Cupcake with cream cheese frosting and pumpkin spice dusting

Pumpkin Cupcakes! Moist, Spiced & Perfect for Fall

When the air turns crisp and pumpkin spice fills the kitchen, there’s nothing more comforting than a batch of Pumpkin Cupcakes. Soft, moist, and brimming with warm spices, these cupcakes are the essence of autumn in dessert form. Whether you’re baking for a fall gathering, Thanksgiving dessert table, or simply to indulge in seasonal comfort, this easy recipe delivers bakery-style cupcakes that are light yet rich with pumpkin flavor. Top them with silky cream cheese frosting, and you’ve got a crowd-pleaser ready for any cozy occasion.

Table of Contents

Pumpkin Cupcakes Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 cupcakes
Calories: 210 per cupcake (without frosting)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • ¾ cup pumpkin purée (not pie filling)
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: ¼ teaspoon cinnamon for a spiced frosting
Golden baked pumpkin cupcakes cooling on wire rack

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. Mix wet ingredients: In another bowl, whisk eggs, pumpkin purée, both sugars, oil, and vanilla until smooth.
  4. Combine: Add dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix.
  5. Fill liners: Divide batter evenly into cupcake liners, filling about ¾ full.
  6. Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Let cupcakes cool completely before frosting.
  8. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
  9. Frost: Spread or pipe frosting onto cooled cupcakes and dust with cinnamon if desired.

Substitutions & Dietary Swaps

  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Dairy-Free: Substitute dairy-free cream cheese and butter in the frosting.
  • Egg-Free: Use ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water per egg).
  • Healthier Option: Replace half the oil with Greek yogurt or unsweetened applesauce.
  • Lower Sugar: Use coconut sugar instead of brown and granulated sugar for a lower-glycemic option.

Chef’s Pro Tips

  • For perfectly fluffy cupcakes, ensure your ingredients are at room temperature before mixing.
  • Use pure pumpkin purée, not pumpkin pie filling — the added sugars and spices can throw off texture.
  • Overmixing leads to dense cupcakes. Stir just until combined.
  • For bakery-style presentation, use a large star piping tip for the frosting.
  • Add a sprinkle of crushed pecans or a caramel drizzle for extra flair.

Make Ahead, Storage & Freezing

Unfrosted Pumpkin Cupcakes can be stored at room temperature for up to 3 days or refrigerated for 5 days. Once frosted, refrigerate in an airtight container and bring to room temperature before serving. To freeze, wrap unfrosted cupcakes individually and freeze up to 2 months; thaw overnight before frosting.

Troubleshooting & Common Mistakes

  • Dense texture? Overmixing or using old baking soda/powder may cause this — check freshness dates.
  • Sinking centers? Overfilled liners or underbaking can lead to collapsed cupcakes.
  • Frosting too soft? Chill it for 10–15 minutes before piping.
  • Not sweet enough? Add a tablespoon of maple syrup or honey for deeper flavor.

Flavor Pairings & Serving Suggestions

These Pumpkin Cupcakes pair beautifully with coffee, hot cider, or chai tea. Add a drizzle of caramel, sprinkle of toasted nuts, or serve with vanilla ice cream for an extra indulgent treat.

Pairing Recipes From Our Website

FAQs

Can I use pumpkin pie mix instead of pumpkin purée? No, it already contains sugar and spices — use pure pumpkin purée only. Can I make these ahead? Yes! Bake cupcakes a day ahead and frost right before serving. What frosting goes best with pumpkin cupcakes? Cream cheese frosting is classic, but maple buttercream or brown sugar frosting works too. Can I make mini cupcakes? Yes, bake for about 10–12 minutes and check doneness early. Can I add chocolate chips? Absolutely — dark chocolate pairs wonderfully with pumpkin spice. Are these freezer-friendly? Yes, unfrosted cupcakes freeze beautifully for up to 2 months.

Conclusion

These Pumpkin Cupcakes bring everything you love about fall into one delicious bite — warm spices, rich pumpkin, and a luscious cream cheese topping. They’re simple to make, beautifully soft, and sure to impress at any gathering. Bake a batch today and fill your kitchen with the cozy aroma of autumn!

For baking safety and pumpkin storage information, visit the USDA Food Safety and FDA Food Resources.

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