Pumpkin Cupcakes
There’s just something special about these easy pumpkin cupcakes. They taste like fall in every bite—spiced, sweet, and topped with our favorite cream cheese frosting. Whether you’re baking them for a family get-together, a fall party, or just a cozy night at home, this pumpkin cupcakes recipe is one you’ll keep coming back to all season long.
Craving more pumpkin desserts? There’s so many good ones to choose from! But I’d start with my better than Starbucks pumpkin loaf, classic pumpkin chocolate chunk cookies, swirled pumpkin cream cheese muffins, and fluffy pumpkin crinkle cookies.
Why You’ll Love This Pumpkin Cupcakes Recipe
I’ve tried a lot of pumpkin desserts over the years, but this pumpkin cupcakes recipe always hits the spot. They’re light, moist, and filled with just the right amount of spice. Plus, the tangy cream cheese frosting makes them irresistible. Best of all, they’re simple enough that you don’t need to be an experienced baker to pull them off. If you’re looking for easy pumpkin cupcakes, this is it!
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
JumpFor the pumpkin cupcakes you’ll need:
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- Dry Ingredients: Flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Pumpkin Purée: aka 100% pure pumpkin — canned works perfectly.
- Sugar and Vanilla: For sweetness.
- Eggs, Oil, and Milk: For that soft, tender crumb.
For the cream cheese frosting you’ll need:
- Cream Cheese: I use cold cream cheese from the fridge.
- Butter: Beating room-temperature butter together with the cold cream cheese creates a smooth texture without making the frosting too soft.
- Powdered Sugar: Only 1 cup! That’s what makes my recipe very different from others.
- Vanilla: For flavoring.
How to Make Easy Pumpkin Cupcakes
For the cupcakes:
- Preheat the oven to 375℉. Line cupcake pan(s) with paper cups. Set aside.
- In a large bowl, whisk together the oil, sugar, and vanilla.
- Add the pumpkin, eggs, and milk. Whisk until well-combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Add the dry ingredients to the wet mixture. Stir until just combined.
- Fill prepared cupcake wells each 3/4 full; to make 16 cupcakes.
- Bake at 375˚F for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
For the frosting:
- Place the cream cheese in a large mixing bowl.
- Beat until smooth with an electric hand mixer.
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
- Add powdered sugar and vanilla all at once. Blend until combined and smooth.
- Piping: Add frosting to a piping bag fitted with a tip (I used a Wilton 1M) and swirl on top of cupcakes. Should be just enough for 16 cupcakes if piped as pictured. If the frosting gets too soft, throw it in the fridge for 15 minutes to firm it up, as needed.
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How to Store Pumpkin Cupcakes
Because these cupcakes are topped with cream cheese frosting, you’ll want to keep them in the fridge. Here’s more storage info:
- Room Temperature: Unfrosted cupcakes can sit at room temperature in an airtight container for up to 3 days.
- Refrigerator: Frosted cupcakes should be stored in an airtight container in the fridge for up to 5 days. Let them sit out for about 20 minutes before serving for the best texture. Unfrosted cupcakes can last up to 1 week in the fridge.
- Freezer: You can freeze unfrosted or frosted cupcakes for up to 3 months if individually wrapped in plastic wrap and stored in a freezer-safe bag or container. Be sure to flash freeze frosted cupcakes for 1 hour, or until the frosting is frozen solid, before wrapping and freezing.
The Perfect Fall Dessert
There’s just something special about these easy pumpkin cupcakes. They taste like fall in every bite—spiced, sweet, and topped with the creamiest frosting. Whether you’re baking them for a family get-together, a fall party, or just a cozy night at home, this pumpkin cupcakes recipe is one you’ll keep coming back to all season long.
So grab a can of pumpkin and let’s make cupcakes—you’ll thank me later!
Recipe Notes
Tips for Success
- Weigh the ingredients instead of using measuring cups, for the best accuracy.
- Don’t overmix the batter—this keeps your cupcakes tender.
- Use cold cream cheese and room temperature butter for a sturdy frosting.
- Add a sprinkle of cinnamon or crushed pecans on top for decoration.
Helpful Tools
The proper tools make a difference! This is the equipment that I have and used for this Pumpkin Cupcakes recipe. (affiliate links)
- Hand Mixer: Only around $20 and the flat beaters make a world of difference in beating the frosting compared to other more expensive brands.
- Stainless Steel Bowl: Big enough to mix without flicking batter or frosting everywhere.
- Nylon Whisk: Whisks thick batters like a champ and is easy to clean.
- WIlton 1 M Piping Tip: This open star tip is one of my favorites (used for the cupcakes in this post).
- Disposable Piping Bags: For easy cleanup.
FAQs
Absolutely. Bake the cupcakes a day in advance and frost them the day you plan to serve them.
You can make your own homemade pumpkin pie spice with ground cinnamon, ground ginger, ground nutmeg, ground cloves, and ground allspice.
Yes, you can pour the batter into a 9×13-inch pan and bake a little longer until a toothpick comes out clean.
More Pumpkin Recipes You’ll Love
Pumpkin Cupcakes
Ingredients
Pumpkin Muffins
- ½ cup (118 ml) oil, (vegetable/canola)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 1 ¼ cups (305 g) pumpkin puree
- 2 large eggs, room temperature
- ½ cup (118 ml) milk, room temperature
- 1 ¾ cups (219 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 tsp pumpkin pie spice
Cream Cheese Frosting
- 8 oz (226 g) brick cream cheese, cold
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Equipment
Instructions
- Preheat the oven to 375℉. Line cupcake pan(s) with paper cups. Set aside.
- In a large bowl, whisk together the oil, sugar, and vanilla. Add the pumpkin, eggs, and milk. Whisk until well-combined.
- Fill prepared cupcake wells each 3/4 full; to make 16 cupcakes. Bake at 375˚F for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
- CREAM CHEESE FROSTING: Place the cream cheese in a large mixing bowl. Beat until smooth with an electric hand mixer. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend until combined and smooth.
- Add frosting to a piping bag fitted with a tip (I used a Wilton 1M) and swirl on top of cupcakes. Should be just enough for 16 cupcakes if piped as pictured. If the frosting gets too soft, throw it in the fridge for 15 minutes to firm it up, as needed.
Notes
- Spices: Use 2 ½ tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground allspice in place of pumpkin pie spice.
- Room Temperature: Unfrosted cupcakes can sit at room temperature in an airtight container for up to 3 days.
- Refrigerator: Frosted cupcakes should be stored in an airtight container in the fridge for up to 5 days. Let them sit out for about 20 minutes before serving for the best texture. Unfrosted cupcakes can last up to 1 week in the fridge.
- Freezer: You can freeze unfrosted or frosted cupcakes for up to 3 months if individually wrapped in plastic wrap and stored in a freezer-safe bag or container. Be sure to flash freeze frosted cupcakes for 1 hour, or until the frosting is frozen solid, before wrapping and freezing.
Nutrition
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