All the delicious taste of fall in pumpkin spice cupcakes. These cupcakes are filled with the spices you'd find in a pumpkin pie - cinnamon, ginger, nutmeg and cloves.
These spiced cupcakes are a perfect fall treat!
Why make these cupcakes
Fall is here and with fall comes all things pumpkin spice! These pumpkin spice cupcakes are filled with all the delicious spices you use when making a pumpkin pie. They are a perfect fall dessert and these cupcakes are easy to whip up in almost no time at all.
There isn't any pumpkin in these cupcakes, just all the lovely warm spices that you traditionally use in pumpkin pie.
These pumpkin spice cupcakes are delicious enough to eat plain or topped with pumpkin spice buttercream.
How to make
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
Mix - Whisk dry ingredients together. In a separate bowl combine oil, milk, vanilla and eggs. Combine wet and dry ingredients, stirring just until mixed. Scoop batter into paper-lined cupcake cup.
Bake - Bake in a preheated 350 degrees for 12-15 minutes until a toothpick inserted into the center comes out clean. Cool cupcakes on a baking rack.
Frost - Once cupcakes are fully cooled, add a spiced buttercream or a plain buttercream frosting. For a festive touch, you could add a few colored sprinkles!
Baking Tips
- Turn into mini cupcakes! Use a mini cupcake pan and make 24 mini cupcakes. Reduce baking time to 8-10 minutes
- Measure your flour correctly so it doesn't compact in the measuring cup. Learn how to use the fluff and spoon method.
- Do not overmix the batter. Just stir until everything is fully incorporated
- For evenly sized cupcakes, use an ice cream scoop to measure out the batter
- Make certain your oven is fully preheated before baking
- Allow cupcakes to fully cool before frosting
More delicious fall recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my dessert recipes here!
Pumpkin Spice Cupcakes
Equipment
Ingredients
Cupcakes
- 1 ¼ cup flour
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil
- ½ cup whole milk
- ½ teaspoon vanilla
- 2 eggs
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, combine flour, sugar, spices, baking powder and salt. Mix together.1 ¼ cup flour, ½ cup sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon salt
- In a different bowl, combine oil, milk, vanilla and eggs.¼ cup canola oil, ½ cup whole milk, ½ teaspoon vanilla, 2 eggs
- Add wet ingredients into dry ingredients. Stir until incorporated.
- Divide batter into 12 muffin tins lined with paper liners.
- Bake in a preheated 350 degree oven for 12-15 minutes.
- Cool on a baking rack.
Notes
Baking Tips
- Can use a mini cupcake pan and make 24 mini cupcakes. Reduce baking time to 8-10 minutes
- Do not overmix batter. Just stir until everything is fully incorporated
- For evenly sized cupcakes, use an ice cream scoop to measure out batter
- Make certain your oven is fully preheated before baking
- Allow cupcakes to fully cool before frosting
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally posted in September 2018.
Terry says
Hi Kathy!
Would you please tell me how full you filled your cupcake liners? I always seem to not end up with enough batter for the last few 😕
Q
Thanks so much, and enjoy what's left of your weekend! It's a long one for most of us Canadians 🇨🇦, so of course it's cloudy and overcast today, when we have an additional 30,000 people a couple of miles outside our little city of under 25,000, for the last day of our annual country music festival.
Keith Urban is the closing act tonight, if we don't get rained out/have severe thunderstorms.
BTW - I was grocery shopping at Walmart the other day, and they already have their pumpkin spice coffee creamer out!
Kathy says
Hi Terry,
I hope the rest of your weekend went well and you were able to enjoy the concert! Sounds like a good one! I use an ice cream scoop so all of my cupcakes are evenly sized. I think the pumpkin spice keeps coming out earlier and earlier every year...along with Halloween stuff!!!
Hope you enjoy the cupcakes!
Kathy 🙂
Terry says
I thought about using an ice cream scoop also, but it turns out I have 2 wildly different sizes. Hmm...
Would filling them 2/3 full be about right?
Thanks again!
Kathy says
That's correct. 🙂
David @ Spiced says
You can't ever go wrong with pumpkin spice - it's a combination of the best baking spices ever! I'm thinking a batch of these cupcakes would make an excellent Halloween treat - if I didn't eat them all first. Haha!
Jeff the Chef @ Make It Like a Man! says
Normally, don't think of myself as someone who follows trends, but I have to admit that I've never bumped into a pumpking-spiced anything that I didn't love! Since childhood, pumpkin has been my favorite pie! These cupcakes look so light! I feel like I could probably eat them all in one sitting! With a PSL to wash them down!
Kathy says
You are what we call a trend setter! There's nothing wrong with a pumpkin spice latte and a pumpkin spice cupcake eaten together! 🙂
Valentina says
The essence of fall in a cupcake. YUM! Love the plates. 🙂 ~Valentina
Kathy says
Thanks, Valentina! The plates are super cute, but only get used a couple of times a year. They are perfect for serving these cupcakes.
Mary Ann | The Beach House Kitchen says
You're speaking my love language Kathy! These sound and look delicious! I'll be adding them to my baking list!
Kathy says
Enjoy!
David @ Spiced says
I absolutely love baking with pumpkin spice spices! The warming smalls of cinnamon and nutmeg just scream Autumn to me. 🙂 These cupcakes look amazing, and I know I would happily polish them off if they happened to show up in my kitchen. Speaking of that, maybe I need to make a batch of these...I know my belly would be happy about that! Haha!
Kathy says
I think it's time to get baking! Enjoy 🙂
Stacey @ The Sugar Coated Cottage says
Yes please! I'm ready for pumpkin. I love that you spiced the buttercream what a nice added touch! Take care.
Dawn -Girl Heart Food says
Yay for all things pumpkin!! Love that frosting on top and totally wish I could grab a couple from my screen right now! What a way to start Monday 😉