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Pumpkin Spice Cupcakes Recipe –

The Back Story

Shane was craving pumpkin spice cupcakes. After researching many options and finding pie pumpkins I knew it was time. This recipe is based off one that I saw on The items highlighted in pink indicate changes I made to the original recipe submitted by Javaru on I also think that the choices I made in they ingredients made a difference. For example, the pumpkin puree didn’t come from a can, it came from real pie pumpkins we baked and pureed.  I used whole spices and ground them using a mortar pestle to grind them just before using. I used “Mamma Brown’s”  special Nutmeg Grinder for the cupcakes and the frosting. Again, grind at the time of use. All my diary ingredients were brought naturally to room temperature before using. I used buttermilk instead of regular milk and added sour cream because I love the way these ingredients add a touch of sour flavor and adds moisture to the cupcakes.  I used Lurpak Danish butter for both the cupcake and frosting because of its delicious and distinct dairy flavor. Shane called me after consuming the cupcake “Just to tell me it was so good I had to call you to tell you how good they are!” :-) I packed a few in a box to take to her sister’s house.


Pumpkin Spice Cupcakes

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground cloves
1/2 teaspoon freshly ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup Lurpak Danish butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup aged buttermilk
1/4 cup sour cream
1 cup homemade pumpkin puree
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time allowing each egg to blend into the butter mixture. Stir in the buttermilk, sour cream, and pumpkin puree. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Cinnamon & Nutmeg Cream Cheese Frosting

1 (8 ounce) Philadelphia package cream cheese, softened
1/4 cup Lurpak Danish butter, softened
1/4 cup sour cream
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.


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