For an extra layer of flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. To make a simple cream cheese frosting, beat together 4 ounces of softened cream cheese, 1/2 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Frost the cooled cupcakes and enjoy! These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Fluffy Pumpkin Spiced Cupcakes
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING24 People
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VIEWS20
Embrace the cozy flavors of autumn with these incredibly moist and fluffy pumpkin spiced cupcakes. Infused with warm spices and pumpkin puree, these cupcakes are a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol42 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium258 mg
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Sugar23 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Prepare a 24-cup muffin tin by lining it with paper liners. (5 minutes)
02
StepIn a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, shortening, softened butter, milk, vegetable oil, and eggs. Beat with an electric mixer until the mixture is smooth and well combined. (5 minutes)
03
StepIn a separate bowl, whisk together the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt. This ensures even distribution of the spices and leavening agents. (3 minutes)
04
StepGradually add the dry ingredients to the wet pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. (3 minutes)
05
StepCarefully pour the batter into the prepared muffin cups, filling each about 2/3 full. This allows the cupcakes to rise without overflowing. (5 minutes)
06
StepBake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean, or when the center of the cupcakes spring back when touched lightly. (30 minutes)
07
StepLet the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps maintain their shape. (10 minutes)
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Percival Leuschke
Jun 26, 2025David K: Best pumpkin cupcakes I've ever had! The buttermilk powder really makes a difference.
Colby Schowalter
Jun 15, 2025Michael B: I added chocolate chips to the batter and it was a game changer!
Afton Carroll
Jun 2, 2025Emily L: Mine came out a little dry, I think I overbaked them. Will try baking for less time next time.
Verlie Conn
May 15, 2025Ashley M: These are so moist and flavorful! My new go-to pumpkin cupcake recipe.
Albina Vonrueden
May 9, 2025Sarah J: These were so easy to make and everyone loved them! Definitely making these again for Thanksgiving.
Dawson Runte
May 3, 2025Jessica P: I didn't have cake flour so I used all-purpose flour and they still turned out great.