Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Ready in Skill Level 2


Pumpkin spice evokes the images of fall. Beautiful colors, crisp mornings and the crunch of leaves under your feet. However, the warm hug these cupcakes give you are welcome all year.


US Ingredient Metric
1 1/4 cups all-purpose flour 156 g
1/2 cup granulated sugar 100 g
1 teaspoon ground cinnamon 2 g
1 teaspoon ground ginger 2 g
1/4 teaspoon ground allspice 0.5 g
1/4 teaspoon ground cloves 0.5 g
1 1/2 teaspoons baking powder 7.5 g
1/2 teaspoon salt 3 g
1/4 teaspoon baking soda 1.25 g
1/4 cup brown sugar, packed 55 g
1 egg 1
1 cup pumpkin purée (not pumpkin pie mix) 225 g
1/4 cup vegetable oil 60 mL
1/4 cup milk 60 mL


  1. Preheat your oven to 350°F (180°C). Line 12 large muffin cups.
  2. In a medium mixing bowl, sift together flour, granulated sugar, cinnamon, ginger, allspice, cloves, baking powder, salt, and baking soda; set aside.
  3. In a large bowl, whisk the brown sugar and egg together until combined. Whisk in the pumpkin purée, oil, and milk until combined.
  4. Add the dry ingredients into the wet ingredients in 2 parts. Stir until just combined. Don’t overmix.
  5. Divide batter equally into 12 prepared muffin cups. Bake until golden and the tops spring back when lightly pressed or toothpick inserted comes out clean; about 20-22 minutes. Allow to cool slightly before removing to cool completely on a wire rack.

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