These autumnal pumpkin spice cupcakes come with a healthy cream cheese lemon frosting. Low in sugar, these healthy cupcakes make a delicious lighter dessert or snack.
These one-bowl healthy pumpkin spice cupcakes contain about 30 % less sugar than most cupcake recipes call for. They come with a super easy to make lemon cream cheese frosting which is low in fat as well as sugar.
The first time I made these pumpkin spice cupcakes I was a bit unsure whether using less sugar would affect their texture or flavour. Having made them 3 times now I am relieved to say they turned out light and fluffy every time, just as they should be! And sweet enough too!
Pumpkin spice cupcakes
If you are not sure what pumpkin spice actually is, well first of all there is no pumpkin in it! It is a combination of spices used for making various autumnal desserts which may or may not also contain pumpkin. These spices typically include cinnamon, ginger, allspice, cloves and nutmeg.
I made my own pumpkin spice mixture but if you prefer to use readymade pumpkin spice that’s ok too. Simply omit the spices in the recipe and use 2.5 teaspoons of readymade pumpkin spice.
Equipment you’ll need
- Kitchen scales/measuring cup and spoon
- Large bowl, spatula, spoon and electric mixer
- 12-hole muffin pan and 12 paper cases
- Cooling rack
How to make healthy pumpkin spice cupcakes: step-by-step
1.Place all the cupcake ingredients (including the spices) in a large bowl.
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2. Beat on a low speed until all the ingredients have been incorporated and the mixture is creamy. Do not overmix.
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3. Spoon the mixture into your paper liners and bake in the centre of a preheated oven (180 C or 170 C fan) for 20 minutes.
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4. Remove from the oven and set aside to cool for 10 minutes. Then transfer the cupcakes on a rack to cool completely.
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5. To make the frosting simply combine all the ingredients and stir thoroughly until smooth. Once cooled completely decorate the cupcakes.
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Top tips
- Ensure your oven temperature is not too high. If you are using a regular oven bake these cupcakes in the centre at 180 C/ gas mark 4. For fan assisted ovens the temperature should be a little lower – 170 C/ gas mark 3. The right temperature will produce perfect, evenly risen cupcakes without high peaks.
- Use readymade pumpkin spice (2.5 tsp) instead of individual spices in the recipe if you prefer.
- Ensure your butter is quite soft (for both the cupcakes and the frosting) so it’s easy to mix in with the other ingredients.
- Do NOT overmix the batter.
- Store the cupcakes, once completely cooled, in an airtight container for up to 3 days.
- Keep the frosting covered, refrigerated and decorate the cupcakes just before serving.
- Freeze the cupcakes (without the frosting) for up to 3 months.
More autumnal bakes
- Easy Pumpkin Cake Recipe with Pecans
- Healthy Fluffy Pumpkin Cake with Chocolate Drizzle
- Healthy Soft Pumpkin Cookies with Pecans
- Pumpkin Chocolate Streusel Muffins (Healthy)
Check out also this collection of 27 everyday healthy cacao recipes.
KEEP IN TOUCH!
If you make these pumpkin spice cupcakes with cream cheese frosting I’d love to know how they turned out. Let me know in the comments below, thanks!
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Pumpkin Spice Cupcakes with Lemon Frosting
Ingredients
For the cupcakes:
- 150 g butter softened
- 120 g sugar 4.23 oz
- 170 g flour 6 oz
- 2 tsp baking powder
- 3 medium eggs
- 6 tbsp milk
- 1/2 tsp vanilla extract
- Good pinch of fine sea salt
Pumpkin spice:
- 1.2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg allspice and ground cloves
For the icing:
- 300 g full fat cream cheese 10.58 oz
- 2 tbsp butter softened
- 60 g icing/powdered sugar 2.12 oz
- zest of 1.5 lemon
- 1/3 tsp each: ground allspice and cloves
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4 (or 170 C/gas 3 fan). Line a muffin pan with 12 paper cupcake cases.
- Place all the cupcake ingredients in a large bowl and using an electric mixer beat on low until all the ingredients have been incorporated and the mixture is smooth. Spoon the batter into the cupcake cases and bake for 20 minutes. Remove from the oven, set aside for 10 minutes, then place on a cooling rack.
- To make the icing combine the icing ingredients and stir together thoroughly until the mixture is smooth. Once cooled completely decorate the cupcakes.
Notes
- Ensure your oven temperature is not too high. If you are using a regular oven bake these cupcakes in the centre at 180 C/ gas mark 4. For fan assisted ovens the temperature should be a little lower - 170 C/ gas mark 3. The right temperature will produce perfect, evenly risen cupcakes without high peaks.
- Use readymade pumpkin spice (2.5 tsp) instead of individual spices in the recipe if you prefer.
- Ensure your butter is quite soft (for both the cupcakes and the frosting) so it's easy to mix in with the other ingredients.
- Do NOT overmix the batter.
- Store the cupcakes, once completely cooled, in an airtight container for up to 3 days.
- Keep the frosting covered, refrigerated and decorate the cupcakes just before serving.
- Freeze the cupcakes (without the frosting) for up to 3 months.
Nutrition
RECIPE LINK PARTIES
I am bringing this pumpkin spice cupcake recipe to Fiesta Friday and Saucy Saturdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Ooh these sound gorgeous! And I love that they are lower in sugar than some cupcakes. I often find these days that cake is just too sweet – I’ve been working quite hard at reducing sugar in my diet and I think it has affected my tastebuds quite a bit! Thanks for linking up to #CookBlogShare 🙂 Eb x
Thanks Eb! I am exactly the same when it comes to sugar, I love sweet things as long as they are not too sweet. I couldn’t imagine coffee without sugar only a couple of years ago, now I drink it without sugar or milk! And I love it:)
YUMMY !
Thanks!