Pumpkin Spice Cupcakes

Pumpkin spice cupcakes are moist, tender and gently spiced, with a swirl of cinnamon cream cheese frosting on top. The pumpkin puree keeps the crumb soft for days, and the oil based batter comes together in one bowl with a whisk.

You do not need a mixer for the cupcakes, only for the frosting. They are a good choice for fall parties, holiday tables or any time you want a dessert that feels seasonal and is easy to make ahead.

Ingredients

Cupcakes

• 1 1/2 cups (190 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 3/4 cup (150 g) light brown sugar
• 3/4 cup (180 g) pumpkin puree
• 1/2 cup (120 ml) neutral oil
• 1/4 cup (60 ml) milk
• 1 teaspoon vanilla extract

Cinnamon cream cheese frosting

• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Why You’ll Love These Pumpkin Spice Cupcakes

• The pumpkin puree makes the cupcakes very moist, and they stay soft for several days.
• The batter is mixed by hand in one bowl, with no creaming and no mixer needed.
• The cinnamon cream cheese frosting has a mild tang that balances the sweet, spiced cake.
• You can bake the cupcakes a day ahead and frost them just before serving.

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices that change the balance of the batter. If the puree looks wet, blot it with a paper towel before measuring. Too much water makes the cupcakes dense and gummy.

Pumpkin pie spice: A ready made blend saves time. To make your own, mix 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg and 1/8 teaspoon of cloves. Replace old spices, because ground spices lose flavor after about a year.

Oil: Oil gives a softer crumb than butter and keeps the cupcakes moist even after a day in the fridge. Use a neutral oil such as canola, vegetable or sunflower oil.

Brown sugar: Light brown sugar adds a soft caramel note that works well with pumpkin. Pack it into the measuring cup. If you only have white sugar, the cupcakes will still work, though they will taste slightly less deep.

Cream cheese: Use full fat block cream cheese for the frosting. The tub kind is softer and makes the frosting runny. Both the cream cheese and the butter must be at room temperature, so they blend without lumps.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses eggs, milk, butter and cream cheese.

How to Make Pumpkin Spice Cupcakes

Heat the oven to 350 F (175 C). Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.

In a large bowl, whisk the eggs and brown sugar until smooth. Add the pumpkin puree, oil, milk and vanilla, and whisk again until the batter looks even.

Add the dry ingredients to the wet ones and fold with a spatula until just combined. This is the first step where a mistake ruins the cupcakes. Overmixing builds gluten and makes the crumb tough and rubbery. Stop when you no longer see streaks of flour.

Fill each liner about 2/3 full. A level scoop of about 1/4 cup per cupcake works well. Bake for 20 to 22 minutes, until a toothpick comes out clean and the tops spring back when pressed gently.

Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack. The second step that matters is cooling. Frosting a warm cupcake melts the frosting and makes it slide off, so wait until the cupcakes are completely cool, which takes at least 45 minutes.

For the frosting, beat the cream cheese and butter on medium speed for 2 minutes, until smooth and creamy. Add the powdered sugar a cup at a time, beating on low at first, then add the cinnamon, vanilla and salt. Beat on medium high for 2 minutes until fluffy.

Spoon the frosting into a piping bag fitted with a large star tip, or spread it with a knife. Pipe a swirl on each cupcake, starting at the outer edge and working toward the center. Sprinkle with a little extra cinnamon if you like.

Tips for Success

• Do not overfill the liners. Two thirds full gives a gentle dome without spilling over.
• Chill the frosting for 15 minutes if it looks too soft to pipe. If it is too stiff, beat in a teaspoon of milk.
• Use room temperature eggs and dairy. They blend more evenly and make a smoother batter.
• Check the cupcakes at 18 minutes. Ovens vary, and extra time dries out the crumb.
• Frost the cupcakes shortly before serving. Cream cheese frosting does not hold well at room temperature for long.

Storage

Fridge: Because of the cream cheese frosting, store the cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 20 minutes before serving.

Room temperature: Frosted cupcakes should not sit out for more than 2 hours.

Freezer: Freeze the unfrosted cupcakes in a freezer bag for up to 3 months and thaw them at room temperature. The frosting can be frozen for up to 2 months in an airtight container. Let it thaw in the fridge overnight and beat it again before using.

FAQ

Can I make the cupcakes ahead of time?

Yes. Bake them up to 2 days ahead, cool them completely and store them in an airtight container. Make the frosting the day you serve them, or keep it in the fridge for up to 3 days and beat it again before piping.

Why are my cupcakes dense or gummy?

The usual causes are too much pumpkin puree, overmixing and underbaking. Measure the puree carefully, fold the batter until just combined and check with a toothpick before you take the cupcakes out.

Can I use fresh pumpkin?

Yes. Roast and puree the pumpkin, then drain it in a sieve for 10 minutes. Homemade puree holds more water than canned, and extra water makes the cupcakes heavy.

Why is my frosting runny?

The butter or cream cheese was too warm, or you used tub style cream cheese. Chill the frosting for 20 minutes and beat it again. Add a little more powdered sugar if it is still soft.

Can I bake this as a cake?

Yes. Pour the batter into a greased 9 inch round pan, or two pans for a layer cake, and bake at 350 F (175 C) for 30 to 35 minutes, until a toothpick comes out clean.