Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes are moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Who doesn’t love pumpkin treats in the fall?! Some of my other favorites are Pumpkin Crunch Cake and Pumpkin Pie Fudge.

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.

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!

Ingredients

• Unsalted butter – you’re going to use this in the cupcakes and the cream cheese frosting
• Granulated sugar
• Pumpkin puree – not pumpkin pie filling
• Egg
• Vanilla
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Ground ginger
• Ground cloves
• Pecans
• Raisins
• Cream cheese
• Powdered sugar

Instructions

• Prepare. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
• Combine wet ingredients. With an electric mixer, beat together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla until well combined.
• Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• Combine all ingredients. Add the dry ingredients to the butter mixture and beat until just combined. Use a rubber spatula to fold in pecans and raisins.
• Fill muffin cups. Divide batter among 12 muffin cups.
• Bake. 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.
• Make 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.
• Finish and serve! Frost cupcakes and top with pecans, if desired.

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. 

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 Recipes

• Pumpkin Roll Bars
• Classic Pumpkin Pie
• Pumpkin Pudding Snickerdoodles
• Pumpkin Apple Muffins
• Pumpkin Pie Milkshake
• Pumpkin Banana Bread

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