Pumpkin Spice Cupcakes to Suit the Season

October 21, 2014


As pumpkin flavored everything hits the shelves of stores all over the country in time for Halloween season, many are finding that it is better to avoid the processed foods that are being served to them. In the interest of keeping pumpkin in the mix of things for your holiday, we thought it best to bring you a DIY pumpkin-flavored cupcake recipe that is sure to knock everyone’s socks off!


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup fresh pumpkin puree

Cinnamon Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


Preheat the oven to 375 degrees Fahrenheit. Grease a muffin pan or line one with paper muffin liners. Take the flour, 1 tsp. cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder and baking soda and mix them all together in an appropriate sized bowl, then set it aside for later.

Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until it is light and fluffy.

The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture individually.

Stir in the milk and pumpkin puree after the last egg is properly mixed in. Stir in the flour mixture and mix lightly. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops become spongy, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

In the meantime, while the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the sugar a little at a time it is all properly mixed in, with no lumps or bubbles. Add the vanilla extract and 1 tsp. ground cinnamon; beat until it is fluffy.

Once the cupcakes are cool, frost with the cream cheese icing, and voila! Delicious, homemade pumpkin spice cupcakes.

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