Spiced Pumpkin Cupcakes
Celebrate the cozy flavors of fall with these irresistible spiced pumpkin cupcakes, featuring a moist, tender crumb and the warm spices of cinnamon, nutmeg, ginger, and cloves. Perfectly sweetened with a blend of granulated and brown sugar, these cupcakes are elevated with the addition of rich pumpkin puree for a seasonal twist. Topped with a luscious, homemade cream cheese frosting, these treats strike the perfect balance of sweetness and tang. Ready in just under 40 minutes, they’re an easy yet impressive dessert for gatherings, holidays, or simply indulging your pumpkin cravings. Garnish with a sprinkle of cinnamon for extra flair and enjoy the delightful combination of autumnal flavors!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cups Pumpkin puree
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Evenly divide the batter among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large mixing bowl until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the vanilla extract until fully incorporated.
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top.
Optionally, sprinkle a pinch of cinnamon over the frosting for garnish. Serve and enjoy!
Nutrition Facts
Calories |
4241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 675.4 g | 246% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 491.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
