Fluffy Pumpkin Spiced Cupcakes Recipe - Allrecipes.com
Fluffy Pumpkin Spiced Cupcakes Recipe
  • READY IN hrs

Fluffy Pumpkin Spiced Cupcakes

Recipe by  

"Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
  2. Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
  3. Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Footnotes

  • Cook's Note:
  • If you do not have pumpkin pie spice, you can alternatively use: 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg.
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Reviews More Reviews

Aug 09, 2012

These were very good. It's hard to go wrong with pumpkin. I made them just as directed except that I used 1 cup of butter instead of 1/2 butter, 1/2 shortening. I also added a cream cheese frosting by mixing 8 oz of cream cheese with 1/4 cup butter, 1 pound of powdered sugar, & 2 tsp. of vanilla extract. A good old fashioned butter cream would taste great with these cupcakes too. -Chopped pecans would be fantastic in these, or even sprinkled on top with the frosting! - Also, if you don't have cake flour, don't fret. You can make it yourself. Use two cups all-purpose flour and remove 4 Tbsp of flour and replace it with 4 Tbsp of cornstarch. Sift this together very well, then use in the recipe in place of cake flour. -Lastly, you can definitely "healthify" this recipe by using applesauce in place of the vegetable oil, skim or 1% milk in place of whole milk, and swap out 3/4 cup of the sugar for Splenda.

 
Aug 30, 2013

I loveee pumpkin, and this was excellent! So fluffy! I'd like to try it with ginger next. Changes: applesauce instead of veggie oil, 2 cups of brown sugar and no white sugar, almond milk. I would put in less sugar next time because it is too sweet for this asian gal and her family!

 

4 Ratings

Jan 31, 2015

'Halved the recipe. I'm not new to this baking thing ... reduced the sugar to 1c - less than half the amount listed. 'Used my pumpkin pie spice blend, 1/2t cinnamon, 1/4t ginger, 1/8t nutmeg. These are fluffy, as the recipe states. 'Not like light cake though. Fine, just mentioning. Since reducing the sugar, I'm renaming these muffins. I sprinkled a couple pinches panko & a pinch of brown sugar on each. Without a topping or frosting, they'd probably looked over. 'Bet they'd be fabulous with whipped cream filling! These baked not flat, but close. A little more batter & they would've probably spilled onto the pan. E likes them. Few days later: even better, still moist, panko stayed crispy. Thumbs up.

 
Sep 18, 2014

My daughter and I made these. Everyone loved them.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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