Tomorrow is the day and Pumpkin Spice Lattes are FINALLY going to be back at Starbucks! It’s about time. To celebrate the return of this gift from heaven, I made these Pumpkin Spice Cupcakes and thought I’d share the recipe with you.

Pumpkin spice cupcakes before icing

Pumpkin Mad

I don’t know how I managed this but these cupcakes were so soft and fluffy. Lighter than air! I used canned pumpkin puree for this recipe but you can make your own if you prefer. However, I would say it’s way easier to go hunting for a can like this.

Pumpkin puree

My Pumpkin Spice Mix

I also make my own pumpkin pie spice mix. In a large jar I shake together: 8 tbsp ground cinnamon, 2 tbsp ground nutmeg, 2 tbsp ground ginger and 1 tbsp mixed spice. I keep it in my baking drawer to use in my pumpkin spice bakes or sprinkle on the top of whipped cream on my coffee. Similarly, you can sprinkle it over pies and pastries too!

Homemade pumpkin spice in jar
Top tip: Add a sprinkle to your pancake batter to make pumpkin spice pancakes!

Pumpkins on Pumpkins!

You may also notice that I decorated this batch of cupcakes with two different types of icing. Traditionally, I would serve these cupcakes with cream cheese icing (as included in the recipe). However, if you prefer, you can decorate these with buttercream. Here is Vanilla Buttercream: Back to Basics recipe. I dyed it orange and made some stalks out of dark green fondant.

Pumpkin spice cupcakes decorated as pumpkins

Here’s my top tip on how to pipe pumpkins. Work from the outside in to give a more realistic view of a pumpkin. Then add your stalk.

How to pipe a pumpkin on top of a cupcake
Pumpkin Spice cupcake

Pumpkin Spice Cupcakes

Pumpkin spice cupcakes topped with cinnamon cream cheese icing.
Prep Time 25 mins
Cook Time 20 mins
Cooling and Decorating 40 mins
Total Time 1 hr 25 mins
Course Dessert, Snack
Cuisine American
Servings 12


For the Cupcakes…

  • 1 tbsp pumpkin spice mix (see recipe in blog post)
  • ½ tbsp baking powder
  • a pinch salt
  • ½ tsp baking soda
  • 140 g plain flour
  • 55 g butter unsalted, room temp
  • 100 g caster sugar
  • 2 ½ tbsp light soft brown sugar
  • 1 egg
  • 90 ml milk
  • 125 g pumpkin puree

For the Cream Cheese Icing

  • 150 g butter room temp
  • 150 g icing sugar sifted
  • 300 g full fat cream cheese
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon plus extra for decoration


To make the Cupcakes…

  • Preheat oven to 190°C/170C Fan/Gas 5. Line a 12 hole muffin tin with paper cases.
  • Sift the dry ingredients for the cupcakes into a large bowl and mix together.
  • Using a stand mixer of electric hand mixer, cream the butter and two sugars together until fluffy.
  • Add the egg and mix until well combined. Add a spoonful of the flour mixture if it looks like it's about to curdle.
  • Stir in the milk and pumpkin puree using a spatula or spoon.
  • Fold in the dry ingredients until fully combined but not overly mixed.
  • Spoon the mixture evenly between the 12 paper cases and bake in the oven for 15-25 minutes until they are golden brown or a toothpick comes out clean.
  • Leave to cool while making the icing.

To make the Icing…

  • Place the butter in a free-standing mixer or using an electric hand whisk, whisk the butter until its lighter in colour and smooth.
  • Add the icing sugar and mix on a medium speed until fully mixed and smooth.
  • Add the cream cheese, vanilla and cinnamon and mix for a few minutes until fully combined, smooth and fluffy.
  • Decant into a piping bag with a nozzle and pipe onto the top of your cupcake. Sprinkle over ground cinnamon and complete with cinnamon stick (optional).
Keyword Autumn, buttercream, cupcakes, pumpkin spice
pumpkin spice cupcakes with pumpkin decorated pumpkin on top

If you liked my Pumpkin Spice Cupcakes Recipe you may also like:
Mickey and Minnie Mouse Cupcakes
Pupcakes for Cody’s Birthday
Giant Scone Cake Recipe!
Minecraft Cake Tutorial

Or for more Autumn content:
Autumn Bucket List: S’mores and Magic
Apple and Pear Crumble with Warming Spices
5 Reasons You Need To Get Outdoors This Season
It’s official!

As always, thank you for reading and come back on Sunday where I have a very exciting announcement for you all!

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