The Baking Owl

a blog written by an aspiring 17 year old baker.

Pumpkin Spice Cupcakes

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Fall is finally here and in my opinion it’s one of my favorite seasons.

And it’s not because of the red and gold leaves or because it’s finally sweater weather, or even because I get a week long break from school.  It’s because I have an excuse to bake with so many flavors.

I mean there’s pumpkin and apple and so many different spices like cinnamon, nutmeg, and allspice.

Today I have here a recipe that’s so easy you don’t even a need an electric mixer. It can be made all by hand. Not to mention that these cupcakes are absolutely delicious.




These moist pumpkin spice cupcakes topped with a delicious cinnamon cream cheese frosting is sure to get you wanting more.

I also made a few pumpkins made out of some extra fondant I had lying around and used them as decoration. I topped a couple of cupcakes with a cinnamon stick I cut in half.



Just to show you how easy this recipe is, I made a picture tutorial to walk you through the whole process!

The written recipe with all the ingredient amounts will be below.

First you need to get your dry ingredients whisked into a medium sized bowl. So that’s the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. 


Next you need a large bowl to put in your oil and sugar and give those a nice stir.


Then whisk in your eggs one at a time. 


After that, stir in your pumpkin puree.


Now stir in the flour mixture until everything is incorporated.



Fill your cupcake liners three quarters of the way full with your batter and tap the cupcake tray against the table to pop any air bubbles.



Make sure your oven is preheated to 350 degrees F and place the cupcakes in there for about 20 minutes or until the the cupcake top springs back when you lightly touch it.



Eat the cupcakes just like that as muffins or top them off with some kind of frosting. I prefer my cinnamon cream cheese frosting. 


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Thanks for reading! 😉  

Pumpkin Spice Cupcakes

Makes about 12 cupcakes


½ cup of oil

1 1/4 cup of granulated sugar

2 organic eggs

1 cup of pumpkin puree

1 ½ cups of organic all purpose flour

2 tsp. of baking powder

2 tsp. of cinnamon

¼ tsp. of nutmeg

¼ tsp. of allspice

1/8 tsp. of cloves

¼ tsp. of salt


1. Preheat your oven to 350 degrees F. Line cupcake tray with cupcake liners.

2. Whisk together flour, spices, baking powder, and salt in a medium sized bowl.

3. Mix sugar and oil together in a large bowl.

4. Whisk in eggs one at a time.

5. Stir in pumpkin puree.

6. Add flour mixture in and stir until completely combined.

7. Fill cupcake liners ¾ of the way full and bake in oven for 20-25 minutes or until tops of cupcakes spring back when touched.

8. Let cool completely before decorating.

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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