Pumpkin Spice Cupcakes
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Moist pumpkin spice cupcakes with canned pumpkin puree and buttercream frosting are a great cupcake recipe for Halloween and Fall in general.
If you want to make a dessert that truly tastes like Fall, you are going to love these pumpkin spice cupcakes. The spices, pumpkin flavor, and creamy frosting will make them an instant hit.
For more Fall cupcakes recipes try my apple pie cupcakes– they are always a hit, too!
We frosted our pumpkin cupcakes to appear as if they have pumpkins on top. But, you could certainly frost them differently if you prefer. You can even simply spread on some white buttercream frosting and call it a day if you would like. Pumpkin candies make great toppers, too!
If your family loves the tang of cream cheese, you can also substitute the buttercream frosting in this recipe for cream cheese frosting. The combination of cream cheese and pumpkin is simply amazing.
If you are worried about the spices in these cupcakes; don’t be. You can cut back on or add more spices to create a spice level that you enjoy.
Serving suggestions
These pumpkin cupcakes would be especially great following a pumpkin chili dinner.
Serve with a mug of crockpot apple cider for the perfect end to any fall dinner.
More pumpkin dessert recipes to make this Fall
- Pumpkin roll cake
- Cool whip and pumpkin dessert
- Pumpkin chocolate chip cookies
- Pumpkin fluff dip
- 2 ingredient pumpkin cake
- Chocolate chip pumpkin bread
Pumpkin Spice Cupcakes
Equipment
- 3 piping bags
- 1 large star tip
- 1 small star tip
- 1 leaf tip
Ingredients
Cupcakes:
- 1 ⅛ cup all-purpose flour (or 1 cup and 2 Tbsp)
- ½ Tablespoon baking powder
- 1½ teaspoon pumpkin spice or ½ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ginger, and ⅛ tsp cloves.
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 Tablespoons brown sugar
- 1 large egg room temperature
- ½ cup pumpkin puree
- 6 Tablespoons whole milk
Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 4 cups confectioners sugar
- 3-5 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- orange gel food coloring
- green gel food coloring
Instructions
Cupcakes:
- Preheat oven to 350℉ and line a cupcake pan with cupcake liners.
- In a large bowl, whisk to combine the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder. Set aside.
- Using a mixer, beat the butter, sugar, and brown sugar until creamy.
- Add the egg and mix until combined.
- Mix in the milk and pumpkin puree until combined
- Stir in the flour mixture until just combined. Do not over mix.
- Scoop batter into each cupcake cups, filling until about ⅔ of the way full.
- Bake for 22-26 minutes
- Remove from oven and set aside to cool while you prepare the frosting.
Frosting:
- Using a mixer, beat the butter until fluffy. Mix in the powdered sugar, heavy whipping cream, and vanilla, beating until combined.
- Transfer about ¼ cup of the frosting into a small bowl. Use green gel food coloring to color it green. Use orange gel food coloring on the remaining frosting.
- Scoop orange frosting into piping bag fitted with a large star tip and create an orange pumpkin in the center of the cupcake.
- Scoop green frosting into a piping bag fitted with a small star tip and add a stem in the middle of the pumpkin.
- Scoop green frosting into a piping bag fitted with a leaf tip and pipe leaves around the edge of the stem.
Notes
Nutrition
Did You Make This Recipe?
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Thank you for this recipe! I’ve been meaning to try using pumpkins for cupcakes for quite some time now. This is the recipe I am starting with. 🙂
These look so cute! I can’t wait for pumpkin spice to be out on shelves near me!
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How many does this make? I need 24 so I’m trying to figure out if I need to double it.