Pumpkin Spice Cupcakes

Hi everyone! What’s fall without pumpkin, pumpkin & more pumpkin?! My first fall recipe will be my pumpkin spice cupcakes. I am not a professional baker or anything and I’m just someone who just loves to bake! I utilize Pinterest for everything and use that mainly to find my recipes. I go through them all and tweak them to my liking and what I prefer. For example, I always prefer whole wheat flour instead of white flour and I want to use less sugar and more spices to make it more flavorful instead of just super sweet! Once you bake often, you get the hang of how your taste buds are and can estimate what you need to add or omit. There are always healthy alternatives to everything! It was very time consuming to try different ones out and tweak it until I made something I really like and would like to share so hopefully you’ll like it too! This recipe makes 12 cupcakes so if you’re making two dozen then double the ingredients. 


Cupcake Ingredients:

  • 1 cup whole wheat flour (you can use any type of flour)
  • 1/4 cup light brown sugar (you can use white sugar)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon pure vanilla extract (not artificial)
  • 1/2 cup pumpkin puree
  • 1 stick butter – softened but not melted
  • 2 large eggs (or you can use 4 egg whites)

Cinnamon Frosting Ingredients:

  • 8oz cream cheese (use fat free for a healthier alternative)
  • 2 tablespoons softened butter (can substitute for coconut oil but make sure oil is completely melted)
  • 2 tablespoons ground cinnamon (add more if you’re a cinnamon fan)
  • 2 cups powdered/confectioner’s sugar

Cupcake Recipe:

  1. Take 1 stick and 2 tablespoons butter and leave it out to soften.
  2. Preheat oven to 350 degrees F.
  3. Mix the dry ingredients for the cupcakes first: flour, cinnamon, nutmeg, gloves, pumpkin spice, baking soda, baking powder. Add a pinch of sea salt to this mixture. Set aside.
  4. In a large mixing bowl (I used the bowl that came with my Kitchenaid), add the butter and the sugar. Make sure the butter is soften to the point it can be easily spread but not melted. You want it to be solid and not liquid. Whisk this for 3-4 minutes until even and fluffy with an electric mixer. I used speed 2 on my Kitchenaid. I would recommend using an electric mixer to get the fluffy texture.
  5. Slowly add in the pumpkin puree and mix until even. Add the vanilla extract.
  6. Add in one egg at a time or 2 egg whites at a time. Mix until batter is even.
  7. Add the dry ingredients into the wet ingredients and beat lightly for about 3-4 minutes or until batter is even.
  8. Using 1/4 cup measurement spoon, fill each cupcake liner. Lightly shake the cupcake pan so that the batter will level and set.
  9. Bake in oven for 20 minutes. Once done, poke a toothpick through the middle. The toothpick should come out clean.
  10. Remove the cupcakes and let it completely cool before frosting. I prefer to let it cool at room temperature but when I am short for time, I put the cupcakes in the fridge for 15 minutes.

Frosting Recipe

  1. Add all ingredients to large mixing bowl except powdered sugar until creamy.
  2. Add in 1/2 cup of powdered sugar at a time.
  3. Frost cupcakes! I use a piping bag and frosting tip but you can use the back of a spoon for this. I prefer a piping bag because it just makes it look more professional and cute. Frosting tip is the 7 point star by Wilton. Tip for using a piping bag: put tip into one bag and frosting in the other bag. This makes it easy to add more frosting and is way less messy! I put the piping bag in a glass cup to make it easier to scoop the frosting in.


  1. Spray the whisk, spatula, bowl, and any other dish you use with nonstick baking spray. This makes clean up so much easier for cleanup!
  2. When you use an electric mixer, stop every 30 secs to use a rubber spatula and push the batter into the middle of the bowl and scoop whatever is on the whisk into the bowl to evenly mix.
  3. If butter is not soft yet, microwave at 10 sec intervals until you get the desired consistency.
  4. Instead of adding cinnamon, you can add 2 tablespoons of any other flavor for your frosting. Example: pumpkin spice, matcha, cocoa)
  5. If you use pre-bought frosting, you can add cinnamon to regular cream cheese frosting to get the same taste as this recipe. Before using, pour all frosting into a large bowl and whisk with an electric mixer for 2-3 minutes until fluffy. This is how to get more frosting from one jar and to get a lighter and more whipped taste.

1 Comment

  1. Pingback: Christmas Wrap Up

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