I’m so excited to share with you my Pumpkin Cupcakes Recipe — a cozy fall favorite in our home! These cupcakes are soft, fluffy, and filled with warm spices, real pumpkin, and everything that makes autumn baking so comforting.
Topped with smooth, tangy Cream Cheese Frosting, they’re the kind of dessert that brings everyone to the kitchen the moment they smell that pumpkin spice goodness in the oven. Perfect for Thanksgiving, fall bake sales, or a sweet weekend treat!
Why You’ll Love This Easy Pumpkin Cupcakes Recipe
- Super moist and flavorful: Soft, tender, and infused with cozy fall spices and real pumpkin.
- Simple pantry ingredients: Nothing fancy — just wholesome, everyday baking staples.
- Beginner-friendly: Foolproof and easy enough for any level of baker.
- Topped with the best frosting: My Classic Cream Cheese Frosting adds the perfect creamy, tangy finish.
- Perfect for fall gatherings: Ideal for Thanksgiving desserts, bake sales, or family nights in.
- Fun to decorate: Try pumpkin-shaped frosting or festive sprinkles for a seasonal touch.
- Make-ahead friendly: Bake, cool, and frost later — they stay fresh and moist for days!
Ingredients You’ll Need for This Pumpkin Cupcakes Recipe
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice blend (homemade or store-bought)
Wet Ingredients:
- ½ cup (120 ml) canola or vegetable oil
- 2 large eggs
- ¾ cup (150 g) packed light brown sugar
- 1 cup (226 g) canned pumpkin purée
- 1 tsp pure vanilla extract
Step-by-Step: How to Make Pumpkin Cupcakes
1. Preheat the oven to 350 °F (177 °C). Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. Mix wet ingredients: In another bowl, whisk oil, eggs, brown sugar, pumpkin purée, and vanilla until smooth.
4. Combine: Pour the wet ingredients into the dry mixture. Stir gently until just combined — don’t over mix.
5. Fill liners: Divide the batter evenly, filling each about two-thirds full.
6. Bake: 20–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Transfer to a wire rack and let cool completely before frosting.
The Best Frosting for Pumpkin Cupcakes
Once cooled, top these cupcakes with my Classic Cream Cheese Frosting — it’s rich, tangy, and the perfect contrast to the sweet pumpkin spice flavor.
For festive fall cupcakes, use a bit of orange- and green-tinted frosting to pipe cute pumpkin shapes. See the recipe card for the full directions on how I did the pumpkin design frosting on this cupcake. Chill briefly before serving to help the frosting set beautifully.
Expert Tips for the Perfect Pumpkin Cupcakes with Cream Cheese Frosting
- Use room-temperature eggs for smoother batter and a better rise.
- Blot watery pumpkin purée with a paper towel to prevent sogginess.
- Don’t overbake — start checking at 19 minutes for moist, tender cupcakes.
- Mix gently — overmixing makes cupcakes dense.
- Boost flavor with homemade pumpkin pie spice for a fresher aroma.
Ingredient Substitutions & Variations
Substitutions:
- Oil: Melted coconut oil or light olive oil works great.
- Sugar: Swap brown sugar for coconut sugar for a less sweet, deeper flavor.
- Flour: Replace half the flour with whole wheat for a heartier texture.
- Pumpkin purée: Homemade is fine — make sure it’s thick, not watery.
Variations:
- Add mini chocolate chips or chopped pecans for texture.
- Drizzle with maple glaze or dust with cinnamon sugar.
- Mix in shredded coconut for a tropical twist.
Serving Suggestions
These cupcakes are perfect for:
- Thanksgiving dessert tables
- Fall bake sales or classroom parties
- Cozy coffee or cider pairings on chilly days
Serve them on a rustic cake stand or pack them up as sweet edible gifts for friends and neighbors!
Storage and Freezing
- Frosted cupcakes: Store in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cupcakes: Freeze for up to 3 months; thaw overnight before frosting.
- Tip: Don’t leave cream-cheese-frosted cupcakes unrefrigerated for more than 4 hours.
FAQs
Why are my cupcakes dense?
Overmixing or using too much pumpkin purée can make them heavy — mix until just combined.
Can I make these ahead?
Yes! Bake and cool, then store unfrosted until ready to frost and serve.
Can I use fresh pumpkin?
Absolutely — just roast, purée, and drain it well before adding.
How do I keep them moist?
Avoid overbaking and store them tightly covered once cooled.
Final Thoughts
This Pumpkin Cupcakes Recipe is everything I love about fall baking — warm, cozy, and made with simple, real ingredients. Each bite is soft, spiced, and topped with luscious cream cheese frosting.
Whether you’re baking for Thanksgiving, sharing with friends, or treating yourself on a crisp autumn afternoon, these cupcakes are sure to make the season a little sweeter.
MORE DELICIOUS & FESTIVE CUPCAKE RECIPES TO TRY!
Santa Cupcakes {Easy and Fun for the Holidays!}
Easy Christmas Tree Cupcakes
Best Red Velvet Cupcakes with Cream Cheese Frosting
Easy Carrot Cake Cupcakes with Cream Cheese Frosting
Robin’s Egg Easter Cupcakes
Print
Easy Pumpkin Cupcakes Recipe with Cream Cheese Frosting
- Total Time: 3 hours
- Yield: 12 cupcakes 1x
Description
This easy pumpkin cupcakes recipe is soft, moist, and full of warm fall spices. Topped with creamy homemade frosting, it’s the perfect dessert for Thanksgiving or any cozy autumn day!
Ingredients
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice (insert the link to the pumpin spice recipe)
1/2 cup (120ml) canola or vegetable oil
2 large eggs
3/4 cup (150g) packed light brown sugar
1 cup (226g) canned pumpkin puree
1 teaspoon pure vanilla extract
Instructions
For the cupcakes:
- Preheat the oven to 350°F (177°C). Line a 12-hole muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
- Pour the wet ingredients into the dry ingredients.
- Use a mixer or whisk until thoroughly combined.
- Spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. Tap the pan on the counter to remove any bubbles.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Move the cupcakes to a wire rack and cool completely before frosting.
- Frost the cupcakes with the frosting of your choice, canned, homemade, or our choice, or our favorite cream cheese frosting. (insert link to the frosting recipe)
- Decorate with pumpkin-themed toppings or leave plain.
For the frosting:
Make a batch and a half of frosting. I used our favorite homemade Cream Cheese Frosting recipe.
Remove approximately 1/3 of the frosting and place it in a bowl. Set it aside for the pumpkins. If the frosting is soft, add 1/4 cup of powdered sugar, a bit at a time, to firm it up for piping the pumpkin decorations.
Frost the cupcakes. Use a piping tip with a single 1/2” hole in a circling pattern starting at the edge and building up height in the center. Refrigerate the cupcakes to chill the frosting.
Meanwhile, divide the remaining frosting into two bowls, one with 2/3 of the frosting and the other with 1/3. Use a few drops of orange food coloring in the bowl with the most frosting and green food coloring in the other.
Place the orange frosting into a piping bag with the same 1/2” holed tip with which you frosted the cupcakes.
In the center of the frosting, slightly push the tip down on the white frosting and pipe out a large circle of frosting, pushing down to make it squish out into the shape of a pumpkin.
Use a toothpick to score vertical lines resembling a pumpkin’s grooves.
Fill a second piping bag fitted with a tiny hole opening with the green frosting. Pipe squiggly lines to look like tendrils on a pumpkin vine. Refrigerate the cupcakes.
- Prep Time: 20 minutes + 1 1/2 hrs cooling/frosting
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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