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Fluffy Pumpkin Spiced Cupcakes

Rated as 4.6 out of 5 Stars

"Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering."
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1 h 45 m servings 250
Original recipe yields 24 servings (2 dozen)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
  2. Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
  3. Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


  • Cook's Note:
  • If you do not have pumpkin pie spice, you can alternatively use: 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg.

Nutrition Facts

Per Serving: 250 calories; 11.7 34.5 2.8 42 258 Full nutrition

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Read all reviews 5
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These were very good. It's hard to go wrong with pumpkin. I made them just as directed except that I used 1 cup of butter instead of 1/2 butter, 1/2 shortening. I also added a cream cheese frost...

I loveee pumpkin, and this was excellent! So fluffy! I'd like to try it with ginger next. Changes: applesauce instead of veggie oil, 2 cups of brown sugar and no white sugar, almond milk. I wo...

1 31 15 ... ... 'Halved the recipe. I'm not new to this baking thing ... reduced the sugar to 1c - less than half the amount ...

My daughter and I made these. Everyone loved them.

My daughter found this recipe last year. We've made them several times and she requested them for her birthday this year. Amazing. I never have butter flavored shortenning so I just use butte...