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Pumpkin Spice Cupcakes
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5 from 4 votes

Pumpkin Spice Cupcakes

These fluffy and flavorful pumpkin spice cupcakes are the perfect warm fall treat with cinnamon, pumpkin pie spice, and ginger baked in.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Servings: 24 Cupcakes
Calories: 317kcal
Author: Jillian Morris


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

For the frosting

  • 8 oz cream cheese, softened
  • 1/2 cup salted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon


  • 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.


Calories: 317kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 253mg | Potassium: 50mg | Fiber: 1g | Sugar: 36g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg