Introduction

These delightful Pumpkin Cupcakes are moist and tender and topped with a decadent cream cheese frosting, making them the perfect fall treat. The warm spices and pumpkin flavor pair beautifully with the tangy frosting. If you enjoy pumpkin desserts, you might also like this Cranberry Pecan Pumpkin Bread Recipe or these Sparkling Pumpkin Spice Chocolate Truffles Recipe.

Ingredients

These delightful Pumpkin Cupcakes come together with warm spices and simple pantry staples for a moist, tender crumb that pairs perfectly with the rich cream cheese frosting.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 to 3 1/4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Timing

Context: These delightful Pumpkin Cupcakes are ready in about 20% less time than many similar recipes, making them a quick and easy fall treat.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your delightful pumpkin cupcakes bake evenly and release easily after cooling.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisking thoroughly prevents clumps and ensures a uniform, tender crumb in your cupcakes.

Step 3 — Mix Wet Ingredients

In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well combined. Using room temperature ingredients helps create a smooth, lump-free batter for moist cupcakes.

Step 4 — Combine Batter

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix—this keeps the cupcakes tender instead of tough.

Step 5 — Fill and Bake

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.

Step 6 — Cool Completely

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes will cause the decadent cream cheese frosting to melt and slide off.

Step 7 — Make Frosting

Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. For best results, ensure both cream cheese and butter are at room temperature.

Step 8 — Frost Cupcakes

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top. For neat presentation, use a piping bag with a star tip to create swirls.

Step 9 — Serve and Store

Enjoy your perfect fall treat immediately, or store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Boost — Replace half the flour with vanilla or unflavored protein powder for a satisfying, muscle-friendly treat.
• Lower-Carb Option — Use almond or coconut flour and a sugar substitute like erythritol to reduce carbs while keeping the moist texture.
• Dairy-Free Frosting — Swap cream cheese for dairy-free cream cheese and use a plant-based butter to create a luscious vegan frosting.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to make these delightful pumpkin cupcakes safe for those with gluten sensitivities.
• Low-Sodium Version — Omit added salt in the batter and use unsalted butter to significantly reduce the sodium content.
• Oil Substitute — Replace oil with unsweetened applesauce for a lower-fat cupcake that remains incredibly tender.
• Reduced Sugar — Cut the sugar by one-third and enhance flavor with extra pumpkin pie spice for a less sweet but equally delicious fall treat.
• Egg Alternative — Use flax eggs or commercial egg replacer to make these moist pumpkin cupcakes completely egg-free.

Serving Suggestions

• Pair these delightful pumpkin cupcakes with hot apple cider or spiced chai tea for a cozy fall beverage combination
• Serve at Thanksgiving gatherings as a perfect alternative to traditional pumpkin pie
• Bring to autumn potlucks or Halloween parties for a festive seasonal dessert
• Enjoy as an afternoon treat with coffee during crisp fall weekends
• Create a dessert platter with other autumn favorites like caramel apples and pecan bars

For elegant presentation, garnish your pumpkin cupcakes with a sprinkle of cinnamon, crushed pecans, or a tiny pumpkin-shaped candy. The moist and tender texture pairs beautifully with the rich cream cheese frosting, making these treats perfect for any autumn celebration.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour disappears to avoid developing too much gluten, which makes cupcakes tough.
• Mistake: Using cold ingredients, especially eggs and cream cheese. Fix: Bring all refrigerated items to room temperature for a smoother batter and fluffier frosting.
• Mistake: Overbaking the cupcakes, drying them out. Fix: Check for doneness a few minutes early; a toothpick should have moist crumbs, not be completely clean.
• Mistake: Adding frosting to warm cupcakes. Fix: Ensure cupcakes are completely cooled so the decadent cream cheese frosting doesn’t melt and slide off.
• Mistake: Skipping the step of sifting the dry ingredients. Fix: Sift flour and spices to prevent lumps and ensure a uniformly tender crumb.
• Mistake: Using a low-fat cream cheese for the frosting. Fix: Use full-fat block cream cheese for the best stability and rich flavor in your frosting.
• Mistake: Filling cupcake liners too full, causing overflow. Fix: Fill liners only 2/3 full to allow these delightful pumpkin cupcakes room to rise perfectly.
• Mistake: Not properly toasting spices like cinnamon and nutmeg. Fix: Gently warm spices in a dry pan to unlock their full aromatic potential for the perfect fall flavor.
• Mistake: Storing frosted cupcakes at room temperature. Fix: Refrigerate them due to the cream cheese frosting, but bring to room temperature before serving for the best texture.

Storing Tips

• Fridge: Store these delightful pumpkin cupcakes in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration for food safety.
• Freezer: Freeze unfrosted cupcakes wrapped tightly in plastic and placed in a freezer bag for up to 3 months. Frosted cupcakes can be frozen on a baking sheet until solid, then transferred to an airtight container for up to 1 month.
• Reheat: For the best moist and tender texture, thaw frozen cupcakes in the refrigerator overnight. Warm refrigerated cupcakes for 10-15 seconds in the microwave, or in a 300°F oven until warm to the touch.

Always ensure the internal temperature of reheated cupcakes reaches at least 165°F for food safety, making them the perfect fall treat to enjoy warm.

Conclusion

These delightful pumpkin cupcakes are the perfect fall treat with their moist texture and decadent cream cheese frosting. Give this recipe a try and share your results in the comments below! For more pumpkin desserts, try these No Bake Pumpkin Cheesecake or The BEST Pumpkin Bars EVER.

Pumpkin Cupcakes with Cream Cheese Frosting

Print Recipe

Pin Recipe

These delightful Pumpkin Cupcakes are moist and tender and topped with a decadent cream cheese frosting. The perfect fall treat.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 to 3 1/4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In another bowl, whisk the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and mix until completely combined. The batter will be thick.
5. Fill cupcake liners about 2/3 full with batter to avoid spilling over.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting.
8. For the frosting, beat the cream cheese and butter together on high speed until smooth and creamy.
9. Add 3 cups confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then on high speed for 2 minutes.
10. If desired, add the extra 1/4 cup confectioners’ sugar for thicker frosting.
11. Frost the cooled cupcakes as desired.
12. Store leftovers in the refrigerator for up to 5 days.

Notes

For best results, use a piping tip to frost the cupcakes neatly. Store cupcakes in a refrigerator and use a cupcake carrier for transport to maintain decoration and freshness.

Nutrition

• Calories: 320
• Sugar: 30g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

FAQs

Can I make these pumpkin cupcakes ahead of time?

Yes, you can bake these delightful pumpkin cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Frost them with the cream cheese frosting just before serving for the best texture.

How should I store leftover cupcakes with cream cheese frosting?

Because of the cream cheese frosting, you must store leftover cupcakes in the refrigerator. Place them in an airtight container to keep these moist and tender pumpkin cupcakes fresh for up to 4 days.