Pumpkin Cinnamon Spice Cupcakes

As mentioned in a previous post I found this recipe through Jody at Handful and the original recipe can be found here.

I decided to half the recipe so I’d end up with one dozen cupcakes and it worked perfectly! I didn’t use the icing recipe because I had originally planned to do a dark chocolate buttercream, but after tasting the spicy flavour of the pumpkin cupcakes, that just wouldn’t work. So I made an old recipe for cinnamon buttercream that I normally use on my applesauce cupcakes (recipe to follow). 

I hope you enjoy!

Pumpkin Spice Cupcakes:


  • 1 cup whole wheat flour.
  • 1/2 tsp baking powder.
  • 1/2 tsp baking soda.
  • 1/2 sea salt.
  • 1 tsp cinnamon.
  • 1/2 tsp ginger.
  • 1/4 tsp nutmeg.
  • 1 tsp pumpkin spice (2 parts cinnamon, one part ginger, one part all spice).
  • 1/2 cup packed brown sugar.
  • 1/2 cup white granulated sugar. (or sub raw maple syrup).
  • 1/2 cup of room temperature unsalted butter.
  • 2 eggs.
  • 1 1/4 cups of pumpkin puree (NOT pie filling)
  • 1 tsp of vanilla.


  1. Pre-heat oven to 350F
  2. In a large mixing bowl combine all dry ingredients, whisk and set aside.
  3. In a mixer, or medium bowl cream butter and sugars together.
  4. Add in eggs, one at a time and mix until combined.
  5. Add pumpkin puree and vanilla – mix until incorporated.
  6. Slowly combine with dry ingredients making sure everything is mixed through evenly.
  7. Line cupcake tray with liners OR coat with pam spray and place equal amounts of batter into each cup. I always fill mine just over 3/4 but less then the full depth. They always turn out perfectly.
  8. Bake for 15-20 mins or until a toothpick inserted in the centre comes out clean.
  9. Ice and serve. OR eat as a muffin with butter.

Cinnamon Swirl Buttercream Icing:

  • 1/2 cup of butter at room temp (or soften gently in the microwave)
  • 3-4 cups of icing sugar (confectioners sugar/powdered sugar)
  • 2 tsp cinnamon (or add more if you’d like to)
  • 1 tsp vanilla extract.
  • 2-3 Tbsps of milk or cream. (optional – use to thin icing out and add a creamy flavour)
  1. In a mixing bowl cream butter.
  2. Slowly incorporate the icing sugar and mix together with the butter.
  3. Add milk/cream if needed.
  4. Whip on med-high speed until icing is thick and fluffy.
  5. Add vanilla and cinnamon and mix until combined.
  6. Add more of anything to suit your tastes. ie: add more wet to thin icing, add more dry icing sugar to thicken, add more cinnamon to taste.

Using a Wilton 1M tip do a simple icing swirl on the top of each pumpkin cupcake. *Start in the middle and swirl out and around, then up. Place cute pumpkins (found at any bulk food store) on top and have a Happy and Safe Halloween :)



1. cupcakes or muffins??

Cupcakes. Muffins are cupcakes ugly cousin (as in they’re not healthy) so if I’m going to indulge I always pick the one with icing :) 

2. are you a fan of pumpkin?? 

Sure am! 


4 thoughts on “Pumpkin Cinnamon Spice Cupcakes

  1. I love pumpkin. As long as it’s the right variety. We were bought up on Queensland Blue which basically is woody, horrible and has no taste. Didn’t like pumpkin when I was growing up. But then I discovered Butternut and Kent pumpkins. Yum!

  2. First off, LOVE pumpkin anything. Love even more pumpkin cupcakes! My wife and I make sweet potato pie cupcakes around this time of year which are delicious as well. Also, just wanted to let you know this is one of the few “recipe” blog post I’ve ever read on anyone’s blog, because usually they’re over-saturated with too many pictures and too much play by play. Well done!

    • Those sound SOOOOO good :) and thanks so much. When I first started blogging my recipes were like that (all long and drawn out) and for some of them, they kind of needed a tutorial (ie: the chicken one I posted the other day) BUT now I’ve since condensed my recipes because it’s a) easier for me and b) easier for the reader :)

      so that means a lot thank you 😀 Hope you’re having a great weekend!

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