Pumpkin Spice Cupcakes Recipe

Name: Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Butter; 1 cup Sugar; 1/4 cups Light Brown Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 1 cup Canned Pumpkin; 2-1/4 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/2 cups Milk

Servings: persons

1 cup Butter
1 cup Sugar
1/4 cups Light Brown Sugar
2 whole Eggs
1 teaspoon Vanilla
1 cup Canned Pumpkin
2-1/4 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1/2 cups Milk

1
Preheat oven to 375 degrees.
2
Cream butter and both sugars until fluffy. Add eggs, beating one at a time. Add vanilla and pumpkin, mixing thoroughly.
3
Mix flour, powder, soda, pumpkin pie spice, cinnamon, and nutmeg in a bowl. Add half of the dry ingredients to the pumpkin mixture. Stream in milk while mixer is on low speed. Add the other half of the dry ingredients, mixing until just combined. Spoon into cupcake molds.
4
Bakes at 375 degrees for 20-25 minutes. Makes about 24 cupcakes.
5
I made mini cupcakes and baked them for 12 minutes. I got about 48 cupcakes.

935

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Butter, 1 cup Sugar, 1/4 cups Light Brown Sugar, 2 whole Eggs, and more.

Yes, Pumpkin Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes

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