Pumpkin Spice Cupcakes – moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!
Hi guys! I can’t stop making pumpkin desserts. I’ve only blogged a fraction of them because I don’t want to become a pumpkin blog.
But I can’t stop making them.
At one point, we had 4 containers of pumpkin treats on the counter and I finally had to take them to my gym and leave them for everyone else because I did not need 4 different pumpkin desserts staring at me every time I walked into the kitchen.
But I made cupcakes today! Pumpkin Spice Cupcakes! They’re super moist, delicious pumpkin cupcakes with cinnamon, ginger, and cloves so they taste like fall. Plus, they have chopped pecans and raisins inside. And they are topped with cream cheese frosting!
If you wanted to do a non-traditional Thanksgiving dessert or you need a sweet idea for Friendsgiving or even a Halloween party, these are perfect. They really easy to make, they taste amazing, and everyone always loves a cupcake!
How To Make Pumpkin Spice Cupcakes
These Pumpkin Spice Cupcakes and very, very simple.
Start by creaming butter and sugar together until it’s light and fluffy. Followed by canned pumpkin puree (not pumpkin pie filling), an egg, and vanilla. Then the dry ingredients – all the usual suspects plus cinnamon, ginger, and cloves – get added to the butter mixture. Once everything is combined, use a spatula to fold in chopped pecans and raisins.
Okay, so you don’t like raisins? You can leave them out. Add dried cranberries if you want. Add more pecans. Just leave them out completely. It’ll be fine without them. However, as a texture person, I highly recommend adding them. They add a great chewiness to go with the crunch of the pecans.
Then you can divide the batter into 12 muffin cups and bake them for 18 – 20 minutes, until they are golden brown and a toothpick inserted into the center comes out clean. And then just let them cool completely before frosting.
To make the cream cheese frosting, just beat together softened butter, softened cream cheese, powdered sugar, and vanilla until it’s smooth and delicious. Cream cheese frosting doesn’t pipe into cup little swirls very well so I always just swirl with an offset icing spatula. I added chopped pecans to the top but you can decorate your cupcakes however you want.
Do Pumpkin Spice Cupcakes Need To Be Refrigerated?
Yes, these Pumpkin Spice Cupcakes do need to be refrigerated because they are topped with cream cheese frosting. Cream cheese frosting is fine at room temperature for up to 2 hours but if you have any cupcakes leftover, they need to go into the fridge after that.
If you don’t want to refrigerate them for whatever reason, I have a cinnamon buttercream frosting that would be delicious on these (or leave the cinnamon out for a vanilla frosting) and does not need to be refrigerated as long as the cupcakes are consumed within 2 – 3 days.
Can You Freeze Pumpkin Spice Cupcakes?
Yes! But don’t put the frosting on first!
The unfrosted Pumpkin Spice Cupcakes can be frozen for up to 3 months. The easiest way to freeze cupcakes is to use a plastic ziploc bag and make sure to squeeze as much air out as possible before sealing.
To defrost, just leave them on the counter until they are not frozen anymore.
I would not freeze the cream cheese frosting. It’s definitely best when made fresh.
More Pumpkin Dessert Recipes
- Pumpkin Roll Bars
- Pumpkin Cheesecake Bars
- Pumpkin White Chocolate Blondies
- Pumpkin Pie Fudge
- Classic Pumpkin Pie
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- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- dash ground cloves
- ½ cup roughly chopped pecans
- ½ cup raisins
For the cream cheese frosting:
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- pecans, for garnish, if desired
- Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
- With an electric mixer, beat together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the dry ingredients to the butter mixture and beat until just combined. Use a rubber spatula to fold in pecans and raisins.
- Divide batter among 12 muffin cups. Bake 18 - 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat together all ingredients until smooth. If the frosting is too thick, add milk or cream to thin it out. If too thin, add more powdered sugar until it reaches the desired consistency.
- Frost cupcakes and top with pecans, if desired.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 181mgCarbohydrates: 51gFiber: 2gSugar: 40gProtein: 3g