Pumpkin spice cupcakes are an ideal fall treat. They deliver bright pumpkin flavor balanced with warm spices, and the maple brown butter buttercream is silky, light, and creamy. If you love pumpkin spice, this straightforward cupcake recipe will be a new favorite.
This post is sponsored by JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary, the makers of LACTAID®. All opinions are my own. Thanks for supporting the brands that help make ‘Mike Bakes NYC’ possible!
Table of contents
- Pumpkin Spice Cupcakes
- How to Make Pumpkin Spice Cupcakes
- Pumpkin Spice Cupcakes Recipe: Troubleshooting & FAQ
- Can I reduce the sugar?
- Can I use pumpkin pie spice instead of individual spices?
- Can I freeze these cupcakes?
- Do I have to use cupcake liners?
- Help! Why are my cupcakes dry?
- Looking for more fall recipes? Check these out!
Pumpkin Spice Cupcakes
Autumn calls for pumpkin everything, and these pumpkin spice cupcakes deliver. The crumb is tender and moist, the pumpkin flavor is prominent, and the maple brown butter buttercream adds a nutty, caramel-like finish. They’re impressive yet easy to make.
For this recipe I used LACTAID® Whole Milk in both the cupcake batter and the frosting. LACTAID® is real milk without lactose, so it performs like regular milk in baking while making the finished treats accessible to people with lactose intolerance.
How to Make Pumpkin Spice Cupcakes
Begin by whisking the dry ingredients together. In a separate large bowl combine the pumpkin puree, LACTAID® Milk, vanilla, both sugars, oil, and eggs. Stir the wet ingredients into the dry until just combined.
Portion the batter into a lined muffin tin, filling each liner about two-thirds full (a 3-tablespoon scoop works well). Bake at 350°F (180°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a rack to cool completely before frosting.
To make the frosting, brown the butter in a light-colored skillet so you can see when the solids turn golden and smell the nutty aroma. Pour the browned butter into a bowl and chill in the freezer for 20–30 minutes until it solidifies again. Beat the solidified brown butter until smooth and fluffy, then gradually add powdered sugar. Beat in LACTAID® Milk and maple syrup, increase the speed and whip until light and airy. Pipe or spread on cooled cupcakes and enjoy.
Pumpkin Spice Cupcakes Recipe: Troubleshooting & FAQ
Can I reduce the sugar?
It’s not recommended. The sugars do more than sweeten—their presence affects texture and structure. These cupcakes are not overly sweet when made as directed, so follow the recipe for best results.
Can I use pumpkin pie spice instead of cinnamon, allspice, ginger, nutmeg, & cloves?
Yes. Using individual spices lets you fine-tune the flavor, but you can substitute 2 teaspoons of pumpkin pie spice in place of the separate spices listed.
Can I freeze these cupcakes?
Yes. Freeze the cupcakes unfrosted in an airtight container for up to 2 months. Thaw at room temperature, then frost just before serving.
Do I have to use cupcake liners?
No. You can line the tins with paper liners or just grease the muffin tin well with cooking spray before scooping in the batter.
Help! Why are my cupcakes dry?
Dry cupcakes often result from inaccurate measuring when using volume cups. Scooping flour directly with a measuring cup can pack in too much flour compared to spooning it in or weighing ingredients. For consistent results, measure flour and other dry ingredients by weight with a kitchen scale whenever possible.
These cupcakes are a delightful way to celebrate the season—visually appealing but easy to make. I hope they become a staple in your fall baking rotation.
Looking for more fall recipes? Check these out!
Pumpkin Swirl Brownies
Apple Cinnamon Muffins
Baked Apple Cider Donuts
Chai Spiced Cinnamon Rolls
Salted Caramel Swirl Cheesecake Bars
Spiced Maple Pecan Scones
Print Recipe
Pumpkin Spice Cupcakes with Maple Brown Butter Buttercream Frosting
Ingredients
For the Pumpkin Spice Cupcakes:
- 125 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 225 g pumpkin puree
- 60 g LACTAID® Whole Milk
- 1 teaspoon vanilla extract
- 110 g light brown sugar
- 100 g granulated sugar
- 85 g canola oil
- 3 large eggs
For the Maple Brown Butter Buttercream Frosting:
- 225 g unsalted butter
- 480 g powdered sugar
- 60 g LACTAID® Whole Milk
- 40 g pure maple syrup
Instructions
To Make the Pumpkin Spice Cupcakes:
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Preheat oven to 350°F (180°C). Line a cupcake pan with liners.
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Whisk flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt in a large bowl. In another bowl, whisk pumpkin, LACTAID® Milk, vanilla, brown sugar, granulated sugar, oil, and eggs until combined. Pour wet into dry and whisk until fully incorporated.
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Spoon batter into liners to fill each cup about 2/3 full. Bake 20–22 minutes or until a toothpick comes out clean. Cool completely before frosting.
To Make the Maple Brown Butter Buttercream Frosting:
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Cube butter and melt in a light-colored skillet over medium heat, stirring constantly. The butter will foam, then the milk solids will brown and release a nutty aroma. Once browned, remove from heat, pour into a heatproof bowl, and chill in the freezer until solidified, about 20 minutes.
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Using a mixer with the paddle attachment, beat the solidified brown butter on medium-high until smooth. Add powdered sugar, LACTAID® Milk, and maple syrup. Beat on low 30 seconds, then high for 2 minutes until light and fluffy.
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Frost cooled cupcakes as desired. A Wilton 1M tip creates a classic swirl.
Notes
Nutrition
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