Pumpkin spice cupcakes are the ideal fall treat. These cupcakes deliver deep pumpkin flavor balanced with warming spices, and the maple brown-butter buttercream is light, silky, and full of cozy maple notes. If you love pumpkin spice, this straightforward cupcake recipe will become a favorite.
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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
These pumpkin spice cupcakes capture everything you want in an autumn dessert: tender crumb, pronounced pumpkin taste, and a spiced warmth that shines through. The maple brown-butter buttercream adds a nutty, caramel-like finish that pairs perfectly with the cupcakes.
For this recipe I used LACTAID® Whole Milk in both the cupcake batter and the frosting. LACTAID® is real milk with the lactose removed, so it performs like regular milk in baking while making the recipe accessible to people who are lactose intolerant.
How to Make Pumpkin Spice Cupcakes
Begin by whisking the dry ingredients together. In a separate bowl, combine the pumpkin puree, LACTAID® Milk, vanilla, both sugars, oil, and eggs. Mix the wet ingredients into the dry until just combined. Portion the batter into paper-lined muffin cups, filling about two-thirds full (a 3-tablespoon scoop works well).
Bake at 350°F (180°C) for roughly 18–22 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a rack to cool completely before frosting.
While the cupcakes cool, prepare the frosting by browning the butter in a light-colored skillet so you can monitor the color. When the butter develops browned bits and a nutty aroma, remove it from heat and transfer to a heatproof bowl. Chill in the freezer for 20–30 minutes until it firms up. Beat the chilled brown butter until smooth, then gradually add the powdered sugar. Beat in LACTAID® Milk and maple syrup until the buttercream is light and fluffy. Pipe or spread onto cooled cupcakes and serve.
Pumpkin Spice Cupcakes Recipe: Troubleshooting & FAQ
Can I reduce the sugar?
I don’t recommend reducing the sugar. Sugar contributes to the cupcakes’ texture and structure as well as sweetness. These cupcakes are not overly sweet, so it’s best to follow the recipe for reliable results.
Can I use pumpkin pie spice instead of cinnamon, allspice, ginger, nutmeg, & cloves?
Yes. If you prefer convenience, substitute the individual spices with 2 teaspoons of pumpkin pie spice. Using separate spices gives you more control, but either approach works.
Can I freeze these cupcakes?
Yes. Freeze the cupcakes unfrosted in an airtight container for up to 2 months. Thaw at room temperature and add the frosting just before serving for the best texture.
Do I have to use cupcake liners?
You can omit liners if you prefer; simply grease the muffin tin well with cooking spray to prevent sticking.
Help! Why are my cupcakes dry?
Dry cupcakes are often the result of inconsistent measuring when using cups instead of a kitchen scale. Scooping flour directly with a cup can pack in extra flour compared to spooning flour into the cup. For consistent results, weigh ingredients with a kitchen scale whenever possible—this reduces variation and helps avoid dry baked goods.
These cupcakes are a lovely way to celebrate fall—impressive in appearance but easy to make. Enjoy baking and sharing them!
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 the oven to 350°F (180°C). Line a cupcake pan with liners.
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Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together. In another bowl, whisk the pumpkin, LACTAID® Milk, vanilla, brown sugar, granulated sugar, oil, and eggs until combined. Pour the wet ingredients into the dry and whisk until smooth.
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Spoon the batter into liners so each cup is about two-thirds full. Bake for 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 the butter and melt it in a light-colored skillet over medium heat, stirring. The butter will foam, then brown—look for golden specks and a nutty aroma. Immediately remove from heat, pour into a heatproof bowl, and chill in the freezer until solidified, about 20 minutes.
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Beat the cooled brown butter on medium-high until smooth and creamy. Add the powdered sugar, LACTAID® Milk, and maple syrup. Beat on low for 30 seconds, then increase to high and beat 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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