Pumpkin Spice Cupcakes


Hello, My name is Anna and I am in love with pumpkins, well fall in general but mostly pumpkins. So of course, the first recipe of autumn is going to scream PUMPKIN.

So, allow me to present to you the Pumpkin Spice Cupcake.

Cupcakes are by far my favorite thing to make, they have endless possibilities as far as decorating goes. and they are way cuter than cake itself. These darlings are one of my proudest bakes, plus they’re pumpkin! What’s better than that?



Pumpkin Cupcakes

  • 2 Cups Pumpkin Puree 
  • 4 Eggs
  • 1 Cup Vegetable Oil 
  • 2 Teaspoons Vanilla 
  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 2 Teaspoon Cinnamon
  • 1 Teaspoon Ginger  
  • 1/2 Teaspoon Cloves 
  • 1/2 Teaspoon Nutmeg 

Preheat over to 350F

Line your muffin tin.

In a large mixing bowl beat together the pumpkin puree, eggs, vegetable oil, vanilla, and sugar.

In a separate bowl whisk together the flour, baking soda, baking powder and the spices.

Add the dry ingredients to the wet ingredients, mix on a low setting until well combined, scraping down the sides as you go along.

Fill your muffin cups 2/3 full of batter, bake for about 15 minutes or until a toothpick comes out clean.

Remove from oven and place the cupcakes on a cooling rake. Make sure the cupcakes are completely cool before frosting.


Cream Cheese Frosting

  • 16oz Cream Cheese 
  • 1 Cup Butter 
  • 4 Cups Powdered Sugar 
  • 1/2 Cup Milk 
  • 1 Teaspoon Vanilla 
  • Pumpkin Spice for garnishing


Make sure the butter and the cream cheese are both room temperature, trust me, this will make a world of difference.

In a large mixing bowl, beat the butter and cream cheese until smooth. Slowly add in the powdered sugar mixing in between additions. Next, add the milk and vanilla, and beat until well combined.

You may need to add more powdered sugar to get the consistency you want in your frosting, and used a piping bag so I needed mine to be thick enough to hold shape.


To frost my cupcakes I used an icing bag with large round tip and made a spiral design. I then sprinkled a little pumpkin spice and topped each cupcake with the fondant pumpkins I made the day before.



I am so pleased with how these came out, they looked and tasted amazing. I’m sure I will be making these again before autumn is over.

If you would like to see how I made the fondant pumpkins I topped these cupcakes with you can find that post right (here).


Published by asparkleofgrace

22-year-old Beauty & Lifestyle blogger.

21 thoughts on “Pumpkin Spice Cupcakes

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