I first discovered Pumpkin Spice Cupcakes by mistake but have been addicted to them ever since. The flavour, textures and hint of nutmeg and cinnamon creates a combination that is perfect. There is only one problem! I can never have just the one. Serve as a snack or cake anytime of the day.
Pumpkin Spice Cupcakes
A friend gave me this recipe and it sat in the drawer for years. Now pinned to my fridge!!
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Servings: 20 cakes
Calories: 138kcal
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 tsp candied ginger ground, chopped
- 1/2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/3 cup unsalted butter
- 1 cup sugar
- 2 large eggs lightly beaten
- 1 cup mashed pumpkin puree cooked or canned (not pie filling)
- 3/4 cup milk
- Butter-Cream Frosting
Instructions
- Preheat oven to 375 degrees. Grease 2 ½-inch muffin-pan cups, or line with paper liners.
- 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 3/4 tsp candied ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg
- Beat together butter and sugar in large bowl until light and fluffy. Beat in eggs, then pumpkin.1/3 cup unsalted butter, 1 cup sugar, 2 large eggs, 1 cup mashed pumpkin puree
- At low speed, beat in flour mixture alternately with milk until smooth.3/4 cup milk
- Spoon batter into prepared muffin-pan cups, filling each two-thirds full.
- Bake in preheated 375 degree oven for 25 minutes or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan or on a wire rack 5 minutes. Turn cupcakes out onto rack to cool.
- Tint frosting with food coloring. Frost cupcakes. Decorate as desired, using fondant (tinted, rolled out, cut into shapes), licorice, toasted coconut and other candies.Butter-Cream Frosting
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g
11 comments
The amazing flavour of cinnamon and nutmeg make these so good you won’t want to share.
These cupcakes have the most incredible spice blend. The cinnamon and nutmeg give them that classic autumn taste, but it’s the candied ginger that sets them apart. It gives a slight tangy kick that you don’t get in most pumpkin cupcakes.
The spices were well-balanced, and the cupcakes weren’t overly sweet. The buttercream frosting was rich and creamy, which paired well with the subtle spices in the cake. They’re great for both kids and adults alike.
The buttercream frosting topped them off beautifully, making them ideal for a cosy afternoon tea. Definitely a keeper for autumn baking, well in fact all year round.
These Pumpkin Spice Cupcakes are the perfect autumnal treat. The blend of spices, especially the cinnamon and nutmeg, gives them a warm and cosy flavour.
If you love pumpkin, you’ll adore these cupcakes! The recipe really lets the pumpkin shine, with just the right amount of spices to enhance it. They turned out moist and full of flavour.
The buttercream frosting was a bit sweet for my taste, but that’s easily adjustable. Overall, a fantastic recipe that I’ll be using again.
I was so pleased with how moist these cupcakes turned out. The pumpkin puree really helped to keep the texture soft and light. I used canned pumpkin, and it worked perfectly.
I decorated mine with toasted coconut and it added a lovely texture.
The flavour of these cupcakes was wonderful! The combination of pumpkin, ginger, and cinnamon truly captured the essence of autumn. However, I found the cupcakes a bit too dense for my liking. I might try using a bit more baking powder or beating the batter a little longer next time to make them fluffier. But overall, they tasted great, and the buttercream frosting was a nice complement.
The texture was light and fluffy, thanks to the butter and pumpkin puree. I loved the addition of candied ginger, which gave a subtle zing to the cupcakes.