Pumpkin Spice Cupcakes

Around here, pumpkin spice is as welcome as a cozy sweater on a crisp fall morning. Stir it into pancake batter, bake it into a cake, or simmer it into syrup for festive drinks. When autumn rolls in, I say go all‑in on the PSL magic. These pumpkin spice cupcakes with maple frosting make a grand finale to any fall meal. They're tender and moist with warm, cozy spices, topped with a tangy, just‑sweet‑enough maple swirl. Trust me, you'll want to save this frosting recipe for every cake and cupcake to come.

Is there a substitute for pumpkin pie spice?

Pumpkin pie spice sounds fancy, but the truth is that it's made from a mixture of common spices that you likely already have in your pantry. You can make your own in a pinch with ground cinnamon, cloves, nutmeg, and ginger. Apple pie spice also makes a good substitution.

Is canned pumpkin puree the same as pumpkin pie filling?

It's an easy mix-up, but pumpkin puree and pumpkin pie filling are different. Both are canned, but pie filling contains added sugar and spices. Be sure to use pure pumpkin puree for these cupcakes.

What's the best way to store pumpkin spice cupcakes?

These cupcakes will stay fresh in an airtight container in the refrigerator for up to four days. You can store unfrosted cupcakes at room temperature for up to two days in an airtight container. You can also make the frosting up to two days ahead of time and keep it in the refrigerator tightly covered.

Can you freeze pumpkin spice cupcakes?

You can freeze these cupcakes before frosting them. Wrap them tightly in plastic wrap and keep them in a freezer-safe zip-top bag or airtight container in the freezer for up to two months. Let the cupcakes thaw overnight in the refrigerator or at room temperature for an hour before frosting them.