Ultra moist and tender, these Pumpkin Spice Cupcakes are made with pumpkin puree and fall spices like cinnamon and nutmeg. They pair well with cinnamon cream cheese frosting for an easy fall dessert!
The Best Pumpkin Spice Cupcakes Recipe
These pumpkin cupcakes are well on their way to becoming one of my favorite fall desserts (right alongside these pumpkin pie cupcakes!). They’re super easy to make and take less than 10 minutes of hands-on time.
The end result is a perfectly moist cupcake, thanks to the brown sugar, oil, and pumpkin puree in the recipe. Warm spices like cinnamon, nutmeg, and cloves add that pumpkin pie spice flavor without being overwhelming.
While you can top these with any frosting you like, I’m a big fan of pumpkin cupcakes with cream cheese frosting and typically top these with my cinnamon cream cheese frosting.
Why You’ll Love These Pumpkin Spice Cupcakes
Here are a few reasons these have become one of our favorite fall desserts.
- Ultra moist. In addition to adding the pumpkin flavor and color, pumpkin puree helps keep these cupcakes super moist, even after baking.
- Perfectly spiced. The addition of spices like cinnamon and cloves gives these cupcakes the classic fall pumpkin spice flavor.
- Pairs well with frosting. If you love cream cheese frosting as much as I do, you’ll want to make these cupcakes just to top them with my cinnamon cream cheese frosting.
What You’ll Need
These cupcakes are made with canned pumpkin, warm fall spices, and a handful of pantry staples. See the recipe card below for measurements.
- Pumpkin puree – Libby’s canned pumpkin is the best to use for this recipe because of its rich color and thickness. Homemade pumpkin puree will work too. Just make sure it’s pumpkin puree and not pumpkin pie filling.
- Light brown sugar – Sweetens the cupcakes and adds a light molasses flavor.
- Vegetable oil – Helps ensure the cupcakes stay extra moist.
- Eggs – Binds the cupcake batter together.
- Vanilla extract – Make sure to use pure vanilla extract for strong flavor!
- All-purpose flour – I recommend using a food scale, or the spoon and sweep method, to ensure that your measurement is accurate.
- Baking powder & baking soda – Using both leavening agents ensures the cupcakes rise in the oven.
- Spices – Ground cinnamon, ginger, nutmeg, cloves, and salt give these pumpkin cupcakes that classic pumpkin pie flavor.
How to Make Pumpkin Spice Cupcakes
This pumpkin spice cupcakes recipe requires just a few minutes of prep, plus 20 minutes in the oven.
- Make the cupcake batter. Combine the dry ingredients in a small bowl. In a separate bowl, mix the eggs, oil, sugar, and pumpkin until combined. Slowly add the dry ingredients into the bowl and mix until smooth.
- Bake. Fill each cupcake liner 1/2 to 3/4 full. Bake for 18 to 20 minutes, until a toothpick inserted in the middle comes out clean.
- Cool. Let the cupcakes cool in the pan for a few minutes, then transfer them to a cooling rack. If making pumpkin cupcakes with cream cheese frosting, be sure to allow them to cool completely before frosting.
Tips for Success
Here are a few things to keep in mind when making these pumpkin spice cupcakes.
- Make sure you do not overmix. As you combine the wet and dry ingredients, mix just until everything is combined and no white streaks of flour remain. Overmixing can lead to dry, dense cupcakes.
- Do not fill the liners to the top. The cupcakes will rise in the oven, so you only need to fill the liners 1/2 to 3/4 full. If you fill them to the top, they will overflow in the oven.
- Make sure you let the cupcakes cool completely to room temperature before icing them. This will keep the frosting from melting when applying it to the cupcakes.
Serving Suggestions
Pumpkin cupcakes with cream cheese frosting are my favorite, so I always top these with my cinnamon cream cheese frosting. You can use regular cream cheese frosting if you wish (linked above), but the cinnamon pairs nicely with the pumpkin flavors.
You can also serve these cupcakes at room temperature or chilled, whichever you prefer.
Proper Storage
If you’ve got cupcakes leftover, here are a few ways to store them!
- Room temperature. If you do not put cream cheese frosting on the cupcakes, you can store them in an airtight container for up to 4 days at room temperature.
- Fridge. Pumpkin cupcakes with cream cheese frosting should be stored covered in the fridge for up to 4 days.
- Freezer. Cupcakes without frosting can be stored in the freezer for up to 3 months in an airtight container. Thaw them in the refrigerator before serving.
More Pumpkin Desserts
If you loved these pumpkin spice cupcakes, be sure to check out these other pumpkin recipes, too!
Pumpkin Spice Cupcakes
Ingredients
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350° and line a 12 cup muffin pan with cupcake liners.
- In a medium size bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves and salt. Whisk together until all combined. Then set aside.
- In a large bowl add eggs, vegetable oil, brown sugar, and pumpkin puree, and mix with a mixer until well combined.
- Slowly add in the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Fill each cupcake liner until ½-¾ full. You do not want to fill to the top.
- Bake pumpkin cupcakes for 18-20 minutes, or until the toothpick inserted in the middle comes out clean.
- Remove cupcakes from the oven and place on the cooling rack to cool.
Last Step:
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- Storing at room temperature. If you do not put cream cheese frosting on the cupcakes, you can store them in an airtight container for up to 4 days at room temperature.
- Storing in the fridge. Pumpkin cupcakes with cream cheese frosting should be stored covered in the fridge for up to 4 days.
- To freeze. Cupcakes without frosting can be stored in the freezer for up to 3 months in an airtight container. Thaw them in the refrigerator before serving.
Nutrition
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