Pumpkin Spice Cupcakes Recipe

5 17 17
Pumpkin Spice Cupcakes Recipe
Pumpkin Spice Cupcakes Recipe photo by Taste of Home
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Pumpkin Spice Cupcakes Recipe

Read Reviews
5 17 17
Publisher Photo
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups granulated sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large 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
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup chopped walnuts, toasted

Directions

Preheat oven to 350°. Beat granulated sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins.
Fill 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter each. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate. Yield: 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Spice Cupcakes in Taste of Home

Nutritional Facts

1 cupcake: 313 calories, 16g fat (3g saturated fat), 41mg cholesterol, 187mg sodium, 42g carbohydrate (31g sugars, 1g fiber), 3g protein.

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  • 2 cups granulated sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large 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
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup chopped walnuts, toasted
  1. Preheat oven to 350°. Beat granulated sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins.
  2. Fill 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter each. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate. Yield: 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Spice Cupcakes in Taste of Home

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Reviews forPumpkin Spice Cupcakes

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MY REVIEW
lolajane User ID: 3471127 235747
Reviewed Oct. 27, 2015

"This has become a solid part of my baking starting in the fall. I actually get asked to make them."

MY REVIEW
dpkswtdrms User ID: 2050852 67946
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
Roxyfox User ID: 5996506 77310
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
Denisesw User ID: 4302482 95429
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
khal8 User ID: 1557836 165092
Reviewed Nov. 5, 2011

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

MY REVIEW
casaenz User ID: 1958147 95597
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!"

MY REVIEW
luckytiger User ID: 4742864 151896
Reviewed Oct. 27, 2011

"I used gluten free all purpose flour, then followed the recipe from there and everyone loved them."

MY REVIEW
healthyhart User ID: 5413702 166793
Reviewed Oct. 27, 2011

"I skipped the icing both times I've made this recipe and the first time i forget to add the raisins but they were still good. the raisins add a nice nuance to the flavor and texture though and I'm sure the cream cheese frosting would too. Yum! Thanks for sharing."

MY REVIEW
Leann McCarthy User ID: 5910512 95426
Reviewed Oct. 27, 2011

"My family loved the cupcakes!"

MY REVIEW
scarlettd User ID: 3603770 67936
Reviewed Oct. 18, 2011

"Amazing!! Although I modified the topping I used 1 8 oz cream cheese 1 stick of butter 1 1/4 c powdered sugar 2 t vanilla. Had plenty of icing for all the cupcakes and it wasn't so super sweet. JUST RIGHT!"

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