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!