Why hello, fall! These Pumpkin Cupcakes are so soft and full of warm cinnamon flavors. The homemade Cream Cheese Frosting that’s dusted with cinnamon sugar makes them even better. If fall is your favorite season, then these cupcakes will be your favorite dessert!
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Get out the muffin tin and cupcake liners – it’s time to do some baking! These pumpkin cupcakes are as fun to bake as they are to eat. One bite and you’ll be in pumpkin heaven! They are perfectly moist and fluffy, just melting right in your mouth.
Don’t you just love fall baking?
The homemade cream cheese frosting elevates these pumpkin cupcakes out of the stratosphere! It’s delightfully creamy, and the best frosting you will ever make. It’s definitely one of my favorite frostings. There are tons of other desserts to use it on too!
As the cupcakes bake, your kitchen will be filled with warm spices. It’s enough to make you want to bake pumpkin spice recipes all season long.
These cupcakes would also taste divine with the cinnamon vanilla buttercream from this Gingerbread Cupcakes Recipe. Try it out!
Why This Recipe Works
This pumpkin cupcakes recipe has all of the best fall flavors in it. Warm spices, vanilla and pumpkin.
It’s an easy, straight forward recipe. The kids can even help out with this one.
They are the best desserts to make for parties because they are already individually portioned out. Whether you are hosting a holiday party or attending a Thanksgiving dinner at someone else’s house, you’ll be the most popular person if you bake and share these cupcakes..
Step-By-Step Instructions
Ingredients
Pumpkin Cupcakes
- 1 cup all-purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cup brown sugar (packed)
- 2 eggs
- 1 cup pumpkin puree: use pure pumpkin puree, not pumpkin pie filling.
Cream Cheese Frosting
- 1/2 cup butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 3 to 4 cups powdered sugar
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat oven to 350°F.
Line a standard cupcake pan with paper or silicone liners.
Create!
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Mix until well blended. Set aside.
In the bowl of an electric mixer fitted with a paddle, add the vegetable oil and brown sugar. Mix on medium speed until smooth.
Add the eggs, one at a time, until fully incorporated, then the pumpkin puree. Gradually add the flour mixture until everything is just combined. Be careful not to over-mix the batter.
Fill each cupcake liner 2/3rds of the way full with batter. Bake for 12-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Add the butter, cream cheese and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until smooth.
Turn the mixer to low and add the powdered sugar. Gradually increase to medium speed and beat until thick and fluffy. You can add more powdered sugar, if needed.
Chill the frosting for 10-20 minutes if needed to firm it up before frosting.
Pipe or spread the frosting onto the cooled cupcakes. I used a Wilton 1M piping tip.
Present!
Tips and Techniques
- You can substitute a 1-for-1 all purpose gluten free flour, if needed.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- To make mini pumpkin cupcakes, decrease the bake time to about 12-15 minutes.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to five days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
Can Cream Cheese Frosting Be Frozen?
Yes. You can freeze cream cheese frosting in an air-tight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Pumpkin Spice Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cup brown sugar (packed)
- 2 eggs
- 1 cup pumpkin puree
Cream Cheese Frosting
- 1/2 cup unsalted butter (at room temperature)
- 8 ounces cream cheese (full fat, at room temperature)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line a standard cupcake pan with paper or silicone liners.
- Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Mix until well blended. Set aside.1 cup all purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In the bowl of an electric mixer fitted with a paddle, add the vegetable oil and brown sugar. Mix on medium speed until smooth.1/2 cup vegetable oil, 2/3 cup brown sugar
- Add the eggs, one at a time, until fully incorporated, then the pumpkin puree.2 eggs, 1 cup pumpkin puree
- Gradually add the flour mixture until everything is just combined. Be careful not to over-mix the batter.
- Fill each cupcake liner 2/3rds of the way full with batter.
- Bake for 12-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- Add the butter, cream cheese and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until smooth.1/2 cup unsalted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract
- Turn the mixer to low and add the powdered sugar. Gradually increase to medium speed and beat until thick and fluffy. You can add more powdered sugar, if needed.3-4 cups powdered sugar
- Chill the frosting for 10-20 minutes if needed to firm it up before frosting.
- Pipe or spread the frosting onto the cooled cupcakes. I used a Wilton 1M piping tip.
- Sprinkle with cinnamon or decorate, if desired.
Notes
Tips and Techniques
- You can substitute a 1-for-1 all purpose gluten free flour, if needed.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- To make mini pumpkin cupcakes, decrease the bake time to about 12-15 minutes.
