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
- Sweetened with brown sugar
- Topped with tangy cream cheese frosting
- Fun to decorate! 🙂
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 difference– these 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?! 😉 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!
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!Print
Pumpkin Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting.
- 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 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 (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
- Preheat the oven to 350°F (177°C). Line a 12-cup 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 liners – fill 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: 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).
- 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.
- 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.
- Special Tools (affiliate links): KitchenAid Hand Mixer, Glass Mixing Bowls, Cupcake Liners, Cupcake Pan, Reusable Piping Bags or Disposable Piping Bags, Ateco #808 Frosting Tip, and Tree Slice Cake Stand
- 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 don’t 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 cinnamon—you 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: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: pumpkin cupcakes
Reader Comments & Reviews
Hi Sally: Loving the pumpkin cupcake reipe but I’m a bit confused. For the flour, its says one cup will be equal to 125 grams. and for the pumpkin it says one cup is 225 grams. Is this a wet/dry thing?
Hi Greg, yes, different ingredients have very different weights, when measured by volume. 1 cup of flour is a lot lighter than 1 cup of pumpkin.
The cupcakes are good but the frosting is way too sweet – I made it a second time with half as much powdered sugar and they were better
I used about a half cup of canned pumpkin and a half cup of milk chocolate chips. They were great!
These are hands down the best pumpkin spice cupcakes I’ve ever made. The cupcakes themselves are fluffy and tender, and accommodate the absurd amount of extra spices I throw in because we like very spiced pumpkin cupcakes. The frosting is also completely delightful. I send these to work with my husband, and they are the most requested cupcakes from his office. Yum!
I made these for a game night with friends and they were a hit! I MAY have eaten three in one sitting… >_>
I made these for our family for Thanksgiving and everyone loved them! I will definitely be making these again. Thank you so much for sharing it!
Delicious! This is a very moist cupcake with a good level of spices. I didn’t have cream cheese on hand so I used a buttercream and added cinnamon to it. They were a big hit at Thanksgiving! Thanks Sally!
I’ve never commented on a recipe before but I had to for these. They were a hit! Will be making again!
First, I decreased the cinnamon in the recipe to half of what was instructed.
The batter was very watery so I added 1 cup of AP flour, 1egg, a little less than 1/2 cup canola oil, 1 tsp. Baking powder, 1/2 cup white sugar, and the rest of the purée in the 15oz. can.
The cupcakes came out perfect.
Love this recipe. Brought them to work and they were decimated in hours lol. Would this work in a Bundt cake pan for Thanksgiving desert?
I made these tonight. Doubled the recipe and used coconut oil and a 1/4 c. less sugar. I also used the homemade spices. Used 1/2 the sugar in the icing and 1 TBL of pure maple syrup. They are so good! Moist, soft, and a great flavor. My husband and I each ate 3! LOL
Great recipe!!! Thanks for sharing!
Love this recipe! So delicious. Sally, I was wondering how I could make this into a sheet cake to make cake circles for cake cups. Do you have any suggestions on baking time?
Hi Evelyn, we’d recommend making this pumpkin cake recipe instead! They are essentially the same recipe, but the pumpkin cake yields more batter to fit a 9×13 pan. Or for other sheet cake sizes, this cake pan sizes and conversions guide will help.
Made these for my daughter’s birthday. Folks are still asking me to share your recipe!
These cupcakes are amazing! Some of the best cake I’ve ever had, seriously. Unfortunately my cream cheese frosting split but still tasted good so not the end of the world! The cake was so light but not at all dry, it was just perfect. The cakes were surprisingly easy to make too, no messing with butter etc. I plan to make them with the marshmallow topping asap.
These are delicious. I have had nothing but compliments. I will be making them again. Everything that I’ve baked using recipes from this website is wonderful. Thank you.
These turned out great! I was worried bc I didn’t have the pumpkin pie spice. Used 1.5 teaspoons of cinnamon and .5 teaspoon of nutmeg, and they still turned out lovely. Thanks a bunch!
Sally. this is another winner! Everything I make from your recipes turns out fabulous! I mixed up your pumpkin spice blend and highly recommend everyone use it! Cupcakes were so moist, pumpkin flavor was perfectly balance with the amount of spice. Used your cream cheese frosting. They looked so pretty with a light sprinkle of the pumpkin spice blend on the top. Taking them to work tomorrow! Thank you!!!