Introduction

These irresistible pumpkin spice cupcakes are the perfect treat for autumn or any time you crave warm, spiced flavors. Topped with creamy, smooth cream cheese buttercream, they combine moist texture with a luscious frosting for a delightful bite every time.

A close-up view of several cupcakes arranged in a group on a white marbled surface, each with two main layers: the bottom layer is a golden brown cupcake with a soft, slightly porous texture, wrapped in white paper liners, and the top layer is a thick swirl of smooth, creamy white frosting piped in a spiral shape with a slight peak. The cupcakes are evenly spaced with a shallow depth of field focusing on the nearest cupcake, creating a soft blur on the others in the background. The lighting highlights the softness and fluffiness of both the cake and the frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All Purpose Flour (substitute with gluten-free flour for a delicious alternative)
1 cup Granulated Sugar (brown sugar can be used for a deeper flavor)
1 cup Pumpkin Puree (ensure it is 100% pure pumpkin puree, not pumpkin pie filling)
2 large Eggs (flax eggs work as a vegan substitute)
1/2 cup Extra Virgin Olive Oil (vegetable or melted coconut oil are great substitutes)
1 teaspoon Pure Vanilla Extract (essential for a rich taste)
2 teaspoons Baking Powder (check freshness for the best texture)
1 teaspoon Baking Soda (check freshness for the best texture)
1/2 teaspoon Kosher Salt (it’s a must!)
1 teaspoon Cinnamon (warm autumn notes)
1/2 teaspoon Allspice (warm autumn notes)
1/2 teaspoon Powdered Ginger (warm autumn notes)
1/2 teaspoon Nutmeg (warm autumn notes)

For the Cream Cheese Buttercream:

1/2 cup Butter (softened, swap for vegan butter to make it dairy-free)
8 oz Cream Cheese (softened, lactose-free options can be used if needed)
4 cups Confectioners Sugar (sift for a smoother consistency)
2 tablespoons Heavy Cream (substitute with milk for a lighter alternative)
2 tablespoons Turbinado Sugar (optional topping for delightful texture and added sweetness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, powdered ginger, and nutmeg until well combined.
Step 3: In a large mixing bowl, beat the granulated sugar, eggs, pumpkin puree, olive oil, and vanilla extract until thick and creamy.
Step 4: Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the cupcakes tender.
Step 5: Scoop the batter into cupcake liners, filling each about ¾ full.
Step 6: Place the muffin tin in the oven and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: For the buttercream, beat the softened cream cheese and butter together until smooth using an electric mixer.
Step 9: Gradually add the confectioners’ sugar, mixing well after each addition until creamy.
Step 10: Stir in the vanilla extract and heavy cream, then beat for another minute until the frosting is light and airy.
Step 11: Pipe or spread the buttercream onto the cooled cupcakes and sprinkle with turbinado sugar if desired.
Step 12: Chill the frosted cupcakes in the refrigerator for at least 30 minutes to set the frosting before serving.

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use vegan butter and cream cheese alternatives.
To add texture, fold in ½ cup chopped walnuts or pecans into the batter before baking.
Use brown sugar instead of granulated sugar for richer flavor and moisture.
Make your own pumpkin puree by roasting fresh pumpkin if canned is not available.
Top with a dusting of cinnamon or a sprinkle of crushed gingersnap cookies instead of turbinado sugar for a twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for best flavor and texture. You can freeze the baked, unfrosted cupcakes for up to 3 months; thaw completely before frosting and serving.

How to Serve

The image shows a group of seven golden brown cupcakes, each topped with a thick swirl of creamy white frosting that spirals up to a pointed peak. The cupcakes are placed on a white marbled surface and arranged closely together, with the focus on one cupcake in the front center, which is sharp and detailed. The cupcakes have fluted white paper liners that hug the golden cake base. Scattered around the cupcakes on the white marbled surface are two small caramel-colored macarons and a wooden spoon, adding a subtle contrast to the soft and warm tones of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that can alter the taste and texture of the cupcakes.

How can I make these cupcakes dairy-free?

Replace the butter with vegan butter and use a dairy-free cream cheese substitute for the frosting. For the heavy cream, use a plant-based milk like almond or oat milk for a lighter alternative.