Best 6 Fluffy Pumpkin Spiced Cupcakes Recipes

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Immerse yourself in the symphony of autumns flavors with our delightful pumpkin-spiced cupcakes, a culinary sonnet dedicated to the season's bounty. These cupcakes are an ode to the season's bounty, a tender embrace of pumpkin puree enveloped in a symphony of warm spices, perfectly complemented by a luscious cream cheese frosting that dances upon their summits. Dive into the moist and fluffy crumb, each bite a celebration of pumpkin's natural sweetness, while the spices waltz across your palate, leaving a trail of cinnamon, nutmeg, ginger, and cloves. The frosting, a creamy masterpiece, provides a velvety canvas for the pumpkin spice to truly shine. And if you seek an extra touch of indulgence, the maple glaze adds a decadent drizzle that elevates these cupcakes to an unforgettable culinary experience.

Let's cook with our recipes!

FLUFFY PUMPKIN SPICED CUPCAKES



Fluffy Pumpkin Spiced Cupcakes image

Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering.

Provided by MarieLizette

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 24

Number Of Ingredients 15

1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
1 cup packed brown sugar
½ cup butter-flavored shortening
½ cup butter, softened
¼ cup whole milk
¼ cup vegetable oil
4 eggs
2 cups cake flour
¼ cup dry buttermilk powder
¼ cup cornstarch
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
  • Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
  • Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 34.5 g, Cholesterol 42.3 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 257.9 mg, Sugar 22.8 g

PUMPKIN CUPCAKES WITH SPICED FROSTING



Pumpkin Cupcakes with Spiced Frosting image

My aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! -Aimee Shugarman, Liberty Township, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons pumpkin pie spice
FROSTING:
1 can (16 ounces) vanilla frosting
1 cup whipped topping
1 teaspoon ground cinnamon
36 pieces candy corn

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 359 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 238mg sodium, Carbohydrate 59g carbohydrate (45g sugars, Fiber 1g fiber), Protein 2g protein.

SPICED PUMPKIN CUPCAKES



Spiced Pumpkin Cupcakes image

Perfect for fall celebrations, bake sales or afterschool snacks, these pumpkin cupcakes are crowned with a cream cheese frosting that has a hint of spice.

Provided by Food Network

Categories     dessert

Time 35m

Yield 24 servings

Number Of Ingredients 10

1 package (15 1/4 to 18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Cloves, Ground
1 teaspoon McCormick® Pure Vanilla Extract
Spiced Cream Cheese Frosting (recipe follows)

Steps:

  • 1. Preheat oven to 350 degrees F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
  • 2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
  • 3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.
  • Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

PUMPKIN SPICE CUPCAKES



Pumpkin Spice Cupcakes image

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Provided by Javaru

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 24

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  • Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • 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 confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g

PUMPKIN SPICE CUPCAKES



Pumpkin spice cupcakes image

Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

Provided by Liberty Mendez

Categories     Dessert

Time 40m

Number Of Ingredients 11

140g butter, softened
120g golden caster sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
2 tbsp pumpkin spice mixture or you can make your own (see 'goes well with')
2-3 tbsp milk, plus extra for the icing if needed
100g unsalted butter, softened
100g icing sugar, sieved
½ tbsp pumpkin spice mixture
200g full-fat soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
  • Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
  • Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
  • You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.61 milligram of sodium

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then pureeing it in a food processor.
  • If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  • Be careful not to overmix the batter. Overmixing can result in tough cupcakes.
  • Fill the cupcake liners only about 2/3 full. This will prevent them from overflowing in the oven.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.

Conclusion:

These fluffy pumpkin spiced cupcakes are the perfect fall treat. They're moist, flavorful, and topped with a delicious cream cheese frosting. They're sure to be a hit at your next party or gathering.

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