Pumpkin Spice Cupcakes

Pumpkin spice cupcakes are a new fall favorite! The salted caramel cream cheese frosting pairs perfectly with the pumpkin flavored cake crumb. 

Nothing says fall like Apple CrispPistachio Layer Cake, and Maple Pecan Cinnamon Rolls. Spiced Pumpkin Cupcakes are a downright decadent dessert to add to your fall favorites!

Pumpkin spice cupcakes topped with salted caramel cream cheese frosting and a caramel drizzle

Pumpkin & Salted Caramel

Ever since I learned how to make salted caramel I can’t stop! Just recently I made this salted caramel bittersweet chocolate tart, these salted caramel cookie dough cups, both l of which I highly recommend! I also love drizzling it over apple/pear crisp, ice cream and coffee cake. It makes everything 100x better!

Usually when it comes to pumpkin treats I like to stick with the traditional combo of pumpkin & cream cheese. But this time I wanted to do something a little different. I used a little over a tablespoon of salted caramel in the frosting and then drizzled it over the tops of the cupcakes.

It added a rich saltiness to the cupcakes which helped balance the sweet and tangy flavor of the frosting. I couldn’t believe I hadn’t thought of this combo sooner!!!

Making pumpkin Spice cupcakes

PREP. Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside.

WET INGREDIENTS. In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined.

BAKE. Remove bowl from stand and fill each liner ¾ of the way full. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes).

Salted Caramel Frosting

While the cupcakes are baking prepare the salted caramel.

SALTED CARAMEL. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter.

The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool while the cupcakes finish baking/cooling. You don’t want it to melt the frosting!

CREAM CHEESE FROSTING. Using the paddle attachment, cream the butter, vanilla, salted caramel and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP!

Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes. Garnish cupcakes with a drizzle of slightly warm salted caramel (warm enough for it to be fluid but not to melt the frosting) and a sprinkle of sea salt.

Note. I used a Wilton 2D star tip to pipe the frosting on (and it definitely isn’t perfect) and then drizzled some slightly warm caramel over top and finished them with a sprinkle of sea salt.

Pumpkin spice cupcake in a cupcake liner

Tips +  Storing Info

  • Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree instead of canned pumpkin pie filling which already has spices added to it. My Homemade Pumpkin Puree recipe is easy to make and would be perfect to use for these cupcakes.
  • Pumpkin Pie Spice: You can make your own pumpkin pie spice by combining ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg for each tsp of pumpkin pie spice.  
  • Thinning: If your caramel is ending up too thick you can add in 2 more TBSP of heavy whipping cream.

STORE leftover cupcakes covered in the fridge for up to 5 days.

It would be best to FREEZE these cupcakes before you frost them. Allow cupcakes to cool completely then store them wrapped in plastic wrap followed by aluminum foil or in an airtight container for up to 2-3 months.

STORE caramel sauce in a glass jar and refrigerated for no more than a month. It can be reheated in the microwave or warmed up on the stove top.

Pumpkin spice cupcakes with caramel drizzle

For more delicious pumpkin treats check out these recipes:

Spiced Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

Pumpkin Spice Cupcake Recipe

Pumpkin spice cupcakes are a new fall favorite! The salted caramel cream cheese frosting pairs perfectly with the pumpkin flavored cake crumb.
4.84 from 6 votes
Pin Rate
Course: Cupcakes
Cuisine: American
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12
Calories: 527kcal
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Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup (½ stick) butter - room temperature
  • 2 eggs
  • 1 cup solid-packed pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
Salted Caramel
  • 1/2 cup granulated sugar
  • 3 Tbsp salted butter - room temperature
  • ¼ cup heavy whipping cream - room temperature
  • 1/2 tsp salt (I prefer non-iodized sea salt)
Cream Cheese Frosting
  • 3 cup powdered sugar
  • 1/2 cup (1 stick) butter - room temperature
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp + 1 tsp salted caramel - cool
  • 8 oz (1 block) original cream cheese - room temperature for 30 minutes

Instructions

  • Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside.
  • In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.
  • In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined.
  • Remove bowl from stand and fill each liner ¾ of the way full. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
  • While the cupcakes are baking prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool while the cupcakes finish baking/cooling.
  • To prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla, salted caramel and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes. Garnish cupcakes with a drizzle of slightly warm salted caramel (warm enough for it to be fluid but not to melt the frosting) and a sprinkle of sea salt.

Notes

-Cupcakes can be stored at room temperature or they can be refrigerated and then served at room temperature.

Nutrition

Calories: 527kcal | Carbohydrates: 68g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 498mg | Potassium: 143mg | Fiber: 1g | Sugar: 56g | Vitamin A: 3989IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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Comments:

  1. I do not even know how I finished up here, but I believed this put up used to be good.
    I do not recognize who you are but certainly you’re
    going to a famous blogger should you aren’t already. Cheers!

  2. 5 stars
    Thank you so much for this amazing and really delicious pumpkin spiced cupcakes recipe! It’s super easy to make! Will surely have this again, Highly recommended!

  3. 5 stars
    These cupcakes were great, but the addition of salted caramel frosting was SO SO AWESOME! Thanks for this new-to-us flavor combo. It’s the epitome of fall.