My Favorite Pumpkin Cupcakes

Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time – this is a recipe to hold onto!

Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time - this is a recipe to hold onto!

Meet my favorite pumpkin cupcake recipe. And guess what? This basic pumpkin cupcake recipe doubles as a pumpkin muffin recipe. Because what’s really the difference between cupcakes and muffins? Sky-high frosting? Streusel? Soft texture? This pumpkin cupcake/muffin recipe can do it all. I call it my “master pumpkin batter.”

Let’s get down to the nitty gritty here. What makes this pumpkin cupcake/muffin recipe my favorite?

  • There is little sugar in the batter. Only 2/3 cup of brown sugar, which leaves enough room for sweet frosting, chocolate chips, streusel, filling, etc.
  • There’s cinnamon – a lot of it!
  • Oil makes them incredibly moist, without tasting greasy.
  • The batter is so easy to make. No mixer required!
  • There are endless possibilities to get creative.

Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time - this is a recipe to hold onto!

Super-moist spiced pumpkin cupcakes that double as muffins. We make them all the time - this is a recipe to hold onto!

Pile it with cream cheese frosting, like I do above. ↑

Or you can enjoy these pumpkin cupcakes with marshmallow frosting! ↓

Spiced Pumpkin Cupcakes with fluffy marshmallow frosting!

Or even as pumpkin muffins with brown sugar cinnamon streusel and a tempting cheesecake filling. (These are definitely a fall favorite!)

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

And they’re amazing with dark chocolate frosting and extra chocolate chips!

Pumpkin Chocolate Chip Cupcakes with Dark Chocolate Frosting

And, finally, try them with cinnamon swirl frosting and extra festive sprinkles.

Pumpkin Cupcakes with Cinnamon Swirl Frosting

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Cupcakes & Pumpkin Muffins

Super-moist spiced pumpkin cupcakes that double as muffins!


  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 2/3 cup (133g) packed dark brown sugar2
  • 2 large eggs
  • 1 cup (227g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.
  2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.
  5. Make ahead tip: Prepare cupcakes 1 day in advance. Keep covered tightly at room temperature. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe Notes:

  1. You can make your own 1 teaspoon of pumpkin pie spice by blending 1/8 teaspoon each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. Don't leave out the 1 and 1/2 teaspoons of ground cinnamon too!
  2. I usually only use 1/2 cup brown sugar, but I find the pumpkin and spice flavor really excels with just a little more brown sugar. So, I prefer 2/3 cup.

See the post above for some frosting ideas and a wonderful pumpkin cheesecake muffin!

Mini pumpkin cupcakes/muffins: For around 30 minis, line mini muffin pans with liners or spray with nonstick spray. Prepare cupcakes as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

We had our engagement photos this week! Here’s a sneak peek from our wedding photographer, Megan Beth.

Engagement Photos

These are my favorite pumpkin cupcakes! Add cream cheese frosting or my recipe for cinnamon swirl frosting!



  1. caro on December 8, 2014 at 8:44 am

    I have just cooked them: simple and gorgeous!!! Many thanks for the recipe (and the weigths in grams and ml, for us european people!)

  2. Tarta de manzana on February 22, 2015 at 3:06 pm

    Hi Sally, I’m a big fan of your blog. You have the recipes that never fail. Sponge, fluffy and delicious muffins. Thanks from Spain. Regards.

  3. TC on March 11, 2015 at 7:13 am

    These were great! I used a combination of cake flour and wholewheat flour and added chocolate chips. Definitely making these again in the future.

  4. Jenny on September 4, 2015 at 11:18 am

    I am making these cupcakes today! I am planning on cream cheese frosting in think. Maybe adding cinnamon into the frosting :). Should these be refrigerated when completed? 

    • Sally on September 4, 2015 at 11:56 am

      Yep, they can– see step 4. Enjoy!

  5. Megan on September 15, 2015 at 12:13 pm

    Do you think you could sub the oil for coconut oil??

  6. Nova on September 19, 2015 at 9:21 pm

    Could I substitute the brown sugar for just regular sugar? 

    • Sally on September 20, 2015 at 5:19 pm

      You’d lose some key flavor and moisture in the cupcakes using granulated. Keeping that in mind, you can try it.

  7. Felicia on September 21, 2015 at 2:14 pm

    Was kinda disappointed with the lack of pumpkin flavor in these.

  8. Kara Fe. on September 21, 2015 at 2:46 pm

    Excellent cupcakes! They’re fluffy and moist with lots of flavor. I added the marshmallow frosting. Great choice! Thanks for sharing. I look forward to your pumpkin cream cheese bars now!

  9. Cheryl on September 22, 2015 at 12:00 pm

    What is ur recipe for the pumpkin cupcakes with cheesecake filling? Would love to try them.

  10. Ab on September 27, 2015 at 6:24 pm

    Could insubstitute applesauce or yogurt for the oil?

    • Sally on September 27, 2015 at 7:11 pm

      You really lose some great texture without the fat from oil. I find the cupcakes taste quite rubbery without it. I don’t recommend leaving it out.

  11. Shelley Anderson on September 29, 2015 at 4:39 pm

    We have an apple sensitivity in our family.  What should I use instead of the applesauce?

    • Katie on September 18, 2017 at 5:02 pm

      Where are you coming up with apples? Am I miss g something? 

  12. Lindsey on October 1, 2015 at 12:10 pm

    Did this recipe change? I believe there were exact measurements for cloves and ginger in addition to the cinnamon instead of “pumpkin pie spice”? I have made these several times and they’re fantastic–just want to make sure I keep using the same recipe! Maybe I’m mistaken! 🙂 

    • Sally on October 2, 2015 at 9:26 am

      Lindsey, I added pumpkin pie spice as the ingredient instead of listing out the spices to make it easier. If you look at my recipe notes (right below) I list out each of the spices for you!

  13. Vicky on October 4, 2015 at 3:08 pm

    How can I find those pumpkin decorations? Are they of a specific brand? (I live in Greece, but I may be able to buy them from an international e-shop, or make a special order from a domestic one).

    • Sally on October 5, 2015 at 10:01 am

      Vicky, they are mellowcreme pumpkins usually coming in a package with candy corn (or sold separately). I love the Brach’s brand.

  14. Amanda on October 8, 2015 at 11:11 pm

    I can’t wait to make these this weekend! I have a question though, would the recipe still work if sweet potato purée was used in place of the pumpkin purée? 


    • Sally on October 9, 2015 at 6:08 am

      Amanda, I’ve never tried it before. I can’t imagine why not. Let me know how it goes.

      • Amanda on October 11, 2015 at 3:28 pm

        They turned out amazing! Super easy substitution. I also used your marshmallow filling from the s’mores cupcakes to fill them. 

        Thanks for the recipe! Love all of your cupcakes!

  15. Robin on October 10, 2015 at 11:28 am

    Does this recipe need to be tweaked in any way to make a 9×13 Sheet Cake with it??
    Your Recipes are awesome Sally!! I always go to your website first!

    • Sally on October 10, 2015 at 2:27 pm

      Robin, I would make two batches of this batter for a 9×13 cake. I typically don’t like to double cupcake recipes– too much batter and easy to overmix! So, two batches. Pour together into a greased 9×13. Fill halfway. Any leftover batter can be used to make a couple cupcakes on the side. I am unsure of the bake time.

      • Robin on October 10, 2015 at 2:46 pm

        Sounds good Sally. Thanks for promptly getting back with me.
        Appreciate you. Blessings!

  16. Tina on October 11, 2015 at 5:15 pm

    I just made the pumpkin cupcakes and cinnamon swirl frosting.  You made one huge mistake… should have said to double the recipe!! These are so delicious. I followed the recipe just as you had it and they were perfect! Thank you for sharing! 

  17. Robin on October 12, 2015 at 12:35 pm

    I have one more question Sally. I’m not a huge fan of Dark Brown Sugar. Could I use half of light and half of dark? Your thoughts on that??


    • Sally on October 12, 2015 at 6:33 pm

      You can use light brown– or half light/half dark.

      • Robin on October 20, 2015 at 12:44 pm

        Thanks Sally!!

  18. Brittany on October 19, 2015 at 9:39 pm

    How do you think this would come out as a bundt cake? I want to use this recipe because it’s delicious but I don’t want it to mess up! 

  19. Johanne on October 23, 2015 at 8:03 pm

    For the pumpkin puree: does it have to be cooked before adding it to the recipe or I can use a fresh carved pumpkin that I pureed (uncooked)?  My first time using fresh pumpkin…  Thanks!

  20. Cree on October 30, 2015 at 11:35 pm

    I have to admit that these cupcakes have no flavor!!  I followed the recipe, and they are blah!!
    I haven’t iced them yet, so hopefully that will make a difference!

    Don’t think I will make these again!

  21. Rachel on November 4, 2015 at 12:37 pm

    I made these a while ago and they were the best pumpkin cupcakes/muffins I’ve ever had. The spices were perfect without being too much. I just noticed you replaced the individual spices with the pumpkin spice. I’m worried if I just do a pinch of each, as you noted, that they won’t be the perfect flavor I had before. Could u tell me the measurements you had before?..plz:). I love all of your recipes! Thank you!

    • Sally on November 5, 2015 at 10:53 am

      Rachel, in addition to the 1 and 1/2 teaspoons of ground cinnamon– there was 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground allspice. I find that 1 teaspoon of pumpkin pie spice tastes even better as a sub!

  22. Elle on November 16, 2015 at 9:33 pm

    In the cupcake batter ingredients, you listed 1/3 cup of milk. I’m lactose intolerant so I was wondering if I could substitute the cow’s milk for either almond milk or rice milk. I’m going to make these for my family’s Thanksgiving dessert!

    • Sally on November 17, 2015 at 6:22 am

      I’ve made these with almond milk– I suggest that as an alternative.

      • Elle on November 17, 2015 at 4:54 pm


  23. Alyssa on November 23, 2015 at 7:50 pm

    Why is there additional ingredients in the directions??

  24. Saadia on November 29, 2015 at 8:06 pm

    Made the pumpkin cupcakes with cream cheese frosting for the dessert table on Thanksgiving.. Everyone loved them, they are not too sweet and the frosting is delicious!! Definitely making again!

  25. Kat on January 23, 2016 at 2:30 pm

    Making these today during the snowstorm!  Even though my husband is out of town… Oh well trapped in the house (of course I could be shoveling snow!) – might as well bake – I added dark chocolate chips to the recipe.  I’ll use these to reward my neighbors who usually show up to help shovel!

  26. Elise on September 20, 2016 at 6:28 pm

    Have you made this as a layer cake? Looking for a good layer cake recipe and this sounds delicious! 

  27. Ausra on October 7, 2016 at 6:28 am

    I cooked these cupcakes for a first time today. Just needed to make something from the pumpkin grown in my summer farm. Amazing result, cupcakes are so soft and spicy. Thank you for a good recipe. I will definetely cook many times:)

  28. Amanda C on November 9, 2016 at 8:19 am

    I have been making these every fall for about 4 years now. (This is the recipe that actually brought me to your blog. And yes, I have been baking with you for 4 years…not stalker status though. Hehe.) My 7 year old actually requested them this year! I have made them as muffins with streusel, as a pumpkin loaf, with and without chocolate chips in many different forms, and with both the cream cheese icing and the marshmallow icing. My favorite by far are just like the ones here, the cupcakes with the cream cheese icing (with a hint of cinnamon). One oh-so-important thing that I have learned about this recipe is that there is a huge difference between canned and fresh pumpkin. I totally agree with you on your other recipes when you suggest canned v. fresh, but here I think that having fresh makes or breaks the recipe. Every time I’ve made them with canned, I find that they are dry. I boil my pumpkin and then let it drain in a strainer for 30 minutes. When I use the fresh pumpkin, they turn out to be the moistest cupcakes I’ve EVER had! (Which is surprising because pumpkin can be very difficult to work with.)
    Thank you for your fantastic recipes! I think I’ve written this before, but your blog taught me how to bake. I’m looking forward to trying some of your new fall recipes after I finish this family favorite! Happy Fall!

    • Sally on November 9, 2016 at 9:25 am

      This is so interesting, Amanda! Thank you so much for sharing your thoughts on using fresh/canned pumpkin for these cupcakes. This will be so helpful to other readers. Grateful you took the time to write in. LOLing at “not stalker status” 😉 You’re too funny.

  29. Es on August 24, 2017 at 3:11 pm

    Greetings from Czech Republic 😉 I just discovered your blog and tried your pumpkin cupcakes – I made 15 of these puppies and we ate them all in two days… They’re amazing! Looking forward to try another recipe soon!

  30. Jaimie on September 28, 2017 at 3:24 pm

    I made these last year for our Harvest Festival. We do a farmers market for our pickles and everyone who wanted to compete needed to provide a pumpkin item. I did these in a mini version with your cream cheese frosting. I did 700+ (I was a production line, my 2 yr old put the liners, I put the batter and frosting and my mom topped with the candy corn).
    This was a hit. I was competing against a cookie company and a baking company (selling bread that day) and I came in 2nd (giving it away btw). Many people asked where I sold this at lol. I was requested to do it again this year but I just don’t have the time. I lost the recipe and went to find it again, thanks btw. My son (now 3.5 )has been asking for them and we are going to make them tonight.



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