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As the leaves begin to turn and the air takes on that crisp autumn chill, there’s one flavor that undeniably captures the essence of the season: pumpkin spice. From lattes to pies, pumpkin spice has become a beloved staple of fall, and it comes as no surprise that it has also made its way into the world of baking, particularly in the form of delightful pumpkin spice cupcakes. These cupcakes are not only a festive treat perfect for gatherings, holiday celebrations, or cozy evenings at home but also embody the warm, comforting flavors that many of us associate with this time of year.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Embrace the flavors of fall with delightful pumpkin spice cupcakes topped with creamy frosting. These moist cupcakes blend pumpkin puree with warm spices like cinnamon and nutmeg, creating the perfect autumn treat. Ideal for gatherings or cozy nights at home, they not only taste amazing but also capture the spirit of the season. Learn step-by-step how to make these seasonal favorites and enjoy baking with family and friends this autumn!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon allspice

1 cup canned pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

¾ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Optional: Additional ground cinnamon for sprinkling

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until combined. Set aside.

      Blend wet ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and well incorporated.

        Combine mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined; do not overmix.

          Fill cupcake liners: Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter.

            Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

              Prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing until combined. Stir in the vanilla extract and a pinch of salt. Beat until the frosting is fluffy, about 1-2 minutes.

                Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to frost them generously with the cream cheese frosting.

                  Garnish (optional): Lightly sprinkle additional ground cinnamon on top for a festive touch.

                    Serve and Enjoy: Share your delicious pumpkin spice cupcakes with family and friends, or keep them all to yourself!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes