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.
- 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
- 1/2 teaspoon ginger
- 1/8 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
Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cupcakes are cool, make the frosting.
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.
- 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! :)