pumkin spice cupcakes with pumpkin in the background
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5 from 2 votes

Pumpkin Spice Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12 cupcakes
Author Jessica


  • 1 ½ cups All Purpose Flour
  • 1 cup Granulated Sugar
  • ¾ cup Pumpkin Puree
  • 3 large Eggs
  • ¼ cup Extra Virgin Olive Oil
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 tablespoon Cinnamon
  • ½ teaspoon Allspice
  • ½ teaspoon Powdered Ginger
  • ¼ teaspoon Nutmeg

Cream Cheese Buttercream

  • ½ cup Butter softened
  • 4 oz Cream Cheese softened
  • 3 ½ cup Confectioners Sugar
  • 2 teaspoons Heavy Cream
  • ½ teaspoon Pure Vanilla Extract
  • Turbinado Sugar for topping (optional)


  • Preheat oven to 350° F and line a muffin tin with cupcake liners. Set aside.
  • In a small bowl combine the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. Whisk to combine.
  • In a large bowl with a hand mixer combine the sugar, eggs, pumpkin puree, extra virgin olive oil, and pure vanilla extract. Beat with the hand mixer until the mixture is thick and fully combined.
  • Fold in the dry ingredients, stir until just combined.
  • Portion out the batter equally into the 12 cupcake liners. This will fill the cupcake liners about ¾ full.
  • Bake for 23-25 minutes. Check that the cupcakes are fully cooked by using a cake tester or toothpick. If the toothpick comes out clean the cupcakes are ready.
  • Carefully remove the cupcakes from the muffin pan and transfer to a wire cooling rack. Let the cupcakes fully cool before icing them.

Cream Cheese Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and cream cheese. Beat on high for 2 minutes.
  • Scrape down the sides of the bowl.
  • 1 cup at a time add the confectioners sugar. Beat on high for 2 minutes between each addition, and scrape down the sides of the bowl in between additions.
  • When all of the sugar is added, scrape down the sides of the bowl and add the pure vanilla extract and the heavy cream. Beat on medium-high for 1 minute.
  • Fit a piping bag with desired piping tip (I used a 1M piping tip in the above photos) and fill with the cream cheese buttercream.
  • Pipe buttercream onto cupcakes and top with a sprinkle of turbinado sugar (optional).Pipe buttercream onto cupcakes and top with a sprinkle of turbinado sugar (optional).
  • Transfer cupcakes to the refrigerator for a minimum of 30 minutes to let the icing set.


Cupcakes will keep at room temperature for 2-3 days or in the refrigerator in an airtight container for 3-4 days.