As the leaves change color and the air turns crisp, it’s time to bring out the comforting flavors of pumpkin spice. These pumpkin spice cupcakes are a delightful way to celebrate the fall season. They’re moist, fluffy, and infused with the perfect balance of spices and pumpkin flavor. Whether you’re hosting a fall gathering or simply craving a cozy treat, this recipe is sure to be a hit.
Ingredients
Here’s what you’ll need to make these delicious cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 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 nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Equipments
- Muffin tin
- Paper cupcake liners
- Larger mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
How to Make Pumpkin Spice Cupcakes – Step By Step
Step 1: Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners. This step ensures that the cupcakes bake evenly and don’t stick to the pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mixing the dry ingredients first helps distribute the spices evenly throughout the batter.
Step 3: Add the eggs, pumpkin puree, vegetable oil, and vanilla extract to the dry ingredients. Mix well until fully combined. The mixture should be smooth, without any clumps.
Step 4: Divide the batter evenly among the lined cupcake tins, filling each about 2/3 full. Overfilling can cause the cupcakes to rise too much and spill over the edges.
Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. It’s important to check for doneness early to avoid overbaking.
Step 6: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely. This ensures they cool evenly and maintain their soft texture.
How to Serve Pumpkin Spice Cupcakes
These pumpkin spice cupcakes can be served plain with a dusting of powdered sugar or topped with cream cheese frosting for an extra decadent treat. Pair them with a hot cup of chai or a latte for the ultimate cozy experience.
Recipe Success Tips & Suggestions
- For a quick and easy topping, sprinkle some crushed pecans on top of the frosting.
- If you’re a fan of extra spice, add a pinch of cardamom to the batter.
- Make sure not to overmix to keep the cupcakes light and airy.
Pumped Up Protein: High Protein Pumpkin Spice Cupcakes
Looking to boost your cupcake’s protein content? You can easily incorporate protein powder into this recipe. Replace half a cup of flour with a protein powder of your choice. This addition not only adds nutritional benefits but also gives the cupcakes a unique, wholesome twist. Perfect for a post-workout treat!
To maintain the fluffy texture, ensure the protein powder is uniform and easily mixes with other dry ingredients. Always check for protein powder compatibility in baking to ensure it doesn’t alter the cupcake’s texture or flavor drastically.
Low Carb Love: Keto-Friendly Pumpkin Spice Cupcakes
For those following a low-carb diet, fret not! You can enjoy this autumn delight by substituting the all-purpose flour with almond flour and using a low-carb sweetener like erythritol instead of sugar. Opt for unsweetened pumpkin puree and top your cupcakes with a sugar-free cream cheese frosting for that keto-friendly twist.
The result is a moist, delicious treat that won’t break your carb budget, allowing you to indulge guilt-free. These adjustments make it easy to enjoy pumpkin spice’s classic fall flavors while staying on track with your dietary goals.
Storage Instructions
Store the cupcakes in an airtight container at room temperature for up to 3 days. If frosted, they should be stored in the refrigerator to keep the frosting fresh. For longer storage, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag for up to 2 months.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure it’s well-drained to avoid excess moisture.
What if I don’t have all the spices?
If some spices are missing, you can use pumpkin pie spice blend as a substitute.
How do I prevent my cupcakes from sinking?
Ensure your baking soda and powder are fresh and the batter isn’t overmixed.
Can I make this recipe vegan?
Yes, replace eggs with flaxseed eggs and the dairy with plant-based alternatives.
Is it possible to double the recipe?
Yes, simply double all ingredients, but bake in batches for even cooking.
Why You’re Going to Love These Pumpkin Spice Cupcakes!
In conclusion, these pumpkin spice cupcakes are more than just a treat; they’re a celebration of autumn’s quintessential flavors. Whether you’re a pumpkin spice aficionado or trying these flavors for the first time, this recipe is a must-try. Don’t forget to share your experiences, leave a comment below, and invite others to enjoy the magic of pumpkin spice. Happy Baking!
Pumpkin Spice Cupcakes
Ingredients
Main Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- large eggs
- canned pumpkin puree
- vegetable oil
- vanilla extract
Instructions
Steps
- Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the eggs, pumpkin puree, vegetable oil, and vanilla extract to the dry ingredients. Mix well until fully combined.
- Divide the batter evenly among the lined cupcake tins, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.