1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure it’s thick and fully puréed. Canned pumpkin works best for these Pumpkin Spice Cupcakes with Marshmallow Frosting because of its consistent texture.

2. What if I don’t have pumpkin pie spice?

You can easily make your own spice blend, which is essential for authentic Pumpkin Spice Cupcakes with Marshmallow Frosting . Combine ¼ tsp each of nutmeg, cloves, ginger, and allspice.

3. Can I make gluten-free Pumpkin Spice Cupcakes with Marshmallow Frosting?

Yes! Just use a gluten-free 1:1 flour blend. Make sure it includes xanthan gum to preserve the cupcake’s structure.

4. Can I substitute cream cheese frosting?

While cream cheese frosting is delicious, the marshmallow version gives Pumpkin Spice Cupcakes with Marshmallow Frosting a light, airy finish that's perfect for fall.

6. Can I freeze these cupcakes?

Yes — the unfrosted cupcakes freeze beautifully. However, it’s best to frost them after thawing, as the marshmallow frosting texture may change.

7. Why are my cupcakes dense?

Dense Pumpkin Spice Cupcakes with Marshmallow Frosting often result from overmixing or using too much flour. Always spoon and level your dry ingredients.

8. Is marshmallow frosting overly sweet?

It’s sweet but balanced by the spices in the cupcake. If desired, you can reduce the sugar slightly or add a touch more salt.

9. Can I toast the frosting?

Yes! Lightly torching the marshmallow frosting gives your Pumpkin Spice Cupcakes with Marshmallow Frosting a gorgeous golden top and a s’mores-style flavor.

10. What’s the best piping method for these cupcakes?

Use a large round tip (like Wilton #12) for the iconic swirl. Chill the frosting if it's too soft before piping onto your Pumpkin Spice Cupcakes with Marshmallow Frosting .

Pumpkin Spice Cupcakes with Marshmallow Frosting

Description

These Pumpkin Spice Cupcakes with Marshmallow Frosting are the ultimate fall dessert — moist, warmly spiced, and topped with a fluffy, cloud-like frosting that melts in your mouth. Perfect for cozy gatherings, seasonal celebrations, or anytime you want a sweet autumn treat!

Ingredients

Scale

For the Cupcakes:

1¾ cups (219g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
1 tsp pumpkin pie spice
¾ cup (150g) packed brown sugar
2 large eggs
1 cup (227g) pumpkin puree
½ cup (120ml) vegetable oil
⅓ cup (80ml) milk
1 tsp pure vanilla extract

For the Marshmallow Frosting:

½ cup (113g) unsalted butter, softened
1 cup marshmallow creme (marshmallow fluff)
1 tsp pure vanilla extract
3 tbsp (45ml) heavy cream
2 cups (240g) confectioners’ sugar
¼ tsp salt

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Instructions

Preheat oven to 350°F (177°C). Line a 12-count muffin pan or grease with non-stick spray.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk brown sugar and eggs. Add pumpkin puree, oil, milk, and vanilla; mix well.
Pour wet ingredients into dry and stir until just combined. Don’t overmix.
Fill cupcake liners halfway to ⅔ full. Bake for 17–18 minutes, or until a toothpick comes out clean.
Cool cupcakes completely before frosting.
Make the frosting: Beat butter, marshmallow creme, vanilla, and cream until smooth. Add sugar and salt; beat until fluffy.
Pipe or spread frosting on cooled cupcakes. Garnish if desired.

Notes

Pumpkin Pie Spice Substitute: Combine ¼ tsp each of nutmeg, cloves, allspice, and ginger if needed.

Storage: Store cupcakes covered at room temp for 3 days or refrigerate.

Freezing: Unfrosted cupcakes can be frozen up to 3 months. Thaw before frosting.

Torching Option: Lightly toast the marshmallow frosting for a toasted s’mores-style topping.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 26g
Sodium: 180mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg