Pumpkin Spice Cupcakes

There’s something about fall that always puts me in the mood for cozy, spiced treats, and nothing hits the spot quite like pumpkin spice cupcakes.

The warm aroma of cinnamon, nutmeg, and cloves filling my kitchen instantly makes me feel at home.

These cupcakes are my go-to bake whenever I want something festive yet simple to share with friends, family, or even just enjoy with a cup of coffee.

Why I Love Pumpkin Spice Cupcakes

For me, pumpkin spice cupcakes aren’t just about the taste—they’re about the season. Every bite feels like autumn in dessert form.

They’re moist, fluffy, and perfectly balanced with that earthy pumpkin flavor paired with warm spices.

The best part? They’re incredibly easy to whip up, and I can frost them with cream cheese frosting for a classic touch, or even with cinnamon buttercream if I’m feeling a little fancy.

Also Check: Pumpkin Cookies with Cream Cheese Icing

My Favorite Recipe for Pumpkin Spice Cupcakes

Here’s how I usually make them at home. It doesn’t take much time, and the ingredients are likely things you already have in your pantry during fall.

Pumpkin Spice Cupcakes

These cupcakes are my go-to bake whenever I want something festive yet simple to share with friends, family, or even just enjoy with a cup of coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ¾ cup granulated sugar
• ½ cup brown sugar packed
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1 teaspoon vanilla extract

For the Frosting (optional but highly recommended):

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
   
3. In another bowl, mix granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
4. Add dry ingredients to wet ingredients, stirring gently until just combined.
5. 
6. Divide batter evenly into cupcake liners (about two-thirds full).
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
   
8. Cool completely before frosting.
   
9. For the frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, and whip until fluffy. Spread or pipe onto cooled cupcakes.

Why I Love Pumpkin Spice Cupcakes

For me, pumpkin spice cupcakes aren’t just about the taste—they’re about the season. Every bite feels like autumn in dessert form.

They’re moist, fluffy, and perfectly balanced with that earthy pumpkin flavor paired with warm spices.

The best part? They’re incredibly easy to whip up, and I can frost them with cream cheese frosting for a classic touch, or even with cinnamon buttercream if I’m feeling a little fancy.

Serving Ideas

I love serving these cupcakes at fall gatherings, Halloween parties, or even as a Thanksgiving dessert.

They’re also great for making ahead of time since they stay moist for days.

Paired with a chai latte or hot apple cider, they’re the ultimate autumn indulgence.

Read More: Profitable Ideas for Your Home Baking Business

Final Thoughts

Baking pumpkin spice cupcakes always reminds me to slow down and enjoy the little things about the season.

They’re warm, comforting, and such a crowd-pleaser that I never leave a party with leftovers.

If you’re looking for the perfect fall dessert, I can promise you these cupcakes won’t disappoint.