These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. I adapted this recipe from my very favorite pumpkin cake. They’re a must-try during the fall season!
Pumpkin cupcakes deserve their own spotlight, right?
I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Compared to cake, cupcakes cook faster and are easier to decorate, transport, and serve. LOVE THAT!
These are the BEST Pumpkin Cupcakes
And I have a list to prove it!
- Easy to prepare
- Simple, basic ingredients
- Moist and soft
- Heightened pumpkin spice flavor (just like pumpkin pie!)
- Sweetened with brown sugar
- Topped with tangy cream cheese frosting
- Fun to decorate! ๐
Let’s Compare
Let’s compare these pumpkin cupcakes to my beloved pumpkin muffins recipe. There’s definitely a few differences!
- Ease: Both pumpkin cupcake recipes are super low maintenance. You don’t need a mixer to make either batter (though you could certainly use one!) and both batters come together in minutes.
- Actual Recipes: The recipes themselves are pretty similar. Here I cut out the milk and reduced the flour to make up for less liquid. You only need 1 cup of flour, so you are basically guaranteed mega moist cupcakes. There’s also slightly less pumpkin because it can weigh down your baked good (totally fine in a hearty, slightly denser muffin though).
- Flavor: The flavors are pretty identical, including spices.
- Texture: But here’s the real differenceโthese pumpkin cupcakes are not quite as dense. They’re incredibly moist and soft, but have more of a cake and cupcake texture and less of a muffin texture.
My tip: As with most of my cupcake recipes, fill the liners only about 2/3 full. This is about 3 full Tablespoons of batter per cupcake. (See 9 more tips for baking the BEST cupcakes!)
Ingredients in Pumpkin Cupcakes
Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. In a nutshell, we halve the cake recipe to yield about 12 cupcakes. The spices and vanilla extract aren’t completely halved. Rather, I kept both on the higher side for plenty of FLAVOR!
Here’s what you need:
- Flour: All-purpose flour serves as the base. It’s sturdy enough to support the thick batter.
- Baking Powder & Baking Soda: These help the cupcakes rise.
- Cinnamon & Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. I love using homemade pumpkin pie spice here!
- Salt & Vanilla Extract: Both add flavor. Try making your own homemade vanilla extract sometime.
- Oil: Oil, as opposed to butter, guarantees a moist crumb.
- Eggs: Eggs provide structure and moisture.
- Sugar: I only use brown sugar to sweeten these cupcakes because it’s the best!
- Pumpkin: Use 1 cup of pumpkin puree in this recipe, then browse my pumpkin recipes to use up the rest of the can.
Cream Cheese Frosting
Cream cheese frosting is a pumpkin cupcake’s BFF.
Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine. Cream cheese frosting is not selfish. That’s a true friend, is it not?! ๐ We’d have a different story with, say, vanilla buttercream because it’s too sweet, too heavy, and too overpowering.
This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping, like Ateco 808 large round because it resembles a big puffy cloud on top. It’s the same frosting and piping tip I use for carrot cake cupcakes, too.
If you really want to go wild, try this brown butter cream cheese frosting from my banana layer cake, this cinnamon cream cheese frosting from my banana cupcakes, this pumpkin spice cream cheese frosting from my pumpkin bars, or this salted caramel frosting. Or use chai spice buttercreamโanother favorite fall flavor!
For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles or mellowcreme pumpkins. We also used these cupcakes as the perfect base to decorate Halloween cupcakes!
More Perfect Pumpkin Recipes
- Pumpkin Muffins & Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Roll
- Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies
- Pumpkin Bread
- Pumpkin Bundt Cake
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Hand Pies
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Pumpkin Cupcakes with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting.
Ingredients
- 1 cup (125g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 cup (120ml) canola or vegetable oil*
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (226g) canned pumpkin puree*
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the linersโfill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting:ย In a largeย bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on highย speed until smooth and creamy. Add 3ย confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.ย If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakesย canย be made ahead 1 day in advance, covered, and stored at room temperature. Frostingย canย also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakesย canย be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links):ย 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 808 Piping Tip | Cupcake Carrier
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamonโyou will still add that.
- Oil: Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
- Mini Cupcakes:ย For aroundย 30 mini cupcakes,ย bake for about 12-13ย minutes, same oven temperature.
- Be sure to check out myย 10 tips for baking the BEST cupcakesย before you begin!
Reader Comments and Reviews
I never leave comments on recipes, as I don’t really have much to say, but these cupcakes are amazing. I’ve made them, no joke, by REQUEST, about eight times in the last six weeks for friends and family. They are that good. Thank you for this awesome recipe!
Would the baking process be any different to make these into mini Bundt cakes?
Hi Lily! Bake time will be around the same time, maybe a little longer so keep an eye on them!
Absolutely the best ! I doubled recipe for the amount of cupcakes I needed and even had extra! My family loved them and it was a hit at my house . This is on my Thanksgiving menu this year as well as many more years to come !!
Have you ever filled the cupcakes with the cream cheese frosting?
Hi Natalie, you can definitely do that! Here’s more on how to fill cupcakes.
I volunteered to make cupcakes for a friendโs birthday. When asked which flavour they preferred, they said they loved pumpkin flavoured everything. A quick search and this recipe was the top result. Having made several stellar recipes from Sally before, I didnโt hesitate to try out a new recipe for guests. This did not disappoint! I appreciated the linked recipe for pumpkin pie spice and mixed that together before starting. I subbed applesauce for 1/2 the oil and that worked fine. As per other readers suggestions, I made half the icing, and still had some leftover. After frosting the cupcakes, I sprinkled a little extra pumpkin pie spice through a fine mesh sieve overtop. Simple, but pretty.
I would definitely make this again, either as cupcakes or in a simple sheet pan.
Hi
The make ahead frosting when ready to use do I need to beat again the frosting first before piping? Thank!
Hi Cecilia, yes, you’ll probably want to rewhip the frosting before piping. Enjoy!
I absolutely love these cupcakes! I would like to make a 3 layer 6 inch round cake with this recipe. Would doubling it be enough? Thanks so much.
Hi Christine! This batter makes the perfect amount of batter for a three layer 6 inch cake. You can read more about using cupcake recipes to make 6 inch cakes in this 6 Inch Cake Recipes post.
Love this recipe! I live above 6000 ft. elevation now. Any high altitude recommendations?
Thank you!
Hi Courtney! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
baking with oil works well, so these could work. Also adding a few tablespoons of greek yogurt. Those are my go to ingredients for cakes in the Alps where I live. Particularly the yoghurt.
This recipe turned out perfect!!! I made them 3 times last month!! Hard to eat just one.
Can you approximate calories for one iced cupcake?
Hi Jenny! We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Double batched and made these for 2 Halloween parties. The compliments just keep rolling in and everyone wants the recipe. Followed to a T and I have to say, theyโre the best Iโve ever had! Frosting is divine, as well. 10 stars all around.
Hi! I was wondering if I could make these without the pumpkin puree? As I can’t seem to find any
Hi Ava, no, pumpkin puree is required for this recipe. Here are all of our other cupcake recipes if you’re interested in browsing.
Hi, these sounds delish and can’t wait to make them. Do you think I could sub 1/4 cup of melted coconut oil or butter with the 1/4 cup applesauce? I prefer to leave out the oil.
Hi Brittney! Melted coconut oil should work well.
I always find the batter doesnโt come out thick as described, and the bases are oily after cooking. They taste incredible though.