Pumpkin Spice Cupcakes

As most of you are well aware, one of my favourite pastimes is baking delicious goodies for my family and friends. So, when I broke my leg and couldn’t contribute with a mouth-watering dessert for my family’s Thanksgiving, my broken heart hurt almost as much as my broken leg. Luckily, I’m into a walking cast and back on my feet just in time for American Thanksgiving.

These cupcakes, appropriately named “Pumpkin Spice” after the infamous Starbucks latte that seems to take over my social media feeds every fall, are the perfect treat to cap off the season. Besides, once December hits, we’ll be overwhelmed (in the best possible way) by Christmas baking!

What you’ll need:

Cupcakes:                                                                      Icing:
3/4 cups of butter, softened                                             8 ounces of cream cheese, softened
2 1/2 cups of sugar                                                          1/2 cup of butter, softened
3 eggs                                                                              4 cups of sugar, sifted
15 ounces of canned pumpkin                                        1 teaspoon of vanilla extract
2 1/3 cups flour                                                               2 teaspoons of ground cinnamon
1 tablespoon of pumpkin pie spice
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
3/4 teaspoon of salt                                                            **YIELDS approx. 24 cupcakes
1/2 teaspoon of baking soda
1/2 teaspoon of ground ginger
1 cup of buttermilk


1. Pre-heat your oven to 350.
2. Start with the icing; Combine cream cheese and butter in a large bowl and beat until fluffy.
3. Sift four cups of sugar and add to the mixture.
4. Add vanilla extract and cinnamon.

Step 4

5. Mix well until the mixture does not feel or taste grainy.
6. Place icing in the refrigerator until it’s ready for use.
7. Begin with cupcakes; Combine all dry ingredients (flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger) in a bowl and set aside.
8. In a large bowl, combine butter and sugar and beat until fluffy.
9. Add pumpkin; mix well.

Step 9.

10. Add eggs, one at a time, beating well after each addition.
11. Alternate between adding the dry mix and buttermilk, beating well after each addition.

Step 11.

12. Fill cupcake liners 3/4 full. Bake at 350 for 20-25 minutes.

Et, voila! These cupcakes were unbelievably good, if I may say so myself. And, I’m quite sure that the Ottawa chapter of the nuts would agree that they made our weekly Bachey-party even better (if that’s possible). So, whether you’re looking for a festive dessert to serve up for American Thanksgiving or a treat to make an ordinary event extra special, these seasonal cupcakes are sure to be a hit!

Tip: Buttermilk is hard to find and can be pricey! To make one cup, combine a cup of cream or milk with a tablespoon of white vinegar and let stand for 5 minutes!

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