These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect cupcakes for fall ! Fluffy and moist pumpkin cupcakes topped with a rich, tangy, and utterly delicious spiced cream cheese frosting. They're easy to make in one bowl and perfect for any autumn gathering, from cozy afternoons to festive holiday parties.
If your’e a pumpkin lover like me then you will love these easy and delicious Pumpkin Cupcakes. These cupcakes taste like fall in every bite. Soft, moist, pumpkin spice cupcakes topped with rich, tangy cinnamon cream cheese frosting.
They're quick and simple enough to whip up on a weeknight but beautiful enough to serve at any fall gathering, from casual get-togethers to holiday celebrations. The warm pumpkin spice and creamy frosting makes them irresistible. These cupcakes are the ultimate cozy fall dessert that will have everyone asking for seconds.
For more pumpkin recipes try my browned butter pumpkin cookies, pumpkin banana muffins or pumpkin pound cake.
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Why You Will Love This Recipe
- Soft and Moist: Pumpkin purée keeps the cupcakes tender and flavorful.
- Perfectly Spiced: Warm spices bring cozy autumn flavor to every bite.
- Easy to Make: This recipe is straightforward, uses simple pantry ingredients, and comes together quickly.
- Crowd-Pleaser: The combination of pumpkin and spiced cream cheese frosting is always a hit.
For the pumpkin cupcakes
For the spiced cream cheese frosting
Ingredient Notes
For the pumpkin cupcakes:
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. Blot excess liquid for the best texture.
- Flour: All-purpose flour gives structure while keeping the cupcakes soft.
- Light Brown Sugar: Adds sweetness and helps keep the cupcakes moist. You can use dark brown sugar as well.
- Eggs: Bind the batter and give the cupcakes a tender crumb.
- Oil: Keeps the cupcakes soft and moist longer than butter. Use any neutral oil such as canola or vegetable oil.
- Unsalted Butter: The combination of softened butter and oil gives these pumpkin cupcakes an extra tender texture.
- Ground Ginger: Adds a nice spicy kick to these cupcakes.
- Pure Vanilla Extract: Enhances the overall flavor of the cupcakes.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves for warm fall flavor. If you you don't have pumpkin pie spice you could use a blend of ½ teaspoon each: ground allspice and ground ginger AND ¼ teaspoon each: ground nutmeg and ground cloves.
For the Cream Cheese Frosting:
- Cream Cheese: Use full-fat block cream cheese, softened to room temperature. This is essential for a thick, stable, and deliciously tangy frosting. Avoid using whipped or low-fat varieties, as they can make the frosting too runny.
- Unsalted Butter: Also softened to room temperature. This helps create a smooth, creamy frosting texture.
- Heavy Cream: Make sure to use heavy whipping cream with at least 35% butterfat.
- Powdered Sugar (Confectioners’ Sugar): Sift your powdered sugar for the smoothest, lump-free frosting!
- Vanilla Extract: Pure vanilla extract is crucial for a great flavor.
- Pumpkin Pie Spic: Adds a nice spicy kick to the frosting.
Step-by-Step Instructions
Here is how to make these easy pumpkin cupcakes. You can use a large mixing bowl with an electric mixer. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 1. Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, melted butter, oil, eggs, and vanilla until smooth.
Step 2. Add Dry Ingredients: With the mixer on low speed, sift in flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Stir until just combined.
Step 3. Bake: Divide cupcake batter evenly among liners, filling about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Step 4. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 5. Make Frosting: In the bowl of a stand mixer or a large bowl, beat cream cheese and softened butter on high speed until smooth. Add powdered sugar, heavy cream, pumpkin pie spice and vanilla, then beat until fluffy.
Step 6. Frost and Serve: Using a piping bag fitted with your favorite icing tip, Pipe or spread frosting onto cooled cupcakes. Garnish with a sprinkle of cinnamon or chopped pecans if desired.
Tips & Tricks
- Fill Evenly: Use a large cookie scoop to evenly portion the batter for consistent baking.This allows them to rise properly and creates beautiful domed tops without overflowing.
- Add Garnish: Sprinkle with cinnamon, nutmeg, or crushed pecans for decoration.
- Do Not Overmix the Batter: This is the golden rule for cupcakes! Mix the wet and dry ingredients only until the flour streaks have just disappeared. Overmixing develops gluten, which can lead to tough, dense cupcakes instead of light, tender ones.
- Check for Doneness: The cupcakes are done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
- Cool Completely Before Frosting: This is critical! Frosting warm cupcakes will cause the frosting to melt and slide right off. Ensure your cupcakes are entirely cool before you start frosting.
- Frosting Consistency: If your frosting is too thick, add a tiny bit more heavy cream (¼ teaspoon at a time). If it’s too thin, add more sifted powdered sugar.
FAQ's
Yes! Bake the cupcakes a day ahead, store unfrosted, then frost before serving.
Although I highly recommend using canned pumpkin puree for these cookies, you can also use homemade pumpkin purée if that's what you have on hand. Just make sure it's thick and well-drained for the best texture.
Yes! Pour the batter into an 8×8-inch pan and bake for 28-32 minutes. Frost with cream cheese frosting once cooled.
Absolutely! Fold in ½ cup of mini chocolate chips into the batter before filling the cupcake liners.
Storage & Freezing
- Storage: Store Pumpkin Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
- Freezing Cupcakes (Unfrosted): Baked (unfrosted) cupcakes can be frozen for up to 2-3 months. Once completely cooled, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature and then frost as desired.
- Freezing Frosting: Cream cheese frosting can be frozen in an airtight container for up to 1 month. Thaw in the refrigerator, then re-whip it with an electric mixer before using.
More Cupcake Recipes You Will Love
Recipe
Pumpkin Cupcakes with Spiced Cream Cheese Frosting
Equipment
- 12-cup Muffin Tin
Ingredients
For the Cupcakes:
- ¼ cup neutral oil
- ¼ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ⅓ cup white sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Frosting:
- 1 cup cream cheese at room temperature
- ½ cup butter at room temperature
- ⅓ cup heavy whipping cream cold
- 2 cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
For the frosting:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increasing to medium speed. Beat in the vanilla extract and pumpkin pie spice.
For the cupcakes:
- Preheat oven to 350F/180C. Line a 12 cup muffin tin with liners.
- Mix the flour, baking soda, baking powder, pumpkin pie spice, ground ginger and salt in a small bowl and set aside.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, oil and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, pumpkin puree and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients into the wet ingredients and mix on medium speed until well combined.Do not overmix.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely.
- Once the cupcakes are completely cool, frost them using an offset spatula, butter knife, or a piping bag fitted with your favorite tip.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- Don't overfill cupcake liners-fill about two-thirds full for even baking.
- Make sure cupcakes are completely cooled before frosting, or the cream cheese frosting may melt.
- For extra flavor, sprinkle the frosted cupcakes with a little cinnamon or pumpkin spice.
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