Nothing says autumn quite like the smell of pumpkin spice drifting through the kitchen. These Pumpkin Spice Cupcakes are soft, moist, and infused with warm fall spices. Topped with a silky cinnamon cream cheese frosting, they’re the perfect treat for Halloween gatherings, harvest parties, or a cozy night in.
Why You’ll Love This Recipe
- Perfectly Spiced: A blend of cinnamon, nutmeg, ginger, and cloves for that signature fall flavor.
- Moist & Tender: Pumpkin puree keeps the cupcakes soft without being heavy.
- Halloween-Ready: Add candy pumpkins, edible glitter, or Halloween sprinkles to make them festive.
Ingredients
For the Cupcakes:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/3 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
1. Preheat & Prepare:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with Halloween-themed cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth. Add both sugars and whisk until fully combined.
4. Combine & Fill:
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix. Divide batter evenly into the cupcake liners, filling each about 2/3 full.
5. Bake:
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
6. Make the Frosting:
Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, cinnamon, and vanilla, then beat until creamy.
7. Frost & Decorate:
Spread or pipe frosting onto cooled cupcakes. Top with candy pumpkins, Halloween sprinkles, or a dusting of cinnamon.
Serving Tips
- Pair with hot apple cider or pumpkin spice lattes for the ultimate autumn treat.
- Display on a tiered cake stand surrounded by small pumpkins for a Halloween party centerpiece.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.
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