These Pumpkin Cupcakes are a cozy fall classic—moist, fluffy, and infused with warm pumpkin spice flavor. Each bite tastes like autumn, especially when topped with creamy, tangy cream cheese frosting.
Perfect for Halloween parties, Thanksgiving desserts, or a cozy Sunday bake, these cupcakes are made in one bowl and come together quickly. You’ll love the soft texture, bold spice, and the sweet swirl of frosting that makes them irresistible!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 3: Combine Wet Ingredients
- In a large bowl, whisk eggs, sugars, pumpkin, oil, milk, and vanilla until smooth.
Step 4: Mix the Batter
- Add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix.
Step 5: Fill and Bake
- Divide the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
Step 6: Make the Frosting
- In a large bowl, beat cream cheese and butter until fluffy. Add vanilla and a pinch of salt. Gradually beat in powdered sugar until desired sweetness and consistency is reached.
Step 7: Frost and Serve
- Pipe or spread the frosting onto cooled cupcakes. Garnish with a dusting of cinnamon or chopped pecans if desired.
Variation:
- Maple Frosting: Replace vanilla with maple syrup for a seasonal twist.
- Mini Cupcakes: Bake in mini muffin tins for 10–12 minutes.
- Chocolate Chips: Stir in ½ cup mini chocolate chips into the batter.
- Nutty: Add ½ cup chopped walnuts or pecans to the batter for texture.
- Vegan Option: Use flax eggs, dairy-free milk, and vegan cream cheese.
COOKING Note:
Make sure cupcakes are fully cooled before frosting, or the frosting will melt. For best flavor and texture, refrigerate the frosted cupcakes for 30 minutes before serving.
Serving Suggestions:
- Serve chilled or at room temperature
- Top with cinnamon, nutmeg, or a candy pumpkin for a festive look
- Pair with a spiced latte or apple cider
- Decorate with fall sprinkles for parties
Tips:
- Don’t overmix your batter or the cupcakes may turn dense.
- Use canned pure pumpkin purée, not pumpkin pie filling.
- For a stable frosting, chill it for 10–15 minutes before piping.
- Store cupcakes in the fridge to keep the frosting firm and fresh.
- Unfrosted cupcakes can be frozen and frosted later.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cool & Frosting Time: 45 minutes
- Total Time: ~1 hour 20 minutes
🍽️ Nutritional Information (per cupcake, frosted):
- Calories: ~300
- Protein: ~3g
- Carbohydrates: ~35g
- Fat: ~15g
- Sugar: ~25g
- Sodium: ~180mg
- Fiber: ~1g
Values vary depending on frosting amount and optional toppings.
❓FAQs
Can I make these cupcakes ahead of time?
- Yes! Bake the cupcakes a day in advance and store unfrosted. Frost before serving.
How do I store pumpkin cupcakes?
- Keep in an airtight container in the refrigerator for up to 4 days.
Can I freeze them?
- Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.
Can I use fresh pumpkin purée?
- Absolutely, just make sure it’s thick and not too watery.
Can I make these gluten-free?
- Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Conclusion:
These Pumpkin Cupcakes are soft, spiced, and topped with dreamy cream cheese frosting. Whether you’re baking for fall celebrations or simply want a cozy treat, these cupcakes bring that classic pumpkin spice warmth to your kitchen in every bite.
Easy, delicious, and totally crowd-pleasing—once you make them, they’ll become a go-to recipe for fall and beyond