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The best Pumpkin Cupcakes are made with real pumpkin puree, warm fall spices, and topped with an irresistible cinnamon cream cheese frosting. These are always a hit at fall gatherings.
Cozy season starts with these Pumpkin Cupcakes
I find any excuse to make Pumpkin Cupcakes! My kids love to help pipe on the frosting and top each one with the festive pumpkin candy. Plus, you can make the cupcakes and frosting ahead of time! I like to freeze the cupcakes in an airtight container, for up to one month or so. And, how cute are these cardboard cupcake boxes? They're perfect for bringing cupcakes to any event.
Try more of my pumpkin recipes, like Sheet Pan Pumpkin Pancakes, Pumpkin Cream Cheese Muffins, Pumpkin Chocolate Chip Cookies, Pumpkin Tiramisu, Pumpkin Bars with Caramel Frosting, and Pumpkin Spice Eggnog!
How to make Pumpkin Cupcakes:
Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth and well combined.
Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Add the dry ingredients to the pumpkin mixture and stir until just combined.
Bake and frost: Divide the batter evenly among 12 lined muffin cups. Bake at 350 degrees F for 15-18 minutes, until a toothpick comes out clean. Cool completely on a wire rack, then frost the pumpkin spice cupcakes with cinnamon cream cheese frosting and top each with a candy pumpkin, if desired. If you love these, try my Spider Cupcakes and Witch Hat Cupcakes too!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
- 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.1 cup pumpkin puree, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup oil, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl combine flour, baking soda, baking powder, spices, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
- 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.¼ cup unsalted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 2-3 cups powdered sugar
- Frost the cupcakes and garnish with pumpkin candy, if desired.12 candy pumpkins
Notes
Nutrition
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, October 2023 and September 2026.
Recipe adapted from Damn Delicious.
l am thirteen and l entered these in a cupcake competition and they won first place!!! I am definitely going to use this recipe again and recommend it to everyone I know!!!
Congratulations!!
These have to be the best homemade cupcakes I have ever had! I’m 63 and I should know! I definitely recommend five stars and a round of applause for the baker.
Yummy! I used homemade pumpkin puree and omitted the nutmeg (personal preference). Super moist and the frosting complimented the cupcakes perfectly.
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! 💜
So good! Will definitely be making these again!
Pumpkin in cans isn’t available where I live (Malaysia). How much fresh pumpkin is equivalent and should I cook and puree first? TIA 😊
Hi Clare! You can find a recipe for pumpkin puree here https://tastesbetterfromscratch.com/pumpkin-puree/. This will work as a substitute for this recipe and I know you’ll love it!
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.
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.
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 😊
This came out amazing! They tasted and looked great!
Hi, I’m gonna made this incredible cupcakes but I made mi own pumpkin puree, so how much puree should be put it?
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.