Pumpkin Spice Cupcakes

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No matter where your family has migrated from, everyone celebrates Thanksgiving in the States…and in the South, it’s over the top! There’s always a pumpkin dish on the dessert table, and a fight for the last piece! Did you know that pumpkins aren’t vegetables – they’re fruits! They are so versatile and can be incorporated into a number of dishes, but these pumpkin spice cupcakes are by far my favorite!  Thanks to canned pumpkin, you can make these all year round. These pumpkin spice cupcakes could easily double as muffins without the frosting, or you could top them with a delicious cream cheese frosting for a sweet treat!

Pumpkin Spice Cupcakes

Prep Time: 10 mins
Cook Time: 18-20 mins
Yields: 24
  • 2 ½ cup of flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 10 day-old mini croissants
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger
  • ½ teaspoon of nutmeg
  • ½ teaspoon of ground cloves
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • ¾ cup of vegetable oil
  • 4 large eggs
  • 1 can (15 ounces) of pumpkin purée
  • 2 teaspoons of vanilla
  • ½ cup of buttermilk [add ½ teaspoon of white vinegar to whole milk if you don’t have buttermilk]
  • For the Cream Cheese Frosting:
  • 1 package (200g) of cream cheese
  • ½ cup of butter, room temperature
  • 1 cup of confectioners’ sugar
  • 1 teaspoon of vanilla


  1. Preheat oven to 350 F degrees/ 180 C. Line cupcake pans with paper liners; set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  3. In a large bowl, whisk together white sugar, brown sugar and oil. Add the eggs one at a time. Then add pumpkin and vanilla. Mix well.
  4. If you have buttermilk, skip this step. If you don’t have buttermilk, add ½ teaspoon of white vinegar to whole milk and set aside for 5 minutes.
  5. Add the flour mixture and buttermilk alternatively. Do not over mix.
  6. Fill the cupcake pan three-quarters of the way and bake for 15-18 minutes. Transfer to a wire rack; let cool completely.
  7. For the frosting, whisk together the cream cheese and butter. Add vanilla. Slowly add in confectioners’ sugar until you reach the desired consistency.


If you don’t have buttermilk, mix white vinegar and whole milk and let it stand for 5 minutes before using.

To achieve a smooth frosting, it is important that the cream cheese is cold and the butter is room temperature. Also, use a sieve to sift the powdered sugar

Use an ice cream scoop to ensure that the cupcakes are even sizes.


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