Perfect Pumpkin Spice Cupcakes

Photo of author
Updated:

This post may include affiliate links. Thank you for your support.

Pumpkin Spice Cupcakes

Want to Save This Recipe?

Sign up with your email & receive it straight in your inbox!

The first swirl of cinnamon and nutmeg in the air has a way of signaling autumn’s arrival, and nothing captures that feeling better than a Pumpkin Spice Cupcakes. I still remember the afternoon my grandmother revealed her trick for fall baking it wasn’t only the blend of spices, but the way each bite carried a sense of comfort and belonging. These cupcakes deliver exactly that, with their soft crumb and luscious maple cream cheese frosting that feels like a hug in dessert form.

What makes these cupcakes unforgettable isn’t just their cozy flavor it’s the way they connect people. Whether you’re whipping up a batch for a family gathering or leaving a surprise on a friend’s doorstep, these little gems always spark smiles. The pairing of real pumpkin puree with warm spices tastes like autumn in every bite, and the maple frosting adds just the right note of indulgence.

Ready to savor the season together?

Table talk 

 with Emma!

Every time I bake Perfect Pumpkin Spice Cupcakes, it’s a guaranteed crowd-pleaser—whether for holidays, family nights, or sharing with neighbors. Simple to make, full of cozy flavor, and impossible to resist, this recipe always has everyone asking for seconds. A seasonal staple you’ll love!

Emma

Why You’ll Love These Pumpkin Spice Cupcakes

Trust me when I say these fall Pumpkin Spice Cupcakes are everything you’ve been dreaming of and more. Here’s why they’ll become your new autumn obsession:

First, they’re incredibly moist and tender thanks to the pumpkin puree and that perfect balance of wet ingredients. You won’t find any dry, crumbly cupcakes here! The texture is so soft and pillowy, it practically melts in your mouth.

Second, the flavor is absolutely divine. We’re talking about real pumpkin paired with warm pumpkin pie spice that creates this cozy, comforting taste that screams fall in the best possible way. It’s not overwhelming just perfectly spiced and utterly satisfying.

Third, that maple cream cheese frosting is pure magic. The tanginess of the cream cheese balances beautifully with the sweetness of maple syrup, creating a frosting that’s rich but not too heavy. It’s the kind of frosting that makes you want to lick the bowl clean!

Finally, these cupcakes are surprisingly simple to make. You don’t need any fancy equipment or professional skills – just a love for baking and a desire to create something beautiful. You’ve got this, I promise!

What You’ll Need

Let me walk you through each ingredient and why it’s essential for creating these perfect Pumpkin Spice Cupcakes:

  • All-purpose flour forms the foundation of our cupcakes, providing structure while keeping them tender
  • Granulated sugar and brown sugar work together – the white sugar adds sweetness while the brown sugar contributes moisture and that subtle molasses flavor
  • Pumpkin pie spice is our flavor hero, bringing together cinnamon, nutmeg, ginger, and allspice in perfect harmony
  • Baking powder and baking soda give our cupcakes that perfect rise and fluffy texture
  • Salt enhances all the other flavors – never skip this little miracle worker!
  • Fresh egg binds everything together and adds richness
  • Pumpkin puree (not pumpkin pie filling!) provides moisture, flavor, and that gorgeous orange color
  • Vegetable oil keeps our cupcakes incredibly moist – much better than butter for this recipe
  • Milk adds tenderness and helps create that perfect crumb
  • Vanilla extract rounds out all the flavors beautifully
  • Cream cheese and butter create our dreamy frosting base
  • Powdered sugar sweetens and thickens our frosting to perfection
  • Maple syrup adds that special autumn touch that makes this frosting unforgettable

Let’s Bake It Together

Here’s how we’ll create these incredible Pumpkin Spice Cupcakes step by step:

  1. Preheat your oven to 350°F and line your muffin tin with cupcake liners. This is when the excitement really starts building!
  2. Whisk together the egg, pumpkin puree, oil, milk, and vanilla in a medium bowl until smooth. The mixture should look creamy and well combined.
  3. Mix all your dry ingredients in a separate bowl – flour, both sugars, pumpkin pie spice, baking powder, baking soda, and salt. This ensures even distribution of flavors.
  4. Combine the wet and dry ingredients gently until just mixed. Don’t overmix – we want tender cupcakes, not tough ones!
  5. Fill each liner about 2/3 full with batter. Bake for 20 minutes until a toothpick comes out clean. Let them cool completely on a wire rack.
  6. Cream the cream cheese, butter, powdered sugar, maple syrup, and vanilla until smooth and fluffy. This frosting is absolutely divine!
  7. Pipe or spread the frosting generously on your cooled cupcakes. Don’t be shy – these deserve a beautiful crown of frosting!

Serving Suggestions

These Pumpkin Spice Cupcakes are versatile beauties that shine in so many ways! Serve them at your next fall gathering with a warm cup of apple cider or spiced tea. The combination is absolutely heavenly.

For a more elegant presentation, dust them lightly with cinnamon or top with a sprinkle of toasted pecans. You could even drizzle a bit of extra maple syrup on top for those who love that extra touch of sweetness.

During the holidays, try garnishing with a small cinnamon stick or a few candied orange peels. They also look stunning arranged on a rustic wooden serving board with some autumn leaves as decoration.

Make It Your Own

The beauty of this Pumpkin Spice Cupcakes recipe is how easily you can adapt it to your preferences:

  • Gluten-free option: Substitute the all-purpose flour with your favorite gluten-free flour blend
  • Dairy-free version: Use plant-based milk and vegan butter and cream cheese alternatives
  • Spice variations: Add a pinch of cardamom or substitute chai spice blend for a unique twist
  • Mix-ins: Fold in mini chocolate chips, chopped pecans, or dried cranberries for extra texture

Kitchen Tips & Tricks

Let me share some wisdom I’ve gathered from years of perfecting these Pumpkin Spice Cupcakes:

Always use room temperature ingredients – they blend together much more easily and create a smoother batter. If you forget to take your egg out early, just place it in warm water for a few minutes.

Don’t overmix your batter! I learned this the hard way when my first batch turned out tough and dense. Mix just until the ingredients are combined – a few lumps are perfectly fine.

Test for doneness with a toothpick, but don’t overbake. These cupcakes continue cooking slightly even after you remove them from the oven, so err on the side of slightly underdone rather than overdone.

Storage & Make-Ahead Tips

Store your frosted Pumpkin Spice Cupcakes in an airtight container in the refrigerator for up to five days. Let them come to room temperature before serving for the best flavor and texture.

You can freeze unfrosted cupcakes for up to three months – just wrap them individually in plastic wrap and store in a freezer bag. The frosting can be made up to three days ahead and stored in the refrigerator.

For make-ahead convenience, bake the cupcakes the night before and frost them the morning of your event. They actually taste even better after the flavors have had time to meld together!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I’d recommend sticking with pure pumpkin puree for the best results. Pumpkin pie filling already contains spices and sweeteners that could throw off the balance of our recipe.

Why are my cupcakes dense?

Dense cupcakes usually result from overmixing the batter or using too much flour. Mix gently and measure your flour by spooning it into the cup and leveling off.

Can I make these into a layer cake instead?

Absolutely! Divide the batter between two 8-inch round pans and bake for 25-30 minutes. You’ll need to double the frosting recipe for a full layer cake.

More Delicious Cupcakes You’ll Love:

Final Thoughts

These Pumpkin Spice Cupcakes truly have heart they’re the kind of dessert that brings people together and creates those sweet moments we treasure. Whether you’re an experienced baker or just starting your journey, this recipe will guide you to success every single time.

I encourage you to make this recipe your own and don’t be afraid to experiment. Baking is about joy, creativity, and sharing love through delicious treats. These cupcakes are your canvas paint it with whatever flavors speak to your heart!

Thanks for baking with me today! I can’t wait to hear about your own pumpkin spice cupcake adventures.

Sweet Before You Treat!

If you give Perfect Pumpkin Spice Cupcakes , I’d love to know how your dessert turned out!
Please take a moment to leave a rating and a quick review—your feedback helps us keep baking up more delightful, foolproof recipes for you to enjoy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Spice Cupcakes

Perfect Pumpkin Spice Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft and spiced pumpkin cupcakes topped with a luscious cream cheese maple frosting — the perfect fall dessert.


Ingredients

  • 1 ½ cups flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese
  • ¼ cup butter (softened)
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup


Instructions

  1. Preheat the oven to 350°F (177°C). Place cupcake liners in a muffin tin and set aside.
  2. In a medium mixing bowl, whisk together egg, pumpkin puree, oil, milk and vanilla.
  3. In a separate bowl, mix together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
  4. Mix dry ingredients into wet ingredients until just combined.
  5. Fill each liner ¾ of the way with batter. Bake at 350°F (177°C) for 20 minutes. Remove from the oven and allow to cool completely on a wire rack.
  6. In a medium bowl cream together cream cheese, butter, powdered sugar, maple syrup and vanilla until smooth.
  7. Pipe on frosting or spread on with a knife.

Notes

Make sure cupcakes are fully cooled before frosting to prevent the cream cheese topping from melting.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 366 kcal
  • Sugar: 39 g
  • Sodium: 253 mg
  • Fat: 17 g
  • Carbohydrates: 52 g
  • Protein: 3 g

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star