There’s something truly enchanting about the first cool breeze of fall, isn’t there? It’s the season when kitchens hum with cozy energy, as cinnamon sticks, nutmeg, and cloves make their triumphant return. These Spiced Baked Pumpkin Cupcakes capture that autumnal magic in every bite. With a tender, moist crumb infused with warm spices, they’re the ultimate beginner-friendly dessert—no fancy equipment required, just a whisk, a couple of bowls, and a muffin tin. In under an hour from start to finish (20 minutes of prep, 20 minutes of baking, plus a quick 10-minute rest), you’ll have a dozen of these golden beauties ready to delight friends, family, or even just yourself during a mid-afternoon snack.
What I love most about these cupcakes is that they balance simplicity with indulgence. The pumpkin puree lends a natural sweetness and gorgeous color, while the ground cinnamon, nutmeg, ginger, and cloves create that signature pumpkin-spice flavor we all crave. And let’s not forget the rich, tangy cream cheese frosting—smooth, creamy, and perfectly sweetened to complement the delicate spice cake. At about 200 calories apiece, they’re a guilt-worthy treat for any celebration, whether you’re hosting a holiday gathering, bringing a treat to a potluck, or simply curling up on the couch with a steaming mug of coffee. As a dessert that’s rated “Beginner” in difficulty, even novice bakers can feel confident whipping these up. So tie on your apron, preheat the oven, and let’s dive into this fall’s favorite treat!
KEY INGREDIENTS IN SPICED BAKED PUMPKIN CUPCAKES
Before we dive into the mixing bowls, let’s take a moment to get to know the stars of our recipe. Each ingredient plays a special role in creating the perfect texture, flavor, and aroma of these cupcakes. From the rich, earthy sweetness of pumpkin to the zingy warmth of spices, here’s what you’ll need:
- Canned pumpkin puree
Brings natural moisture, a velvety crumb, and that quintessential fall flavor. It’s the heart of each cupcake, keeping them tender and rich without being heavy.
- Granulated sugar
Sweetens the batter and helps achieve a light, airy crumb. It also balances the warm spices for a harmonious flavor profile.
- Vegetable oil
Adds moisture and keeps the cupcakes soft day after day. Oil-based cakes often stay fresh longer than butter-based ones.
- Large eggs
Provide structure, binding the ingredients together and contributing to the cupcake’s rise and tender texture.
- Vanilla extract
Enhances the overall flavor by rounding out the spice notes and adding a touch of sweetness complexity.
- All-purpose flour
Forms the base of the cupcake’s structure. It soaks up moisture and supports the rise from the leavening agents.
- Baking powder
Helps the cupcakes lift and expand, resulting in a fluffy, cake-like interior.
- Baking soda
Works alongside the acid in pumpkin puree to boost rise and improve the crumb’s tenderness.
- Salt
Balances the sweetness and intensifies the other flavors, preventing the cupcakes from tasting flat.
- Ground cinnamon
Offers warm, comforting sweetness with a slight earthiness, the hallmark of any pumpkin-spice mix.
- Ground nutmeg
Adds depth and a subtle hint of warmth that complements the cinnamon perfectly.
- Ground ginger
Brings a gentle zing and spiciness that enlivens each bite without overpowering.
- Ground cloves
Provides a bold, aromatic spice that ties all the warmer flavors together.
- Unsalted butter (for frosting)
Yields a smooth, rich base that whips into a luscious cream cheese topping.
- Cream cheese
Gives the frosting its signature tang and creamy texture, cutting through the sweetness.
- Powdered sugar
Sweetens and stabilizes the frosting, ensuring it pipes beautifully and holds its shape.
- Vanilla extract (for frosting)
Adds a layer of flavor that elevates the cream cheese, making the frosting irresistibly aromatic.
- Ground cinnamon (optional, for frosting)
A final sprinkle to echo the cupcake’s spices and add a touch of visual flair.
HOW TO MAKE SPICED BAKED PUMPKIN CUPCAKES
Now that we’ve gathered our ingredients, let’s walk through the process step by step. From whipping up the batter to piping on that dreamy frosting, each stage is simple, straightforward, and perfect for bakers of any skill level. Follow along closely, and you’ll soon have a batch of delectable pumpkin cupcakes you’ll be proud to share.
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking and easy removal later on.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, and vegetable oil. Use a whisk to blend until the mixture is smooth and uniform in color, with no streaks.
3. Add the eggs, one at a time, to the wet ingredients, beating well after each addition. This helps trap air for a lighter texture. Once the eggs are fully incorporated, stir in the vanilla extract for that extra flavor boost.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Ensure the spices are evenly distributed throughout the flour mixture.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can develop the gluten and lead to dense cupcakes.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
8. Allow the cupcakes to cool in the pan for a few minutes, then carefully transfer them to a wire rack to cool completely before frosting.
9. For the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy, using an electric mixer on medium speed.
10. Gradually add the powdered sugar, beating continuously on low speed until the frosting is smooth and free of lumps. Stir in the vanilla extract and a pinch of ground cinnamon, if desired.
11. Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each one generously. Serve immediately, or store as desired.
SERVING SUGGESTIONS FOR SPICED BAKED PUMPKIN CUPCAKES
These cupcakes are a celebration on their own, but a few thoughtful serving touches can make them truly unforgettable. Whether you’re hosting a festive gathering or craving a cozy treat, presentation and pairing can elevate the experience. Here are some creative ways to showcase these spiced delights at their very best:
- Serve them warm straight from the oven for a soft, pillow-like texture. The heat slightly melts the frosting, creating a luscious finish that’s pure comfort.
- Garnish each cupcake with a sprinkle of chopped pecans or walnuts for a satisfying crunch. The contrast of textures makes every bite more interesting.
- Pair with a spiced latte or hot cider. The aromatic beverage brings out the warm spices in the cupcake and makes every moment feel like a festive ritual.
- Arrange on a decorative tiered stand or rustic wooden board, and add edible autumn leaves or cinnamon sticks around the base for a stunning seasonal display.
HOW TO STORE SPICED BAKED PUMPKIN CUPCAKES
Proper storage ensures your pumpkin cupcakes stay as moist and flavorful as the moment they came out of the oven. Whether you’re saving leftovers for the next day or planning ahead for a big occasion, here’s how to keep them fresh and delicious:
- Store at room temperature in an airtight container for up to two days. Place a sheet of parchment or wax paper between layers to prevent frosting from sticking.
- Refrigerate for up to four days. Keep the cupcakes in a sealed container to protect them from absorbing other odors in the fridge. Allow them to come to room temperature before serving for the best texture.
- Freeze individual unfrosted cupcakes for up to three months. Wrap each in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature and add fresh frosting before serving.
- Keep frosting separately in an airtight jar for up to one week in the fridge. Bring to room temperature and stir gently before piping onto chilled or thawed cupcakes.
CONCLUSION
These Spiced Baked Pumpkin Cupcakes have all the hallmarks of a fall classic: warm spices, moist cake, and a tangy cream cheese frosting that ties everything together. In just a short 20-minute prep and 20-minute bake time, you’ve whisked together pantry staples and transformed them into a show-stopping dessert suitable for Thanksgiving tables, cozy weekend brunches, or a simple midweek treat. As a beginner-level recipe, it strikes the perfect balance between ease and indulgence. And at roughly 200 calories per cupcake, you can enjoy one (or two!) without guilt, especially when they’re made with wholesome pumpkin puree and spices that deliver depth and character.
Feel free to print this article and save it for later reference—maybe tuck it into your autumn recipe binder or pin it to your kitchen bulletin board. You’ll also find a handy FAQ section below to troubleshoot any baking questions you might have. If you give this recipe a try, I’d love to hear how your cupcakes turn out—did you add extra cinnamon, try a nut topping, or serve them with a new beverage pairing? Leave a comment, share your feedback, or ask any questions if you need help along the way. Happy baking, and may your kitchen be filled with cozy sweetness all season long!
Spiced Baked Pumpkin Cupcakes
Description
These moist, spiced pumpkin cupcakes are bursting with fall flavors, topped with rich cream cheese frosting that adds a delightful creaminess. Perfect for any celebration!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a large mixing bowl, combine the pumpkin puree, granulated sugar, and vegetable oil. Mix with a whisk until well blended.
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Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
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Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
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For the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy.
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Gradually add the powdered sugar, beating continuously, until the frosting is smooth. Stir in the vanilla extract and a pinch of cinnamon, if desired.
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Once the cupcakes are fully cooled, frost them using a piping bag or a spatula. Serve and enjoy!
Note
- These cupcakes can be stored in an airtight container for up to three days.
- For added texture, consider sprinkling chopped pecans or walnuts on top of the frosting.
- This recipe is perfect for the fall season, but it's also delicious all year round.
- Pumpkin spice enthusiasts can enhance the flavor by adding a bit more cinnamon and nutmeg.
- If you prefer a lighter cupcake, substitute part of the flour with whole wheat flour.
