Pumpkin Spice Cupcakes

Recipe adapted from: http://allrecipes.com/recipe/153245/pumpkin-spice-cupcakes/

Serves: 24 cupcakes


  • 2 1/4 cups all-purpose flour
  • 3 tsp pumpkin spice
    • If you don’t have pumpkin spice:
      • 1 tsp ground cinnamon
      • 1/2 tsp ground nutmeg
      • 1/2 tsp ground ginger
      • 1/2 tsp ground cloves
      • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup vegetable oil
  • 1 cup white sugar (can halve the amount of sugar if you prefer it less sweet)
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1.5 cups pumpkin puree


  1. (If you don’t have canned pumpkin puree, cook your pumpkin in the oven and put it in the blender as step #1)
  2. Mix together the dry ingredients: flour, pumpkin spice, salt, baking powder, and baking soda; set aside.
  3. Preheat the oven to 375˚F (190˚C).
  4. In a separate large bowl, combine your wet ingredients: vegetable oil, white sugar, and brown sugar. 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.
  5. Slowly add the dry ingredients to the wet ingredients (don’t add in all at once! Do it a cup or two at a time). Your batter is ready!
  6. Line your muffin tray with liners, or grease them if you’re not using liners. Pour the batter into the prepared muffin cups.
  7. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15-20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  8. 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.

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