Impress your family and friends this season with these beautiful and easy-to-make pumpkin cupcakes that are moist and fluffy and topped with the most amazing cinnamon cream cheese frosting. It’s like the perfect taste of fall and pumpkin spice in every bite! A pumpkin cupcake infront of a wooden cake stand with pumpkin cupcakes.

Why this recipe is so great:

  • Simple to make – The batter is made by hand with everyday simple ingredients and the frosting quickly comes together in one bowl.
  • Super soft, moist & fluffy – These cupcakes have the ideal texture. They are light and tender and incredibly moist.
  • Perfectly spiced and not too sweet – Flavored with pumpkin pie spice and a hint of cinnamon in the frosting to balance the sweetness, these cupcakes are easy to enjoy without being overly sweet.
  • Keeps well – These cupcakes stay fresh for 3 days when refrigerated, which makes them a great make-ahead dessert and excellent for gifting.

Pumpkin cupcakes with cream cheese frosting on a wooden cake stand.

How to make pumpkin cupcakes:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, leavening agents, pumpkin pie spice, and salt.
  2. In a large bowl, whisk together the sugars, pumpkin puree, vegetable oil, and eggs.
  3. Add the flour mixture to the wet ingredients and mix until just combined.
  4. Spoon the batter into a paper-lined muffin pan. Bake at 350F for 20 minutes until a toothpick inserted into the center comes out clean.

pictures of how to make pumpkin cupcakes

How to make cinnamon cream cheese frosting:

  1. In a large mixing bowl, beat the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon, and salt and beat until combined.
  2. Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes, then frost cupcakes as desired.

FAQ:

What is pumpkin puree?

Pumpkin puree is cooked pumpkin that has been blended into a smooth pulp. Canned pumpkin and store-bought pumpkin puree are the same things and can be used interchangeably in recipes. However, homemade pumpkin puree is slightly different because it has more moisture than the store-bought kind.

What frosting goes with pumpkin cupcakes?

Any type of cream cheese frosting, vanilla buttercream, brown sugar frosting, marshmallow frosting, or browned butter buttercream.

How long do pumpkin cupcakes last?

Pumpkin cupcakes last 3 days when properly stored in an airtight container in the fridge.

Can you freeze pumpkin cupcakes?

Yes, place the cupcakes in a freezer-safe container and store in the freezer for up to 3 months. Thaw overnight in the fridge. A pumpkin cupcake cut in half on a wooden plate with a fork.

Other pumpkin recipes you might like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Pumpkin Cupcakes with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 12
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These beautiful and easy-to-make pumpkin cupcakes are moist and fluffy and topped with the most amazing cinnamon cream cheese frosting.

Ingredients

Cupcakes:

  • 1 & 1/3 cups (165g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice (or cinnamon)
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) lightly packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs

Frosting:

  • 1/4 cup (half stick) unsalted butter, room temperature
  • 4 oz (half block) cream cheese, room temperature
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 & 1/2 cups (190g) powdered sugar, sifted

Please note that this recipe makes just enough frosting for 12 cupcakes. You can double the recipe if you want a more generous amount of frosting on each cupcake.

Instructions

  1. Preheat oven to 350F and line a muffin pan with paper cups.
  2. In a medium bowl, toss together the flour, leavening agents, spice, and salt.
  3. In a large bowl, whisk together the sugars, pumpkin puree, vegetable oil, and eggs.
  4. Add the flour mixture to the wet ingredients and mix until just combined. Evenly spoon the batter into the prepared pan.
  5. Bake at 350F for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool while preparing the frosting.
  6. In a large mixing bowl, beat the butter and cream cheese until light and fluffy. Add in the vanilla, cinnamon, and salt and beat until combined.
  7. Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes and frost cupcakes as desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 367
  • Sugar: 28.1 g
  • Sodium: 297.5 mg
  • Fat: 17.3 g
  • Carbohydrates: 50 g
  • Protein: 4.6 g
  • Cholesterol: 50.7 mg

Recipe adapted from Pastry Tales.