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Plated pumpkin spice cupcakes with cream cheese frosting ready to serve for cozy fall gatherings

Pumpkin Spice Cupcakes Recipe

Ovenly Magic
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course cupcake
Cuisine American
Servings 9 cupcakes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup olive oil
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 2 Large eggs

For Cream Cheese Frosting

  • ½ cup cream cheese
  • ¼ cup unsalted butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350f and line a cupcake pan with liners. This helps even baking and easy cleanup
  • Bring eggs to room temperature by placing in warm water for 10 minutes for smooth batter and tender cupcakes
  • In a medium bowl gently whisk together flour, baking powder, baking soda, and salt until evenly combined for a soft, fluffy texture
  • In a large bowl mix brown sugar and pumpkin puree until smooth for moist pumpkin flavor
  • Add olive oil, pumpkin pie spice, cinnamon, and vanilla extract and mix gently for warm, cozy autumn taste
  • Add eggs one at a time and mix until combined to keep cupcakes light
  • Gradually fold dry ingredients into wet ingredients just until combined to avoid dense cupcakes
  • Fill cupcake liners almost full leaving ½ inch space for nicely domed tops
  • Bake for 20–23 minutes or until a toothpick comes out with a few crumbs. Check early as ovens vary
  • Let cupcakes cool completely on a wire rack before frosting for creamy frosting

Make the Frosting

  • Beat cream cheese and butter together until smooth and creamy
  • Gradually add powdered sugar while mixing on low speed for lump-free frosting
  • Add vanilla extract and pinch of salt and mix until fully combined
  • Frost cooled cupcakes generously for a creamy, tangy finish that pairs perfectly with spiced pumpkin cupcakes

Storage

  • Store cupcakes in an airtight container at room temperature for 1–2 days for soft, moist texture
  • Make frosting a day ahead and bring to room temperature before spreading
  • Fully frosted cupcakes can be refrigerated for a day then served at room temperature
  • Freeze unfrosted cupcakes in airtight containers for up to 1 month

Notes

  • For extra flavor, you can add a pinch of nutmeg or ground cloves along with the pumpkin pie spice to make your cupcakes more aromatic
  • Make sure to measure ingredients accurately for soft, moist cupcakes every time
  • Use room temperature eggs and pumpkin puree for smoother batter and tender texture
  • If your cupcakes dome too much or crack, try slightly lowering oven temperature or checking a few minutes earlier
  • Leftover cupcakes can be stored in an airtight container at room temperature or frozen unfrosted for future cozy fall treats
  • Frost cupcakes only after they are completely cooled to keep cream cheese frosting smooth and creamy
Keyword pumpkin cupcake, Pumpkin Spice Cupcakes Recipe