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Pumpkin Spice Cupcakes with pumpkin cream cheese icing with flowers in background
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5 from 1 vote

Pumpkin Spice Cupcakes

A delicious fall sweet - don't forget the Icing recipe that follows!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sweets
Cuisine: American
Keyword: pumpkin spice cupcakes
Servings: 18
Calories: 330kcal
Author: Loaves and Dishes


  • 3 1/4 Cups All Purpose Flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¾ Cups granulated sugar
  • 1 Cup vegetable oil
  • 4 large eggs at room temperature
  • 1 tbs. vanilla instant pudding
  • 2 Cups of pumpkin puree or one 15 oz. can – DO NOT USE PIE FILLING


  • Preheat the oven to 350 and arrange the rack to the middle of the oven.
  • Coat 12-18 wells of muffin pan with paper liners or coat well with non-stick bakers spray
  • In a Large bowl (not the mixer bowl) sift together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt.
  • Into the bowl of a stand mixer place the sugar and 1 cup of vegetable oil. Using the paddle attachment, beat on medium speed for about 1 minute until the sugar is fully incorporated into the sugar. Scrape down the sides of the bowl with a spatula.
  • Break the eggs into a liquid measuring cup or small bowl.
  • Add the eggs one at a time and beat well after each one is added.
  • With the mixer on low, add the pumpkin and the vanilla pudding and beat until just combined.
  • Scrape down the sides with a rubber spatula.
  • With the mixer on low, add the dry ingredients slowly and beat for 1 minute until almost completely incorporated.
  • Remove the bowl from the mixer and using a spatula finish mixing the ingredients, making sure to scrape down the edges again and to mix the ingredients at the bottom of the bowl.
  • Fill the muffin cups to ¾ full.
  • Place muffin tins side by side in the oven and bake for 10 minutes.
  • Very gently, turn the pans around and bake until a toothpick inserted in the center comes out clean – about another 10 minutes.
  • Allow tins to cool on a wire rack for 5 minutes and then remove the cupcakes from the pans and cool completely before frosting.


Calories: 330kcal