Pumpkin Spice Cupcakes Recipe

Imagine the aroma of warm spices wafting through your kitchen, wrapping you in cozy comfort. Our Pumpkin Spice Cupcakes are not just a treat for the taste buds but also a celebration of family moments and creative baking. Whether you’re bonding over baking with loved ones or indulging in a festive dessert, these cupcakes capture the essence of fall. Let’s bring the season’s magic into your home with this delightful recipe!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice (for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In a large bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. To make the cream cheese frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
8. Once the cupcakes are cool, pipe or spread the cream cheese frosting on top of each cupcake.
9. Sprinkle a pinch of pumpkin spice on top of each frosted cupcake for a finishing touch.

Helpful Tips

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. If you prefer less sweet frosting, reduce the powdered sugar to 1 1/2 cups. Want to add a crunchy twist? Fold in some chopped pecans or walnuts into the batter!

Storage Instructions

Store your Pumpkin Spice Cupcakes in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the unfrosted cupcakes for up to two months and frost them when ready to serve.

Pairings

These delightful cupcakes pair wonderfully with a hot cup of chai tea or a steaming mug of pumpkin spice latte. For a savory contrast, serve them after a hearty autumn meal featuring roasted vegetables and a comforting bowl of butternut squash soup.

Dive into the flavors of fall with these irresistible Pumpkin Spice Cupcakes! Don’t forget to share your creations by using #ZynahzRecipes or tagging Zynahz on Instagram. We would love to see your baking moments and hear your feedback on our website zynahz.com. Make sure to subscribe to our newsletter for the latest updates and follow us on social media for more cooking inspiration. Happy baking!