Pumpkin Cupcakes with Cream Cheese Frosting

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 cupcake with cream cheese frosting

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!

pumpkin cupcakes with cream cheese frosting

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
  • Sweetened with brown sugar
  • Topped with tangy cream cheese frosting
  • Fun to decorate! ūüôā

pumpkin cupcake batter

Let’s Compare

Let’s compare these pumpkin cupcakes to the pumpkin cupcake recipe I shared a few years ago. 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 more brown sugar for extra flavor.
  • Flavor: The flavors are pretty identical, though there’s a little more spice flavor here.
  • Texture: But here’s the real difference– these pumpkin cupcakes are a little less 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!)

pumpkin cupcake batter

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:

  1. Flour: All-purpose flour serves as the base. It’s sturdy enough to support the thick batter.
  2. Baking Powder & Baking Soda: These help the cupcakes rise.
  3. 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.
  4. Salt & Vanilla Extract: Both add flavor. Try making your own homemade vanilla extract sometime.
  5. Oil: Oil, as opposed to butter, guarantees a moist crumb.
  6. Eggs: Eggs provide structure and moisture.
  7. Sugar: I only use brown sugar to sweeten these cupcakes because it’s the best!
  8. 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

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?! ūüėČ 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!

If you really want to go wild, try my brown butter cream cheese frosting, cinnamon cream cheese frosting, or pumpkin spice cream cheese frosting!

pumpkin cupcakes

pumpkin cupcakes with cream cheese frosting

Find cute pumpkin decorating toppers here. (Link to adorable decor is an affiliate link.) You can also decorate these cupcakes with festive fall sprinkles or mellowcreme pumpkins!

Print

Pumpkin Cupcakes with Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 15 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 flour¬†(spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons 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 (225g) canned pumpkin puree*
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) 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

  1. Preheat the oven to 350¬įF (177¬įC).¬†Line a 12-cup muffin pan with cupcake liners.
  2. 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.
  3. Pour/spoon the batter into the liners Рfill 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.
  4. Make the frosting:¬†In a large¬†bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high¬†speed until smooth and creamy. Add 3¬†confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.¬†If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
  5. 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.

Notes

  1. Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can 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 cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Special Tools (affiliate links): KitchenAid Hand Mixer, Glass Mixing Bowls, Cupcake Liners, Cupcake Pan, Frosting Bags, Ateco #808 Frosting Tip, and Tree Slice Cake Stand
  3. Spices: 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.
  4. 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.
  5. 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.
  6. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: pumpkin cupcakes

Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! Easy recipe on sallysbakingaddiction.com

163 Comments

  1. Hello, I am looking to make this recipe into a layered cake. Will I need to adjust the oven temperature or bake time? I intend to bake the batter in two, 9″ x 2″ in round pans.

    1. Hi Katie! For a 2 layer pumpkin cake, I recommend using my pumpkin cake recipe: pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.

  2. I just made the cupcakes (not the frosting) for the first time. Since they’re so moist, they convert beautifully to gluten free! The cakes being dairy free is an added bonus. My boyfriend said they were one of the best cupcakes I’ve ever baked. They were so good that I’m bringing them to another event today! Thank you!!

  3. Absolutely delicious, moist and slightly crumbly, not too sweet. I will definitely be making these again and again

  4. I was looking for a pumpkin muffin recipe. I found this one by doing a Google voice search on my phone. I had already tried several that I was not happy with. I prefer a recipe that is somewhere between a rustic and a bakery style. I make jumbo muffins in a quarter sheet pan convection oven. Some recipes work well in this oven, some don’t. I like a recipe that has a good rise and produces a good ‘muffin top’. (best part of a muffin??) This recipe hit all the marks. A great rise and muffin top, great texture and just the right moisture level and sweetness. These are so good they really don’t need frosting or a glaze although I’m sure that would only make them even better. This will be my ‘go to’ pumpkin muffin recipe from now on.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

√ó