10 Pumpkin Spice Cupcake Recipes for Autumn

Classic Pumpkin Spice Cupcakes

Classic Pumpkin Spice Cupcakes are a delightful seasonal treat that perfectly capture the essence of autumn with their warm spices and rich pumpkin flavor. These moist and aromatic cupcakes are topped with a creamy cream cheese frosting, making them an irresistible dessert for any occasion, especially during the fall months.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Cream cheese	8 oz
Powdered sugar	2 cups
Milk	2 tbsp
Additional cinnamon	for dusting

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly into the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.
Allow the cupcakes to cool completely before frosting.
For the frosting, beat the cream cheese with powdered sugar and milk until smooth and creamy. Apply to the cooled cupcakes and dust with additional cinnamon if desired.

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Maple Cream Cheese Frosted Pumpkin Spice Cupcakes

Maple Cream Cheese Frosted Pumpkin Spice Cupcakes are a delightful twist on the classic pumpkin spice treat. These cupcakes maintain the warm, cozy flavors of autumn while introducing a rich maple cream cheese frosting that elevates their taste to new heights. Perfect for fall celebrations or as a sweet indulgence, these cupcakes are sure to become a seasonal favorite.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Cream cheese	8 oz
Powdered sugar	1 ½ cups
Maple syrup	¼ cup
Milk	1-2 tbsp, as needed
Additional cinnamon	for dusting

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
Mix the dry ingredients into the wet ingredients until just combined.
Distribute the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
For the maple cream cheese frosting, beat the cream cheese with powdered sugar and maple syrup, adjusting the consistency with milk as needed until smooth. Frost the cooled cupcakes and sprinkle with additional cinnamon if desired.

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Chocolate Chip Pumpkin Spice Cupcakes

Chocolate Chip Pumpkin Spice Cupcakes combine the beloved flavors of pumpkin spice with the rich, melty goodness of chocolate chips. These moist and flavorful cupcakes are perfect for any occasion, whether you’re celebrating fall festivities or simply enjoying a sweet treat at home. The addition of chocolate chips enhances the spice blend, making each bite a delightful experience.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Semi-sweet chocolate chips	¾ cup
Additional cinnamon	for dusting

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
Mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
Distribute the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before serving, dusting with additional cinnamon if desired.

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Vegan Pumpkin Spice Cupcakes

Vegan Pumpkin Spice Cupcakes are a delightful treat that captures the essence of autumn without any animal products. These cupcakes are moist, flavorful, and infused with warm spices, making them perfect for celebrating fall gatherings or simply enjoying with a cup of coffee. With a simple ingredient list, you can whip up a batch of these sweet delights that everyone can enjoy, regardless of dietary preferences.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Applesauce	½ cup
Vanilla extract	1 tsp
Non-dairy milk	½ cup
Additional cinnamon	for dusting

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the pumpkin puree, vegetable oil, applesauce, vanilla extract, and non-dairy milk.
Combine the dry ingredients with the wet ingredients until just mixed.
Fill the cupcake liners with the batter and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before serving, and dust with additional cinnamon if desired.

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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes are a delightful fusion of flavors that combines the beloved pumpkin spice with the rich essence of coffee. These cupcakes are moist, aromatic, and topped with a luscious coffee-infused frosting, making them a perfect treat for coffee lovers and a wonderful addition to any fall gathering.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Espresso or strong brewed coffee	½ cup
Vanilla extract	1 tsp
Non-dairy milk	½ cup
Coffee-flavored frosting	for topping

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the pumpkin puree, vegetable oil, espresso or strong coffee, vanilla extract, and non-dairy milk.
Combine the dry ingredients with the wet ingredients until just mixed.
Fill the cupcake liners with the batter and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting with coffee-flavored frosting.

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Glazed Pumpkin Spice Cupcakes With Pecans

Glazed Pumpkin Spice Cupcakes with Pecans are a scrumptious treat that embody the flavors of fall. These soft and moist cupcakes are infused with warm pumpkin spices and topped with a delightful glaze, adding a sweet crunch from the toasted pecans. Perfect for autumn gatherings or simply to enjoy with your favorite warm beverage, these cupcakes are sure to impress.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Chopped pecans	½ cup
Powdered sugar	1 cup
Milk (or non-dairy milk)	2-3 tbsp

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped pecans.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
While the cupcakes cool, prepare the glaze by mixing the powdered sugar with milk until smooth. Drizzle the glaze over the cooled cupcakes and sprinkle with extra chopped pecans, if desired. Enjoy!

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Pumpkin Spice Cupcakes With Cinnamon Swirl

Pumpkin Spice Cupcakes with Cinnamon Swirl are a delightful fusion of rich pumpkin flavor and a sweet, aromatic cinnamon ribbon. These cupcakes are perfectly spiced and topped with a luscious cream cheese frosting, making them a standout dessert for any autumn celebration or cozy gathering. Each bite brings a warm, comforting taste that captures the essence of fall.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Vegetable oil	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Brown sugar	¼ cup
Ground cinnamon (for swirl)	1 tsp
Cream cheese	8 oz
Powdered sugar	2 cups
Milk (or non-dairy milk)	2-3 tbsp

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract.
Combine wet ingredients into dry ingredients until just mixed.
In a small bowl, combine brown sugar and ground cinnamon for the swirl.
Spoon half the cupcake batter into the liners, sprinkle a little cinnamon mixture on top, then add the rest of the batter and another layer of cinnamon mixture.
Bake for 18-20 minutes or until a toothpick comes out clean.
While cooling, beat together cream cheese, powdered sugar, and milk for frosting. Frost cooled cupcakes and enjoy!

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Mini Pumpkin Spice Cupcakes

Mini Pumpkin Spice Cupcakes are a charming and bite-sized variation of the classic pumpkin spice cupcake, perfect for fall gatherings or festive occasions. These mini treats are infused with warm autumn spices and topped with a drizzle of cream cheese frosting, delivering all the flavors of pumpkin spice in a delightful small package.

Ingredients	Quantity
All-purpose flour	1 cup
Granulated sugar	½ cup
Baking powder	½ tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	¼ tsp
Ground ginger	¼ tsp
Salt	¼ tsp
Pumpkin puree	½ cup
Vegetable oil	¼ cup
Eggs	1 large
Vanilla extract	½ tsp
Brown sugar	2 tbsp
Cream cheese	4 oz
Powdered sugar	1 cup
Milk (or non-dairy milk)	1-2 tbsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a mini muffin tin with mini cupcake liners.
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine pumpkin puree, vegetable oil, egg, and vanilla extract.
Mix the wet ingredients into the dry ingredients until just combined.
Spoon the batter evenly into the mini cupcake liners and bake for 12-15 minutes, or until a toothpick comes out clean.
Allow the cupcakes to cool completely while preparing the frosting by beating cream cheese, powdered sugar, and milk until smooth.
Frost the cooled mini cupcakes and enjoy!

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Pumpkin Spice Cupcakes With Nutmeg Whipped Cream

Pumpkin Spice Cupcakes With Nutmeg Whipped Cream are a delightful treat that combines the classic flavors of pumpkin and warm spices, topped with a light and fluffy nutmeg-infused whipped cream. These cupcakes are perfect for fall celebrations, gatherings, or simply as a cozy dessert to enjoy on a chilly day.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Pumpkin puree	1 cup
Vegetable oil	⅓ cup
Eggs	2 large
Vanilla extract	1 tsp
Heavy whipping cream	1 cup
Powdered sugar	2 tbsp
Ground nutmeg (for whipping cream)	¼ tsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely.
In a separate bowl, whip the heavy cream until soft peaks form, then gradually add powdered sugar and nutmeg, continuing to whip until stiff peaks form.
Frost the cooled cupcakes with the nutmeg whipped cream and serve. Enjoy!

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Caramel Drizzle Pumpkin Spice Cupcakes

Caramel Drizzle Pumpkin Spice Cupcakes are a decadent twist on the classic pumpkin spice cupcake, featuring a rich caramel drizzle that adds a luscious sweetness to each bite. These cupcakes are perfect for fall gatherings or a cozy night in, bringing together warm spices and caramel for a delightful treat.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Pumpkin puree	1 cup
Vegetable oil	⅓ cup
Eggs	2 large
Vanilla extract	1 tsp
Caramel sauce	½ cup
Heavy whipping cream	1 cup
Powdered sugar	2 tbsp
Ground nutmeg (for topping)	¼ tsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract, mixing until well blended.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined.
Fill cupcake liners evenly with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting.
Whip the heavy cream until soft peaks form, then add powdered sugar and nutmeg, continuing to whip until stiff peaks form.
Frost the cooled cupcakes with whipped cream and drizzle caramel sauce over the top. Serve and enjoy!