Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Warm cinnamon, ginger, and a whisper of cloves carry these tender pumpkin cupcakes, and the maple cream cheese frosting on top is the part people remember. This Ina Garten Pumpkin Spice Cupcakes with Maple Frosting recipe is inspired by her classic approach to cozy autumn baking, and it comes together in one bowl with a whisk and a spatula.

Total time runs 40 minutes — 20 minutes of prep and 18 to 20 minutes in the oven. The difficulty sits at beginner level, though folding the batter gently is the one step that decides whether the crumb stays light. Fall gatherings, Thanksgiving dessert tables, and lazy Sunday baking all suit these cupcakes.

What Is Ina Garten Pumpkin Spice Cupcakes with Maple Frosting?

These are small pumpkin cupcakes made with canned pumpkin puree, warm spices, oil, and two sugars, then baked at 350°F (177°C) and finished with a maple cream cheese frosting. The crumb comes out tender and slightly springy, never dense, because the batter is folded just until the flour disappears. Flavor leans gently spiced rather than hot, with maple and tang from the cream cheese balancing the sweetness. Make a batch for potlucks, bake sales, or any cool-weather afternoon when the oven feels right.

Reasons to Try Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Here is what makes these worth the mixing bowl.

• One-bowl batter — The wet ingredients go into a single large bowl, and the dry ingredients get whisked in a separate one, so cleanup stays small.
• Fast bake time — Eighteen to twenty minutes in the oven means a fresh batch of fall cupcakes is ready before dinner.
• Balanced frosting — Cream cheese cuts the sweetness of powdered sugar while pure maple syrup brings an earthy sweetness that pairs naturally with pumpkin.
• Small batch size — Six cupcakes suit a household of two or three, and you can double everything for a crowd.
• Freezer friendly — Unfrosted cupcakes freeze well for up to two months, so you can bake ahead for the holidays.
• Reliable spice blend — Cinnamon, ginger, nutmeg, and cloves hit the classic pumpkin pie spice profile without any single note taking over.

Ingredients Needed to Make Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Most of these are pantry staples, and the fresh items are just cream cheese, butter, an egg, and milk.

For the Cupcakes

• All-purpose flour (3/4 cup) — The base of the crumb; spoon it into the measuring cup rather than scooping straight from the bag so it stays light.
• Baking powder (1/2 tsp) and baking soda (1/2 tsp) — Both leaveners work together here; the soda reacts with the pumpkin’s natural acidity for lift.
• Kosher salt (1/4 tsp) — Sharpens the spices and keeps the sweetness from flattening out.
• Ground cinnamon (1 tsp), ginger (1/2 tsp), nutmeg (1/4 tsp), cloves (1/4 tsp) — The spice blend that gives the cupcakes their warm depth; cloves are potent, so measure carefully.
• Granulated sugar (1/2 cup) and packed light brown sugar (1/4 cup) — The brown sugar adds molasses notes that complement the pumpkin.
• Vegetable oil (1/4 cup) — Keeps the crumb moist for days; a neutral oil lets the spices lead.
• Large egg (1) — Binds the batter and adds structure; room temperature whips up glossier.
• Canned pumpkin puree (1/2 cup) — Use plain puree, not pumpkin pie filling, which already has sugar and spices added.
• Whole milk (1/4 cup) — Thins the batter slightly; low-fat milk works but whole gives a richer crumb.
• Vanilla extract (1/2 tsp) — Rounds out the spice flavor.

For the Maple Frosting

• Cream cheese (4 oz), softened — The tangy backbone of the frosting; set it out 30 minutes ahead so it beats smooth.
• Unsalted butter (2 tbsp), softened — Adds body and a soft, spreadable texture.
• Powdered sugar (1 cup), sifted — Sifting prevents lumps; skip it and you will fight clumps in the mixer.
• Pure maple syrup (2 tbsp) — Grade A or B both work; real syrup beats pancake syrup every time.
• Vanilla extract (1/4 tsp) and a pinch of kosher salt — Small amounts that keep the frosting from tasting one-note sweet.

Instructions to Prepare Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Follow the steps in order and the whole thing moves quickly. Prep your pan and preheat before you start mixing.

• Preheat and line the pan — Set the oven to 350°F (177°C) and line a 12-cup muffin tin with 6 paper liners.
• Whisk the dry ingredients — Combine the flour, baking powder, baking soda, salt, and all four spices in a medium bowl until evenly blended. Set aside.
• Beat the sugars and oil — In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 1 minute.
• Add the egg — Whisk vigorously for about 30 seconds until the mixture looks glossy and fully incorporated.
• Stir in the wet ingredients — Whisk in the pumpkin puree, milk, and vanilla until the color is uniform with no streaks.
• Fold in the dry ingredients — Add the flour mixture and fold gently with a spatula just until no dry flour remains. A few small lumps are fine, and overmixing will make the cupcakes tough.
• Fill the liners — Divide the batter evenly among the 6 liners, filling each about two-thirds full. A cookie scoop keeps them consistent.
• Bake — Bake for 18 to 20 minutes, rotating the pan halfway through, until a toothpick comes out clean and the tops spring back when lightly pressed.
• Cool — Let them sit in the pan for 5 minutes, then move to a wire rack to cool completely, about 30 minutes.
• Make the frosting — Beat the cream cheese and butter on medium speed until smooth, about 1 minute, then scrape down the bowl.
• Finish the frosting — Add the powdered sugar, maple syrup, vanilla, and salt. Beat on low to combine, then on medium-high until light and fluffy, about 2 minutes. If it is too soft, refrigerate for 10 to 15 minutes.
• Frost and serve — Spread or pipe the frosting onto the cooled cupcakes and serve, or refrigerate until needed.

What Goes Well With Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

These cupcakes sit nicely on a dessert table alongside other fall favorites, or they finish off a simple supper.

• Warm spiced cider — A mug of steaming cider echoes the cinnamon and clove in the cupcakes without adding more sugar.
• Pumpkin soup — A savory squash soup balances the sweetness and makes a cozy autumn lunch.
• Hot coffee or espresso — The bitterness of the coffee contrasts the maple frosting.
• Vanilla ice cream — Serve a scoop alongside a warm cupcake for a dessert sundae feel.
• Apple slices and sharp cheddar — On a fall cheese board, the tang of cheddar plays off the cream cheese frosting.
• Iced tea or lemonade — Both keep things light for an afternoon bake sale.

Key Tips for Making Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

These are the details that separate a decent cupcake from a great one.

• Use pumpkin puree, not pie filling — Pie filling brings added sugar and spices that throw off the balance; check the can label before you scoop.
• Stop folding early — Batter that still has a few flour streaks after 12 folds will finish blending as you scoop; extra mixing develops gluten and makes tough cupcakes.
• Room temperature dairy matters — Cream cheese and butter straight from the fridge beat up lumpy; set them out 30 minutes before frosting.
• Sift the powdered sugar — It is the difference between silky frosting and stubborn lumps that clog a piping tip.
• Cool completely before frosting — A warm cupcake will melt the cream cheese and slide the maple topping right off.
• Fill liners two-thirds — Overfilled cups spill over the pan and give you flat, mushroom-shaped tops.
• Taste the frosting before spreading — Add a pinch more salt if the maple tastes muted, or a splash more syrup if it needs sweetness.

Creative Variations of Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Once the base recipe works for you, these twists are worth trying.

• Toasted pecan topping — Scatter chopped, toasted pecans over the frosted tops for crunch against the silky cream cheese.
• Mini cupcakes — Use a mini muffin tin and bake for 10 to 12 minutes; the smaller size suits a party platter.
• Gingerbread spice swap — Bump up the ginger and reduce the cinnamon for a sharper, molasses-forward flavor.
• Cream cheese drizzle — Skip the frosting and drizzle a thin powdered-sugar and milk glaze instead, for a lighter take.
• Chocolate chip fold-in — Stir 1/3 cup mini chocolate chips into the finished batter for a pumpkin-chocolate pairing.
• Maple candied bacon bits — Use smoked turkey bacon cooked crisp and chopped fine as a savory garnish for adventurous palates.

Storage Guidelines for Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

A few storage rules keep the crumb and the frosting in good shape.

• Airtight container at room temperature — Store unfrosted cupcakes this way for up to 2 days; frost them only when ready to serve.
• Refrigerator for frosted cupcakes — Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving so the frosting softens again.
• Freeze unfrosted cupcakes — Wrap individually and freeze for up to 2 months; thaw at room temperature before frosting.
• Freezing frosted cupcakes — Arrange on a baking sheet, freeze until solid, then wrap individually and store for up to 1 month; thaw overnight in the refrigerator.

Reheating Tips for Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Reheating works best on the cupcake itself, not the frosting. A short, gentle warm-up brings back the fresh-baked feel.

• Oven method — Warm unfrosted cupcakes at 300°F (149°C) for 5 minutes on a baking sheet; watch closely so the edges do not dry out.
• Microwave touch-up — Ten seconds on high is plenty for a single cupcake; any longer and the crumb turns rubbery.
• Air fryer — Set to 300°F (149°C) and heat for 2 to 3 minutes; check often since air fryers run hot.
• Room temperature thaw — For refrigerated frosted cupcakes, 20 to 30 minutes on the counter restores the frosting’s spreadable texture without a hint of melting.

Nutrition Value (Per Serving)

Based on 1 serving (one frosted cupcake out of 6 total):

• Calories — 582
• Protein — 6g
• Fat — about 25g
• Carbohydrates — 83g
• Fiber — around 2g
• Sugar — 63g
• Sodium — roughly 260mg

FAQs

Can I freeze Ina Garten Pumpkin Spice Cupcakes with Maple Frosting?

Yes. Freeze unfrosted cupcakes for up to 2 months, or freeze frosted ones for up to 1 month after arranging on a sheet and wrapping individually. Thaw overnight in the refrigerator and bring to room temperature before serving.

Why did my cupcakes turn out dense?

Overmixing is the usual culprit. Folding just until the flour disappears, stopping while a few streaks remain, keeps the crumb tender. Using pumpkin pie filling instead of plain puree can also weigh the batter down.

How long does Ina Garten Pumpkin Spice Cupcakes with Maple Frosting last in the fridge?

Frosted cupcakes keep up to 3 days in the refrigerator in an airtight container. Unfrosted ones stay fresh at room temperature for up to 2 days.

Can I use a store-bought frosting instead of making maple cream cheese?

You can, but the homemade version takes about 3 minutes and delivers a fresher maple tang. If pressed for time, a good-quality cream cheese frosting with a teaspoon of maple syrup stirred in comes close.

Do I have to use all four spices?

The blend of cinnamon, ginger, nutmeg, and cloves gives the classic pumpkin pie spice flavor. If you are missing one, the cupcakes still work, but the cloves and ginger are what give the spice its depth.

How do I know when the cupcakes are done?

A toothpick inserted into the center should come out clean, and the tops should spring back when lightly pressed with a fingertip. Rotate the pan halfway through baking for even browning.

Ina Garten Pumpkin Spice Cupcakes with Maple Frosting

Print Recipe

Print Recipe

These moist pumpkin spice cupcakes are warmly spiced with cinnamon, ginger, and nutmeg, then topped with a silky maple cream cheese frosting. The crumb is tender and light, while the frosting strikes a perfect balance between sweet maple and tangy cream cheese. A cozy autumn treat that comes together in one bowl.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 20
• Total Time: 40
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the cupcakes:
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup whole milk
• 1/2 tsp vanilla extract
• For the maple frosting:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar, sifted
• 2 tbsp pure maple syrup
• 1/4 tsp vanilla extract
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with 6 paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly lightened, about 1 minute. Add the egg and whisk vigorously until fully incorporated and glossy, about 30 seconds.
4. Whisk in the pumpkin puree, milk, and vanilla extract until smooth. The mixture should be uniform in color with no streaks.
5. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains; do not overmix. A few small lumps are fine. Overmixing will make the cupcakes tough.
6. Divide the batter evenly among the 6 liners, filling each about two-thirds full. Use a cookie scoop for consistency.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Rotate the pan halfway through baking for even browning.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 30 minutes.
9. For the frosting: In a medium bowl with an electric mixer on medium speed, beat the cream cheese and butter until smooth and creamy, about 1 minute. Scrape down the sides.
10. Add the powdered sugar, maple syrup, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2 minutes. If the frosting is too soft, refrigerate for 10-15 minutes to firm up.
11. Frost the cooled cupcakes generously using a spatula or piping bag. Serve immediately, or refrigerate until ready to serve.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving. To freeze frosted cupcakes, arrange on a baking sheet and freeze until solid, then wrap individually and store for up to 1 month; thaw overnight in the refrigerator.

Nutrition

• Calories: 582
• Sugar: 63g
• Sodium: 260mg
• Unsaturated Fat: 9g
• Carbohydrates: 83g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 73mg

Keywords: pumpkin spice cupcakes, maple frosting, pumpkin cupcakes, fall baking, cream cheese frosting, easy cupcake recipe, homemade cupcakes, spice cake, autumn dessert, pumpkin dessert