I’m sharing my award-winning Pumpkin Cupcakes with easy Cinnamon Cream Cheese Icing, built on pumpkin puree, pumpkin pie spice, cinnamon and cloves, and ready to headline your Thanksgiving or Halloween spread.

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I love a cupcake that sneaks up on you, and these award winning Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting do exactly that. I bake them when I want something that tastes like fall but not overly sweet, using pumpkin puree and a good shake of ground cinnamon to get that warm, familiar kick.

They’re soft, moist, and somehow moreish even when you swore you’d only have one. I keep a few competition tricks in my back pocket to make the texture sing, and every time someone asks for the recipe I smile because they always ask for seconds.

Ingredients

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pumpkin puree: moisture, fiber rich, vitamins A and C, mild sweet earthy flavor, makes cupcakes dense.
all-purpose flour: main structure, mostly carbs, gives crumb and chew, not much nutrition tho.
brown sugar: adds sweetness plus slight molasses, adds moisture and deeper caramel notes.
eggs: protein, help bind and lift, add richness, make cupcakes light and stable.
vegetable oil: fat for tender crumbs, keeps cupcakes moist for days, neutral flavor.
buttermilk: acidic, adds tang, reacts with soda for lift, gives softer crumb.
cream cheese: rich, tangy, lots of fat, makes frosting creamy, balances sweetness.
cinnamon: aromatic spice, little nutrition but big flavor, warms and complements pumpkin.

Ingredient Quantities

for the cupcakes: 2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tbsp pumpkin pie spice

1 tsp ground cinnamon

1/4 tsp ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs room temp

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1/2 cup buttermilk

1 tsp vanilla extract

for the cinnamon cream cheese frosting: 8 oz cream cheese softened

1/2 cup unsalted butter softened (1 stick)

4 cups powdered sugar sifted

1 tsp vanilla extract

1/2 tsp ground cinnamon

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease well; let the oven fully heat while you mix stuff.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tbsp pumpkin pie spice, 1 tsp ground cinnamon and 1/4 tsp ground cloves. Tip: spoon flour into the cup and level it off so you dont pack too much.

3. In another bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large room temperature eggs until combined. Then add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup buttermilk and 1 tsp vanilla extract and whisk till smooth.

4. Pour the wet into the dry and fold gently with a spatula just until combined; dont overmix, a few small streaks are ok. The batter will be thick.

5. Divide batter between liners, filling about two thirds full. Tap the pan on the counter a couple times to release air bubbles. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, not raw batter. Rotate pan once halfway if your oven runs hot.

6. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while warm the frosting will melt.

7. For the cinnamon cream cheese frosting beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until very smooth and fluffy, scraping the bowl as needed.

8. Gradually add 4 cups sifted powdered sugar, beating on low at first then medium until smooth and fluffy. Mix in 1 tsp vanilla extract, 1/2 tsp ground cinnamon and a pinch of salt. Taste and add a little more sugar if you want it stiffer.

9. If frosting is too soft chill it 15 to 30 minutes in the fridge. Spread or pipe onto completely cooled cupcakes. Quick hack: use a zip top bag with a corner snipped for piping if you dont have a piping bag. Sprinkle a little extra cinnamon on top if you like.

Equipment Needed

1. 12 cup muffin tin
2. Muffin liners or nonstick cooking spray
3. Two mixing bowls, one large and one medium
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Fine mesh sieve or sifter for powdered sugar
8. Wire cooling rack and a toothpick or cake tester
9. Piping bag or zip top bag with a corner snipped, plus oven mitts

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, dont use pie filling. It has added sugar and spices that will throw off the texture and flavor. Use 100 percent pumpkin puree, not the pie mix.

Q: How do I know when the cupcakes are done? A: Insert a toothpick in the center, it should come out clean or with a few moist crumbs. Tops should spring back lightly when touched. Expect about 18 to 22 minutes in a 350F oven but ovens vary.

Q: Any good substitutions for buttermilk or oil? A: For buttermilk, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes. For the oil, you can use melted butter 1 to 1 for richer flavor, or replace up to half with applesauce for lower fat but the crumb will be denser.

Q: My cream cheese frosting is too soft, how do I fix it? A: Chill the bowl and beaters a little, make sure cream cheese and butter are cold but not rock hard, then whip. If still soft, add a little more sifted powdered sugar, 1/4 cup at a time, or chill the frosting 20 to 30 minutes before piping.

Q: How should I store or freeze these cupcakes? A: Unfrosted cupcakes keep at room temp in an airtight container for 2 days, or refrigerated for 3 to 4 days. Freeze unfrosted cupcakes up to 2 months wrapped tightly. For frosted cupcakes, freeze on a tray until solid, then wrap individually to avoid smushing.

Q: Can I make these ahead for a party? A: Yes. Bake the cupcakes a day ahead and store unfrosted. Make the frosting the day before and chill it; bring it to room temp and re-whip before frosting. Or freeze baked cupcakes and thaw the night before you need them.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb, or use a 1-to-1 gluten-free flour blend that contains xanthan gum for gluten-free cupcakes.
Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or mild-flavored oils like light olive oil or avocado oil; coconut oil works too but will add a faint coconut taste.
Buttermilk: make a quick buttermilk by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 minutes, or thin plain yogurt with a little milk (about 3/4 cup yogurt + 1/4 cup milk).
Cream cheese (frosting): swap with mascarpone 1:1 for a silkier, less tangy frosting, or use thick full-fat Greek yogurt drained in cheesecloth for a lighter but slightly looser, tangier frosting (chill before piping).

Pro Tips

– Measure the flour by spooning it into the cup and leveling it off, dont scoop straight with the cup or youll pack too much and end up with dry cupcakes. If you want to be extra precise use a kitchen scale — 1 cup AP flour is about 120 g.

– Let eggs come to room temp and make sure cream cheese and butter are soft but not greasy or warm, otherwise the frosting will be runny. If your cream cheese is a bit cold, grate it on the large holes of a box grater then beat, it smooths out faster. And dont overbeat the frosting once the powdered sugar is added, that makes it looser.

– Fold the batter gently and stop when you still see small streaks, a few lumps are ok. Overmixing equals dense cupcakes. Use an ice cream scoop or two spoons to portion even cups, and tap the pan to pop big air bubbles.

– Preheat your oven fully and if yours cooks hot or weird use an oven thermometer and rotate the pan once about halfway through. Test doneness with a toothpick, you want a few moist crumbs not wet batter, and always cool completely on a rack before frosting or the frosting will melt.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

668

kcal

Equipment: 1. 12 cup muffin tin
2. Muffin liners or nonstick cooking spray
3. Two mixing bowls, one large and one medium
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Fine mesh sieve or sifter for powdered sugar
8. Wire cooling rack and a toothpick or cake tester
9. Piping bag or zip top bag with a corner snipped, plus oven mitts

Ingredients

for the cupcakes: 2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temp
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
for the cinnamon cream cheese frosting: 8 oz cream cheese softened
1/2 cup unsalted butter softened (1 stick)
4 cups powdered sugar sifted
1 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease well; let the oven fully heat while you mix stuff.
In a large bowl whisk together 2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tbsp pumpkin pie spice, 1 tsp ground cinnamon and 1/4 tsp ground cloves. Tip: spoon flour into the cup and level it off so you dont pack too much.
In another bowl beat 1 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large room temperature eggs until combined. Then add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup buttermilk and 1 tsp vanilla extract and whisk till smooth.
Pour the wet into the dry and fold gently with a spatula just until combined; dont overmix, a few small streaks are ok. The batter will be thick.
Divide batter between liners, filling about two thirds full. Tap the pan on the counter a couple times to release air bubbles. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, not raw batter. Rotate pan once halfway if your oven runs hot.
Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost while warm the frosting will melt.
For the cinnamon cream cheese frosting beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until very smooth and fluffy, scraping the bowl as needed.
Gradually add 4 cups sifted powdered sugar, beating on low at first then medium until smooth and fluffy. Mix in 1 tsp vanilla extract, 1/2 tsp ground cinnamon and a pinch of salt. Taste and add a little more sugar if you want it stiffer.
If frosting is too soft chill it 15 to 30 minutes in the fridge. Spread or pipe onto completely cooled cupcakes. Quick hack: use a zip top bag with a corner snipped for piping if you dont have a piping bag. Sprinkle a little extra cinnamon on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.