free flour works well as a substitute for regular flour. You can also make flax eggs by mixing 1 tbsp of flaxseed meal with 2.5 tbsp water for a vegan option.
- Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for the best texture.
Here are a few additional clarifications regarding the pumpkin spice cupcake recipe:
- Room Temperature Ingredients:
- Make sure that the eggs and milk (or dairy substitute) are at room temperature before starting. Cold ingredients can cause the batter to curdle or lead to uneven baking.
- Tip: Let the eggs sit out for about 30 minutes before use, or place them in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
- Accurate Measurement of Flour:
- Ensure that flour is measured correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly from the bag can lead to packing and over-measuring, resulting in dense cupcakes.
- Tip: Use a kitchen scale for precise measurements whenever possible to avoid too much flour.
- Don’t Overfill Cupcake Liners:
- It’s tempting to fill the liners all the way, but filling them only two-thirds full will give your cupcakes enough room to rise properly without spilling over.
- Tip: Use an ice cream scoop for consistent portioning.
- Cooling the Cupcakes Completely Before Frosting:
- It’s crucial to let the cupcakes cool completely before frosting. If the cupcakes are even slightly warm, the frosting will melt and slide off.
- Tip: Place the cupcakes in the fridge for 10-15 minutes if you’re short on time to speed up the cooling process.
- Optional: Toasting Spices for Deeper Flavor:
- Toasting your spices (cinnamon, nutmeg, cloves, ginger) lightly in a dry pan for 1-2 minutes before adding them to the flour mixture can intensify their flavor.
- Tip: Toast on low heat and stir constantly to avoid burning.
Common Mistakes to Avoid While Making Pumpkin Spice Cupcakes
Ingredient Selection:
- Mistake: Using the wrong pumpkin product.
- Solution: Always use 100% pure pumpkin puree (canned or homemade), not pumpkin pie filling, which is pre-seasoned and sweetened. Pure pumpkin ensures you’re controlling the flavor and sweetness balance.
- Mistake: Using stale spices.
- Solution: Fresh, high-quality spices are key to the bold flavor of Pumpkin Spice Cupcakes. Old spices lose their potency. Replace ground spices if they’ve been in your pantry for more than 6 months.
- Mistake: Over-substituting ingredients.
- Solution: While substitutes like almond milk or gluten-free flour can be used, understand that certain ingredients like brown sugar add specific moisture and richness, so be cautious with substitutions that may dry out the cupcakes.
Preparation Pitfalls:
- Mistake: Overmixing the batter.
- Solution: Overmixing can lead to dense, tough cupcakes. Gently fold the dry ingredients into the wet mixture until just combined to keep the cupcakes light and fluffy.
- Mistake: Not properly measuring flour.
- Solution: Use the spoon-and-level method to measure flour correctly. Too much flour will lead to a dry cupcake. Avoid scooping directly from the bag, which packs the flour and results in too much.
Cooking Techniques:
- Mistake: Incorrect oven temperature.
- Solution: Preheat the oven to exactly 350°F (175°C). Baking at the wrong temperature (too hot or too low) can cause uneven baking, leading to overcooked edges or undercooked centers.
- Mistake: Overbaking the cupcakes.
- Solution: Begin checking for doneness a few minutes before the recommended baking time ends. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cupcakes are done. Overbaking will dry them out.
Seasoning and Flavoring:
- Mistake: Under-seasoning the batter.
- Solution: Don’t be shy with your spices—cinnamon, nutmeg, and ginger are essential to achieving that bold Pumpkin Spice Cupcake flavor. Follow the recipe amounts and adjust based on freshness of the spices.
- Mistake: Frosting too sweet or bland.
- Solution: Balance sweetness in the Maple Cream Cheese Frosting by adjusting the amount of maple syrup or adding a pinch of salt to cut through the richness.
Presentation Tips:
- Mistake: Messy frosting.
- Solution: Ensure the cupcakes are completely cooled before frosting, or the frosting will melt. Use a piping bag for a polished look, and top with a sprinkle of cinnamon or crushed nuts for extra visual appeal.
- Mistake: Uneven cupcake sizes.
- Solution: Use an ice cream scoop to portion out the batter evenly for uniform cupcake sizes, ensuring they bake at the same rate.
Pairing Suggestions:
- Beverages: Pair these Pumpkin Spice Cupcakes with a cozy hot beverage like Pumpkin Spice Latte, cinnamon-infused coffee, or even chai tea. For an adult twist, mulled wine or a spiced rum cocktail would complement the flavors.
- Side Dishes: Serve alongside savory fall dishes like roasted squash salad, a warm bowl of butternut squash soup, or as a sweet finish to a Thanksgiving dinner.
Seasonal Variation:
- Fall/Winter: Add a drizzle of caramel sauce or sprinkle of crushed pecans to embrace the richness of the holiday season. Incorporating spice cake mix instead of flour gives a deeper flavor.
- Spring/Summer: Lighten up the recipe by swapping the Maple Cream Cheese Frosting for a whipped vanilla yogurt frosting and reducing the spice quantities for a fresher, lighter taste.
- Summer Twist: Try making mini cupcakes for bite-sized treats at summer picnics. Serve with a chilled fruit salad to balance the spices.
Pro Tips for Mastering Pumpkin Spice Cupcakes
- Use Fresh Spices for Maximum Flavor:
- To get the most out of your Pumpkin Spice Cupcakes, always use freshly ground spices, especially cinnamon, nutmeg, and ginger.
- Fresh spices pack a stronger punch and make a noticeable difference in flavor intensity. You can even toast the spices lightly before adding them to the batter for an extra aromatic boost.
- Balance Moisture with the Right Pumpkin Puree:
- When using canned pumpkin puree, make sure it’s unsweetened and doesn’t contain excess liquid.
- Too much liquid can make the cupcakes dense. If the puree seems watery, let it sit in a fine-mesh sieve to drain for a few minutes.
- Perfect Your Frosting Technique:
- To create a velvety Maple Cream Cheese Frosting, ensure your cream cheese and butter are at room temperature before mixing.
- This helps avoid lumps and results in a silky, smooth texture. Beat the frosting just long enough to combine the ingredients—overbeating can make it runny.
- Add Texture with Toppings:
- Take your presentation to the next level by adding a sprinkle of brown sugar, chopped nuts, or even cinnamon-dusted sugar on top of the cupcakes.
- Not only does this add visual appeal, but it also gives a slight crunch that complements the softness of the cupcakes.
- Rest the Batter for Better Results:
- For a fluffier texture, let the cupcake batter rest for about 10-15 minutes before baking.
- This allows the flour to fully absorb the liquids and the baking powder to activate, resulting in lighter, more tender cupcakes.
Frequently Asked Questions (FAQs)
Q1: Can I use a store-bought cake mix for this recipe?
- A: Yes, you can use a pumpkin cake box mix or even a spice cake mix as a base. Simply add pumpkin puree and adjust the spices to your taste for a more homemade feel.
Q2: Can I make these cupcakes gluten-free?
- A: Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure the blend contains xanthan gum to mimic the texture of gluten for the best results.
Q3: How long can I store these cupcakes?
- A: Store the cupcakes in an airtight container at room temperature for up to 2 days. If you’re making them ahead, they can last in the refrigerator for up to 5 days. Just bring them to room temperature before serving to enjoy their full flavor.
Q4: What can I use instead of cream cheese for the frosting?
- A: You can substitute the Maple Cream Cheese Frosting with a whipped coconut cream frosting or use a dairy-free cream cheese if you’re looking for a non-dairy alternative.
Q5: Can I freeze these cupcakes?
- A: Yes! Freeze unfrosted Pumpkin Spice Cupcakes for up to 3 months. When ready to serve, thaw them at room temperature and frost before serving.
Q6: Can I adjust the sweetness level?
- A: Of course! You can reduce the amount of brown sugar in the batter or the maple syrup in the frosting to adjust the sweetness according to your taste.
Closing Thoughts:
I truly believe these Pumpkin Spice Cupcakes will become a seasonal favorite in your kitchen.
Their rich, warm flavors combined with the creamy maple frosting make for a delicious treat that’s perfect for any occasion.
I can’t wait for you to try them and make them your own. Whether you’re baking for a cozy fall afternoon or preparing a dessert for Thanksgiving, these cupcakes are a crowd-pleaser.
Feel free to share your experience with this recipe!
Whether you tried a variation, made a substitution, or just want to share how they turned out, I’d love to hear from you. Leave a comment below or post your results on social media. Happy baking!
Pumpkin Spice Cupcakes Recipe
Pumpkin spice cupcakes are a popular fall treat known for their warm, comforting flavors. The combination of pumpkin puree, cinnamon, nutmeg, ginger, and cloves creates a cozy and inviting taste that is perfect for the season.
Ingredients
- 1 cup 120g all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- ⅓ cup 67g brown sugar
- ⅓ cup 80ml vegetable oil (or melted coconut oil)
- ½ cup 120g canned pumpkin puree
- 1 egg room temperature
- ¼ cup 60ml milk (or almond milk for dairy-free option)
- 1 tsp vanilla extract
- Chocolate syrup cherry and chocolate chips
- For Maple Cream Cheese Frosting:
- 4 oz 113g cream cheese (or dairy-free alternative)
- 2 tbsp butter or dairy-free margarine, softened
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 1 cup 120g powdered sugar
Instructions
- Preheat the Oven & Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with 6 liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In another bowl, mix brown sugar, oil, pumpkin puree, egg, milk, and vanilla until smooth.
- Blend Wet & Dry: Slowly add the dry ingredients into the wet, mixing until just combined.
- Fill and Bake: Fill the cupcake liners ⅔ full with batter. Bake for 18-20 minutes until a toothpick comes out clean. Let cool completely.
- Make Frosting: Beat cream cheese and butter together until creamy. Add maple syrup, vanilla, and powdered sugar, mixing until smooth.
- Frost & Serve: Once cupcakes are cool, frost them and enjoy!
