These pumpkin pie spice cupcakes are a dream come true for any fall baking enthusiast. They are incredibly moist, tender, and surprisingly easy to whip up, requiring no electric mixer for the cupcake batter itself! The inspiration for this delightful recipe struck me while perfecting a pumpkin pie with a marshmallow topping. I realized that the same light and fluffy marshmallow goodness would be absolutely divine on a cupcake, and thus, this perfect autumnal dessert was born. It’s a match made in heaven that captures the essence of the season.

Initially, I considered frosting these with a classic vanilla buttercream to mimic the look of a miniature pumpkin pie – a charming idea I’d spotted at a local bakery. However, once the thought of toasty, caramelized marshmallows entered my mind, there was no turning back! The unique texture and flavor of toasted marshmallow elevate these pumpkin spice cupcakes to an entirely new level, offering a comforting yet sophisticated twist on traditional fall treats.

This recipe is an adaptation of my beloved pumpkin spice latte cake, but after numerous rounds of testing, I discovered that removing the buttermilk and slightly reducing the flour content yielded an even more perfect, tender crumb for these individual servings. The result is a cupcake that holds its shape beautifully while remaining incredibly soft and moist, a testament to careful recipe development.

If you’re like me and can’t get enough of pumpkin during the autumn months, you’ll definitely want to explore more of my favorite pumpkin recipes. Don’t miss out on my delightful no-bake pumpkin cheesecake bars, the rich and decadent brown butter pumpkin pie, and the irresistible chocolate chip pumpkin snack cake! Each offers a unique way to enjoy the classic flavors of fall.

Crafting the Perfect Toasted Marshmallow Meringue Frosting

The star of these pumpkin spice cupcakes, beyond the flavorful cake itself, is undoubtedly the incredible marshmallow meringue frosting. This isn’t just any frosting; it’s a homemade Swiss meringue marvel, and it’s surprisingly simple to make, even if the word “meringue” sounds intimidating. The process is very similar to making Swiss meringue buttercream, but we omit the butter, resulting in a lighter, fluffier, and distinctly marshmallow-like consistency.

To create this magical topping, we gently heat egg whites, sugar, a pinch of salt, and cream of tartar over a double boiler. This crucial step ensures the sugar fully dissolves and the egg whites are safely pasteurized, laying the foundation for a stable and glossy meringue. You’ll whisk this mixture constantly until it reaches a warm temperature (around 160°F or 71°C, though you can test for dissolved sugar by rubbing a small amount between your fingers – it should feel completely smooth). Once heated, the mixture is transferred to a stand mixer and whipped vigorously until it transforms into stiff, glossy peaks. That’s it! This technique creates a remarkably stable frosting that pipes beautifully and, most importantly, holds up perfectly to being toasted with a kitchen torch, delivering that irresistible s’mores-like finish that makes these pumpkin spice cupcakes truly special.

Key Ingredients for the Best Pumpkin Spice Cupcakes

Success in baking often comes down to understanding your ingredients and using them correctly. For these delectable pumpkin spice cupcakes and their luscious marshmallow frosting, a few key components play crucial roles:

• Pumpkin Puree: This is the heart of our pumpkin spice cupcakes! It’s absolutely vital to use 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and pre-spiced, which would throw off the flavor balance of our recipe. Always double-check the label to ensure you’re getting pure pumpkin.
• Neutral Oil: The secret to truly moist pumpkin cupcakes lies in using a good quality neutral oil. Unlike butter, which can sometimes make cakes denser, oil contributes incredible moisture and tenderness without solidifying when cooled. Opt for oils like sunflower oil, vegetable oil, canola oil, or grapeseed oil – anything that doesn’t have a strong flavor or aroma that would compete with our delicious pumpkin spice.
• Eggs: You’ll need both whole eggs for the cupcake batter and egg whites specifically for the homemade marshmallow meringue frosting. For the best results, ensure all eggs are at room temperature. Room temperature eggs emulsify better into the batter, creating a smoother mixture and a more uniform cake crumb. For meringue, room temperature egg whites whip up to a greater volume and more stable peaks.
• Cream of Tartar: Do not skip this ingredient when making the marshmallow frosting! Cream of tartar is an acidic salt that acts as a stabilizer for egg whites. It helps them whip up faster, achieve a greater volume, and, crucially, maintain their stiff, glossy peaks. Without it, your meringue might be less stable and prone to weeping or deflating, making it harder to pipe and toast.

1. Step 1: Start by whisking all your dry ingredients together in a medium-sized bowl. This includes your flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Whisk thoroughly to ensure all the spices and leavening agents are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and ensures a uniform rise and flavor in your cupcakes.

2. Step 2: In a separate, large bowl, combine your wet ingredients. Whisk together the neutral oil, room temperature eggs, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well-incorporated. Ensure the sugars are largely dissolved for a consistent texture in your final pumpkin spice cupcakes.

3. Step 3: Now, it’s time to bring the two mixtures together. Pour the dry ingredients into the wet ingredient bowl. Using a rubber spatula, gently fold the ingredients until they are *just* combined. Be careful not to overmix, as this can lead to tough cupcakes. A few lumps are perfectly fine!

4. Step 4: Divide the pumpkin spice cupcake batter evenly among your prepared cupcake liners, filling each approximately two-thirds full. This ensures they bake up nicely without overflowing. Bake in a preheated oven until a toothpick inserted into the center of a cupcake comes out clean, indicating they are perfectly cooked and delightfully moist.

5. Step 5: For the show-stopping marshmallow frosting, combine room temperature egg whites with sugar, salt, and cream of tartar in a heatproof bowl. Whisk this mixture over a double boiler until the sugar completely dissolves. This process gently heats the egg whites, making them safe to eat and creating a stable base for your meringue.

6. Step 6: Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until you achieve stiff, glossy peaks – a telltale sign of perfectly made marshmallow meringue. Once cooled, pipe or spread generously onto your cooled pumpkin spice cupcakes. For that extra special touch, use a kitchen torch to toast the frosting until golden brown, creating a delightful caramelized crust. Enjoy your autumnal masterpieces!

Expert Tricks & Tips for Pumpkin Spice Cupcake Perfection! 🎃

Achieving bakery-quality pumpkin spice cupcakes with toasted marshmallow meringue frosting is easier than you think with these helpful tips:

• No Blow Torch? No Problem! While a kitchen blow torch provides that beautiful, even caramelization, you can still get wonderfully toasty marshmallow frosting without one! Simply arrange your frosted cupcakes on a baking sheet and place them under a preheated broiler. Keep a VERY close eye on them – seriously, don’t walk away! The frosting can go from perfectly golden to burnt in a matter of seconds. Rotate the baking sheet for even toasting. You’ll notice the color from the broiler might be a bit lighter and less rich than what a blow torch achieves, but it definitely gets the job done and adds that crucial toasted flavor.
• Swap Out Frosting: If you’re short on time or prefer a different flavor profile, these moist pumpkin spice cupcakes are versatile enough to pair with various frostings. For a delightful Pumpkin Spice Latte (PSL) vibe, try my coffee buttercream frosting. If you love a tangy contrast, a classic cream cheese frosting is always a winner. And for a unique, warm spiced flavor, my cookie butter buttercream would be an absolutely delicious and unexpected pairing!
• Room Temperature Ingredients are Key: This is a golden rule in baking, especially for both the cupcakes and the meringue frosting. Room temperature eggs, pumpkin puree, and oil emulsify much more effectively, creating a smoother, more uniform batter and a finer crumb in your cupcakes. For the meringue, room temperature egg whites whip up to a higher volume and are more stable, leading to a fluffier, more reliable frosting. Plan ahead and take your ingredients out of the fridge at least 30-60 minutes before you start baking.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients for the cupcakes, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy cupcakes rather than light and tender ones. A few small lumps in the batter are perfectly acceptable!
• Measure Accurately, Especially Flour: For consistent and professional results, I always recommend weighing your ingredients, particularly flour, using a kitchen scale. My recipes are developed and tested in metric grams for precision. If you’re using cup measurements (which I’ve provided a conversion for), please note that volume measurements can be less accurate. Gently spoon flour into your measuring cup and level it off rather than scooping directly from the bag to avoid packing too much flour.
• Proper Storage: To keep your pumpkin spice cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, allow them to come to room temperature for about 15-20 minutes before serving. If you’re planning to make them ahead, unfrosted cupcakes can be frozen for up to 3 months. Thaw them completely before frosting and toasting.

Craving More Autumnal Pumpkin Delights?

If these pumpkin spice cupcakes have ignited your love for all things pumpkin, you’re in luck! I have a treasure trove of other delicious pumpkin-themed recipes that are perfect for enjoying throughout the fall season. From breakfast treats to savory sauces, there’s something for every pumpkin enthusiast. Explore these other autumnal favorites:

If you’ve made this recipe, make sure to leave a ⭐️ rating and review below! Your feedback is incredibly valuable and helps me create more delicious content. I love seeing when you make my recipes, so please tag me on Instagram @alpineella so I can share your amazing creations! You can also follow along on Pinterest,Facebook and TikTok for more baking inspiration and behind-the-scenes fun!

Pumpkin Spice Cupcakes with Marshmallow Frosting

Ella Gilbert

Nutrition