Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Javaru 4

"This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year."

Ingredients 1 h 40 m {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
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Reviews 288

  1. 369 Ratings


The first thing I noticed is that just about every person making these were changing the recipe to make them better so therefore they are not rating this specific recipe. I am only giving this recipe 3 stars because there are a few things I noticed that is a big no no. First for the perfect moist cupcake you should use oil instead of butter. While butter does taste better the oil will give it the moistness that is needs. The second thing was the ratio of pumpkin. I added an extra 1/4 cup because I knew it would need it. Also it does not matter whether or not the eggs are at room temperature. I use them straight from the fridge. Because I am adding extra pumpkin I just make sure that the spices are not level but instead are slightly mounded. One last thing that I add is 1/4 cup applesauce because that will also give them a great texture. To cook them, you should ALWAYS bake cupcakes at 350 degrees so they cook more evenly and then you should not bake them for 25 minutes, otherwise you will overbake them. I cook them for 19 minutes and they come out perfect. This recipe does have potential but I have created my own recipe since I have more then 10 years of baking experience.

Gwenith Lammers

After following the top rated reviews I decided to make some of my own personal modifications. The result was the most MOIST, SPICY and DELICIOUS pumpkin spice cupcake I've ever had! First, I definitely replaced the butter for an equal amount of vegetable oil- BIG contributor to the moist factor. Second, I reduced the heat to 350 deg and cooked for 22 minutes, NO MORE! Third, wait for it... I DOUBLED the pumpkin, nutmeg, cinnamon, and cloves. I know it sounds crazy but it contributes to the beautiful deep color I got and the spicy, full flavor. Fourth, I DOUBLED the frosting recipe. I had a bit leftover but when I tried the original recipe AS IS, it was not nearly enough. Fifth, I added an extra egg and did not worry about keeping them at room temperature. Mine came straight out of the fridge. This modified version was STELLAR!


mmmmmmmmmmm SO GOOD! will definately make again! followed the recipe exactly and they are delicious. and everyone loves them. THANK YOU!