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PinkWhen

Easy Recipes for Everyone

Pumpkin Spice Cupcakes

Home » Meals » Desserts » Pumpkin Spice Cupcakes

Published October 2, 2021 by Jennifer. Leave a Comment.
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These easy pumpkin spice cupcakes are a fast and easy dessert!
Jump to Recipe Print Recipe
3 from 2 votes
Pumpkin spice cupcakes on a board ready to eat.
These pumpkin spice cupcakes are full of that wonderful pumpkin flavor. Any pumpkin lover will agree that this perfect pumpkin cupcake recipe is the perfect way to welcome in fall. Add this to your list of delicious pumpkin recipes today!

These pumpkin spice cupcakes are full of that wonderful pumpkin flavor. Any pumpkin lover will agree that this perfect pumpkin cupcake recipe is the perfect way to welcome in fall. Add this to your list of delicious pumpkin recipes today!

Pumpkin Spice Cupcake on a small pedestal ready to eat.

Make certain to check out my for even more of my favorite things. The perfect blend of spices when baking is what it’s all about!

I’m not kidding when I say that these are the best pumpkin cupcakes. Just in time for pumpkin season, you’ll be scraping the batter off the sides of the bowl. There’s no way that you want to miss a drop of batter of these delicious pumpkin spice cupcakes.

This pumpkin mixture is great to bake and make at home or whip up for school bake sales as well. This great recipe is way better than anything that you’re going to find at the grocery store.

The important thing to remember when making moist pumpkin cupcakes is that you don’t want to overmix the cake mix. Just follow the printable recipe below and get ready to love the flavors of fall.

Pumpkin Spice Cupcakes on a wire cooling rack.

Ingredients

All you need are the following ingredients to get started! You’ll be mixing in a circular motion and adding to your oven in no time at all.

  • cake flour OR all purpose flour 
  • cornstarch 
  • baking powder 
  • pumpkin pie spice 
  • ground cinnamon 
  • salt 
  • unsalted butter, softened 
  • granulated white sugar 
  • eggs 
  • milk 
  • canned pumpkin
Ingredients needed to make pumpkin spice cupcakes.

How to Make Pumpkin Cupcakes

Preheat the oven 350 degrees Fahrenheit.

Line a cupcake/muffin pan with paper liners, then set it aside. 

In a medium bowl, sift together the flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Set the flour mixture aside. 

Using a hand mixer, beat together the butter and sugar, until creamy. Add in the eggs and beat together until it becomes light and fluffy. 

Gradually mix in the dry ingredients with the milk, continue mixing for about 30 seconds, then whisk in the pumpkin pie filling. Scrape the sides of the bowl if necessary. 

Scoop the batter into the prepared liners, filling about ⅔ full, about ¼ cup. 

Cupcake cough in liners ready to bake.

Bake for 18-20 minutes, until the cupcakes spring back when lightly touched.

FAQs

Is canned pumpkin really pumpkin?

You have to be careful and pay attention to the labels! Some canned pumpkin is made with pumpkin puree while others are made with squash. It’s true – if you read the ingredients you’ll find that many canned pumpkins don’t even have pumpkin in them at all!

What are other fun baking ideas for this cupcake recipe?

You can easily turn these into mini cupcakes, a pumpkin sheet cake recipe, or anything else that you can be creative with!

If you have any other fun recipe ideas for these simple pumpkin spice cupcakes, leave it below in the comments. We’re always looking for feedback or great ideas for all of you! 

Bite taken out of a pumpkin spice cupcake.

YOU MIGHT ALSO LIKE:

If you love this recipe for Pumpkin Spice Cupcakes as much as we do, you might also enjoy these other recipes, too! 

  • Air Fryer Pumpkin Cheesecake
  • Pumpkin Pie
  • Pumpkin Muffins
  • Gluten Free Pumpkin Chicken Enchilada Pasta
  • Pumpkin Spice Donut Muffins
Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!
Pumpkin spice cupcakes on a board ready to eat.
Review Recipe
3 from 2 votes
Print

Pumpkin Spice Cupcakes

These easy pumpkin spice cupcakes are a fast and easy dessert!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 6
Calories 566kcal
Author Jennifer West

Ingredients

  • 2 cups cake flour OR 1 ¾ cup all purpose flour
  • 1/4 cup cornstarch
  • 3 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened 
  • 1 1/4 cup granulated white sugar 
  • 2 large eggs 
  • 1 cup milk 
  • 1 cup canned pumpkin 

Instructions

  • Preheat the oven 350 degrees Fahrenheit.
  • Lne a cupcake/muffin pan with paper liners, then set it aside.
  • In a medium bowl, sift together the flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Set the bowl aside.
  • Beat together the butter and sugar, until creamy. Add in the eggs and beat together until it becomes light and fluffy.
  • Gradually mix in the flour mixture with the milk, continue mixing for about 30 seconds, then whisk in the pumpkin. Scrape the sides of the bowl if necessary.
  • Scoop the batter into the prepared liners, filling about ⅔ full, about ¼ cup.
  • Bake for 18-20 minutes, until the cupcakes spring back when lightly touched.

Notes

What type of frosting works best with this batch of pumpkin cupcakes?
Even though these perfect cupcakes are tasty as is, let’s not deny the fact that there’s nothing better than pumpkin spice cream cheese frosting.
You can make your favorite cream cheese frosting recipe or pick up some premade frosting at the store.
Is canned pumpkin really pumpkin?
You have to be careful and pay attention to the labels! Some canned pumpkin is made with pumpkin puree while others is made with squash. It’s true – if you read the ingredients you’ll find that many canned pumpkins don’t even have pumpkins in them at all!

Nutrition

Calories: 566kcal | Carbohydrates: 94g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 508mg | Potassium: 395mg | Fiber: 5g | Sugar: 44g | Vitamin A: 4558IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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October 2, 2021 · Leave a Comment

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Do you feel like there is not enough time in the day? I'm with you. Hi! I'm Jen, a wife, mother, and tennis lover who likes to share all of my quick easy recipes, crafts, and more. You can find anything from delicious 30-minute dinners or scrumptious dessert recipes the whole family will love. Read more...

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Do you feel like there is not enough time in the day? I'm with you. Hi! I'm Jen, a wife, mother, and tennis lover who likes to share all of my quick easy recipes. Wondering why my site is called PinkWhen? Click in the top left corner START HERE to read more about it!

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