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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.
  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.