Pumpkin Spice Cupcakes: Soft, Fluffy, and Full of Fall Flavor

As soon as the leaves start turning and the air gets crisp, it’s pumpkin spice season — and nothing captures the warmth of autumn better than a batch of Pumpkin Spice Cupcakes. These soft, fluffy, and perfectly spiced cupcakes are made with real pumpkin and a blend of cinnamon, nutmeg, and cloves for that unmistakable fall aroma.

Topped with luscious cream cheese frosting or maple buttercream, they’re the perfect treat for Halloween parties, Thanksgiving dessert tables, or cozy weekends at home.

Whether you’re a pumpkin spice fanatic or just love a well-balanced cupcake, this recipe is easy, delicious, and guaranteed to impress.

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Why You’ll Love These Pumpkin Spice Cupcakes

🍂 Full of cozy fall flavor
🎃 Made with real pumpkin puree
🧁 Soft, moist, and fluffy texture
👩‍🍳 Quick and easy — ready in under an hour
🍁 Perfect for holidays, bake sales, and gatherings

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Ingredients

Here’s what you’ll need for both the cupcakes and frosting:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ cup vegetable oil or melted coconut oil
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¼ cup milk (dairy or plant-based)

For Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 ½–3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Optional: 1–2 tsp maple syrup or ground cinnamon

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Equipment Needed

• Cupcake pan and liners
• Mixing bowls
• Whisk or electric mixer
• Cooling rack
• Piping bag and tip (optional)

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How to Make Pumpkin Spice Cupcakes

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Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon

Set aside.

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Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• Oil
• White and brown sugars
• Eggs
• Vanilla
• Pumpkin puree
• Milk

Whisk until smooth and well blended.

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Step 4: Combine

Gradually stir the dry ingredients into the wet mixture until just combined — do not overmix.

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Step 5: Fill and Bake

Divide the batter evenly into the prepared cupcake liners (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

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How to Make Cream Cheese Frosting

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1. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
2. Add vanilla (and optional maple syrup or cinnamon).
3. Gradually add powdered sugar and beat until fluffy.
4. Pipe or spread onto cooled cupcakes.

🎃 Optional: Top with pumpkin spice, chopped pecans, or a drizzle of caramel!

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Flavor Variations

🍁 Maple Buttercream Frosting – Use maple syrup instead of cream cheese for a sweet, smooth twist
🌰 Chopped walnuts or pecans – Fold into the batter for added crunch
☕ Pumpkin Spice Latte Cupcakes – Add 1 tsp espresso powder to the batter
🍫 Chocolate Chip Pumpkin Cupcakes – Add ½ cup mini chocolate chips
🧁 Mini Cupcakes – Bake in a mini muffin tin for 10–12 minutes for bite-sized treats

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Storage Tips

• Fridge: Store frosted cupcakes in an airtight container for up to 4 days. Bring to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost before serving.
• Make Ahead: Cupcakes can be baked a day ahead. Store covered at room temperature, then frost the next day.

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Expert Tips

✅ Use 100% pure pumpkin, not pie filling
✅ Don’t overmix the batter — mix until just combined for soft cupcakes
✅ Let cupcakes cool completely before frosting
✅ Sift powdered sugar for smooth, lump-free frosting
✅ Use a piping bag for bakery-style frosting swirls

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What to Serve With Pumpkin Spice Cupcakes

• Hot coffee or chai tea
• Vanilla or pumpkin ice cream
• Apple cider
• Cinnamon whipped cream
• Fall fruit platters

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FAQs

Can I use pumpkin pie filling?

No — pumpkin pie filling is sweetened and spiced, which will throw off the flavor and texture. Use pure pumpkin puree.

Can I make these cupcakes dairy-free?

Yes! Use plant-based milk, vegan butter, and a dairy-free cream cheese alternative for the frosting.

How can I make them gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure all other ingredients (like baking powder) are certified gluten-free.

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Nutrition (Per Cupcake with Frosting – Approx.)

• Calories: 320
• Fat: 16g
• Carbs: 40g
• Sugar: 28g
• Protein: 3g

Nutrition varies depending on frosting and optional add-ins.

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Final Thoughts: Fall in Every Bite

There’s something magical about the combination of warm spices, real pumpkin, and creamy frosting — and these Pumpkin Spice Cupcakes deliver all that and more. Whether you’re baking for a special occasion or a cozy night at home, they’re sure to bring smiles (and requests for seconds).

So stock up on pumpkin puree, grab your favorite spices, and bake up a batch of fall-flavored joy today!

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