Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe tastes like a cozy slice of pumpkin pie wrapped in a fluffy, tender cupcake with a swirl of tangy cream cheese frosting on top. It works perfectly for fall parties, bake sales, or weeknight treats and takes about 35 minutes from start to finish. I test pumpkin recipes year-round in my tiny kitchen, so my neighbors now judge seasons by what I leave at their door.

Why Choose This Pumpkin Cupcakes Recipe

This pumpkin cupcakes recipe uses a full cup of pumpkin puree, so the cupcakes stay moist, soft, and full of warm spice flavor. You mix everything in one bowl, which means fewer dishes and more time to eat frosting with a spoon.

The batter uses oil instead of butter, so the texture stays tender even after a day or two. The recipe also uses pantry staples, so you probably own everything you need already.

“These pumpkin cupcakes taste like bakery treats but come together faster than a grocery run. ★★★★★”

Ingredients You’ll Need

Dry ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves (optional, but adds that classic pumpkin spice vibe)

You can use a pumpkin pie spice blend instead of the individual spices. Use 2 1/2 teaspoons pumpkin pie spice and skip the cinnamon, nutmeg, ginger, and cloves.

Wet ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling; Libby’s or store brand both work)
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive oil)
• 1/3 cup whole milk or buttermilk
• 2 teaspoons pure vanilla extract

If you only have 2% milk, use it and add 1 extra tablespoon of oil for extra moisture. If you use buttermilk, the crumb turns slightly more tender and tangy.

Cream cheese frosting

• 8 ounces full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 3 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt
• 1–2 tablespoons heavy cream or milk, as needed for texture

You can use whipped cream cheese in a pinch, but the frosting turns a bit softer. If you prefer less sweet frosting, start with 2 1/2 cups powdered sugar and taste as you go.

Optional toppings

• Ground cinnamon or pumpkin pie spice, for dusting
• Chopped toasted pecans or walnuts
• Caramel sauce drizzle
• Pumpkin-shaped sprinkles for a cute fall look

Equipment list

• 12-cup muffin pan
• Cupcake liners
• Large mixing bowl
• Medium bowl
• Whisk and rubber spatula
• Hand mixer or stand mixer for frosting
• Cooling rack
• Piping bag and tip, or a small offset spatula

Tips & Tricks

• Use pumpkin puree that looks thick, not watery; if it looks loose, blot it with paper towels to remove excess moisture.
• Bring eggs and dairy to room temperature so the batter mixes smoothly and bakes evenly.
• Do not overmix once you add the flour; mix just until no dry streaks remain to keep the crumb tender.
• Fill cupcake liners about two-thirds full so they rise nicely without spilling over.
• Bake one test cupcake first if you feel unsure about your oven; adjust time by a minute or two as needed.
• Let cupcakes cool completely before frosting so the cream cheese frosting stays firm and pretty.
• Chill the frosting for 15 minutes if it feels too soft to pipe.
• Use a cookie scoop to portion batter evenly and keep all cupcakes the same size.
• Toast nuts before sprinkling on top to boost flavor and crunch.
• Store frosted cupcakes in the fridge, then bring them to room temperature before serving so the texture turns soft and fluffy again.

How to Make Pumpkin Cupcakes Recipe

Mix the dry ingredients

1. Line a 12-cup muffin pan with cupcake liners and heat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
3. Set the bowl aside while you mix the wet ingredients so the flavors start to mingle.

Mix the wet ingredients

1. In a separate medium bowl, whisk pumpkin puree until smooth and creamy.
2. Add eggs, oil, milk or buttermilk, and vanilla, then whisk until the mixture looks glossy and fully combined.
3. Scrape the sides of the bowl so no pumpkin hides at the bottom.

Combine batter and portion

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Gently fold with a spatula until you see no dry flour pockets; stop as soon as the batter looks uniform.
3. Use a scoop or spoon to divide the batter evenly among the 12 liners, filling each about two-thirds full.

Bake the cupcakes

1. Place the pan on the middle rack of the oven.
2. Bake 18 to 22 minutes, until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
3. Remove the pan from the oven and let cupcakes cool in the pan for 5 minutes.
4. Transfer cupcakes to a cooling rack and cool completely before frosting.

Make the cream cheese frosting

1. In a large bowl, beat softened cream cheese and butter with a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2 minutes.
2. Add vanilla and a pinch of salt, then mix again.
3. Add powdered sugar 1 cup at a time, mixing on low after each addition until fully incorporated.
4. Add 1 tablespoon cream or milk and beat on medium speed until the frosting looks light and spreadable; add the second tablespoon only if you want a softer texture.
5. Taste and adjust sweetness or salt to your liking.

Frost and decorate

1. Once cupcakes cool completely, fill a piping bag fitted with your favorite tip with the cream cheese frosting.
2. Pipe generous swirls on each cupcake, or spread frosting with a small offset spatula for a rustic look.
3. Dust lightly with cinnamon or pumpkin pie spice, then add nuts, caramel drizzle, or sprinkles if you want extra flair.
4. Chill frosted cupcakes for 20 minutes if you plan to transport them so the frosting holds its shape.

What to Serve with Pumpkin Cupcakes Recipe

Serve these pumpkin cupcakes with cold milk, hot chocolate, or a cozy mug of chai or spiced herbal tea. They pair nicely with a simple fruit platter, especially sliced apples, pears, and grapes. You can also set them on a dessert table with chocolate chip cookies and rice krispie treats so everyone finds something they like. If you pack them for lunchboxes, tuck in some baby carrots or apple slices to balance the sweetness.

Storage Options

• Store frosted pumpkin cupcakes in an airtight container in the fridge for up to 4 days.
• Let chilled cupcakes sit at room temperature for 20 to 30 minutes before serving so the cake and frosting soften.
• Freeze unfrosted cupcakes tightly wrapped in plastic and then in a freezer bag for up to 2 months.
• Thaw frozen cupcakes at room temperature, then frost once they reach room temperature.
• You can freeze cream cheese frosting separately in an airtight container for up to 1 month, then thaw in the fridge and re-whip before using.

Pumpkin Cupcakes Recipe

Pumpkin cupcakes taste like a cozy slice of pumpkin pie wrapped in a fluffy, tender cupcake with a swirl of tangy cream cheese frosting on top, perfect for fall parties, bake sales, or weeknight treats.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Dessert

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive oil)
• 1/3 cup whole milk or buttermilk
• 2 teaspoons pure vanilla extract

• 8 ounces full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 3 1/2 cups powdered sugar, sifted
• 1 1/2 teaspoons pure vanilla extract
• 1 pinch salt
• 1–2 tablespoons heavy cream or milk, as needed for texture

• ground cinnamon or pumpkin pie spice, for dusting
• chopped toasted pecans or walnuts
• caramel sauce drizzle
• pumpkin-shaped sprinkles

Instructions

 

1. Line a 12-cup muffin pan with cupcake liners and heat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.

1. In a separate medium bowl, whisk pumpkin puree until smooth and creamy.
2. Add eggs, oil, milk or buttermilk, and vanilla, then whisk until the mixture looks glossy and fully combined.
3. Scrape the sides of the bowl so no pumpkin hides at the bottom.

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Gently fold with a spatula until you see no dry flour pockets; stop as soon as the batter looks uniform.
3. Use a scoop or spoon to divide the batter evenly among the 12 liners, filling each about two-thirds full.

1. Place the pan on the middle rack of the oven.
2. Bake 18 to 22 minutes, until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
3. Remove the pan from the oven and let cupcakes cool in the pan for 5 minutes.
4. Transfer cupcakes to a cooling rack and cool completely before frosting.

1. In a large bowl, beat softened cream cheese and butter with a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2 minutes.
2. Add vanilla and a pinch of salt, then mix again.
3. Add powdered sugar 1 cup at a time, mixing on low after each addition until fully incorporated.
4. Add 1 tablespoon cream or milk and beat on medium speed until the frosting looks light and spreadable; add the second tablespoon only if you want a softer texture.

1. Once cupcakes cool completely, fill a piping bag fitted with your favorite tip with the cream cheese frosting.
2. Pipe generous swirls on each cupcake, or spread frosting with a small offset spatula for a rustic look.
3. Dust lightly with cinnamon or pumpkin pie spice, then add nuts, caramel drizzle, or sprinkles if desired.

Notes

Nutrition Information
Approximate per 1 cupcake with frosting (12 cupcakes total): 320–360 calories; fat 17–20 g; saturated fat 6–9 g; carbohydrates 40–45 g; fiber 1–2 g; sugars 30–34 g; protein 3–5 g; sodium 230–280 mg. Values will vary based on exact ingredients, brands, and toppings.