Irresistible Pumpkin Spice Cupcakes Ready in Just 30 Minutes

There’s something magical about the smell of pumpkin spice cupcakes baking in the oven as the leaves start to turn. It’s my favorite sign that cozy season has arrived! I’ve been making these tender, spice-kissed treats for years—ever since my niece declared them “better than pumpkin pie” at our first fall potluck. What makes them so special? They’re incredibly easy (seriously, one bowl and 30 minutes!), perfectly moist, and packed with just the right balance of cinnamon, ginger, nutmeg, and cloves. Whether you’re hosting Friendsgiving or just craving a little autumn in cupcake form, this recipe never lets me down.

Why You'll Love These Pumpkin Spice Cupcakes

The following factors make this recipe a family favorite:

• No-fail baking: The recipe works flawlessly every time, even for first-time bakers.
• Perfect moisture: Pumpkin puree keeps the cupcakes tender without being soggy.
• Balanced spices: The blend of cinnamon, ginger, nut, and cloves creates depth without overpowering.
• Fall-friendly: Ideal for Thanksgiving, Halloween, or any autumn gathering.
• Kid approved: Kids and adults alike enjoy the delightful pumpkin spice flavor.

Ingredients for Pumpkin Spice Cupc

Here's everything you'll need to make these delicious pumpkin spice cupcakes:

• Dry ingredients
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Wet ingredients
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Ingredient Notes & Substitutions

You can make some substitutions if needed:

• Replace vegetable oil with applesauce for a healthier option.
• Use gluten-free flour to make the recipe gluten-free.
• Brown sugar should be packed when measuring.
• You can use homemade pumpkin puree instead of canned.

Equipment You'll need

Here's the equipment you'll need to make these cupcakes:

• muffin tin
• cupcake liners
• mixing bowls
• whisk
• piping bag for frosting (optional)

How to make Pumpkin Spice Cupcakes

Here's how to make these cupcakes:

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Mix flour, baking powder, baking soda, spices, and salt in a bowl.
3. In another bowl, whisk pumpkin, sugars, oil, eggs, and vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Divide batter evenly into the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.

Cream Cheese Frosting for Pumpkin Spice Cupc

You can make a simple cream cheese frosting by beating:

• 1 cup cream cheese, room temperature
• 1/2 cup butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract

Or you can use store-bought frosting if you prefer.

Tips for perfect Pumpkin Spice Cupc

Here're some tips for perfect cupcakes:

use room-temperature eggs for better mixing.

cool cupcakes properly before frosting.

keep frosting at the right consistency for easy piping.

preheat oven properly for even baking.

Storage & serving suggestions

Here're some storage & serving tips:

store cupcakes airtight for up to 3 days.

serve with cinnamon sprinkle or frosting.

Nutritional information

Here're some nutritional facts:

calories: 220

sugar: 18g

sodium: 180mg

fat: 10g

protein: 3g

cholesterol: 35mg

Pumpkin Spice Cupc FAQ

Here're some faqs:

Can I freeze these? Yes, freeze unfrosted.

Can I use fresh pumpkin? Yes, puree it first.

Can I skip frosting? Yes, but recommended.

Share your Pumpkin Spice Cupc

Share your cupcakes with us:

rate, comment or tag photos.

The Bare Essentials (And One Fun Extra)

No fancy gadgets required here – just the basics you probably already have! My trusty muffin tin gets used so much during pumpkin spice season that I keep it front and center in my cabinet. Here’s what you’ll need:

• Standard 12-cup muffin tin (the old reliable!)
• Cupcake liners (I’m partial to the brown parchment ones – they just look so autumnal)
• 2 mixing bowls (one big, one medium)
• Whisk (or fork in a pinch)
• Spatula (for scraping every last bit of that delicious batter)
• Optional but fun: Piping bag with star tip for fancy frosting swirls

That’s it! See? I told you this was easy. Now let’s get baking!

How to Make Pumpkin Spice Cupcakes

Making these cupcakes is as easy as pie—well, easier, actually! Just follow these steps, and you’ll have a batch of warm, spiced treats ready in no time. Trust me, your kitchen will smell like a cozy fall day, and you’ll be so proud of how they turn out.

Step 1: Prep Dry Ingredients

Start by whisking together all your dry ingredients in a big mixing bowl. That’s the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures the spices are evenly distributed, so every bite is perfectly spiced. Pro tip: sift if you’re feeling fancy—it helps keep the batter light!

Step 2: Mix Wet Ingredients

In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth. Don’t skip the vanilla—it adds that extra layer of warmth. The mixture should look creamy and smell amazing already. (Seriously, I could just stop here and eat it with a spoon, but don’t!)

Step 3: Bake Pumpkin Spice Cupcakes

Now, gently fold the wet ingredients into the dry ones. Mix just until combined—no overmixing, or you’ll end up with dense cupcakes. Fill your cupcake liners about 2/3 full (I use an ice cream scoop for this—it’s a game-changer). Pop them in the oven at 350°F for 18–20 minutes. Test with a toothpick—it should come out clean or with a few moist crumbs. Let them cool completely before frosting, or you’ll have a melty mess. Patience is key!

Cream Cheese Frosting for Pumpkin Spice Cupc

I love making this classic cream cheese frosting – it's tangy, sweet, and balances the cupcakes perfectly. Just beat together:

• 1 cup cream cheese, room temperature
• 1/2 cup butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract

Or use store-bought frosting if you're in a hurry – it works just fine!

Tips for Perfect Pumpkin Spice Cupcakes

After baking these cupcakes for years (and eating way too many test batches!), I’ve learned a few secrets:

• Room temp is best: Cold eggs don’t mix well – let them sit out for 30 minutes first.
• Don’t peek! Opening the oven too soon causes sinking. Trust me, I’ve learned the hard way.
• Cool completely: I know it’s tempting, but warm cupcakes make frosting slide right off.
• Frosting texture: If it’s too runny, add more powdered sugar. Too stiff? A splash of milk helps.
• Scoop smart: Use an ice cream scoop to fill liners evenly – no lopsided cupcakes!

Follow these tips, and you’ll get bakery-worthy results every time!

Storage & Serving Suggestions

These pumpkin spice cupcakes stay incredibly moist when stored properly. Just pop them in an airtight container at room temperature for up to 3 days – though they rarely last that long in my house! For a pretty presentation, I love dusting them with a little extra cinnamon or even a sprinkle of pumpkin pie spice right before serving. They’re perfect with a hot cup of coffee or cider for the ultimate fall moment. Pro tip: If you’re taking them to a party, frost them just before serving so they stay picture-perfect!

Nutritional Information

Each spiced cupcake packs about 220 calories, with 10g fat, 30g carbs, and 3g protein. Remember, numbers vary based on ingredients.

Pumpkin Spice Cupcakes FAQs

Got questions? I’ve got answers! Here are the most common ones I hear about these cupcakes, along with my tried-and-true tips.

Can I Make Pumpkin Spice Cupcakes Ahead?

Absolutely! You can bake them a day ahead and store them unfrosted in an airtight container. They also freeze beautifully—just wrap them tightly and frost after thawing.

How Do I Prevent Dry Cupcakes?

Don’t overbake or overmix! Stick to the 18–20 minute baking time and mix just until the batter comes together. Overdoing either can lead to dry cupcakes.

Can I Skip the Frosting?

Sure, but I recommend it! The frosting adds a creamy contrast that balances the spices perfectly. If you skip it, maybe dust with cinnamon for a little extra flair.

Share Your Pumpkin Spice Cupcakes!

I’d love to see your creations – snap a pic of those gorgeous cupcakes and tag me! Did you add extra spice? Try a frosting swirl? Leave a comment below and tell me how they turned out. Nothing makes me happier than seeing bakers fall in love with this recipe!

Print