Pumpkin Spice Cupcake

By Instacart
1 hr
•
12 servings
•
350 cal
•
Pumpkin Spice Cupcake on a chef's table.
About this recipe
Our pumpkin spice cupcake recipe is made with real pumpkin and a blend of fresh spices. Perfect for holiday gatherings, these cupcakes are topped with a delicious cream cheese frosting.
Historical fact image
Pumpkin spice cupcakes originated in North America. They are especially popular during the fall season when pumpkins are plentiful.
This recipe is powered by the magic of AI, so that means it may not be perfect. Check temperatures, taste, and season as you go. Or totally switch things up—you're the head chef now. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only. Make sure to follow recommended food safety guidelines. Learn more

Full ingredient list

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 batch cream cheese frosting
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.

Preparation

1
Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
2
In a bowl, combine the flour, baking soda, baking powder, salt, and spices.
3
In a separate bowl, beat together the brown sugar, granulated sugar, and butter until the mixture is light and fluffy.
4
Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
5
Gradually mix in the dry ingredients until just combined.
6
Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
7
Bake for 20-25 minutes, or until the toothpick inserted into the center of a cupcake comes out clean.
8
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9
Once cooled, top with the cream cheese frosting.
For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend. Try reducing the amount of sugar if you prefer less sweet desserts or substitute with a natural sweetener for a lighter alternative.
Pro tip image
For an extra touch of flavor, top each cupcake with a sprinkle of cinnamon sugar just before serving.

Nutrition Info

Sugar
31 g
Fiber
2 g
Saturated Fat
9 g
Total Fat
15 g
Carbohydrates
50 g
Protein
5 g
Calories
350 kcal