Pumpkin spice and everything nice! Fall is one of my favorite seasons, specially with all the baking. This recipe is so easy even my three year old loved it.

If you cannot find pumpkin puree, make your own and freeze it, it’s cheaper than canned and you’ll find it in your freezer almost all year long. It can freeze up to 9 months.

  • Wash and dry your pumpkin then slice in half.
  • Scoop out the pumpkin seeds and any stringy flesh then lightly season with salt.
  • Roast in your oven on a baking sheet for 45 minutes to an hour depending on the size of your pumpkin.
  • Allow it to cool down and scrap out the softened insides and pulse until smooth.
  • Store in your fridge up to 1 week or in your freezer.
  • Ideally they freeze best for 3 months before they change consistency but it never bothered me when baking.

Pumpkin Spice Cupcakes/Cake

Pumpkin spice cupcakes are the perfect fall dessert! They've got a rich pumpkin flavour with a spicy kick, This recipe can also be made into a delicious bundt cake drizzled with cream cheese frosting.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 18 cupcakes


  • Stand Mixer or Hand Mixer


  • 1/2 Cup Softened Butter 100grams
  • 3/4 Cup White Sugar
  • 1/3 Cup Brown Sugar
  • 2 Eggs
  • 2 1/4 cup flour
  • 2 1/2 TSP Pumpkin spice I use Badia
  • 1 TBSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt
  • 3/4 Cup Milk
  • 1 Cup Pumpkin Purée

For Cream Cheese Frosting

  • Beat all of the below together until the frosting comes together
  • 100 grams butter softened
  • 1 package cream cheese softened
  • 4 cups confectioners' sugar


For the cupcakes

  • Mix the dry ingredients and set aside.
  • Beat butter and add brown sugar and white sugar.
  • Continue beating until it forms a light color then add the eggs.
  • Add the pumpkin puree and continue beating.
  • Gradually add the milk until the mixture comes together.
  • Gradually add the dry ingredients as you continue mixing.
  • Line up your cupcakes tray with silicon molds or paper cups and fill in 3/4 of the filing.
  • Bake at 180° degrees for 20 minutes
  • If frosting with cream cheese, make sure your cupcakes are totally cooled down before you do so.

For Cream Cheese Frosting

  • Beat room temp butter until creamy.
  • Add the cream cheese and beat again.
  • Add the sugar and beat until frosting comes together,


Keyword Pumpkin Spice Cup Cakes