Pumpkin Spice Cupcakes


omething about the warm earthy flavor of pumpkin, paired with the tangy accents of cream cheese, come together to create the perfect cupcake! This recipe Processed with VSCO with a6 presetcreates a light and airy cupcake that is still capable of holding a cream cheese frosting. Every year at Thanksgiving dinner, I am always surprised to have a couple guests who don’t like pie…not eating pumpkin pie on thanksgiving seems like an insult on the holiday itself. This recipe was created to embody all of the traditional pumpkin pie flavors without the density and texture that can often turn people off to pie. This year satisfy all of your guests with a cupcake that will rival even the best pumpkin pie at the table.

Ingredients:Processed with VSCO with a6 preset

1 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 cup vegetable oil

2 eggs

1 cup light brown sugar

1 cup pumpkin puree

2 tsp vanilla extract


  1. Combine in a mixer the wet ingredients. Mix on medium speed until ingredients are well incorporated.
  2. In a separate mixing bowl combine all dry ingredients.
  3. Add the dry ingredients to the mixer with the wet ingredients.
  4. Mix on medium until well combined, but do not overmix to create a light airy texture.
  5. Fill cupcake liners 3/4 full.
  6. Bake 18-20 minutes in an oven pre-heated to 350°F.
  7. Let cupcakes cool completely.
  8. Frost with cream cheese frosting.

Processed with VSCO with a6 preset

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