Pumpkin Spice Cupcakes Recipe
Pumpkin Spice Cupcakes Recipe photo by Taste of Home

Pumpkin Spice Cupcakes Recipe

Publisher Photo
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 20 servings

Ingredients

  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup raisins
  • CREAM CHEESE FROSTING:
  • 1/3 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 372 calories, 18 g fat (5 g saturated fat), 55 mg cholesterol, 220 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 20 cupcakes.
Originally published as Pumpkin Spice Cupcakes in Taste of Home

Nutritional Facts

1 serving (1 each) equals 372 calories, 18 g fat (5 g saturated fat), 55 mg cholesterol, 220 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pumpkin Spice Cupcakes

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 27, 2013

"These are my go-to dessert for fall potlucks. They are so moist and yummy, everyone loves them. I have substituted dried cranberries for the raisins and pecans for the walnuts. I also added chopped pecans to the batter and put a whole pecan half on top of the cupcake, instead of chopped, less messy that way."

MY REVIEW
Reviewed Dec. 8, 2011

"I'm diabetic and gluten intolerant, and it's not very often I can find a recipe that I can modify easily. I used rice flour and sugar substitute, and this recipe was still delicious!"

MY REVIEW
Reviewed Nov. 26, 2011

"my husband and daughter loved these. My husband doesn't normally like pumpkin flavor because he dislikes nutmeg. He loved these(they don't have nutmeg)."

MY REVIEW
Reviewed Nov. 5, 2011

"Loved them just as they are! Family favorite!"

MY REVIEW
Reviewed Nov. 2, 2011

"I made this for two seperate Halloween parties, and it was a hit at both. Great pumpkin flavor with just the right amount of spice, plus light and moist. Did not add the raisins or the walnuts, thought it would make it more like a muffin. Will use for mini loaves, with all ingredients. Have requests already for more!"

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