There’s something truly magical about Pumpkin Cupcakes—they combine the cozy warmth of fall spices with a moist, tender crumb that feels like a little hug in cake form. These cupcakes are not just about flavor; the vibrant orange pumpkin purée gives them a natural, beautiful color, and when paired with a luscious cream cheese frosting, they become an irresistible treat perfect for any time you crave a festive, comforting dessert. Whether you’re baking for a seasonal party or just to brighten your afternoon, these cupcakes will quickly become a beloved favorite.

Ingredients You’ll Need

The beauty of this Pumpkin Cupcakes recipe lies in its simple, wholesome ingredients, each handpicked to bring the perfect balance of sweetness, spice, and moisture. Every ingredient plays a crucial role, creating a harmony that makes these cupcakes stand out.

All-purpose flour: The foundation for a fluffy, tender crumb.
Baking powder: Helps the cupcakes rise beautifully and stay light.
Baking soda: Works with pumpkin’s acidity to create lift and softness.
Salt: Enhances and balances all the flavors.
Pumpkin spice: A blend of warming spices that gives the cupcakes their signature cozy flavor.
Dark brown sugar: Adds rich molasses notes and moisture.
Pumpkin purée: The heart of the cupcakes, providing moisture and that inviting orange hue.
Vegetable oil: Keeps the cake tender and moist without overwhelming the pumpkin flavor.
Eggs: Bind everything together while adding richness.
Vanilla extract: Rounds out the flavors with a sweet, fragrant touch.
Butter: Key for the creamy frosting, adds silkiness and richness.
Full-fat cream cheese: The star of the frosting, delivering tang and creaminess.
Powdered sugar: Sweetens the frosting while keeping it smooth and light.

How to Make Pumpkin Cupcakes

Step 1: Prepare Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Make sure all your ingredients like pumpkin purée, oil, and eggs are at room temperature for the best texture and ease of mixing.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. This ensures everything is evenly distributed so your cupcakes bake perfectly with that signature pumpkin warmth in every bite.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the dark brown sugar with pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and slightly glossy. This mixture is where the pumpkin shines—its natural moisture and flavor begin to infuse into the batter.

Step 4: Bring it All Together

Slowly add the dry ingredients into the wet mixture, folding gently until just combined. Overmixing can make cupcakes dense, so stop as soon as all the flour disappears. The batter will be thick and rich, ready to be spooned into your cupcake liners.

Step 5: Bake to Perfection

Fill each lined cup about two-thirds full and bake for 18-22 minutes. Use a toothpick to test—when it comes out clean or with a few moist crumbs, your cupcakes are perfectly baked with that tender crumb you want.

Step 6: Prepare the Cream Cheese Frosting

While the cupcakes cool completely, whip together softened butter, dark brown sugar, full-fat cream cheese, powdered sugar, and vanilla extract. Beat until fluffy and smooth, ready to generously top each cupcake with creamy, tangy goodness.

Step 7: Frost and Enjoy

Once cupcakes are fully cooled, frost them generously with the cream cheese frosting. The cool, sweet frosting contrasts beautifully with the warmly spiced cupcake, making each bite a little celebration of pumpkin flavor.

How to Serve Pumpkin Cupcakes

Garnishes

Adding a simple garnish can elevate your Pumpkin Cupcakes from everyday treats to stunning desserts. A sprinkle of cinnamon or a tiny leaf-shaped fondant decoration accentuates the seasonal vibe perfectly.

Side Dishes

Serve these cupcakes alongside a cup of hot chai tea or a rich latte to highlight the spices in the cupcakes. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Creative Ways to Present

Try layering the cupcake with a thin spread of caramel or maple syrup before frosting, or stack mini cupcakes on a tiered stand for a charming party centerpiece. Wrapping cupcake liners with rustic twine and a cinnamon stick makes for a lovely gift presentation.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to a week. The frosting stays fresh and the cupcakes maintain their moisture without drying out.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then placed in a freezer bag for up to three months. Thaw them overnight in the fridge and frost right before serving to enjoy fresh-tasting treats anytime.

Reheating

If you want to warm your Pumpkin Cupcakes slightly, pop them in the microwave for 10-15 seconds. This softens them beautifully but avoid heating frosted cupcakes this way to keep the frosting intact.

FAQs

Can I use canned pumpkin for the purée?

Absolutely! Canned pumpkin purée works perfectly and is a great time-saver. Just be sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.

How do I make my own pumpkin spice?

To make your own pumpkin spice blend, mix equal parts cinnamon, ginger, and nutmeg with a smaller amount of cloves and allspice. It’s fresh, fragrant, and perfect for these cupcakes.

What if I don’t have cream cheese for the frosting?

You can substitute with mascarpone or even a buttercream frosting, but cream cheese frosting gives that perfect tang that complements the pumpkin flavors beautifully.

Can I make these cupcakes vegan?

Yes, with some swaps: use a flax egg instead of regular eggs, coconut oil or another neutral oil, and a vegan cream cheese for the frosting. The cupcakes will still be moist and delicious.

Why are my cupcakes dense?

Dense cupcakes often come from overmixing the batter or using ingredients straight from the fridge. Make sure everything is at room temperature and mix just until combined for the fluffiest texture.

Final Thoughts

There’s no better way to welcome the flavors of the season or simply treat yourself than with these delightful Pumpkin Cupcakes. They’re a timeless classic that brings warmth and sweetness to any occasion. Trust me, once you try making and sharing these cupcakes, they’ll become a beloved favorite in your kitchen, too. So grab your mixing bowl, get cozy, and let the pumpkin magic begin!

Pumpkin Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 28 reviews

Delight in these moist and flavorful Pumpkin Cupcakes, perfectly spiced with pumpkin spice and topped with a creamy, tangy cream cheese frosting. These cupcakes are an ideal treat for fall or any time you crave a comforting dessert with a seasonal twist.

Author: Nora
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcakes

170 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 tsp pumpkin spice (see notes below to make your own)
225 g dark brown sugar
280 g pumpkin purée (room temperature)
75 g vegetable oil (room temperature)
2 eggs (room temperature)
1 tsp vanilla extract

Frosting

200 g butter, softened
15 g dark brown sugar
100 g full-fat cream cheese, softened
345 g powdered sugar, sifted
1/2 tsp vanilla extract

Instructions

Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. This ensures even distribution and aeration.
Cream Sugar and Wet Ingredients: In a large bowl, whisk the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract together until fully combined and smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes tender.
Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare Frosting: In a bowl, beat the softened butter and dark brown sugar until creamy. Add the cream cheese and vanilla extract and continue to beat until smooth. Gradually add the sifted powdered sugar, beating until fluffy and spreadable.
Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting evenly over the tops.
Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Notes

Homemade Pumpkin Spice: Combine 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger to make your own pumpkin spice blend.
Making Pumpkin Purée: Roast fresh pumpkin pieces until soft, then blend until smooth. Let it cool before use.
Room Temperature Ingredients: Using eggs, pumpkin purée, and oil at room temperature helps achieve a smooth batter and better texture.
Storage: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Frosting Variations: For a lighter frosting, try substituting half of the butter with Greek yogurt.