Pumpkin Cupcakes

I love how Pumpkin Cupcakes are soft, perfectly spiced, and topped with tangy cream cheese frosting that melts on the tongue. The pumpkin purée keeps them moist, while the pumpkin pie spice and cinnamon give them that warm, cozy flavor you crave all fall. They’re easy to make from scratch and taste way better than bakery cupcakes.

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I make them for Thanksgiving dessert tables, Halloween parties, fall bake sales, and school gatherings because they’re easy to transport and always a crowd favorite. They’re perfect for autumn celebrations when you want something seasonal that both kids and adults love. They’ll stay fresh at room temp for about 2 days or up to 5 days in the fridge.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Pumpkin Cupcakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll walk you through each step so these pumpkin cupcakes turn out perfectly soft and flavorful every time.

Preheat and Prepare

Preheat your oven to 350°F and line two 6-cup muffin tins (or a 12-cup cupcake pan) with cupcake liners so the cupcakes don’t stick, and cleanup is easy.

I like using a nonstick muffin tin that bakes and browns the cupcakes evenly, and silicone baking cups that release easily, unlike paper liners.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until everything’s evenly distributed with no clumps.

Combine the Wet Ingredients

In a separate bowl, whisk the light brown sugar and vegetable oil until smooth. Add the egg, pumpkin puree, and vanilla extract, whisking until fully combined and silky. You can use canned pumpkin puree or homemade pumpkin puree; either works fine. It’s up to you.

Fold the Batter Together

Pour the wet ingredients into the flour mixture, then gently fold everything together with a wooden spoon or silicone spatula until just combined. Don’t overmix, or the cupcakes will turn out dense rather than light and fluffy.

Bake the Cupcakes

Using a medium or large cookie scoop, fill each cupcake liner halfway to two-thirds full, so they have room to rise and don’t overflow. This also helps the cupcakes bake evenly and create that perfect domed top.

Bake one pan at a time for 18 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Let the cupcakes cool completely on a wire rack before adding the frosting. If the cupcakes are even slightly warm, the butter cream cheese frosting will melt and slide right off instead of staying put. You don’t want that, no one does.

Make the Frosting

Now, in the bowl of a stand mixer fitted with a paddle attachment, or in another large bowl, beat the butter and cream cheese together on medium-high speed with a hand mixer until you get a smooth, creamy, and lump-free consistency.

Reduce the speed to low and add the powdered sugar, mixing until the texture is light, fluffy, and perfectly creamy.

Frost the Cupcakes

Frost the cooled cupcakes using a piping bag or a zip-top bag with the corner snipped off, then lightly dust the tops with extra ground cinnamon or pumpkin pie spice using a fine-mesh sieve for a bakery-style finish and an extra hint of pumpkin spice flavor.

Serve and enjoy!

I like to keep it simple this way, but if you want to add a playful touch, you can place a festive garnish, like a pumpkin candy or star anise, on top of each frosted cupcake.

These pumpkin cupcakes travel really well if you keep them in a single layer, so the frosting doesn’t get smudged. I use a cupcake carrier with individual slots to keep them upright and protected during transport. The frosting holds up great at room temp for a few hours.

If you’re traveling in warm weather, use an insulated bag or keep them cool in an air-conditioned car, or add an ice pack to the container to prevent the frosting from melting and losing its shape.

How to Store Leftovers

Store the cupcakes in an airtight container at room temp for up to 2 days, or in the refrigerator for up to 5 days if you want them to last longer. The fridge will firm up the frosting a bit, so let them sit at room temp for about 20 minutes before serving so they taste their best.

You can freeze unfrosted cupcakes in a freezer-safe container for 2 to 3 months, then thaw them in the fridge overnight and frost them fresh when you’re ready to serve.

What to Serve With Pumpkin Cupcakes

I love serving these pumpkin cupcakes with hot apple cider or spiced chai lattes because the warm spices complement each other perfectly. They’re also great with vanilla ice cream or whipped cream if you want to turn them into a more special dessert.

For a fall party spread, I pair them with caramel apples, pumpkin bread, or snickerdoodles so everyone has plenty of cozy, seasonal options to choose from.

More Easy Recipes for You to Try at Home

Here are more easy pumpkin dessert recipes perfect for fall baking that you’ll love.

• Pumpkin Cake
• Pumpkin Pecan Pie Bars
• Pumpkin Chocolate Chip Cookies