You know you’re craving anything and everything Pumpkin Spice! It’s that time of the year! They weather may not have even cooled down yet, but the flavor is synonymous with the time of year. Before you know it we will be playing Ghosted with friends and neighbors and getting anxious over our Halloween costumes.
We made these Pumpkin Spice Cupcakes together – my near 10 year old and I. The smell that surrounded our home as she baked was incredible. There is something about all the spices – cinnamon, nutmeg, cloves, and allspice – mixed together that is a bit intoxicating.
Pumpkin Spice Cupcakes
We began this adventure to bring the flavor of the fall into our home on a Sunday afternoon. We pulled the ingredients out and even ran to Publix to pick up a few more we were missing.
The recipe is rather simple. You combine the dry ingredients (minus the sugar) in one bowl.
Then you use a KitchenAid mixer to mix the oil with the sugar. Followed by adding the eggs, slowly, to the batter that is forming.
You carefully add the flour to the electronic mixer. We used a 1/4 cup measuring cup to add the flour. I got a bit nervous with the flour getting everywhere when she added it. Thankfully not too much of a mess was made.
We used a 12-cup muffin tin with paper inserts AND 12 standalone foil muffin cups that happened to have in my cupboard. Each muffin cup was filled about 2/3 of the way. We tried our best not to spill the batter everywhere.
The Pumpkin Spice Cupcakes baked in my house for nearly 25 minutes. The smell was incredible.
After they cooled on the cooling rack, we piped using a gallon sized plastic bag the homemade pumpkin spice cream cheese frosting. Alternately, you can use store bought cream cheese frosting.
I did everything in my might not to have a bite. My daughter was making these for her class.
The Pumpkin Spice Cupcakes recipe yields 24 traditional cupcakes. You could alternatively make mini-muffins/cakes to more than double the servings.
Pumpkin Spice Cupcakes
Yield 24 cupcakes
Pumpkin Spice is all the rage. Add this cupcake recipe to your collection for an easy to make dessert.
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground all spice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 salt
- 2 3/4 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15-ounce can of pumpkin puree - not pie filling
- Pumpkin Cream Cheese store bought or homemade
- Heat oven to 350 F.
- Line 24 muffin tin wells with paper liners. If you only have 1 12-cup muffin tin, you can bake in two sets.
- In a large bowl, add the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt. Ue a whisk to break up and mix dry ingredients.
- In a large mixer - I used my KitchenAid, add the sugar and oil. Using the paddle attachment, beat until sugar and butter are well combined at medium speed. Use a rubber spatula to scrape mixture on sides.
- One egg at a time, add each egg, providing enough time for egg to blend into mixture before adding the next.
- Add the pumpkin. Beat until combined.
- Turn mixture to low. Slowly add the flour mixture. Use spatula to careful scrape build up of flour on sides.
- Using a spoon or small measuring cup, careful fill each muffin tin 2/3 of the way to the top.
- Bake for 12 minutes, rotate tray(s) and bake for another 10.
- Remove muffin tin(s) from oven. All the cupcakes to cool atop wire rack.
- Once cooled, pipe Pumpkin Cream Cheese frosting onto each.
Serving Size 1 cupcake
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It was a cooking with kids recipe, as my near 10 year old did much of it – I was her sous chef!