Super light and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

There’s nothing that brings the Fall spirit quite like pumpkin recipes. Some of my go-to’s include Pumpkin Cookies with Caramel Frosting, Skinny Pumpkin Muffins, and a Classic Pumpkin Roll.

A moist Pumpkin Cupcake frosted with cinnamon cream cheese and topped with a candy pumpkin.

Why I love this recipe:

  • The Frosting: What truly makes these the best pumpkin cupcakes ever is the frosting! I’ve adapted my cream cheese frosting to add a hint of cinnamon.
  • Festive: I find any excuse to make them, whether for my own family, friends, or even transporting them to my kids school to share with the class!
All of the ingredients needed to make the best Pumpkin Cupcakes recipe, all measured and ready.

How to make Pumpkin Cupcakes:

Mix wet ingredients: In a large mixing bowl combine sugars, eggs, pumpkin purée, oil and vanilla.

Two images showing granulated sugar, brown sugar, eggs, pumpkin purée, oil, and vanilla in a bowl before and after it's combined.

Whisk dry ingredients: In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture and stir to combine.

Flour, baking soda, baking powder, and fall spices mixed in a glass bowl, then after it's added to wet ingredients to make a pumpkin cupcake batter.

Bake: Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove cupcakes to a cooling rack and cool completely before frosting.

Two images showing easy Pumpkin Cupcakes before and after they are baked.

How to make Cinnamon Cream Cheese Frosting:

Combine: Beat butter and cream cheese together until light and fluffy, 2-3 minutes then add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.

Frost the Halloween pumpkin cupcakes then top with a pumpkin candy, if desired.

Twelve frosted Pumpkin Cupcakes on a wire rack, each topped with a candy pumpkin.

Storage, Make Ahead, and Freezing Instructions:

  • Store: Keep pumpkin spice cupcakes covered, in the refrigerator for 2-3 days after baking.
  • To Make Ahead: These pumpkin cupcakes with cream cheese frosting can be made up to 2 days in advance, stored, covered, in the refrigerator.
  • To Freeze: Frosted or unfrosted cupcakes can be stored in the freezer for 2-3 months.

More Pumpkin Recipes:

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Recipe

A moist Pumpkin Cupcake frosted with cinnamon cream cheese and topped with a candy pumpkin.
Prep 20 minutes
Cook 18 minutes
Total 38 minutes
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Ingredients
 
 

Frosting:

Instructions
 

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
  • In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
  • Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
  • Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.

For the Cinnamon Frosting:

  • Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
  • Frost the cupcakes and garnish with pumpkin candy, if desired.

Notes

Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.
Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.
Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.

Nutrition

Calories: 395kcalCarbohydrates: 50gProtein: 4gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 60mgSodium: 259mgPotassium: 107mgFiber: 1gSugar: 40gVitamin A: 3596IUVitamin C: 1mgCalcium: 62mgIron: 1mg

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I originally shared this recipe September 2014. Updated September 2019 and October 2023. 

Recipe adapted from Damn Delicious.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    The timing is way off for me, which is unusual. I baked them for 25 minutes and they’re still underdone. I’m not in a high altitude area or anything. They taste really good though!

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