These pumpkin spice cupcakes are a tasty treat, perfect for fall! They are soft, fluffy, and filled with warm spices that make your taste buds dance!
Top them with creamy frosting, and you’ve got a delightful dessert ready to impress. Just remember, if you eat too many, it’s okay because they have pumpkin! 😉
I love making these cupcakes for gatherings because they are easy to bake and always get smiles. Plus, they pair perfectly with a cozy cup of coffee or tea!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin for convenience. If you prefer fresh, roast and mash sugar pumpkins. Just make sure it’s smooth, not too watery.
Spices: The blend of spices is essential for that fall flavor. If you don’t have allspice, you can skip it or add more cinnamon. Also, if you’re not a fan of ginger, feel free to reduce the amount!
Oil vs. Butter: I usually go with vegetable oil because it keeps the cupcakes moist. However, melted butter adds a rich flavor. Choose what you like best!
Buttermilk: If you don’t have buttermilk, simply mix milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. It’s a quick fix that works well!
How Can I Ensure My Cupcakes Are Moist and Fluffy?
Getting that perfect texture is all about technique! Here are some tips:
- Make sure you measure flour correctly. Too much can lead to dry cupcakes. Spoon it into the measuring cup, then level off with a knife.
- Don’t overmix the batter. Mix until just combined to keep those air pockets that make them light and fluffy.
- Let the cupcakes cool completely before frosting. This prevents the frosting from melting off!
By following these simple tips, you’ll have deliciously moist pumpkin spice cupcakes ready to enjoy! Happy baking!
Delicious Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus an additional 18-22 minutes to bake. Allow more time for cooling and frosting afterward, making the total time about an hour and a half. But trust me, the wait will be worth it! Perfect for cozy gatherings or just a sweet treat for yourself.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin pan and line it with cupcake liners. This makes it easy to pull the cupcakes out later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices like cinnamon, ginger, nutmeg, cloves, and allspice (if you’re using it). Make sure everything is well combined for the best flavor!
3. Combining Wet Ingredients:
In a larger bowl, beat the sugar with the vegetable oil (or melted butter) until it’s well mixed. Then, add the eggs one at a time, beating after each one. Now mix in the pumpkin puree and vanilla extract, creating a smooth blend of flavors.
4. Bringing It All Together:
Next, it’s time to combine the dry ingredients with the wet ingredients. Gradually add the dry mix in three parts, alternating with the buttermilk. Start and finish with the dry mixture. Mix just until you don’t see any flour—let’s keep those cupcakes nice and fluffy!
5. Baking the Cupcakes:
Now, fill each cupcake liner about two-thirds full with the batter. Pop them into the oven and bake for 18-22 minutes. They’ll be done when a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
6. Whipping Up the Frosting:
While the cupcakes cool, it’s time to make the frosting! In a mixing bowl, cream together the softened cream cheese and butter until it’s smooth and fluffy. Gradually add the powdered sugar, one cup at a time, and mix until you reach your desired sweetness and thickness. Add in the vanilla extract and give it a final stir!
7. Frosting and Garnishing:
Once the cupcakes are completely cool, it’s time to frost them! You can use a piping bag fitted with a star tip for a fancy look or just spread it on with a spatula. If you like, sprinkle a little ground cinnamon on top for that festive touch.
8. Serve and Enjoy:
Now that your pumpkin spice cupcakes are ready, serve them up and enjoy! They’re perfect for sharing or keeping all to yourself as a tasty treat.
Happy baking! 🎃
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar, which can alter the flavor and moisture level of your cupcakes.
How Can I Make These Cupcakes Vegan?
For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and use a plant-based oil and dairy-free milk. Additionally, use vegan cream cheese for the frosting.
Can I Make These Cupcakes Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains a binding agent like xanthan gum. This will help maintain the texture of the cupcakes.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture!
