Irresistible Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting: Updated Recipe for Fall

 As the air turns crisp and the leaves begin to fall, there's nothing quite like the comforting taste of pumpkin spice to welcome the season. Our Pumpkin Spice Cupcakes are the perfect treat to embrace autumn flavors, featuring warm spices and a creamy cinnamon cream cheese frosting that’ll make you wish fall could last all year! Whether you're a seasoned baker or just starting out, this easy recipe will have your kitchen smelling like a cozy autumn retreat.

Here's the updated version of our fan-favorite recipe with a slight twist—perfect for family gatherings, weekend baking, or just satisfying those seasonal cravings.

Ingredients for the Pumpkin Spice Cupcakes:

• 2 1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon salt

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup butter, softened

• 1 cup cane sugar

• 1/3 cup brown sugar

• 2 eggs, room temperature

• 3/4 cup milk (or substitute your favorite dairy-free option)

• 1 cup pumpkin puree

For the Cinnamon Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened

• 1/4 cup butter, softened

• 3 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

Directions:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda.

3. Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat 1/2 cup of softened butter, cane sugar, and brown sugar until the mixture is light and fluffy—this should take about 3 minutes. Add the eggs one at a time, beating well after each addition.

4. Add the Wet Ingredients: Stir in the milk and pumpkin puree until everything is well combined.

5. Incorporate the Dry Ingredients: Gradually fold in the flour mixture, stirring gently until just combined—don’t overmix!

6. Bake: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 25 minutes, or until the tops spring back when lightly pressed. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cinnamon Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter: In a medium bowl, beat together the softened cream cheese and 1/4 cup softened butter until smooth and creamy.

2. Add the Sugar: Gradually beat in the confectioners' sugar a little at a time until fully incorporated and fluffy.

3. Flavor with Cinnamon and Vanilla: Stir in the vanilla extract and ground cinnamon for that extra autumn warmth.

4. Frost the Cupcakes: Once your cupcakes are completely cooled, frost them generously with the cinnamon cream cheese icing.

5. Garnish: Add a sprinkle of brown sugar, cinnamon, or your favorite festive toppings for that final touch!

Enjoy the Perfect Fall Treat!

Serve these delicious pumpkin spice cupcakes at your next gathering, or enjoy them as a sweet afternoon snack. They’re a delightful way to celebrate the season—and your friends and family will thank you for the cozy flavors!

Pro Tip:

For a dairy-free option, substitute milk with almond or oat milk, and use dairy-free butter and cream cheese alternatives.

Try out this delicious recipe and let us know how it turns out! Don’t forget to share your photos on social media and tag us—because we’d love to see your take on these sweet, spiced treats!