Easy Pumpkin Spice Cupcakes – Perfect with Cream Cheese Frosting
Moist, fluffy pumpkin spice cupcakes filled with warm cinnamon and nutmeg, topped with a rich and tangy cream cheese frosting. They're the ultimate autumn treat.
Ingredients
- For the Cupcakes:
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together pumpkin, eggs, oil, sugars, and vanilla until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and all spices.
- Gradually add dry ingredients to wet, stirring until just combined—don’t overmix.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- Make the Frosting:
- In a large bowl, beat together cream cheese and butter until smooth and fluffy.
- Add vanilla and a pinch of salt.
- Gradually beat in powdered sugar, 1 cup at a time, until desired consistency is reached.
- Pipe or spread over cooled cupcakes.
Notes
- Add chopped pecans or walnuts for a crunchy topping.
- Sprinkle with cinnamon sugar or pumpkin pie spice for an extra festive touch.
- These cupcakes keep well in the fridge for up to 4 days.
Nutrition
Calories: 340kcalCarbohydrates: 40gProtein: 3gFat: 18gSugar: 28g
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