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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting

A delicious homemade Pumpkin Spice Cupcake with Pumpkin Spice Cream Cheese Frosting that is perfect for Autumn!
Course Dessert
Cuisine American
Keyword cupcakes, pumpkin, pumpkin dessert, pumpkin spice
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Author Kasey

Ingredients

  • 3 1/4 cups all-purpose flour - I LOVE White Lilly
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15-ounce can pumpkin purée (not pie filling; about 1 3/4 cups)
  • 1 recipe Pumpkin–Cream Cheese Frosting

Instructions

  • Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners.
  • Place the flour, baking powder,spices, baking soda, and salt in a large bowl and whisk to break up any lumps; set aside.
  • Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute.
  • Turn mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  • Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Do not over mix.
  • Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
  • Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well).
  • Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
  • Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks.
  • Frost with Pumpkin–Cream Cheese Frosting