If fall had a flavor, it would be these irresistible Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting. Bursting with warm cinnamon, nutmeg, and clove spices, a soft, moist crumb, and a rich, creamy maple frosting, these cupcakes bring all the cozy autumn vibes. Their inviting aroma might just have your neighbors stopping by for a taste!
I’ve been baking these pumpkin spice cupcakes every October for years, often imagining I’m in a cozy Hallmark movie baking scene. They’re simple, foolproof, and fill your kitchen with the comforting scent of fall. If you enjoy warm, comforting bakes like this, be sure to check out my Top 5 Delicious Keto Dinners perfect for chilly autumn nights.
Why Pumpkin Spice Cupcakes Are the Best Fall Dessert to Bake
Let’s be honest — pumpkin spice isn’t just a trend; it’s a fall baking essential. These pumpkin spice cupcakes capture everything we love about autumn: warm cinnamon, rich pumpkin flavor, and a luscious maple cream cheese frosting that’s light and fluffy. They’re perfectly spiced, moist, and soft without feeling heavy or dense.
And the maple cream cheese frosting? It’s so creamy and sweet, you might be tempted to eat it by the spoonful (guilty as charged!). For more rich and healthy dessert ideas, explore my Top 5 Keto Shakes that satisfy your sweet tooth without the guilt.
Ingredients for Moist Pumpkin Spice Cupcakes and Maple Cream Cheese Frosting
Pumpkin Spice Cupcake Ingredients
- 1 ½ cups all-purpose flour (or almond flour for a low-carb version)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin spice blend
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup pumpkin purée (not pumpkin pie filling!)
- 2 large eggs
- ¾ cup brown sugar
- ½ cup melted butter or coconut oil
- 1 tsp vanilla extract
For the Maple Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup pure maple syrup
- 2–2½ cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
If you’re tracking carbs or calories, visit my Keto Macro Guide for tips on adjusting ingredients to fit your low-carb or keto lifestyle without sacrificing flavor.
Step-by-Step Instructions to Make Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Step 1: Whisk Dry Ingredients for Light Pumpkin Spice Cupcakes
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice blend, cinnamon, and salt. This step ensures your pumpkin spice cupcakes stay light and fluffy—not dense or heavy.
Step 2: Mix Wet Ingredients for Moist Pumpkin Cupcake Batter
In a separate bowl, combine pumpkin purée, eggs, brown sugar, melted butter (or coconut oil), and vanilla extract. Stir until smooth, then gently fold the wet ingredients into the dry mixture just until combined. Avoid overmixing to keep your cupcakes tender and light.
Step 3: Bake Pumpkin Spice Cupcakes to Perfection
Divide the batter evenly into 12 cupcake liners and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting to prevent melting and ensure the frosting sets perfectly.
Step 4: Prepare and Apply Maple Cream Cheese Frosting
Beat softened cream cheese and unsalted butter together until light and fluffy. Add pure maple syrup, vanilla extract, and a pinch of salt, then gradually mix in powdered sugar until smooth and creamy. Frost your cooled pumpkin spice cupcakes generously for the perfect fall treat.
For added texture and crunch, sprinkle chopped pecans or walnuts on top of the frosting. Alternatively, serve these pumpkin spice cupcakes with Keto Crackers – The Ultimate Low Carb Snack for a delightful contrast in flavors and textures.
Expert Tips for Making Perfect Pumpkin Spice Cupcakes Every Time
- Always use real pumpkin purée—canned pumpkin purée works great, but avoid pre-sweetened pumpkin pie filling.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use 100% pure maple syrup instead of pancake syrup for authentic maple flavor.
- For an extra maple kick, add a drop of pure maple extract to your frosting.
Looking for more baking tips and ingredient swaps? Visit our Nutrition Hub for expert advice to make your recipes healthier and delicious.
How to Serve and Store Pumpkin Spice Cupcakes for Freshness
Pumpkin spice cupcakes taste best the day they’re baked but can be stored in an airtight container in the refrigerator for up to 4 days without losing moisture. For longer storage, freeze the unfrosted cupcakes for up to 2 months and frost them fresh after thawing to maintain the perfect texture.
Add a festive twist by drizzling caramel sauce over the maple cream cheese frosting or sprinkling crushed gingersnaps on top for extra crunch and flavor. These beautiful cupcakes are definitely photo-worthy before they disappear! 📸
Best Fall Pairings for Pumpkin Spice Cupcakes
- Enjoy with a rich dark stout or seasonal pumpkin ale for an adult beverage pairing.
- Pair with a warm cup of hot chocolate or a spiced chai latte for cozy fall vibes.
- For a lighter, protein-packed option, try my Keto Shakes that complement the sweetness perfectly.
Common Pumpkin Spice Cupcake Baking Mistakes and How to Fix Them
- Overmixing the batter can make your pumpkin spice cupcakes dense—stir gently until just combined
- Skipping the chilling step for frosting can cause it to be too soft; refrigerate for 10 minutes before piping.
- Using cold cream cheese makes frosting lumpy—always use room temperature cream cheese for smooth results.
Final Thoughts: Why Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting Are a Fall Favorite
At the end of the day, Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting capture the true taste of fall. With warm autumn spices, rich creamy frosting, and a touch of maple sweetness, these cupcakes transform any ordinary moment into a cozy celebration. Perfect for parties, family gatherings, or simply treating yourself, they deliver pure seasonal comfort in every bite.
For more delicious and guilt-free sweet treats, check out my Guilt-Free Keto Desserts. Because sometimes, dessert truly is the best part of the day. 🎃✨
Frequently Asked Questions About Pumpkin Spice Cupcakes
Can I make pumpkin spice cupcakes ahead of time?
Yes, you can bake the cupcakes up to one day in advance. Store them in an airtight container, and frost just before serving to keep them soft and moist. Flavors actually deepen overnight for better taste.
How do I use homemade pumpkin puree instead of canned for pumpkin spice cupcakes?
You can use homemade pumpkin puree by straining any excess water to prevent a soggy batter. Homemade puree offers a fresher flavor, but either canned or homemade works well.
How can I thicken maple cream cheese frosting for piping?
If frosting is too soft, chill it in the fridge for 10–15 minutes or add more powdered sugar gradually. Chilling firms it up to perfect consistency for piping and decorating.
How can I make pumpkin spice cupcakes keto or low-carb?
Replace all-purpose flour with almond flour, use erythritol or monk fruit sweetener instead of sugar, and choose a low-carb maple syrup. Consult the Keto Macro Guide linked for precise ingredient adjustments.
What spices can I use if I don’t have pumpkin spice blend?
Mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice as a homemade pumpkin spice substitute. This DIY blend delivers similar warm flavors in your cupcakes.
Can I freeze pumpkin spice cupcakes and how should I do it?
Freeze unfrosted cupcakes for up to two months in an airtight container. When ready, thaw overnight in the fridge and frost fresh with maple cream cheese frosting before serving.
What beverages pair best with pumpkin spice cupcakes?
Pumpkin spice cupcakes pair wonderfully with warm coffee, chai lattes, hot apple cider, or adult options like dark stouts and pumpkin ales for a complete fall experience.
