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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Published September 12, 2022 by Lauren Vavala

Thanks for sharing!

Pumpkin spice cupcakes with text overlay.
Pumpkin spice cupcakes with text overlay.
Pumpkin spice cupcakes with text overlay.
Pumpkin spice cupcakes with text overlay.
Pumpkin spice cupcakes with text overlay.
Two images of pumpkin spice cupcakes with text overlay between them.

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! 

A single pumpkin cupcake close up with the liner peeled away.

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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

Ingredients for pumpkin cupcakes on a white background with text overlay.

Pumpkin Cupcakes 

  • 1 cup all-purpose flour
  •  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!

Dry ingredients for pumpkin cupcakes in a bowl with a whisk.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Mix until well blended. Set aside.

Wet ingredients for pumpkin cupcakes in a glass bowl with a whisk.

In the bowl of an electric mixer fitted with a paddle, add the vegetable oil and brown sugar. Mix on medium speed until smooth.

Pumpkin cupcakes batter in a bowl with a whisk.

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.

A cupcake pan filled with pumpkin cupcake 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 in a glass bowl.

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.

Cupcakes in a pan with all but two frosted and a piping bag of frosting off to the side.

Pipe or spread the frosting onto the cooled cupcakes. I used a Wilton 1M piping tip.

Present!

A bunch of frosted pumpkin cupcakes on a white background.

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

Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.
Get The Recipe
A stack of pumpkin spice pancakes on a small white plate with a portion cut out, a fork next to the plate and pecans and 2 white bowls in the background on a white board with a blue and white towel partially showing
Pumpkin Spice Coffee Cake
Pumpkin Spice Coffee cake is a simple coffee cake recipe made with pumpkin puree and pumpkin pie spice. It’s the perfect fall version of this classic recipe that can be enjoyed for breakfast or as a sweet treat. It pairs perfectly with coffee or tea.
Get The Recipe
3 square slices of pumpkin spice coffee cake with a white mug and white plates behind it
Pumpkin Chocolate Chip Scones
Pumpkin Chocolate Chip Scones are loaded with an amazing combination of real pumpkin puree, warm spices, and sweet chocolate chips. These scones are the perfect fall breakfast or afternoon dessert, especially alongside a hot cup of coffee or tea.
Get The Recipe
Scattered pumpkin scones on a white background with a spoon of vanilla glaze with some drizzled on the background behind them

Love this Pumpkin Cupcakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

A single pumpkin cupcake close up with the liner peeled away.
Print

Pumpkin Cupcakes with Cream Cheese Frosting

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! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 435kcal
Author Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cupcake | Calories: 435kcal | Carbohydrates: 53g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 171mg | Potassium: 160mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3708IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

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Filed Under: Cakes & Cupcakes, Desserts, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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