I pack these pumpkin cupcakes with rich spice, tender crumb, and a dreamy cream cheese frosting that makes them impossible to pass up. One bite and they earn a permanent spot in my Fall baking lineup.

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I’m obsessed with these Pumpkin Cupcakes because they taste like straight-up fall baking without trying too hard. The crumb is soft, the pumpkin puree actually shows up, and every bite has that rich spice thing I crave the second the weather even hints at changing.

But the frosting is what gets me. Cream cheese makes it tangy, creamy, and just sweet enough to keep me going back for another swipe.

And then another cupcake. No dry, sad little pumpkin situation here.

Just tender cupcakes, big flavor, and a frosting-to-cake ratio I fully support. Honestly, I never make these just once.

Ingredients

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Flour gives the cupcakes structure, so they’re soft but not falling apart.
Granulated sugar brings sweetness and helps the tops bake up nicely.
Brown sugar adds cozy molasses flavor and keeps things extra moist.
Baking soda and baking powder help them rise instead of turning dense.
Pumpkin pie spice makes the whole kitchen smell like fall.
Eggs hold everything together and add a little richness.
Pumpkin puree brings moisture, color, and that classic pumpkin vibe.
Vegetable oil keeps the crumb tender for days, not just day one.
Milk or buttermilk loosens the batter and adds a softer bite.
Vanilla rounds out the spice so it doesn’t taste flat.
Cream cheese gives the frosting that tangy, not-too-sweet balance.
Butter makes the frosting creamy, smooth, and honestly pretty dreamy.
Powdered sugar sweetens and thickens the frosting without gritty bits.
Plus, cinnamon in the frosting doubles down on the cozy flavor.
Basically, salt and cream make the frosting taste balanced and pipeable.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon fine salt

1 tablespoon pumpkin pie spice or 2 teaspoons ground cinnamon plus 1 teaspoon ground ginger and 1/2 teaspoon ground nutmeg

2 large eggs, room temperature

1 cup (240 g) canned pumpkin puree

1/2 cup (120 ml) vegetable oil

1/4 cup (60 ml) milk or buttermilk, room temperature

1 teaspoon pure vanilla extract

8 ounces (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 cups (360 g) powdered sugar, sifted

1 teaspoon pure vanilla extract for frosting

1/2 teaspoon ground cinnamon for frosting

1 to 2 tablespoons heavy cream or milk to adjust frosting consistency

Pinch of fine salt for frosting

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners and set aside.

2. In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon fine salt, and 1 tablespoon pumpkin pie spice (or 2 teaspoons ground cinnamon plus 1 teaspoon ground ginger and 1/2 teaspoon ground nutmeg).

3. In a separate bowl whisk 2 large eggs until combined, then add 1 cup (240 g) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk or buttermilk, and 1 teaspoon pure vanilla extract.

4. Pour the wet mixture into the dry ingredients and gently fold until just combined and no streaks of flour remain. Do not overmix.

5. Divide batter evenly among the 12 liners, filling each about two thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.

6. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the frosting, beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth and fluffy.

8. Gradually add 3 cups (360 g) sifted powdered sugar, 1 teaspoon pure vanilla extract for frosting, 1/2 teaspoon ground cinnamon, and a pinch of fine salt, beating until smooth. Add 1 to 2 tablespoons heavy cream or milk as needed to reach a spreadable piping consistency.

9. Pipe or spread the pumpkin spice cream cheese frosting onto fully cooled cupcakes. Chill briefly if you prefer a firmer frosting, then serve.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. 12-cup muffin tin with paper liners
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber or silicone spatula
5. Measuring cups and spoons and kitchen scale (optional for grams)
6. Electric hand mixer or stand mixer (for frosting)
7. Ice cream scoop or two spoons for portioning batter
8. Wire cooling rack
9. Piping bag with round tip or offset spatula for frosting
10. Toothpicks for doneness testing

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? Yes. Roast and puree fresh baking pumpkin, then drain any excess liquid; measure by weight to match 1 cup (240 g) canned puree for best results.

How do I prevent cupcakes from sinking in the center? Do not overmix the batter once you add the wet and dry ingredients; bake at the recommended temperature and avoid opening the oven door during the first 15 minutes.

Can I make these cupcakes gluten free? Yes. Substitute a 1-to-1 gluten free baking flour blend that includes xanthan gum, and check doneness as gluten free batters can bake slightly faster or slower.

How should I store the cupcakes? Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For unfrosted cupcakes cool completely, then freeze up to 3 months; thaw in the refrigerator overnight before frosting.

How can I adjust the frosting consistency? If the cream cheese frosting is too thick, add 1 teaspoon at a time of heavy cream or milk until spreadable. If it is too thin, chill briefly or add a little more sifted powdered sugar.

Can I make the batter or frosting ahead of time? Yes. Cupcake batter can be refrigerated for up to 24 hours before baking. Cream cheese frosting can be made and refrigerated up to 3 days; bring to room temperature and rewhip briefly before using.

Pumpkin Cupcakes Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat pastry flour 1:1 for a nuttier, denser crumb (if using regular whole wheat use up to 75% of the flour to avoid heaviness), or use a 1:1 gluten free all purpose blend in place of the same weight.
Granulated sugar: substitute with coconut sugar 1:1 for a deeper, caramel note, or use pure maple syrup (use 3/4 cup maple syrup for 1 cup sugar and reduce liquid by about 3 tablespoons and lower oven temperature by 15 degrees F).
Vegetable oil: substitute with melted coconut oil 1:1 (neutral flavor if refined), or replace up to half with unsweetened applesauce for a lighter, lower fat cupcake (expect slightly softer texture).
Cream cheese (for frosting): substitute with Neufchâtel cheese 1:1 for lower fat with similar texture, or use mascarpone 1:1 for a richer, silkier frosting.

Pro Tips

1. Bring eggs, milk and cream cheese to room temperature before you start. They blend more smoothly, giving you a lighter batter and a silky, lump-free frosting.

2. Measure flour by spooning it into the cup and leveling with a knife instead of scooping. That small habit prevents dense cupcakes from too much flour. Fold the batter until just combined to avoid a tough crumb.

3. If your canned pumpkin seems watery, spoon it into a fine mesh strainer and press lightly to remove excess liquid. Also consider using buttermilk instead of regular milk for a more tender, slightly tangy crumb.

4. Chill the frosted cupcakes briefly before serving to let the frosting set, especially if piping. If the frosting is too soft, refrigerate it for 10 to 15 minutes and stir gently before re-piping so the texture holds its shape.

Pumpkin Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

544

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. 12-cup muffin tin with paper liners
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber or silicone spatula
5. Measuring cups and spoons and kitchen scale (optional for grams)
6. Electric hand mixer or stand mixer (for frosting)
7. Ice cream scoop or two spoons for portioning batter
8. Wire cooling rack
9. Piping bag with round tip or offset spatula for frosting
10. Toothpicks for doneness testing

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon fine salt
1 tablespoon pumpkin pie spice or 2 teaspoons ground cinnamon plus 1 teaspoon ground ginger and 1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup (240 g) canned pumpkin puree
1/2 cup (120 ml) vegetable oil
1/4 cup (60 ml) milk or buttermilk, room temperature
1 teaspoon pure vanilla extract
8 ounces (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 teaspoon pure vanilla extract for frosting
1/2 teaspoon ground cinnamon for frosting
1 to 2 tablespoons heavy cream or milk to adjust frosting consistency
Pinch of fine salt for frosting

Directions

Preheat oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon fine salt, and 1 tablespoon pumpkin pie spice (or 2 teaspoons ground cinnamon plus 1 teaspoon ground ginger and 1/2 teaspoon ground nutmeg).
In a separate bowl whisk 2 large eggs until combined, then add 1 cup (240 g) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk or buttermilk, and 1 teaspoon pure vanilla extract.
Pour the wet mixture into the dry ingredients and gently fold until just combined and no streaks of flour remain. Do not overmix.
Divide batter evenly among the 12 liners, filling each about two thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth and fluffy.
Gradually add 3 cups (360 g) sifted powdered sugar, 1 teaspoon pure vanilla extract for frosting, 1/2 teaspoon ground cinnamon, and a pinch of fine salt, beating until smooth. Add 1 to 2 tablespoons heavy cream or milk as needed to reach a spreadable piping consistency.
Pipe or spread the pumpkin spice cream cheese frosting onto fully cooled cupcakes. Chill briefly if you prefer a firmer frosting, then serve.

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.