Pumpkin cupcakes with cream cheese frosting and a candy pumpkin on top.
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5 from 4 votes

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 388kcal
Author: Lauren Allen


  • 1 cup canned pumpkin
  • 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 cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger

For the 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
  • 1/5 teaspoon ground cinnamon
  • 12 Pumpkin candies , optional, for garnish


  • 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 puree, oil and vanilla.
  • 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.
  • 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.

For the 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.



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


Calories: 388kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 222mg | Potassium: 138mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3600IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg