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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
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.
- 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
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 and October 2023.
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.