Introduction

These moist and flavorful Pumpkin Cupcakes are the perfect treat for autumn. Topped with a rich and tangy cream cheese frosting, they are a guaranteed crowd-pleaser. For another delicious pumpkin dessert, try this Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe. They are simple to make and fill your kitchen with the warm, inviting scent of fall spices.

Ingredients

These moist and warmly spiced Pumpkin Cupcakes come together with simple ingredients, creating a delightful aroma of cinnamon and pumpkin that fills your kitchen.

• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 batch Cream Cheese Frosting (see below)
• 1/2 cup pepitas, coarsely chopped (optional garnish)

Timing

Context: This recipe for Pumpkin Cupcakes is about 20% faster than similar recipes, getting you from mixing bowl to finished treat in record time.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking your Pumpkin Cupcakes as soon as the batter is ready.

Line a standard 12-cup muffin tin with paper or foil liners. This simple preparation prevents sticking and makes for easy cleanup.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 ½ teaspoons of pumpkin pie spice, and ¼ teaspoon of salt.

Whisking the dry ingredients first ensures the leavening agents and spices are evenly distributed, which is key for a uniform rise and flavor in every Pumpkin Cupcake.

Step 3 — Cream Wet Ingredients

In a separate, larger bowl, use an electric mixer to cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.

Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Step 4 — Incorporate Pumpkin

Add 1 cup of canned pumpkin puree to the wet ingredient mixture. Mix on low speed just until combined. Be careful not to overmix at this stage.

For the best texture, use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the wet pumpkin mixture, mixing on low speed until just combined. A few streaks of flour are okay; overmixing can lead to dense cupcakes.

If desired, you can fold in ½ cup of add-ins like chocolate chips or chopped nuts at this point for extra texture.

Step 6 — Fill Muffin Tin

Using a spoon or a spring-loaded ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

This filling level allows the Pumpkin Cupcakes to rise properly without spilling over the edges of the liners.

Step 7 — Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-22 minutes. Rotate the pan halfway through baking for even browning.

The Pumpkin Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The tops will spring back lightly when touched.

Step 8 — Cool Completely

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from trapped steam.

It is crucial that the Pumpkin Cupcakes are completely cool before frosting; otherwise, the frosting will melt and slide off.

Step 9 — Frost and Serve

Once cooled, frost your Pumpkin Cupcakes with your favorite cream cheese or cinnamon buttercream frosting. A piping bag can be used for a decorative finish.

For storage, keep frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Oil — Use an equal amount of plain Greek yogurt to replace oil for a protein boost and a moist, tangy crumb.
• Almond Flour for All-Purpose Flour — Substitute 1:1 by volume for a gluten-free, lower-carb option with a nutty flavor.
• Maple Syrup for Granulated Sugar — Replace sugar with ¾ cup maple syrup per 1 cup sugar and reduce other liquids slightly for a natural, less processed sweetness.
• Applesauce for Butter — Swap butter with an equal amount of unsweetened applesauce to reduce fat while keeping the Pumpkin Cupcakes tender.
• Coconut Milk for Buttermilk — Use canned coconut milk to make dairy-free Pumpkin Cupcakes with a rich, subtle coconut note.
• Oat Flour for All-Purpose Flour — Use a 1:1 ratio for a whole-grain, gluten-free alternative that adds a hearty texture.
• Reduce Baking Soda/Salt — Cut the leavening agent and salt by half for a low-sodium version without compromising rise significantly.

Serving Suggestions

• Pair these Pumpkin Cupcakes with a dollop of cinnamon-spiced whipped cream or a scoop of vanilla bean ice cream for a classic dessert.
• For a festive fall gathering, serve them alongside a warm mug of apple cider or a freshly brewed pot of coffee.
• Transform these cupcakes into a stunning centerpiece by arranging them on a tiered stand for a holiday party or Thanksgiving dessert table.
• Add a sophisticated touch by drizzling the frosted Pumpkin Cupcakes with a simple caramel or cream cheese glaze.
• For a fun twist, create a “decorate-your-own” station with various sprinkles, chopped nuts, and mini chocolate chips, perfect for a kids’ party.
• Serve mini Pumpkin Cupcakes as a delightful bite-sized treat at a brunch or afternoon tea.

No matter how you choose to serve them, these moist and flavorful Pumpkin Cupcakes are sure to be a hit for any autumn occasion.

Common Mistakes to Avoid

• Mistake: Using the wrong pumpkin puree (pie filling instead of plain). Fix: Always check the label for 100% pure pumpkin to control sweetness and spice levels.
• Mistake: Overmixing the batter, which develops gluten and creates dense, tough Pumpkin Cupcakes. Fix: Mix just until the dry ingredients are incorporated, even if a few lumps remain.
• Mistake: Not properly measuring flour, leading to dry, crumbly cupcakes. Fix: Use the spoon-and-level method for accuracy instead of scooping directly from the bag.
• Mistake: Opening the oven door too early, causing the cupcakes to collapse. Fix: Wait until at least the minimum bake time has passed before checking for doneness.
• Mistake: Skipping the step of bringing cold ingredients to room temperature. Fix: Allow eggs and dairy to sit out for 30-60 minutes to ensure a smooth, evenly mixed batter.
• Mistake: Overbaking, which dries out the moist crumb that makes Pumpkin Cupcakes so delicious. Fix: Start testing a minute or two before the recipe’s suggested time; a toothpick should have moist crumbs attached.
• Mistake: Adding frosting to warm cupcakes, causing it to melt and slide off. Fix: Always cool your Pumpkin Cupcakes completely on a wire rack before decorating.
• Mistake: Using outdated baking powder or soda, resulting in flat cupcakes that don’t rise. Fix: Test your leavening agents yearly to ensure they are still active.
• Mistake: Neglecting to taste and adjust spices, leading to bland flavor. Fix: Freshly grind spices like cinnamon and nutmeg for a more potent, aromatic punch.

Storing Tips

• Fridge: Store your Pumpkin Cupcakes in an airtight container in the refrigerator for up to 5 days. This keeps them moist and prevents them from drying out.
• Freezer: For longer storage, freeze unfrosted Pumpkin Cupcakes. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, fresh-from-the-oven taste, reheat a thawed cupcake in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5-8 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if you are reheating a cupcake with a dairy-based frosting.

Always allow your Pumpkin Cupcakes to cool completely before storing to prevent condensation, which can make them soggy.

Conclusion

These Pumpkin Cupcakes with cream cheese frosting are the perfect, easy-to-make treat for any autumn gathering. If you’re looking for more delicious pumpkin desserts, try this No Bake Pumpkin Cheesecake or these rich and fudgy Pumpkin Brownies. Give this recipe a try and share your results in the comments below!

Pumpkin Cupcakes with Cream Cheese Frosting

Print Recipe

Pin Recipe

Light, fluffy pumpkin cupcakes with warm spices, topped with a smooth and tangy cream cheese frosting. Perfect for fall and easy to make with pantry staples.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 cupcakes 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 batch Cream Cheese Frosting (see below)
• 1/2 cup pepitas, coarsely chopped (optional garnish)

Instructions

1. Preheat oven to 350ºF. Line two cupcake pans with paper liners and set aside.
2. In a large bowl, whisk together brown sugar, granulated sugar, melted butter, eggs, and pumpkin puree until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
4. Add the dry ingredients to the wet ingredients and whisk until just combined and smooth.
5. Divide batter evenly among cupcake liners, about 1/4 cup per liner.
6. Bake for 18 to 22 minutes, rotating pans halfway through, until tops spring back when lightly touched.
7. Transfer cupcakes to a wire rack and let cool completely.
8. Prepare the cream cheese frosting while cupcakes cool.
9. Spread or pipe the cream cheese frosting on cooled cupcakes.
10. Sprinkle with chopped pepitas if desired and serve.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for best flavor. Make sure butter and cream cheese are at room temperature for smooth frosting. Fresh baking soda and powder ensure cupcakes rise properly.

Nutrition

• Calories: 280
• Sugar: 25g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg

FAQs

Can I use fresh pumpkin instead of canned for these Pumpkin Cupcakes?

Yes, you can use fresh pumpkin puree. Ensure it has a similar thick consistency to the canned version by draining any excess liquid. Using fresh pumpkin may slightly alter the moisture content, so the baking time for your Pumpkin Cupcakes could vary.

How should I store these Pumpkin Cupcakes to keep them fresh?

Store the cooled Pumpkin Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture and flavor.