Moist, flavorful pumpkin cupcakes finished with an extra creamy cream cheese frosting—this is a simple, irresistible fall dessert. Pure pumpkin and warm pumpkin spice come together for cupcakes that taste like the season in every bite.
Picture a cozy afternoon with a warm mug of apple cider, the scent of pumpkin spice drifting through your kitchen, and colorful leaves swirling outside the window. These pumpkin cupcakes bring that autumn feeling to your table: soft, moist cake infused with pumpkin and spice, topped with a silky cream cheese frosting. They’re easy to make in standard or mini sizes, travel well for potlucks, and are a great make-ahead dessert for holidays and gatherings.
Table of contents
- Ingredients
- Instructions
- Pro tips
- Tools for this recipe
- More pumpkin recipes
Ingredients
- For the cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda (use fresh)
- 1 teaspoon baking powder (use fresh)
- 1 teaspoon kosher salt
- 4 teaspoons pumpkin pie spice (or substitute 3 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 15 ounce can 100% pumpkin puree
- For the cream cheese frosting
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ (powdered) sugar, sifted
- 1 teaspoon vanilla extract
Instructions
I’ve included step-by-step photos to make this pumpkin cupcake recipe easy to follow. Below are clear directions for preparing the cupcakes and the cream cheese frosting. For best results, read through the full instructions before starting.
Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
Step 2: In a stand mixer or large bowl with an electric hand mixer, beat the softened butter with the brown sugar and granulated sugar on medium speed until creamed and fluffy. Add the eggs one at a time, mixing until fully incorporated.
Step 3: Add the pumpkin puree to the butter-sugar-egg mixture and beat until smooth and uniform in color.
Step 4: Add the flour mixture to the wet ingredients. Start mixing on low speed to avoid clouding your kitchen with flour, then increase to medium and mix just until the dry ingredients are incorporated—do not overmix.
Step 5: Line cupcake pans with paper liners and spoon batter into each liner until approximately two-thirds full. Bake in the preheated oven for about 25 minutes for full-sized cupcakes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 18–20 minutes.
Step 6: While the cupcakes bake, make the frosting. In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar and vanilla, mixing on low at first, then increasing to medium until the frosting is light and creamy. If too thick, thin with 1–2 tablespoons milk, a little at a time, until you reach the desired consistency.
When the cupcakes are done, transfer them to a wire cooling rack and let them cool completely before frosting. Frost with a spatula or pipe the cream cheese frosting for a decorative finish. These cupcakes store well in the refrigerator because of the dairy in the frosting—keep them in an airtight container for up to 5 days. Allow chilled cupcakes to come closer to room temperature or warm briefly in the microwave for 15–20 seconds before serving if you prefer them warm.
Pro tips
- Yield: This recipe makes about 30 full-size cupcakes or roughly 60 mini cupcakes.
- Room-temperature ingredients: Let eggs, butter, and cream cheese come to room temperature before mixing for better texture and even incorporation.
- Fresh leavening: Use fresh baking soda and baking powder—expired leavening can produce dense cupcakes.
- Frosting adjustments: For a stronger pumpkin spice flavor, stir 1–2 teaspoons pumpkin pie spice into the frosting, or add 1 teaspoon ground cinnamon for a cinnamon-cream cheese variation.
- Gluten-free option: Substitute a reliable 1-to-1 gluten-free flour blend in place of all-purpose flour.
- Healthier swap: To reduce fat, replace 1/2 cup of the butter in the batter with 1/2 cup applesauce; texture and flavor will still be very good.
- Storage: Cupcakes may sit at room temperature for up to 4 hours. Refrigerate any leftovers because of the cream cheese frosting and consume within 5 days.
Tools for this recipe
- Stand mixer or electric hand mixer
- 12-cup muffin pan and cupcake liners (or mini cupcake pan and mini liners)
- Mixing bowls and measuring cups/spoons
- Wire cooling rack
- Piping bag and tips (optional) or an offset spatula for frosting
More pumpkin recipes
If you love pumpkin, try these other fall favorites:
- Pumpkin Apple Monkey Bread
- Pumpkin Filled Pastries
- Brownies with Pumpkin Cheesecake Swirl
- Pumpkin Spice Apple Oatmeal Bars
- White Chocolate Chip Pumpkin Spice Cookies
Pumpkin Cupcakes with Cream Cheese Frosting
Moist pumpkin cupcakes topped with a rich, creamy cream cheese frosting. Perfect for fall gatherings, holidays, or a cozy dessert any time the craving for pumpkin hits.
Servings: 30 cupcakes
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Author: Whitney Bond
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 teaspoons pumpkin pie spice (or 3 tsp cinnamon + 1 tsp nutmeg)
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 15-ounce can pumpkin puree (100% pumpkin)
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line cupcake pans with paper liners.
- Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing until combined.
- Beat in the pumpkin puree until smooth.
- Add the dry ingredients and mix on low to incorporate, then increase to medium and mix just until combined.
- Fill liners about two-thirds full and bake full-size cupcakes 25 minutes, or until a toothpick comes out clean. For mini cupcakes, bake 18–20 minutes.
- Cool cupcakes on a wire rack completely before frosting.
Cream Cheese Frosting
- Beat together the softened cream cheese and butter until smooth.
- Gradually add the sifted confectioners’ sugar and vanilla, mixing until creamy.
- If the frosting is too thick, add 1–2 tablespoons milk a little at a time until you reach the desired consistency.
- Spread or pipe frosting onto cooled cupcakes.
Notes
- This recipe makes 30 full-size cupcakes or 60 mini cupcakes.
- To make a lighter version, substitute 1/2 cup applesauce for 1/2 cup of the butter in the batter.
- Store frosted cupcakes refrigerated in an airtight container for up to 5 days.
Nutrition Facts (per cupcake)
Calories: 259 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 9 g
Cholesterol: 62 mg | Sodium: 202 mg | Fiber: 1 g | Sugar: 23 g
Vitamin A: 2522 IU (approx. 50% DV) | Vitamin C: 1 mg | Calcium: 25 mg | Iron: 1 mg