Tis the same for pumpkin spice everything! There are pumpkin spice cookies, pumpkin spice lattes, and of course, pumpkin spice cupcakes. I have also seen pumpkin spice hand lotion!
I’m getting my pumpkin spice game on with these super moist and amazingly delicious pumpkin spice cupcakes with a smooth and tangy cream cheese frosting.
What You Will Need
For both the cake and frosting, you can typically find all the ingredients at your local grocery store.
For the Cupcakes
All Purpose Flour — In this recipe, I’m using all-purpose flour. It creates the base for the cupcake. For a finer crumb texture, you can also use cake flour.
Pumpkin Pie Spice — Pumpkin pie spice is convenient blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s a a spice blend for pumpkin recipes and doesn’t contain any pumpkin.
Baking Powder and Baking Soda — A combination of baking powder and baking soda will help the cupcakes rise when baking.
Salt — A little salt is needed to balance and enhance the overall taste of the cupcakes.
Eggs — I’m using regular chicken eggs. No need to bring the eggs to room temperature. Simply use straight out of the fridge.
Oil — I’m using vegetable oil. You can also use another neutral tasting oil such as canola oil. This is what makes the cupcakes super moist. Fight against your instinct and do not replace this with equal amount butter!
Sugar — I’m using white granulated sugar for the needed sweetness.
Pumpkin Puree — You can roast and puree a fresh pumpkin. However, store-bought canned pumpkin puree works great. Make sure you are getting pumpkin puree and not pumpkin pie filling. These two look the same, but pumpkin pie filling contains other ingredients that might throw off the flavor of the cupcakes.
In this recipe, I’m simply using canned pumpkin puree, which typically comes in 15 oz can. This is a little less than 2 cups. I’m using one cup for this recipe. If you want a really strong pumpkin flavor, use the whole can.