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Pumpkin Spice Cupcakes with Cream Cheese Frosting

About a Mom
Pumpkin spice cupcakes are an iconic fall treat. What better way to celebrate the coming of autumn than by baking up a batch of these delicious pumpkin treats? This recipe is gluten free too, so it’s perfect for those with dietary restrictions or allergies.
5 from 1 vote
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 313 kcal


Cupcake Ingredients:

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose gluten free flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Frosting Ingredients:

  • 6 oz cream cheese room temperature
  • ¼ cup butter softened to room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • 4 cups powdered sugar


  • Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside.
  • Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Mix on medium until combined.
  • In a small bowl, add flour pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Add dry ingredients to the mixing bowl and mix on low until combined.
  • Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
  • Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.

For the Cream Cheese Frosting:

  • Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined.
  • Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting.
  • Frost cupcakes once cooled, and top with a light sprinkle of pumpkin pie spice if desired.


Notes: cupcakes are best stored in the refrigerator and consumed within 3 days


Serving: 1gCalories: 313kcalCarbohydrates: 64gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 238mgPotassium: 89mgFiber: 2gSugar: 54gVitamin A: 3419IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword pumpkin spice cupcakes
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