Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe

If you’re craving a treat that captures the essence of cozy autumn days, then look no further than this Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe. These cupcakes are the perfect blend of moist, tender pumpkin cake infused with warm spices, topped with a luscious, tangy cream cheese frosting that’s been elevated with pumpkin spice magic. Whether you’re baking for a holiday party, a family gathering, or just because, this recipe will become your go-to for celebrating pumpkin season in the most delicious way possible.

Ingredients You’ll Need

Getting the ingredients right is key to creating these delightful Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe. Each component brings something special to the table—flours and spices provide flavor and structure, while pumpkin purée adds moisture and that unmistakable autumn charm.

• 3 1/4 cups all-purpose flour: The base that gives the cupcakes their structure and softness.
• 2 teaspoons baking powder: Helps the cupcakes rise for a light, airy texture.
• 2 teaspoons ground cinnamon: Adds warm, sweet spice that’s pumpkin season essential.
• 1 1/2 teaspoons ground cloves: Delivers a deep, slightly woody spice note.
• 1 teaspoon ground allspice: Enhances the complexity with its blend of cinnamon, nutmeg, and cloves flavors.
• 1 teaspoon ground nutmeg: Lends a sweet and nutty spice that brightens the flavor.
• 1/2 teaspoon baking soda: Works with the acid in pumpkin to help the cupcakes rise perfectly.
• 1/2 teaspoon fine salt: Balances the sweetness and enhances all other flavors.
• 2 3/4 cups granulated sugar: Sweetens the cupcakes without overpowering the spicy notes.
• 1 cup vegetable oil: Keeps the cupcakes moist and tender for days.
• 4 large eggs: Bind everything together and add richness.
• 1 (15-ounce) can pumpkin purée: The star ingredient, providing moisture, color, and characteristic pumpkin taste.
• Pumpkin–Cream Cheese Frosting: For that irresistible, creamy topping that ties the whole recipe together.

How to Make Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Pans

Start by heating your oven to 350°F (175°C) and setting a rack in the middle. Line two 12-cup muffin pans with paper liners; this not only helps prevent sticking but also makes removing and serving your cupcakes a breeze.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl. This step is essential to evenly distribute the spices and ensure there are no clumps in your mixture for a smooth batter.

Step 3: Mix Sugar and Oil

Using a stand mixer fitted with a paddle attachment, beat the granulated sugar and vegetable oil together on medium speed. Do this until the sugar is fully incorporated and the mixture looks a bit fluffy—about one minute. It’s this combination that will keep your cupcakes moist and sweet.

Step 4: Add Eggs and Pumpkin Purée

Add the eggs one at a time, beating each well before adding the next to maintain a smooth batter. Then reduce the mixer speed and blend in the pumpkin purée until just combined. Remember to scrape the sides and the paddle to incorporate every bit of that delicious mixture.

Step 5: Incorporate Dry Ingredients

With the mixer on low, gradually add the dry flour-spice mix in batches. Mix just until nearly combined to avoid developing too much gluten, which can make your cupcakes tough. Soft and tender is what we’re after.

Step 6: Fold Batter

Take the bowl off the mixer and gently fold any residual flour at the edges with a rubber spatula. This ensures your batter is uniform without overmixing.

Step 7: Fill the Cupcake Liners

Distribute the batter evenly, filling each muffin cup about three-quarters full—roughly a heaping ¼ cup per cup. This gives the cupcakes room to rise nicely without overflowing during baking.

Step 8: Bake Evenly

Place the pans in the oven side-by-side. Bake for 12 minutes, then rotate them front to back and side to side for even cooking. Continue baking for another 10 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool Properly

After baking, move the pans to wire racks. Let the cupcakes cool in the pans for 5 minutes—this prevents them from breaking apart—then transfer to the racks to cool completely. Proper cooling keeps them from getting soggy at the bottom.

Step 10: Frost to Finish

Once fully cooled, generously frost your cupcakes with Pumpkin–Cream Cheese Frosting. This frosting adds a tangy, velvety finish infused with just the right hint of pumpkin spice, making every bite downright irresistible.

How to Serve Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe

Garnishes

Top your frosted cupcakes with a sprinkle of finely chopped toasted pecans or a dusting of cinnamon to add another layer of texture and flavor that perfectly complements the pumpkin spice profile.

Side Dishes

Pair these cupcakes with a warm cup of chai tea or spiced coffee for a comforting autumn experience. A side of fresh whipped cream or vanilla yogurt can brighten up the flavors and add creaminess.

Creative Ways to Present

Serve these cupcakes in rustic wooden trays lined with burlap for a cozy seasonal touch at gatherings. For parties, place them in decorative cupcake stands and add edible gold leaf or mini cinnamon sticks for a festive flair.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, storing them in the fridge is best to keep the cream cheese frosting stable.

Freezing

You can freeze unfrosted pumpkin cupcakes in a single layer on a baking sheet for a few hours; then transfer them to a freezer bag for up to three months. Thaw completely before frosting to keep the texture just right.

Reheating

Warm your cupcakes for about 10 seconds in the microwave to revive that fresh-baked feel. Avoid microwaving the frosting directly as it might melt; instead, add frosting after warming if frozen.

FAQs

Can I substitute fresh pumpkin for canned pumpkin purée?

Absolutely! Just roast and puree fresh pumpkin until smooth. Keep in mind that fresh pumpkin has a slightly higher water content, so you may want to drain excess moisture for best results in your cupcakes.

Is it possible to make these cupcakes gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add a small amount yourself to help maintain structure and texture.

How long does the Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe take from start to finish?

Expect around 45 to 50 minutes total, including 20 minutes prep time and about 22 minutes baking, plus cooling and frosting time. It’s a fun project that fits perfectly into an afternoon baking session.

Can I use a hand mixer instead of a stand mixer?

Definitely! A hand mixer works just fine when beating sugar and oil or incorporating eggs. Just be sure to scrape the bowl frequently to mix everything evenly.

What if I don’t have all the spices listed?

The beauty of this Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe is its flexibility. Use what you have on hand—cinnamon and nutmeg are essentials. If needed, reduce or eliminate others, but try to maintain a balanced warm spice blend for that classic flavor.

Final Thoughts

There’s something truly special about baking Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe that fills your kitchen with inviting aromas and your heart with cozy happiness. These cupcakes are simple enough for any home baker but special enough to impress family, friends, or guests. So why not gather those ingredients, get your hands a little messy, and treat yourself to some pumpkin-spiced joy? You won’t regret it.

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