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! 🙂
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 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. Or use chai spice buttercream—another 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 flour (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 350°F (177°C). 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 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. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- 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): 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 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!
Reader Comments and Reviews
Can I substitute for almond flour.
Thank you
We don’t recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
Greetings from Greece. THese look lovely. Will definitely make them. QUick question please. How do you make the orange decorative pumpkin on top of the frosting??? Is it store bought? THank you for your reply
We bought them from Etsy! Linked in the post above – just before the recipe.
I just have a question since I watched your YouTube video explaining leaveners- this is one of my favorite recipes of yours and I have a friend with an egg allergy. I have the hardest time getting a proper rise when I omit eggs or use egg replacer. Not sure if you have any suggestions:)
Hi Kristen, unfortunately, we don’t have much experience with using egg replacers, so I’m afraid we can’t offer much assistance in this area!
Absolutely wonderful! Made these for a Halloween party and they were absolutely delicious. Perfectly moist and the cream cheese icing is perfection. Not sickening sweet like so many cupcakes, I thought these were perfect.
I had this pumpkin cake at a friend’s recently and I know how good the Sally’s Baking Addiction Carrot Cake is so it’s a no-brainer to make the pumpkin cake. It’s simply delicious!
Hi Sally
I made these cupcakes using your recipe for the pumpkin spice. They were very good and moist. I do have one question…is the forward flavor clove? I followed the pumpkin spice recipe to the tee.
Thanks for all your wonderful recipes.
I see your pumpkin cake is sweetened with white sugar and your cupcakes use brown sugar. Is there a taste/texture difference? I’m looking to make a small 8×8 cake.
The flavor will be very similar! You may also love our pumpkin cake recipe (that uses a mix of both sugars).
BEST PUMPKIN CUPCAKE RECIPE EVER. College roommates have been downing them like candy. Enough said.
These are the most scrumptious pumpkin cupcakes I’ve ever made. The frosting is perfect (and I’m not a big frosting fan). I agree with others who mentioned you can easily cut the frosting recipe in half and still have enough. It makes a lot.
can I use this recipe for in a bunt pan or mini bunti pan
Certainly! Or, here’s our pumpkin Bundt Cake recipe.
Hi! Can we use Kraft cream cheese “product” sold in a tub rather than the bar?
Hi Frances, brick cream cheese is imperative for the frosting to thicken properly. Spreadable cream cheese is a bit too thin.
Pumpkin Cupcakes with Cream Cheese Frosting
Good morning
Can you please let me know if I can add raisins &/or currents to this recipe?
Thanks very much.
Enjoy your weekend.
Jennifer
Hi Jennifer, absolutely!
Easy moist and delicious for this beginner….
Can I double the recipe?
Hi Carol, you can double this recipe, yes. Enjoy!
Can I make the batter in advance and keep in fridge overnight to bake up the next morning?
Hi Lee, we don’t recommend it. Once the batter is mixed, the leaveners are activated and the batter is best baked right away. The longer you wait, the cupcakes will not rise the same and the texture will be compromised.
These were absolutely amazing and so easy! Thank you!
I was in a panic trying to bake cupcakes last minute for my kids bake sale. I found this recipe, and I couldn’t be happier. It was super easy to make and tasted so good. I actually am not a fan of icing but this one fantastic. Had a little bit of zing, not overly sweet, great texture. Will definitely share and definitely make again!
Does this recipe have high altitude instructions?
Hi Melody, We wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi! Would avocado oil change the flavor is I wanted to use that instead of canola or vegetable oil? Thank you!
Hi Dani, you can use avocado oil here. You may detect a *slight* change in flavor, so we usually prefer a more neutral-tasting oil like canola or vegetable oil. We hope you enjoy the cupcakes!
How many cupcakes does this recipe make?
Hi Cathy, this recipe yields 12 cupcakes.
Hello, I love this recipe and have successfully doubled this one along with your banana cupcakes, & apple cupcakes one. I know sometimes that doesn’t work, and I think it’s the fruit that helps them stay moist. Would you say that most of your cupcake recipes are able to be doubled or even tripled? I often have to make more than 1 dozen.
Hi Lesley! We always recommend making separate batches for best results, since it is easier to over or under-mix batter in larger amounts. It’s also easier to mis-measure when multiplying a recipe.
The cupcakes are soft, moist and extremely easy!
Both times I’ve made this I have found myself with a TON of leftover icing. Today, I halved the icing recipe and after icing a generous amount on each cupcake I still had leftovers. Not the worst problem to have as it’s delicious and easily repurposed but if you’re wanting to save on ingredients I’d recommend halving!
How is the baking time for jumbo cupcakes?
Hi Romina, We are unsure of the exact time for jumbo cupcakes. Bake at the same oven temperature until a toothpick inserted in the center comes out clean. Enjoy!
Can I substitute for olive oil? I don’t use vegetable oils.
Hi Fran, you could, but the flavor will change.
Hi Sally. I’ve been making pumpkin muffins based on this recipe for some two or three years now and they are always a total hit! I love them. Everyone loves them 🙂 Thank you for this gem!
So if I wanted to make a pumpkin cake with this recipe all I have to do is double it.
Hi Connie, here is our pumpkin cake recipe instead. Enjoy!
So wonderful….these cupcakes were flavorful, moist and easy to make!
So wonderful, moist , flavorful and easy. Thank you for a great recipe!
Amazing recipe! I’ve made it three times this week. I tried it with the applesauce/oil combination and was surprised by how moist it turned out.
Although I love the icing, I made several batches without – adding chopped pecans and coconut in the mix and sprinking some pumpkin seeds on top. I also increased the cinnamon/pumpkin spice for a bit more flavour.
This is my go-to pumpkin cupcake! They work fabulously as gluten free cupcakes if you use Bob’s Red Mill 1-to-1 Baking Flour (the blue bag), and I substitute in extra virgin olive oil for the oil in the recipe. I also grate about a third of a clove of nutmeg into the frosting to make an eggnog cream cheese frosting! Thank you!!
Made these for my daughter’s birthday. She and her friends loved them!