Pumpkin puree, warm spices, and a dreamy cream cheese frosting make these pumpkin cupcakes a cozy fall treat you’ll crave year-round.
Let me tell you something—every fall, without fail, I crave pumpkin everything. Lattes, muffins, candles, you name it. But these pumpkin cupcakes? Oh, they’re something special. I first made them on a chilly October afternoon when my kiddo begged for something “sweet and cozy.” Honestly, I wasn’t even planning to bake that day. I was knee-deep in laundry and trying to avoid my inbox like the plague. But I had canned pumpkin staring me down from the pantry and a tub of cream cheese that needed to be used. So, into the kitchen I went.
I didn’t expect these little guys to become the most requested treat in my house. But now they’ve officially become tradition—fluffy, warmly spiced, topped with a frosting so creamy it practically purrs. Every time I bake them, the kitchen smells like cinnamon heaven, and for a brief moment, the world feels a little softer.
Why You’ll Love This Pumpkin Cupcakes with Cream Cheese Frosting Recipe?
Okay, so let’s talk about what makes this pumpkin cupcakes recipe stand out from the usual fall dessert lineup. First off, they’re incredibly moist—thanks to the pumpkin puree and oil combo. You won’t be dealing with dry cupcakes here. Second, they’ve got just the right amount of spice: not too overwhelming, just enough to warm your soul. And the frosting? Classic cream cheese with a touch of cinnamon for that churro-meets-pumpkin-spice twist. If autumn had a love language, this would be it.
Ingredient Notes:
Before you start tossing things into a bowl, let’s go over a few details that can really elevate your cupcake game:
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Pumpkin Purée: Canned is totally fine—just make sure it’s pure pumpkin, not pie filling. Huge difference.
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Vegetable Oil: Keeps things super moist. Don’t sub with butter unless you’re okay with a slightly different texture.
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Brown + White Sugar: That dark brown sugar brings molasses-y richness. Combined with granulated sugar, it’s a sweet dream.
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Pumpkin Pie Spice + Cinnamon: I know it seems like a lot of spice, but trust me—it’s just enough.
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Cream Cheese: Full-fat is your friend here. Softened to room temp for max creaminess.
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Powdered Sugar: You might need more or less depending on how thick you want that frosting. Don’t stress, just taste and tweak.
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Vanilla Extract: The real stuff adds so much flavor. Go for the good vanilla if you can.
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Cinnamon (Optional in Frosting): I highly recommend it. It ties the whole fall vibe together.
How To Make Pumpkin Cupcakes with Cream Cheese Frosting?
Let’s make this simple. No fluff. Just cupcake magic.
Step 1: Preheat and Prep
Heat that oven to 350°F (175°C) and line your muffin pan with cute little cupcake liners. Don’t skip the liners unless you’re into cupcake archaeology.
Step 2: Mix the Dry Stuff
Sift together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This is your cozy spice base.
Step 3: Mix the Wet Stuff
In a big bowl, whisk pumpkin puree, oil, eggs, brown sugar, white sugar, and vanilla until it’s all smooth and beautiful.
Step 4: Combine Dry + Wet
Pour the dry mix into the wet and gently whisk until it’s just combined. Don’t overmix—we’re not trying to build gluten here.
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Step 5: Fill and Bake
Scoop the batter into the liners, filling each about 2/3 of the way. Bake for 18–20 minutes, or until a toothpick comes out mostly clean. A few moist crumbs? Totally fine.
Step 6: Cool Down
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. You don’t want warm cupcakes melting your frosting. Unless you’re into that. I don’t judge.
Step 7: Make the Frosting
Beat your cream cheese and butter until super smooth. Add powdered sugar gradually, then stir in the vanilla, cinnamon, and salt. If it’s too thick, a tiny splash of milk will loosen it up.
Step 8: Frost Like a Pro
Once the cupcakes are cool, slather or pipe that frosting on top. Sprinkle with extra cinnamon if you’re feeling fancy.
Storage Options:
You can keep these pumpkin cupcakes in an airtight container in the fridge for up to 4 days. I like to let mine sit at room temp for 15–20 minutes before eating so the frosting softens a bit. Can you freeze them? Yep! Freeze the cupcakes (unfrosted) for up to 2 months. Just thaw, frost, and go to town.
Variations and Substitutions:
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No Pumpkin Pie Spice? Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
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Want to Make it Dairy-Free? Use a plant-based cream cheese and vegan butter—works like a charm.
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Add-ins: Try folding in mini chocolate chips, chopped pecans, or even a swirl of Nutella. Why not?
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Maple Cream Cheese Frosting: Swap the vanilla in the frosting for maple extract. Game changer.
What to Serve with Pumpkin Cupcakes with Cream Cheese Frosting?
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A warm cup of chai or spiced cider.
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A scoop of vanilla ice cream (if you’re really going for it).
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A cozy blanket and an afternoon of bad TV. No shame.
Frequently Asked Questions:
Can I use fresh pumpkin puree?
Totally! Just make sure it’s not watery. If it is, strain it through cheesecloth or paper towels before using.
Do I have to refrigerate cream cheese frosting?
Yes, you do. Unless you’re eating them the same day, pop them in the fridge. Food safety is still a thing, even with delicious cupcakes.
Can I make these as mini cupcakes?
Of course! Just reduce the bake time to about 10–12 minutes and keep an eye on them.
So, ready to make your kitchen smell like a fall candle in the best way possible? I’d love to hear how yours turn out—especially if you add your own twist. Drop a comment below and let’s talk pumpkin!
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
For the Pumpkin Cupcakes:
- 1 cup 125 g all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs room temperature
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 8-ounce brick full-fat cream cheese, room temperature
- ½ cup unsalted butter room temperature
- 2 –3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon optional
- ⅛ teaspoon salt
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
Mix the Dry Ingredients:
- In a medium-sized mixing bowl, sift together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir to ensure even distribution of the leavening agents and spices.
Combine the Wet Ingredients:
- In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until the mixture is fully combined and smooth.
Incorporate the Dry Ingredients:
- Gradually add the dry mixture to the wet ingredients. Mix gently with a spatula or whisk until just combined. Be careful not to overmix to maintain a tender texture.
Fill the Cupcake Liners:
- Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
Bake the Cupcakes:
- Bake for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter using an electric mixer until smooth and creamy. Scrape the bowl as needed to ensure an even texture.
Add the Remaining Frosting Ingredients:
- Slowly incorporate the powdered sugar, about ½ cup at a time, beating well after each addition. Add the vanilla extract, ground cinnamon (if using), and salt. Mix until the frosting is fluffy and reaches a spreadable consistency. Add more powdered sugar if a thicker texture is desired.
Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them using a piping bag or offset spatula. Serve immediately or refrigerate until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
