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
I really loved this recipe! I doubled the recipe and they turned out fabulous. I’m going to use your cream cheese frosting and it sounds delicious. Was wondering if I should double it too? Thank you for your recipe.
Hi Dawn! We always recommend making multiple batches instead of doubling to prevent over or under-mixing. If you’re making twice the amount of cupcakes, we would make twice the amount of frosting too. Enjoy!
Do you mind sharing which piping tip you used to decorate?
Hi Amanda, we used an Ateco 808 large round tip here!
These cupcakes and the cream cheese frosting are amazing – just delicious. I added a little more pumpkin spice and cinnamon because we all like the pumpkin spice taste. Next time I might even add a little more. I used the pumpkin spice cream cheese frosting from Sally’s pumpkin bars and I got rave reviews. The cupcakes with this frosting were perfect!
These were the best cupcakes I’ve ever had, and they were very easy to make! Will be making these again sometime, thank you!!
I made a double batch of this batter, and baked it into 3 dozen mini cupcakes and a 3 (6”) layer cake for my granddaughter’s second birthday. I used vegan butter and cream cheese in the icing because she has dairy allergies. I got a text from my son-in-law this morning saying he thought it was the best cake he’s ever had that I’ve baked (and that covers a lot of ground) – so winner winner! I’ll be making this recipe again for sure!
The cupcakes turned out great, but the cream cheese frosting split? Is there anything I can do to save the frosting? Thank you!
Hi Sharlene, did it split after piping it? This can happen if there is too much liquid in the frosting. Were you using full fat cream cheese? And did you reduce the confectioners’ sugar at all? Adding some more confectioners’ sugar and beating the frosting again for a minute or so usually helps.
This is the best cupcake recipe EVER! I make it exactly as written and dream about them often. Thank you for sharing!
Could this recipe be doubled?
Hi Michelle, yes, it can!
Made a 2x (using a scale for measurements) and it was great! Will a 3x yield the same results or would you suggest doing a 2x and a separate 1x?
Glad you love these! I would double the recipe and then make 1 more separate batch. Tripling is a lot of volume and it’s easy to under or over-mix.
This is such an amazing recipe! The cupcakes turned out so moist and moreish and the spices were just the right amount! My only concern was the icing being too runny 🙁
Was this because I whisked the butter alone for a couple of minutes (to remove the yellow colour) and then added the cream cheese? I also did add about 1/2 cup extra icing sugar where you added 1/4 so I don’t know how this happened. Also my batter was more runny than yours? I refrigerated my icing but when I piped it, it lost all its definition unlike yours! Please help :0
Hi Sunna, thank you so much for giving this recipe a try! It sounds like perhaps your butter was a bit too soft from the extra whipping. You’ll want to make sure that your butter and cream cheese are just room temperature as well, otherwise the frosting will have a runnier consistency. As for the batter, how did you measure your flour? Be sure to spoon and level to measure to ensure there is just the right amount of flour to help absorb the wet ingredients. Although if the cupcakes came out well, it sounds like your batter was just right!
Made these cupcakes for Thanksgiving, everyone loved them. Do you think you could add raisins or nuts to these cupcakes
So glad they were a hit! Yes, you can absolutely add raisins/dried cranberries/nuts to this recipe if you wish.
I made this recipe in a loaf pan and baked it for 50 minutes and it turnout out moist and delicious! A perfect fall treat.
Made these cupcakes this weekend and they were absolutely amazing! Super moist and the cream cheese frosting was perfect! Will definitely be making these every fall!
My son’s birthday falls at Thanksgiving and he has always loved pumpkin desserts to celebrate. I made these today and they are a huge hit! I ran out of vanilla extract making the batter, so I used pumpkin spice extract in the frosting – so tasty! Thank you for the consistently delicious recipes!!
Can I use coconut oil instead of canola oil?
Hi Erica, you can definitely use melted (and slightly cooled) coconut oil in place of vegetable oil. Same amount, no other changes needed!
Followed the recipe exactly. Filled cupcakes 2/3 full, ran out of batter, even though some were accidentally 1/2 full.
I love this recipe! I just made these cupcakes for my Grandson’s 8th Birthday! Thank you!
So, so good and pretty easy to follow for a slightly-above-beginner baker! The only issue I had was I only used about half the frosting and was pretty generous when frosting; next time I’ll halve that portion of the recipe. Thank you!
These cupcakes are some of my favorites! I doubled the recipe for a pre-homecoming party! They were a hit! I will make them again!
Loved this! Babies ate 2 not long after it’s cooled. Didn’t even have the time to make cream cheese frosting yet. Somehow, my oven temp must be a little higher. Bottom seems to create a hollow space in the middle of the cupcake. It’s still moist however. Always have extra pumpkin at home from cooking. Great recipe!! Will definitely try again ❤️
Would these still work if maple syrup replaced the brown sugar in a 1:1 ratio?
Hi Nadia, we don’t recommend it. Adding that much liquid would change the batter quite a bit, so it would take some recipe testing to find a way to successfully incorporate maple syrup. Best to stick with the brown sugar here.
This recipe calls for less butter than your other cream cheese recipe. I’m trying to figure out what difference that makes! Thanks in advance.
Hi Drea, this frosting is the same as our cream cheese frosting recipe. The cream cheese frosting for pumpkin bars has less butter to (1) produce less and (2) create a thicker, sturdier frosting so the bars can be more portable. Hope this answers your question!
Could you add pumpkin spice mix to the cream cheese frosting for added pumpkin flavor? If so could you recommend how much?
Hi Andrea, absolutely! It really depends on how prominent you’d like the pumpkin spice flavor in the frosting. We’d start small (say, around 1/4 teaspoon – 1/2 teaspoon), give it a taste, and then add more if needed.
Omg Amazing! So moist and delicious. don’t like nutmeg, so instead of pumpkin pie spice I used 1 tsp cinnamon and 1/2 tsp ginger and 1/8 tsp cloves. And made it in a brownie pan.
Hi Sally,
I was wondering if I could make this into a 6 inch cake instead of cupcakes?
If so how long would I bake it for?
Yes, absolutely! You can follow the baking instructions from this 6 inch cakes post.
These were so delicious! Got rave reviews. Since I made them for a long outdoor event, I made a streusel topping of finely chopped almonds, sugar, and cinnamon. Went down a treat!
I made this recipe with steamed and mashed butternut squash (canned pumpkin is not a thing here in Australia), whole wheat flour and light flavoured olive oil. Plus less sugar to suit my taste. They were the moistest, most melt-in-your-mouth cupcakes I have ever made. Absolutely delicious! Even without the frosting. I’ll be making these again!
Oh my goodness, these cupcakes are soooooo moist. Instead of cream cheese frosting I went with a crumb topping. Don’t get me wrong though as next time will be cream cheese topping. I can tell you though the cupcake alone is amazing.
Hi, I have leftover pumpkin pie filling from your pumpkin pie recipe. Would it be possible to use the leftovers to bake this or a similar muffin? Thanks!
Hi Elise, what an interesting challenge! We’ve never tested that but let us know if you do.
I used this recipe with a mini-bundt cake pan and made 12 individual bundts. They were delicious! I used a simple vanilla glaze for the top – would need to thicken that up a bit. Definitely a recipe I will use again.