Pumpkin Spice Cupcakes Recipe

OMG, I just discovered the most delish pumpkin spice muffins recipe that’s perfect for cozy fall vibes! The blend of warm spices, pumpkin puree, and brown sugar makes these muffins insanely flavorful, and they’re just begging for a dollop of cream cheese frosting on top. 🍂🧁

These Pumpkin Spice Cupcakes are a particular favorite of mine to bake for fall get-togethers. I love the warm smell of ground cinnamon and ginger wafting through my house—nothing says cozy autumn quite like it.

The pumpkin puree, the nutmeg, and cloves ensure that they’re crazy moist. Add to that the delightful mix of brown and white sugars, and you have a perfect balance of sweet and salty.

These are my absolutely favorite cupcakes for cozy fall gatherings.

Pumpkin Spice Cupcakes Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Ground cinnamon: Adds warmth and sweetness, enhances overall flavor.
• Ground ginger: Offers a spicy kick, enhances digestibility.
• Pumpkin puree: Moisturizes cupcakes, high in fiber and beta-carotene.
• Brown sugar: Deepens sweetness, retains moisture, adds richness.
• Unsalted butter: Adds moisture and richness, infuses flavor.
• Vegetable oil: Contributes to a softer, moister texture.
• Vanilla extract: Enhances sweetness, deepens flavor complexity.

Pumpkin Spice Cupcakes Recipe Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (60ml) vegetable oil
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (230g) canned pumpkin puree
• 1/4 cup (60ml) milk, at room temperature

How to Make this Pumpkin Spice Cupcakes Recipe

1. Set your oven to 350°F (175°C) itself and use another tin that has a 12-cup format in the shape of a muffin and, from an aesthetic standpoint, has folded edges that don’t allow anything to stick to the surface of the tin and have the graphic shape that’s apparent from the muffin top—use that to bake muffins. Oh, and line it with cupcake liners.

2. Combine flour, baking powder, baking soda, salt, and spices in a mixing bowl. Whisk together to mix well.

3. In a big bowl, beat together the melted butter, vegetable oil, brown sugar, and granulated sugar until combined.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Blend the batter until smooth and creamy, with no lumps. Add the pumpkin puree and mix well.

6. In three additions, add the dry ingredients to the wet, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

7. Distribute the batter uniformly between the cupcake liners, putting in each a portion so that it amounts to about two-thirds of the total capacity of the liner.

8. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

9. Take the cupcakes from the oven and let them cool in the pan for approximately 5 minutes. Afterward, move them to a wire rack to let them cool the rest of the way.

10. After cooling, ice with your preferred cream cheese or vanilla frosting prior to presenting. Relish!

Pumpkin Spice Cupcakes Recipe Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Mixing bowl (for dry ingredients)
5. Large mixing bowl (for wet ingredients)
6. Whisk
7. Hand mixer or stand mixer
8. Spatula or spoon (for mixing)
9. Measuring cups and spoons
10. Ice cream scoop or spoon (for distributing batter)
11. Toothpick (for testing doneness)
12. Wire rack (for cooling)

FAQ

• Q: Can I use fresh pumpkin puree instead of canned?A: Yes, fresh pumpkin puree can be used, but be certain it is well-drained and has an equivalent consistency to that of canned puree for top performance.
• Q: Can I substitute the all-purpose flour with a gluten-free alternative?A: You can use a gluten-free all-purpose flour blend as a straight-up 1:1 substitution measure. You just want to make sure the blend you are using has some form of xanthan gum mixed into it, because that’s what gives it the structural integrity and the chewy texture that you would get from wheat.
• Q: What can I use instead of vegetable oil?A: You can swap vegetable oil for an equal amount of melted coconut oil or any oil with a mild flavor, like canola oil.
• Q: How can I make these cupcakes dairy-free?A: Change the butter for a dairy-free alternative and use almond milk or oat milk instead of regular milk.
• Q: Can I reduce the amount of sugar in the recipe?A: You can lessen the amount of sugar a little, but it could have an impact on the texture and overall sweetness of the finished product. If you want to try it, start with cutting back by 1/4 cup from the amount called for in the recipe.
• Q: Can these cupcakes be frozen?A: They can be; the cupcakes can be frozen. They must be tightly wrapped in plastic wrap and stored in an airtight container or freezer bag to last for up to 3 months.
• Q: How should I store the leftover cupcakes?A: Keep them in an air-tight container at room temperature for up to 3 days.
  B: Place them in the refrigerator for up to a week.

Pumpkin Spice Cupcakes Recipe Substitutions and Variations

All-purpose flour: For a gluten-free option, substitute with an equal amount of gluten-free all-purpose flour blend.
Cinnamon in its powdered form: For a maximum effect and taste as equal to the ideal of pumpkin pie, use the same amount of powdered pumpkin pie spice to offset the powdered cinnamon.
Coconut oil: Use in the same amount, melted, as you would unsalted butter.
Cooking oil: Substitute with an equal amount of melted coconut oil or applesauce for a low-fat version.
Milk: Opt for almond milk or another plant-based milk for a dairy-free alternative.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs and milk are at room temperature before mixing. This helps create a smoother batter and better overall texture in the muffins.

2. Pumpkin Purée Use pure pumpkin purée, not pumpkin pie filling which contains added sugars and spices. This allows you to control the flavor and sweetness of the muffins.

3. Do Not Overmix When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense muffins rather than light and fluffy ones.

4. Even Batter Distribution Use an ice cream scoop or a large spoon to evenly distribute the batter into the cupcake liners. This ensures consistent muffin sizes and even baking.

5. Spice Adjustment You can adjust the spices to your taste. If you prefer a stronger spice flavor, consider adding an extra half teaspoon of cinnamon or a pinch more nutmeg or cloves.