Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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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.

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!

How to make Pumpkin Cupcakes:

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

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.

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.

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.

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:

• Pumpkin Snickerdoodles
• Pumpkin Pancakes
• Healthy Pumpkin Muffins
• Pumpkin Chocolate Chip Bread
• Pumpkin Mug Cake

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4.92 from 45 votes

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Author: Lauren Allen

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

Prep: 20 minutes mins

Cook: 18 minutes mins

Total: 38 minutes mins

Servings: 12

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 1 cup pumpkin puree, , canned or homemade
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup light brown sugar, , packed
• ▢ 1/2 cup oil, (vegetable or canola oil)
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground cloves
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1/8 teaspoon ground ginger

Frosting:

• ▢ 1/4 cup unsalted butter, , room temperature
• ▢ 8 ounces cream cheese, , room temperature
• ▢ 2-3 cups powdered sugar, (depending on the frosting consistency you want)
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 12 candy pumpkins, , optional, for garnish

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: 395kcal, Carbohydrates: 50g, Protein: 4g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 60mg, Sodium: 259mg, Potassium: 107mg, Fiber: 1g, Sugar: 40g, Vitamin A: 3596IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

Recipe adapted from Damn Delicious.