All the cozy flavors of autumn come together in these pumpkin spice cupcakes. They capture the warm, familiar spice blend found in pumpkin pie—cinnamon, ginger, nutmeg and cloves—without adding pumpkin. These lightly spiced cupcakes are an easy, crowd-pleasing fall treat.
Serve them plain or top with a spiced buttercream or classic buttercream for extra indulgence.
Why make these cupcakes
These cupcakes deliver all the comforting spice notes of pumpkin pie in a simple, versatile treat. They’re quick to prepare and work well for fall gatherings, school parties, potlucks, or a cozy afternoon at home. Because the recipe focuses on spices rather than canned pumpkin, the texture remains light and tender while still tasting unmistakably like the season.
They are delicious on their own or topped with a spiced buttercream or a classic buttercream frosting and simple decorations for a festive touch.
How to make
This overview highlights the main steps and techniques. For exact measurements, timings and printable instructions refer to the recipe card included below.
Mix – Whisk the dry ingredients together in a large bowl. In a separate bowl combine the oil, milk, vanilla and eggs. Add the wet ingredients to the dry and stir just until combined. Avoid overmixing to keep cupcakes tender. Scoop the batter into paper-lined muffin cups.
Bake – Bake in a preheated 350°F (175°C) oven for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.
Frost – Once fully cooled, frost with a spiced buttercream or a plain buttercream. Add sprinkles or a dusting of cinnamon for a seasonal finish.
Baking Tips
- Make mini cupcakes: use a mini pan to yield about 24 mini cupcakes and reduce baking time to 8–10 minutes.
- Measure flour correctly: use the fluff-and-spoon method to avoid compacting flour and altering texture.
- Avoid overmixing: stir until ingredients are just combined to keep the crumb light.
- Use an ice cream scoop for even portions: this ensures uniformly sized cupcakes and consistent baking.
- Preheat your oven fully before baking so cupcakes rise evenly.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
More delicious fall recipes
- Apple Tart
- Apple Cider Snickerdoodles
- Apple Cider Donuts
- Pumpkin Apple Muffins
- Cranberry Apple Bread
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop
If you enjoyed this recipe, explore more dessert recipes in the same category for seasonal ideas and sweets.
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Triple Berry Cobbler
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Cranberry Apple Crisp
Pumpkin Spice Cupcakes
Kathy Berget
Pin Recipe
Equipment
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Cooling Rack
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Muffin Tin
Ingredients
Cupcakes
- 1 ¼ cup flour
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil
- ½ cup whole milk
- ½ teaspoon vanilla
- 2 eggs
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl combine the flour, sugar, cinnamon, ginger, cloves, nutmeg, baking powder and salt; whisk to mix.
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In another bowl whisk together the canola oil, milk, vanilla and eggs.
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Add the wet ingredients to the dry and stir until just combined. Do not overmix.
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Divide the batter among 12 paper-lined muffin cups.
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Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cupcakes on a wire rack before frosting.
Notes
Baking Tips
- Use a mini pan for mini cupcakes; reduce baking time to 8–10 minutes.
- Mix just until ingredients are combined to avoid a tough crumb.
- An ice cream scoop makes even portions and consistent baking results.
- Ensure the oven is fully preheated before baking.
- Allow cupcakes to cool completely before frosting to preserve texture and appearance.
Nutritional Disclaimer:
Nutrition information is an estimate and should be used as a guideline. For precise values, calculate nutrition using the exact ingredients and brands you use.
Nutrition
This recipe was originally posted in September 2018.