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! 🙂

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?! 😉 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°F (177°C). 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 – 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.
  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

150 Comments

  1. I made these for my son’s class party. The cupcakes were delicious, and I was asked by several people for the recipe. I served them with a dairy-free chocolate frosting, as there was a dairy allergy in the class, and I think it went over very well!

  2. I made these cupcakes on thanksgiving for a cupcake bake-off (I come from a family of competitive bakers) and they did not disappoint! I have made a bunch of your other recipes and they always come out so delicious! This is by far my favorite baking website and recommend it to all of my friends. I definitely plan on using one of your cookie recipes for a holiday cookie swap in December!

  3. Hi Sally.
    These look delicious. Pu
    Pumpkin pie spice has cinnamon in it already ,
    Why the extra cinnamon ? I really do not want
    An over powering cinnamon flavor in my pumpkin
    Cupcakes or muffins please let me know.

    1. For extra flavor. 🙂 You can leave it out, but I would increase the pumpkin pie spice by a 1/2 teaspoon or so.

  4. This recipe would be a great sprinkled episode .
    Also your moist chocolate cupcakes would be
    another really great sprinkled episode as well.
    Please.

  5. Hi Sally! I’m going to make these for a friend’s baby shower this weekend. I’m going to double the recipe for 24 cupcakes. Would you recommend any special adjustments for doubling the recipe? If not, I’ll just multiply everything by two!

    1. Hi Heather! My recommendation, for BEST results, is to make the batter twice instead of doubling. So sweet they’ll be a dessert at a baby shower!

  6. Hi Sally!

    Does it matter for the timing for mini cupcakes if I have a 48 mini cupcake pan? Would there be any adjustments in timing for this?

    1. Hi Fasabrun! The bake time for mini cupcakes shouldn’t change in a 48 count mini cupcake pan. If anything, it may be a minute or 2 longer.

  7. I made these today for a get together at our house. They were so delicious Sally! Pumpkin and cream cheese are such a great combo! This is my official start to fall baking!!!

  8. Sally,

    Thank you for the pumpkin cupcake recipe. I just made them and they are the best pumpkin cupcakes I ever had. Super moist and fluffy!

    Thanks again,

    Kim

  9. Hi Sally, the cupcakes were perfect!
    Another great recipe 🙂 My frosting was a little melty/oily looking. Could that be if the butter had gotten to warm? I’m not sure what else would cause that or what I did wrong. After frosting them should I keep them in the fridge to keep the icing set? Thanks!

  10. Oh my word, I made these this morning and they are AMAZING! I made them for my own birthday (we all make our own cakes, right?!). I added some cinnamon to the frosting just for funs and they are just fabulous. Thank you Sally!

  11. Hi, Sally!

    Do you think the chai buttercream from your chai latte cupcakes would go well with these? A friend requested pumpkin chai cupcakes for her birthday 🙂

    Thanks!

    1. Hi Kim! Yes, definitely! Pumpkin pairs very well with chai spices. Here is my recipe for chai spice buttercream for easy access: https://sallysbakingaddiction.com/2018/09/25/chai-latte-cupcakes/

  12. I made the cake version last week, and since I have left over frosting, I’m making your cupcake version tomorrow. The cake was a real hit with everyone one who tried it. I don’t like ABC, so I made smbc with orange flavoring and a touch of cloves. Goes so well with the pumpkin taste. Thank you for sharing such wonderful recipes. I come to your site often!

  13. I had my doubts because my batter was quite thin. But they came out light and fluffy. Not dense like most pumpkin cupcakes. Taste great, also.

  14. Hi Sally, I made a batch of 12 cupcakes yesterday just to see how it turns out and it was delicious . Now I have signed up to bring this recipe to my son’s school for a fall treat. My son loves these cupcakes. Thank you so much . This is my 5th recipe from your blog. This is the only website I go to for all my baking needs.

  15. Hi! I love the taste of brown butter so I’m interested in using the frosting recipe from your banana cake you linked. I noticed that the frosting recipes here and with the banana cake are almost identical (besides browning of course!) but the linked recipe has more of most ingredients. Is that because you needed more frosting for the cake? Would it work if I used the recipe above and just browned the butter? Either way, I’m very excited to make this for my friends. Thank you!

  16. I made these cupcakes this weekend and they came out perfect!

    I took mine out after 18 and a half minutes and that was just right for me, but I think my oven runs hot. I also added a tiny bit of extra pumpkin pie spice and cinnamon to the cupcakes (not much extra- I just didn’t completely level off my teaspoons), and added a little bit of cinnamon to the frosting. After I piped the frosting (1M tip), I sprinkled my cupcakes with crushed up ginger snap cookies (wawa ginger snaps!) and they looked just like cupcakes from a fancy cupcake shop and they tasted perfect. Thank you!

  17. Could the sugar be reduced a bit? If so, what would your recommendation be for the least amount of sugar but to still have the cupcakes be sweet enough?
    Cant wait to try this recipe for a church function, it sounds amazing!!

    1. Hi Pam! The texture of the pumpkin cupcakes will change without the listed amount of sugar, but you can try using 1/2 cup total.

  18. These were amazing! Next time I think I will add extra pumpkin spice or a maybe even little nutmeg. I used the extra frosting to pipe little orange pumpkins with green leaves and stems.

  19. Hi Sally, I added frozen blueberries (coated in light flour) to this recipe yesterday but my bake time was at least doubled ( I lost track after a while because I kept checking on them and adding 3 minute intervals to bake time). Is this normal? Is it the extra moisture from the fruit that causes them to cook slowly?
    Thanks!

  20. Hi Sally,

    If I wanted to bake these as large cupcakes (12 large cupcakes) instead of regular size, what should I do to the batter quantity and bake time? Thank you in advance!

    1. Hi Danielle! No matter which size cupcake you’re baking, fill the liners about 2/3 full. Bake time depends on size, so larger cupcakes will take a few minutes longer. Use a toothpick to test for doneness.

  21. Hi Sally,
    I always enjoy your recipes ☺️Question, When adding the wet ingredients to the dry ingredients do I have to whisk when mixing them? Or can I also fold the ingredients together with a silicon spatula

  22. I made these for a work potluck, and WOW. I’ve never received quite so positive a reaction for anything I’ve baked before. One person called them offensively good, another offered to pay me to bake them for her once a week. Safe to say that this recipe is a HUGE winner.

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