Pumpkin spice cupcakes with cinnamon buttercream frosting are so delicious with a cup of tea! Enjoy these on a cool fall day.
Is there anything better than autumn baking? The urge to bake hit me the other day, and I decided on these cupcakes. When in doubt, go with cupcakes. Right?
These pumpkin spice cupcakes happened on a chilly, somewhat grey Saturday a while back, when everybody was just a little bit crabby. I just felt that a little treat was in order, so I baked these while Baby Bee napped. When he woke up, we had a cupcake party. And then everyone was in a better mood. Funny how that happens. :)
These pumpkin spice cupcakes are really easy to make, and they work well with gluten free flour and regular flour. They won’t rise quite as much with the gluten free flour, but they will still be very tasty. If you’re going to go with the gluten free version, I would recommend trying them with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend or King Arthur Multi Purpose Flour. I also really like these plain, but the boys preferred them with the frosting. (Of course).
I recommend using parchment paper cupcake liners for gluten free baking. They’re awesome – they never stick to the cupcakes like other liners do, and they don’t get all transparent looking on the cupcake. (You know what I mean? I hate that).
Pumpkin spice cupcakes are just right for:
- a fall bake sale
- sharing with friends at a potluck
- enjoying with a hot cup of tea
Disclosure: This post contains affiliate links.
Pumpkin Spice Cupcakes with Cinnamon Buttercream.
The perfect cupcake recipe for fall - pumpkin spice cupcakes with cinnamon buttercream frosting.
Ingredients
- 1½ cups white spelt flour All purpose flour would work, and a gluten free blend would also be okay.
- ¾ cups organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- pinch cloves
- 1 cup pumpkin puree
- ⅓ cup organic canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup water
For the frosting:
- 3 Tablespoons vegan buttery spread
- 2 ½ cups powdered sugar
- 1-2 Tablespoons non-dairy milk
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- pinch of cloves
Instructions
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Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.
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In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
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Add the dry ingredients to the wet ingredients and stir well to combine.
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Spoon the batter into the cupcake liners, filling them about ⅔ full.
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Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
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Once the cupcakes are cool, make the frosting.
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Beat the buttery spread until fluffy. Sift the powdered sugar into the bowl and drizzle in a little non-dairy milk. Alternate adding more sugar and milk until the frosting is thick and creamy. Add the spices and mix again.
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Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.
These are definitely on our list to make again later this fall! Maybe for a birthday party treat.
Are you ready for more pumpkin recipes? I hope so! :)
Follow along:
Claire Winson
These are my absolute staple fall recipe! Love, love, love!
Lori Carcova
Do you think this recipe would be enough to make in a tube pan instead of cupcakes?
Kelly Roenicke
I’m not sure about that if you try it, let me know!
Renee Anderson
How many cupcakes does this recipe tend to make?
Kelly Roenicke
It makes 12 cupcakes.
yumi toei
Hi! I love your recipe :D
Do you think I can use applesauce instead of pumpkin?
Thanx a lot for your beautiful work
Kelly Roenicke
I haven’t tried that so I’m not sure! If you try it, let me know!
marion kelley
Hello I made the cupcakes and we love them
Kelly
Great! THank you so much for letting me know! :)
Roxanne Laneuville
HI
do they freeze well ?
Kelly
I have not tried freezing these…they don’t last very long around here! ;) If you do freeze them, I would not freeze the frosting, just the cupcakes.
Jessica Levinson (@jlevinsonrd)
These look amazing and given my success with my last baking recipe from you, i have a feeling we’ll be loving these too!
Kelly
Thanks Jessica! If you try these, please let me know! :)
ankey15
My dad’s birthday is coming up and I’m thinking these will be perfect for celebrating. That frosting looks incredible.
Kelly
Thank you! Let me know if you try them!
athleticavocado
mmm these look amazing, espeically with that cinnamon frosting! yum :)
Kelly
Thank you!
Gayle @ Pumpkin 'N Spice
These cupcakes look gorgeous, Kelly! That cinnamon buttercream is just calling my name. What a perfect sweet treat!
Kristine | Kristine's Kitchen
I have so many pumpkin recipes to share this year too, and can’t decide which to share first either! None of them are cupcakes, though, so I can’t go with that. ;) These cupcakes look delicious, and so pretty, too!
Kelly
Thanks, Kristine! I know, I really have been all about pumpkin so far! I hope I don’t burn out on it. :)
Natalie @ Tastes Lovely
So happy that fall is HERE! This cupcakes are the perfect way to kick off my favorite season : )
Strength and Sunshine
Haha, yes! I have a backlog of pumpkin recipe too! It is a struggle which on to share first since everything pumpkin is GOOD!
whiskandshout
These cupcakes look so delicious! Loving that frosting :)