These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. I adapted this recipe from my very favorite pumpkin cake. They’re a must-try during the fall season!
Pumpkin cupcakes deserve their own spotlight, right?
I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Compared to cake, cupcakes cook faster and are easier to decorate, transport, and serve. LOVE THAT!
These are the BEST Pumpkin Cupcakes
And I have a list to prove it!
- Easy to prepare
- Simple, basic ingredients
- Moist and soft
- Heightened pumpkin spice flavor (just like pumpkin pie!)
- Sweetened with brown sugar
- Topped with tangy cream cheese frosting
- Fun to decorate! 🙂
Let’s Compare
Let’s compare these pumpkin cupcakes to my beloved pumpkin muffins recipe. There’s definitely a few differences!
- Ease: Both pumpkin cupcake recipes are super low maintenance. You don’t need a mixer to make either batter (though you could certainly use one!) and both batters come together in minutes.
- Actual Recipes: The recipes themselves are pretty similar. Here I cut out the milk and reduced the flour to make up for less liquid. You only need 1 cup of flour, so you are basically guaranteed mega moist cupcakes. There’s also slightly less pumpkin because it can weigh down your baked good (totally fine in a hearty, slightly denser muffin though).
- Flavor: The flavors are pretty identical, including spices.
- Texture: But here’s the real difference—these pumpkin cupcakes are not quite as dense. They’re incredibly moist and soft, but have more of a cake and cupcake texture and less of a muffin texture.
My tip: As with most of my cupcake recipes, fill the liners only about 2/3 full. This is about 3 full Tablespoons of batter per cupcake. (See 9 more tips for baking the BEST cupcakes!)
Ingredients in Pumpkin Cupcakes
Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. In a nutshell, we halve the cake recipe to yield about 12 cupcakes. The spices and vanilla extract aren’t completely halved. Rather, I kept both on the higher side for plenty of FLAVOR!
Here’s what you need:
- Flour: All-purpose flour serves as the base. It’s sturdy enough to support the thick batter.
- Baking Powder & Baking Soda: These help the cupcakes rise.
- Cinnamon & Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. I love using homemade pumpkin pie spice here!
- Salt & Vanilla Extract: Both add flavor. Try making your own homemade vanilla extract sometime.
- Oil: Oil, as opposed to butter, guarantees a moist crumb.
- Eggs: Eggs provide structure and moisture.
- Sugar: I only use brown sugar to sweeten these cupcakes because it’s the best!
- Pumpkin: Use 1 cup of pumpkin puree in this recipe, then browse my pumpkin recipes to use up the rest of the can.
Cream Cheese Frosting
Cream cheese frosting is a pumpkin cupcake’s BFF.
Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine. Cream cheese frosting is not selfish. That’s a true friend, is it not?! 😉 We’d have a different story with, say, vanilla buttercream because it’s too sweet, too heavy, and too overpowering.
This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping, like Ateco 808 large round because it resembles a big puffy cloud on top. It’s the same frosting and piping tip I use for carrot cake cupcakes, too.
If you really want to go wild, try this brown butter cream cheese frosting from my banana layer cake, this cinnamon cream cheese frosting from my banana cupcakes, this pumpkin spice cream cheese frosting from my pumpkin bars, or this salted caramel frosting. Or use chai spice buttercream—another favorite fall flavor!
For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles or mellowcreme pumpkins. We also used these cupcakes as the perfect base to decorate Halloween cupcakes!
More Perfect Pumpkin Recipes
- Pumpkin Muffins & Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Roll
- Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies
- Pumpkin Bread
- Pumpkin Bundt Cake
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Hand Pies
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Pumpkin Cupcakes with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting.
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 1/2 cup (120ml) canola or vegetable oil*
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (226g) canned pumpkin puree*
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 808 Piping Tip | Cupcake Carrier
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
- Oil: Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
- Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
These spice bombs exploded in my mouth in the most fantastic way. It’s been a week since I first made and devoured a batch. And I’m still having dreams about them.
BUT how do we manage to get 12 muffins with only 1 cup flour and 1 cup pumpkin puree? Other recipes on this site, call for 1-3/4 cups flour along with 1 cup pumpkin puree. Is it magic? Thanks.
I made these cupcakes for thanksgiving, and they were a HUGE hit. I substituted flour for a 1 to 1 ratio of blended instant oats, and they turned out great! They were so moist and delicious, I will definitely use this recipe again.
Made these for Thanksgiving and they were such a huge hit! I had several of them myself . They were so easy to make too – I was so happy. Thank you for giving us such great recipes to impress people we know with!!
Soooo yummy and easy! I had some leftover pumpkin purée and leftover cream cheese frosting from thanksgiving that needed to get used so this was perfect for it! Definitely going to be a new go- to (like so many other of your recipes).
Can these be baked as loaves? What size would I use?
Would it be okay to make the batter in advance and refrigerate until ready to bake?
Hi Esther, we don’t recommend it. Once the batter is mixed, the leaveners are activated and the batter is best baked right away. The longer you wait, the cupcakes will not rise the same and the texture will be compromised.
Absolutely delicious. I used slightly less sugar and 1/2 oil and apple sauce. The best recipe ever!!
whats the calorie/carb count, for a diabetic friend! 🙂
Hi Joce! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Easy to make and taste great. Thanks for the recipe!
I made these with gluten free flour and we absolutely LOVE THEM. I will add this recipe
to my FAVORITES LIST.
This was an amazing recipe! Cream cheese frosting was delicious and apple sauce was a nice touch to the batter. Thank you!
I used gluten free cup for cup flour and these were the best gf cupcakes I’ve ever made! So moist and delicious!
Hi Kaitlin, we are so glad these worked well for you with gluten free ingredients. Thank you for sharing!
Great cupcakes. We made the frosting JUST like you said and it turned out like icing. It did taste good but it wasn’t the outcome we were hoping for. I’m a little disappointed but it still tasted fine. Overall, good cupcakes but maybe review your frosting recipe. Thanks!
Add some mascarpone cheese to the cream cheese in this recipe. I bet ya that’s what you were missing!
Great Recipe, we op’ed out of using OIl and substituted 1/2 Cup Egg Nog for added flavor. Our Baking time we extended to 28 minutes. Topped with Cream Cheese Frosting with Pumpkin Spice and extra Ground Clove to taste. The combination turned out great.
Here is a follow up question to my last comment – can i freeze any left over cup cake mix?
Hi Dian! No, we don’t recommend freezing leftover batter. The raising agents will activate before the cupcakes are baked and they won’t rise properly. You can freeze extra baked cupcakes, though! See recipe notes for instructions.
First time I made this recipe and I loved them. The smell of them filled the house. I was somewhat surprised on how moist the cupcakes were, but cooked them for the full 22 min and then a bit more.
Hi there,
By mistake I bought pumpkin pie filling instead of the puree. Could I still use this for the recipe?
Thank you
Hi Jennifer, you really need our pumpkin puree (not pumpkin pie filling) for this recipe.
Made these for a Halloween treat. They were a huge hit with the hubby and neighbors! Yummy goodness!
How many hours can these cream cheese frosted cupcakes be left out?
Hi Anna, these cupcakes will be fine at room temperature for a few hours, but after that we recommend storing in the refrigerator.
So good! I was initially concerned b/c the recipes calls for just 1 c. flour – but I’m guessing the less flour contributes to the very soft & pillowy texture of the pumpkin cake. Since we didn’t have cupcake liners, we just filled an 8×8 pan. We also added chopped walnuts + dried cranberries which add to the flavor and texture. Great recipe – thank you!
Can’t wait to make these for our Halloween party! Just wondering if I could substitute liquid coconut oil for the vegetable oil?
Hi Rita, You can definitely use melted (and slightly cooled) coconut oil in place of vegetable oil. Same amount, no other changes needed. Hope the cupcakes are a hit for the party!
How did you make the little pumpkins on top?
These were so moist and delicious and were loved by all. I will most definitely make these again and again! The icing is amazing.
Can you double this recipe?
Hi Lisa, For absolute best taste and texture, we always recommend making separate batches.
This recipe is sooo good! Can you tell what I can do so that my cream cheese icing does get so watery, I struggle getting a firm consistency. Thanks!
Hi Sara, so glad you loved it! Make sure you’re using full fat block cream cheese (not the kind sold in a tub).
These are outstanding!! Made these for my husbands birthday – and the cupcakes were so light and moist. The cream cheese frosting wasn’t too dense – light and delicious!! Thanks for this keeper.
My go to are chia eggs. 1 tablespoon chia + 3 tablespoons of water. Quick stir and let it sit a few minutes. That combo equals 1 egg. I’ve successfully used that sub several times in cookies, cupcakes and muffins.
As with every other recipe on here, it is a hit!
The only thing I added was maybe 1/4t of lemon zest. Kicked up all the spices and was raved about from every one. Remaking them for company this weekend, not even going to bother with another flavor, these are amazing.
We’re so thrilled to hear that you love these pumpkin cupcakes, Francesca!
Hi do you have any suggestions for vegans? I have found good alternative swaps for all except eggs, TIA
Have you tried Aquafaba? I hear from my vegan friends that it’s an amazing egg substitute. Of course I suggest Google for info and substitution volumes.
Can I make an 8” cake with this recipe?
Hi Anna, our cake pan sizes and conversions guide will be helpful for determining other sizes of this recipe. Hope you enjoy it!
Can I use 1/3 less fat cream cheese for this recipe? Thank you so much!
Hi! I love these cupcakes! Can they be left out at room temperature for a whole afternoon/ evening? Thinking about adding them to our dessert table for our wedding. Thanks!
Hi Jess, absolutely. Just make sure they are not in direct sunlight. Hope they’re a hit at your wedding!
Moist and tender and so everything I wanted it to be!
Hi! I’ve made these cupcakes before and loved them. Recently my mom was diagnosed with celiac, so I was wondering if you know if I could substitute gluten free flour for this recipe! If this would be possible, what kind do you think would be best (gf all purpose, gf baking flour, etc)?
Hi Julia, we haven’t tested it ourselves, but many readers have had success using 1:1 gluten free flours (like Cup4Cup) in our recipes. Let us know if you give it a try!
It worked great! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and they turned out exactly like the ones with gluten! Very moist and fluffy! I highly recommend if you are gluten free!