Name: Pumpkin Spice Cupcake Recipe
Prep time: 15 min
Cook time: 23 min
Total time: PT-489596H10M2S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp. pumpkin pie spice; 1 tsp. kosher salt; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 cup (1 stick) butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 4 large eggs; 1 tsp. pure vanilla extract; 1 (15-oz.) can pumpkin puree; 1 (8-oz.) block cream cheese, softened; 4 Tbsp. butter, softened; 3 cups powdered sugar; 1/2 tsp. pumpkin pie spice; 1 tsp. pure vanilla extract; Pinch kosher salt

If you’re as obsessed with all things cozy and spiced as I am, then this Pumpkin Spice Cupcake Recipe is about to become your new go-to treat. Imagine soft, tender cupcakes bursting with warm pumpkin pie spices, topped with the creamiest, lightly spiced cream cheese frosting—you’ll find that each bite feels like autumn wrapped up in a cupcake. Trust me, this recipe is fan-freaking-tastic and perfect for bringing a little seasonal joy straight to your kitchen.

🤍

Why You’ll Love This Recipe

Bursting with real fall flavor: The combination of pumpkin puree and pumpkin pie spice makes these cupcakes incredibly aromatic and delicious.
Perfectly moist texture: Thanks to the pumpkin and the balance of wet and dry ingredients, these cupcakes stay soft and moist for days.
Cream cheese frosting magic: The subtly spiced frosting is smooth, tangy, and just sweet enough to complement the cupcake perfectly.
Easy to follow and reliable: Whether you’re a baking newbie or a seasoned pro, you’ll find this recipe straightforward and forgiving.

There are six cupcakes on a large white plate. Each cupcake has one layer of orange-colored cake at the bottom and a thick layer of creamy white frosting swirled on top, forming a small peak in the center. The cupcakes sit on a white marbled surface with soft natural light giving a warm feel. The focus is clear, showing the texture of the frosting and cake well, with a slight shadow cast around each cupcake. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Cupcake, fall cupcake recipes, pumpkin dessert ideas, cozy autumn treats, pumpkin spice baking

Ingredients You’ll Need

I love how these ingredients come together to make a classic pumpkin spice cupcake that’s not too sweet, with balanced spices and a luscious frosting. When shopping, I always opt for pure pumpkin puree (not pumpkin pie filling) and fresh pumpkin pie spice or a trusted blend for the best flavor.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with warm brown packed brown sugar, another small white bowl containing fine granulated sugar, four whole large eggs with clean shells arranged neatly, a small white bowl holding softened pale yellow butter, a small white bowl of smooth bright orange pumpkin puree, a tiny white bowl with light brown pumpkin pie spice powder, a small white bowl with white powdered sugar, a small white bowl of ivory cream cheese block, and a small white bowl of pure vanilla extract liquid, all ingredients fresh and natural, perfectly symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Spice Cupcake, fall cupcake recipes, pumpkin dessert ideas, cozy autumn treats, pumpkin spice baking

All-purpose flour: This gives structure to your cupcakes without making them dense.
Pumpkin pie spice: The quintessential blend of cinnamon, nutmeg, ginger, and cloves—this brings the signature flavor.
Kosher salt: Enhances the sweetness and spices, balancing the overall flavor.
Baking powder: Helps give the cupcakes a nice lift and airy texture.
Baking soda: Works with the acidic pumpkin to keep the crumb tender and light.
Butter (softened): Adds creaminess and richness; make sure it’s just softened, not melted.
Brown sugar: Provides moisture and a deep, caramel-like sweetness.
Granulated sugar: Balances the brown sugar with clean sweetness.
Large eggs: The glue that holds everything together and adds fluff.
Pure vanilla extract: Enhances all the flavors—don’t skip this.
Pumpkin puree: This is the star ingredient—use real pumpkin for that authentic taste.
Cream cheese (softened): For that tangy, creamy frosting that pairs perfectly with the spices.
Powdered sugar: Gives the frosting smooth sweetness and the right texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Pumpkin Spice Cupcake Recipe is how easy it is to tweak it to your taste or dietary needs. Whether you want to add a little twist, keep it classic, or even make it vegan, there’s room to customize so these cupcakes feel just right for you.

Dairy-free version: I swapped out the butter and cream cheese with plant-based alternatives and the cupcakes still turned out moist and delicious—give it a try if you’re avoiding dairy!
Spiced up frosting: Sometimes I add a pinch of cinnamon or a drizzle of maple syrup to the frosting for extra autumn vibes.
Nutty twist: Toss in chopped toasted pecans or walnuts for some crunch your family goes crazy for.
Mini cupcakes: Perfect for parties, just shorten the baking time by about 8 minutes and watch them closely.

How to Make Pumpkin Spice Cupcake Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by preheating your oven to 350°F and lining two muffin tins with cupcake liners. In a medium bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking powder, and baking soda. I like to take my time here to make sure the spices are evenly distributed—that way, every bite is perfectly spiced with no clumps lurking.

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, use a hand mixer or stand mixer to beat softened butter with brown sugar and granulated sugar until light and fluffy. This usually takes about 3-4 minutes, and it’s a trick I learned that really helps the cupcakes come out tender and moist. Then, add eggs one at a time, beating well after each addition to keep the batter smooth.

Step 3: Add Vanilla and Pumpkin Puree

Next, beat in the vanilla extract and your pumpkin puree until fully incorporated. If you’re using canned pumpkin, make sure it’s just pumpkin and not pumpkin pie filling—that extra sugar and spice changes the balance. Adding the pumpkin last helps keep the batter airy and light.

Step 4: Combine Wet and Dry Ingredients Gently

Pour your dry mix into the wet ingredients and stir gently just until combined. The goal here is to avoid over-mixing, which can make the cupcakes dense or tough—so stop as soon as you don’t see flour. This is where patience pays off for perfect texture.

Step 5: Bake to Perfection

Fill each cupcake liner about ¾ full with batter. Pop the pans into the oven and bake for about 23 minutes, or until a toothpick inserted comes out clean. I always test a little earlier to avoid over-baking, because these cupcakes can dry out quickly once past their prime. When ready, let them cool completely on a rack before frosting.

Step 6: Make the Cream Cheese Frosting

While cupcakes cool, whip up the frosting by beating softened cream cheese and butter until smooth. Then, slowly add powdered sugar and pumpkin pie spice until no lumps remain. Finally, beat in the vanilla extract and a pinch of kosher salt. The salt is key—it balances the sweetness and keeps the frosting tasting fresh, not cloying.

Step 7: Frost and Delight

Transfer the frosting to a piping bag with a large round tip and swirl it onto each cooled cupcake. Watching those creamy swirls form is one of my favorite moments while baking because I know the best part is just around the corner—one bite!

👨‍🍳

Pro Tips for Making Pumpkin Spice Cupcake Recipe

Room Temperature Ingredients: I always let my butter, cream cheese, and eggs come to room temp—it makes mixing smoother and yields the best texture.
Don’t Overmix Batter: I discovered that stirring just until combined keeps the cupcakes tender, so no marathon mixing sessions here.
Test Before You Take Out: Ovens vary, so start checking your cupcakes 2-3 minutes before time’s up to avoid dry cakey bites.
Frost When Fully Cooled: Frosting melts easily on warm cupcakes – I learned this the hard way, so patience pays off!

How to Serve Pumpkin Spice Cupcake Recipe

Garnishes

I usually keep toppings simple so the cupcakes shine—sometimes a light dusting of cinnamon or a few festive sprinkles add just enough extra charm. Once, I even toasted some pecans and sprinkled them on top for a nutty crunch my guests went nuts over.

Side Dishes

These cupcakes pair beautifully with a warm cup of coffee or chai latte; the spicy notes complement each other perfectly. I like to serve them alongside fresh fruit or a simple pumpkin soup if it’s a more substantial gathering.

Creative Ways to Present

For parties, I’ve arranged these cupcakes on a tiered stand decorated with autumn leaves and mini pumpkins—it turns a simple dessert into a stunning centerpiece. Another fun idea is to pipe little pumpkin faces with orange and green frosting for Halloween festivities.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and prevent them from drying out. They usually last about 3-4 days, and I make sure to bring them to room temperature before enjoying—they taste just as amazing as the day I baked them.

Freezing

I’ve frozen unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. When I’m ready to serve, I thaw them overnight in the fridge and then frost them fresh. It’s a great way to prep in advance, especially during busy holiday seasons.

Reheating

If you want a warm cupcake experience, I microwave a cupcake (without frosting) for about 15 seconds and then add the frosting after—it’s like enjoying a fresh-baked treat. Just heat gently to avoid drying the cake out.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?

I recommend using pure pumpkin puree, not pumpkin pie filling, because the filling already contains sugars and spices that can throw off the batter’s balance. Using pure pumpkin gives you full control over flavor and sweetness.
What can I substitute for pumpkin pie spice if I don’t have any?

You can easily make your own blend by combining cinnamon, nutmeg, ginger, and cloves. A simple mix of 1½ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and a pinch of cloves works great.
How do I prevent the frosting from being too runny?

Make sure your cream cheese and butter are softened, not melted. If your kitchen is warm, chill the frosting for 10-15 minutes before piping to help it set up nicely.
Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour with a gluten-free baking blend designed for cakes. Just ensure it contains xanthan gum or add it separately to keep the texture light and tender.

Final Thoughts

I absolutely love how this Pumpkin Spice Cupcake Recipe turns out every single time—it’s like a warm hug in sweet form. When I first tried it, I was amazed at how simple ingredients could create something so rich in flavor and texture. Whether you’re baking for a holiday, a cozy night in, or just because pumpkin season is the best season, I think you’ll enjoy making and sharing these cupcakes as much as I do. So go ahead, grab your mixing bowl, and bring those comforting autumn flavors into your home!