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!

  2. 5 stars
    Yummy! I used homemade pumpkin puree and omitted the nutmeg (personal preference). Super moist and the frosting complimented the cupcakes perfectly.

  3. The cream cheese frosting and cupcakes/muffin batter smell and taste sooo yummy!! I added only 1/4 teaspoon of sugar to the fosting, but I think it’s a typo. It says to add 1/5. Thank you! 💜

  4. Pumpkin in cans isn’t available where I live (Malaysia). How much fresh pumpkin is equivalent and should I cook and puree first? TIA 😊

  5. 5 stars
    This was so good. This almost tasted like the pumpkin loaf from starbucks. In my opinon it was better without iceing so we just had it without iceing. This was amazing and my family loved it. we will be making this again.

  6. 5 stars
    Delicious! I have made this recipe several times and it never disappoints!! I always add a little bit more cinnamon to the frosting – about 1/4 teaspoon.

  7. 5 stars
    I made these for my nieces Birthday. Oh my goodness!!! I loved the flavors of the pumpkin and spices along with the frosting. I sampled way too many of my test cupcakes. Really delicious 😊

  8. Hi, I’m gonna made this incredible cupcakes but I made mi own pumpkin puree, so how much puree should be put it?

  9. 5 stars
    I came across this recipe and made them yesterday afternoon. They are DELICIOUS! I stuck to the recipe for the cupcakes and frosting but I did add more spices. The cupcakes really have great pumpkin flavor. The cream cheese frosting was so smooth and creamy! I will be making these again soon. Thanks for a great recipe.

  10. Horrible!! They’re thick and sticky!! The cup liner paper sticks to the cupcakes!! I followed the recipe! Do not understand how they could turn out the way they have!

    I’m disappointed!

  11. 5 stars
    Just made these! They rose PERFECTLY AND ALL THE SAME SIZE!! They are cooling right now but the batter tasted amazing! Can’t wait to decorate and eat! Thanks!!

  12. 5 stars
    I made these cupcakes, followed the recipe to the letter, and OMGOODNESS!! DELICIOUS!! The cream cheese frosting is the perfect touch! Although I did eat one cupcake without the frosting! My family loved these! Than you for sharing the recipe!