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Recipe: Pumpkin Spice Cupcakes

Pumpkin Spice Cupcake Recipe

Since Fall is right around the corner, I’ve been breaking out the Pumpkin. Last Saturday and Sunday, I tried out several new Fall dessert recipes. Both of them turned out splendidly but, unfortunately, I only snagged pictures of these little beauties.

I love how this recipe incorporated a butterscotch pudding mix into the dry ingredients. I never would have thought of trying this on my own! It kept the cupcakes from drying out. True story: I ate another one of these bad boys today. Four days later the cupcakes still tasted fresh.

P.S. I may have snuck a few bites of cupcake to Josephine and she may have l-o-v-e-d it. We have a foodie in training.


  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix (if you don’t have a butterscotch pudding mix on hand, you may substitute it with vanilla pudding mix)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon Pumpkin Pie Spice (optional)
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 20-24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and pumpkin pie spice in a bowl; set aside.
  2. Beat the butter, 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 room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. 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 10 minutes before removing to cool completely on a wire rack.

For frosting, I used my cream cheese frosting recipe. You can find it here.

Recipe adapted from allrecipes.


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