These Pumpkin Spice Cupcakes are everything fall baking should be. They’re moist, fluffy, and loaded with warm spice. Topped with cinnamon cream cheese frosting, they’re the kind of treat that makes the whole kitchen smell like October. If pumpkin season had a mascot, these cupcakes might just be it.

They’re perfect for bake sales, fall birthdays, or just a cozy weekend treat. The buttermilk keeps them soft, and the blend of pumpkin puree and spice gives them rich flavor without being too heavy. The frosting is smooth, creamy, and just the right amount of sweet.

Helpful Tips

Don’t skip sifting the powdered sugar—it helps the frosting come out silky and smooth.
Fill the muffin cups about 3/4 full so they rise nicely without spilling over.
Let the cupcakes cool completely before frosting to prevent melting.

Pumpkin Spice Cupcakes

These Pumpkin Spice Cupcakes are everything fall baking should be. They're moist, fluffy, and loaded with warm spice.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings cupcakes

Calories 265 kcal

Ingredients

3/4 cup butter softened
2 1/2 cups sugar
3 large eggs room temperature
1 can pumpkin puree 15 ounces
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

For the frosting

8 ounces cream cheese softened
1/2 cup salted butter softened
3 cups powdered sugar sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F and line muffin tray with paper liners (24 total).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then add pumpkin and stir.
In another bowl, combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger. Stir to combine.
Slowly add the dry mixture to the batter while beating. Then add the buttermilk and stir until well combined.
Pour the mixture into the muffin cups until 3/4 full. Bake for 20-25 minutes. They’re done when a toothpick inserted comes out clean. Remove the cupcakes to a wire cooling rack.
Meanwhile, add the cream cheese and butter to a bowl. Beat until fluffy. Add confectioners’ sugar, vanila, and cinnamon and beat until smooth.
Once cupcakes are completely cooled, decorate with the frosting.

Nutrition

Calories: 265kcalCarbohydrates: 49gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 59mgSodium: 240mgPotassium: 91mgFiber: 1gSugar: 22gVitamin A: 3230IUVitamin C: 1mgCalcium: 47mgIron: 1mg

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