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Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Paula Nemzek for KCTS 9 Cooks


'Tis the season to pair delicious, spicy cupcakes with your favorite fall latte.


Makes about 30 cupcakes


  • 4 eggs, slightly beaten
  • 3/4 cup vegetable oil or olive oil
  • 2 cups granulated sugar
  • 1 15-ounce can pumpkin
  • 13/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon garam masala (optional)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Cream Cheese Frosting

  • 1 8-ounce package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 dash pumpkin pie spice
  • 11/2 teaspoons freshly grated orange zest
  • 1 tablespoon fresh orange juice
  • 3 cups confectioners’ sugar


Preheat oven to 350 degrees. Line muffin tins.

In a large mixing bowl, blend eggs, oil, sugar, and pumpkin; set aside. (This will be your primary bowl.) In a separate bowl, stir together dry ingredients. Add dry ingredients to pumpkin mixture and whisk until well-blended and lump-free. No need for a mixer. Pour into lined muffin tins, filling about two-thirds full.

Bake for 20 to 22 minutes, or until browned and center springs back when touched. Cool 30 minutes. Spread with frosting.

While the cupcakes are baking, make the frosting. Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes. Garnish, if desired, with pumpkin seeds, candy corn or sprinkles.

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