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Pumpkin Spice Cupcakes

Welcome autumn with these delightfully moist and flavorful treats.


45 min

Serving size






Make cupcakes

  1. Preheat oven to 350°F.
  2. In a large bowl, beat the margarine until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3-4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more.
  3. Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium-sized bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition; do not overmix.
  4. Scoop batter into paper-lined muffin tins and bake for 20 minutes.
  5. Cool completely before frosting.

Make old-fashioned frosting

  1. Beat the powdered sugar, butter, vanilla and 2 Tbsp of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed.
  2. Spread on cooled cupcakes.



  • 1/2 cup unsalted margarine, room temperature

  • 1/2 cup sugar

  • 1/2 cup light brown sugar

  • 2 Tbsp molasses

  • 1/3 cup canned pumpkin purée

  • 1 tsp vanilla

  • 2 cups sifted flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp cinnamon

  • 2 tsp ginger

  • 1/2 tsp cardamom

  • 1/4 tsp nutmeg

  • 3/4 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

Old-Fashioned Frosting