Overhead shot of Pumkin spice cupcakes

Fluffy pumpkin spice cupcakes topped with creamy maple buttercream

pumpkin spice cupcakes coolin on a rack

After a few rounds of testing, I found the secret to the perfect pumpkin cupcake, and it’s all about the butter. These cupcakes are soft, fluffy, and full of warm autumn spices, made with real pumpkin purée and paired with my maple buttercream, they are a new favourite in my house.

Growing up in the UK, pumpkin spice wasn’t really a thing. We used pumpkin for soups and roasts, not cupcakes. Here in Australia, pumpkin shows up in a few traditional bakes like pumpkin scones, but the whole “pumpkin spice” flavour trend is definitely more of an American thing. After seeing it everywhere online, I had to try it for myself. Now I completely understand the hype. The mix of cinnamon and allspice with buttery pumpkin is cosy, golden, and absolutely delicious..

I originally tested several oil-based versions, which tasted great, but changing it for a buttery base won me over completely. It’s rich, light, and bakes up beautifully soft. Best of all, the cupcake cases stay clean and golden. The oil versions made the liners look a little greasy and patchy, which I didn’t love for presentation. The butter version keeps them neat and picture-perfect, a tiny detail that makes all the difference.

These cupcakes bake up golden and fluffy, and they hold their shape perfectly for decorating. They’re ideal for autumn, Halloween, or Thanksgiving bakes. I love this recipe because it’s simple yet feels special. The flavour is warm and nostalgic without being overpowering. It’s the kind of bake that makes your kitchen smell incredible, and the cupcakes taste even better the next day.

This pumpkin spice cupcakes recipe is also the perfect base for my Pumpkin Cupcake Design Tutorial  You can pipe them into adorable pumpkins with orange buttercream and green vines for the ultimate seasonal treat.

Why You’ll Love This Pumpkin Cupcakes Recipe

  • Soft, buttery crumb that holds up beautifully under frosting

  • Perfectly balanced spices, for a warm and cozy feel

  • Real pumpkin purée adds moisture and colour

  • Great for autumn, Halloween, or Thanksgiving gatherings

Pro Tips

  • If you have time, make the cupcakes a day ahead — the spice flavour deepens overnight, and they’re even softer the next day.

  • Make sure your butter is softened, not melted. It should leave a dent when pressed.

  • If your eggs make the batter curdle slightly, don’t worry — it will smooth out once the flour is added.

  • Use pure pumpkin purée (not pumpkin pie filling) for consistent texture and colour.

Ingredients to make

Self-raising flour: Quick and convenient. If you don’t have it, you can make your own by adding 2 tsp baking powder to 150g plain flour (though it can sometimes taste a little bitter).

Bicarbonate of soda (baking soda): Just a small amount helps the cupcakes rise and keeps the crumb soft.

Allspice (or pumpkin pie spice): The perfect blend for a warm pumpkin flavour that feels cosy and balanced.

Cinnamon: Adds depth and a little sweetness to the spice mix.

Salt: A small pinch enhances the flavour and balances the sweetness.

Caster sugar: Also known as superfine sugar, it dissolves faster than granulated sugar and gives a finer crumb.

Light brown sugar: Soft and lightly packed; adds warmth and moisture with a subtle caramel note.

Unsalted butter: I use unsalted butter to control the salt levels. Make sure it’s properly softened; it should give easily when pressed with your finger.

Eggs: I always use large free-range eggs. Bringing them to room temperature helps them mix smoothly into the batter and creates fluffier cupcakes.

Vanilla extract: Adds subtle sweetness and rounds out the flavour.

Pumpkin purée: I use pure pumpkin, not pumpkin pie filling. It keeps the texture soft and the flavour light and earthy.

Equipment I Use

You don’t need a fully stocked kitchen to make this pumpkin spice cupcakes recipe, just a few basics. I’ve put together a full list of the tools I use every day in my Cupcake Equipment Guide.

For this recipe, you’ll mainly need:

Frequently Asked Questions

Can I use fresh pumpkin instead of canned purée?
Yes! Roast and mash your pumpkin until smooth, then strain off any excess liquid so it’s not too wet. Canned purée gives consistent results, but homemade works beautifully too.

Can I make these cupcakes ahead of time?
Absolutely. These stay soft for up to 3 days in an airtight container. You can also bake them the day before and frost them the next day once fully cooled.

Can I freeze pumpkin cupcakes?
Yes — freeze unfrosted cupcakes for up to 2 months. Defrost at room temperature, then frost once completely thawed.

What if I don’t have allspice?
You can swap it for a mix of cinnamon, nutmeg, and cloves, or use pumpkin pie spice if you’re in the US.

Final Thoughts

These pumpkin spice cupcakes are soft, buttery, and full of cosy autumn flavour. The maple buttercream adds the perfect sweet-salty balance that makes every bite feel special.

Whether you’re baking for Halloween, Thanksgiving, or just a weekend treat, this recipe is simple, reliable, and guaranteed to make your kitchen smell incredible.

If you’d like to take them a step further, check out my Pumpkin Cupcake Design Tutorial for the adorable piped pumpkin version you see here. It’s an easy way to turn a classic bake into a show-stopping seasonal centrepiece.

Overhead shot of Pumkin spice cupcakes

Pumpkin Spice Cupcakes

By Caked By Rach

Soft, buttery, and perfectly spiced, these pumpkin cupcakes are full of cosy flavour and bake up beautifully golden
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 12
Print Recipe
Rate Recipe

Ingredients

Cupcakes

    Metric

  • 150g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp all spice
  • 11/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 75g caster sugar
  • 75g soft light brown sugar
  • 115g unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 240g pumpkin puree

Maple Buttercream

    Metric

  • 200g unsalted butter, room temperature
  • 400g icing sugar, sifted
  • 50ml real maple syrup
  • ¼ tsp sea salt (or to taste, start small and adjust)

Instructions

  1. Preheat the oven to 350°F (175°C) (or 320°F [160°C] for a fan-forced oven. Line a 12 hole cupcake tin with 12 liners.
  2. In a medium bowl, whisk together the flour, bicarbonate of soda, allspice, cinnamon, and salt. Set aside.
  3. Using a stand mixer fitted with a paddle attachment (or a handheld electric mixer), cream the butter, caster sugar, and brown sugar on medium speed for 2–3 minutes until pale and fluffy.
  4. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the eggs one at a time, beating well after each addition. If the mixture starts to look slightly curdled, that’s normal (see tip below).
  6. Add in the vanilla and pumpkin purée and mix on low until fully combined.
  7. Remove the bowl from the stand mixer and use a spatula to fold in the dry ingredients until just combined. Don’t over-mix, you want a soft, smooth batter.
  8. Divide the mixture between the 12 cupcake liners. They should be 3/4 full. Transfer them to the oven and bake for 18 – 22 minutes or until a skewer inserted into the centre of the cupcake comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make the Maple Buttercream: Beat 200 g unsalted butter for 3–4 minutes until smooth, pale and fluffy. Add 400 g icing sugar in two parts, mixing slowly at first and then on medium speed until creamy. Pour in 50 ml real maple syrup and ¼ tsp sea salt and mix on low until fully combined and smooth. Add 1–2 tsp milk only if needed to loosen. Pipe onto cooled cupcakes using a large round or open-star tip.

Notes & Tips

  • Curdling Tip If your butter and sugar mixture looks like it’s curdling when you add the eggs, don’t panic. It’s completely normal for this recipe, even when all the ingredients are at room temperature. The combination of light brown sugar and eggs can sometimes split the mixture slightly, but it will come back together once you add the flour. Pro tip: Add a spoonful of the flour mixture after each egg to stabilise the batter without affecting the texture.
  • Butter vs Oil Butter gives these cupcakes a rich flavour and soft crumb while keeping the liners clean and grease-free. It also creates that classic bakery-style dome.
  • Store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 2 months.
  • Buttercream can be made in advance. It should be stored in an airtight container, lasting in the fridge for up to a month or in the freezer for up to 3 months.

Find this recipe online at https://cakedbyrach.com/recipes/pumpkin-spice-cupcakes/

Related Recipes

Related Designs

Leave a Comment