Home > Desserts > Pumpkin Cupcakes Pumpkin Cupcakes October 28, 2019 | 34 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Make the BEST spiced Pumpkin Cupcakes with flavor-packed cinnamon-cream cheese frosting, real pumpkin, and an incredible blend of seasonal spices. Looking for more delicious pumpkin treats? Be sure to try this Pumpkin Cake or these Pumpkin Cookies next! Pumpkin Cupcakes I first had a version of these Pumpkin Cupcakes at a party several years ago and fell in love with them. My friend had adapted her recipe from a Taste of Home magazine recipe. I’ve tried several other pumpkin cupcakes over the years, and nothing has ever come close to her recipe. A few minor tweaks of my own, and these cupcakes are the absolute best; everyone raves about them! These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon-cream cheese frosting complements the cake beautifully. If you don’t want to go to all the effort of making a layered and frosted cake, these cupcakes are the perfect fall-time treat. These easy Pumpkin Cupcakes are sure to be a hit wherever you serve them. Pumpkin Cupcake tips When measuring, be sure to spoon and level the flour so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet. For the perfect frosting, make sure the cream cheese and butter are both at temperature. Avoid trying to rush the softening of the cream cheese and butter or you’ll end up with grainy and/or clumpy frosting. Bring all ingredients to room temperature before starting; this ensures even dispersion of ingredients for a better end texture. Mix the dry and wet ingredients until just combined. Over-mixing will result in dense cupcakes. Position the cupcakes in the center of your oven for even baking. QUICK TIP Get the right type of pumpkin! When you’re looking for canned, cooked pumpkin, be sure to pick the right product. Canned pumpkin contains only pumpkin. Pumpkin pie blend contains cooked pumpkin, plus milk, spices and sugar. It’s ready to pour in a pie shell. In this recipe, we’re looking for pure, canned pumpkin. Pumpkin Cupcake FAQs Can I make this into a layer cake? While you can, I think it would be easiest to use this Pumpkin Carrot Cake recipe instead. The two recipes are similar, and both have a cream cheese frosting. Can I freeze these cupcakes? Yes, but only freeze the cake part. I don’t recommend freezing the frosted cupcakes because the (dairy-filled) cream cheese frosting doesn’t freeze and thaw very well. You can, however, prepare the cupcake base in advance and freeze them without the frosting. To freeze: Place the completely cooled cupcakes on a sheet pan and freeze uncovered for 30 minutes. Then transfer to an airtight container, label and date; freeze for up to 3 months. Thaw in the fridge for several hours and then on the countertop at room temperature until they are completely thawed. Can I make mini Pumpkin Cupcakes? Definitely! Line a miniature muffin tin and fill 3/4 the way full with batter. Bake the mini cupcakes around 10-15 minutes, checking for doneness at 10 minutes. Test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with just a few moist crumbs) they are done; if the toothpick comes out wet, add a few minutes. Pumpkin Cupcake variations Healthy Pumpkin Cupcakes: I would recommend trying these Healthy Pumpkin Muffins and topping them with a little Cream Cheese Frosting for a healthier treat. Halloween Pumpkin Cupcakes: These cupcakes make the perfect base to jazz up and decorate for Halloween. Use this Halloween Cupcakes post for cupcake decorating inspiration! You could also simply add a pumpkin candy corn (not sponsored) on top of the frosting for a fun Halloween decoration. Pumpkin Cupcakes with buttercream frosting: If you’d like to replace the cinnamon-cream cheese frosting with a buttercream, swap this frosting recipe for the cream cheese one. Pumpkin Cupcakes with maple frosting: Use this Maple Frosting Recipe in place of the cream cheese one. More amazing pumpkin treats Bakery Style Pumpkin Cookies soft and cakey cookies Pumpkin Cheesecake Bars (reader favorite recipe!) Pecan Streusel Pumpkin Pie with maple whipped cream Pumpkin Coffee Cake with streusel! Healthy Pumpkin Bread made with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting 5 from 10 votes - Review this recipe The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting. SAVE TO RECIPE BOX Print Recipe Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting. Course Dessert, Vegetarian Cuisine American Keyword pumpkin cupcakes Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 24 cupcakes Calories 324kcal Author Chelsea Lords IngredientsCupcakes▢ 3/4 cup unsalted butter, softened, but not melted▢ 1 and 1/2 cups white granulated sugar▢ 1 cup brown sugar, lightly packed▢ 3 large eggs▢ 1 can (15 ounces) cooked pumpkin (make sure it's not watery; I recommend Libby's)▢ 1 cup buttermilk divided; or 1 cup regular milk with 1 tablespoon vinegar▢ 1 teaspoon vanilla extract▢ 2 and 1/3 cups white all-purpose flour▢ 1 tablespoon pumpkin pie spice▢ 1 and 1/2 teaspoons ground cinnamon▢ 1/2 teaspoon ground ginger▢ 1 teaspoon baking powder▢ 1/2 teaspoon baking soda▢ 3/4 teaspoon saltFrosting▢ 1 package (8 ounces) full-fat cream cheese, softened▢ 1/2 cup unsalted butter, softened▢ 4 cups powdered sugar▢ 1 and 1/2 teaspoons vanilla extract▢ 2 teaspoons ground cinnamon InstructionsPreheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extractIn another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk (to use up the remaining 3/4 cup buttermilk).Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool 10 minutes before removing from pans to wire racks to cool completely.For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth. Frost the cooled cupcakes. Best within 2-3 days. Video Recipe NotesNote 1: Flour When measuring the flour, be sure to spoon and level the measuring cup so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet. Mix the dry and wet ingredients until just combined. Over-mixing will result in dense cupcakes. For the perfect frosting, make sure the cream cheese and butter are softened at room temperature. I leave both at room temperature on the counter for 1-2 hours before making the frosting. Avoid rushing the softening of the cream cheese and butter, or you'll end up with grainy and/or clumpy frosting. Note 2:Source: Recipe adapted from Taste of Home Nutrition FactsServing: 24cupcakes | Calories: 324kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 118mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Uuu, They look delicious and amazing! No wonder Toddler has eaten three of them ?? Ha-ha. Nice work! The boys must be so happy to have a mom like you ? Reply
I love the cinnamon cream cheese frosting!! The only thing I changed was that I increased the cream cheese by 1 block, for a total of 2 blocks. I also use this frosting on my Carrot Cake. It was a HUGE hit!! Thank you!! Reply
Just curious if you know how many calories are in a cupcake? A friend who is counting calories asked me… Reply
Hi!! I’m making these today for thanksgiving and was wondering, if you substitute the buttermilk for milk and vinegar, what kind of vinegar would you use? Reply
This is now my go to fall pumpkin recipe! It turned out perfect and the frosting adds that something extra! Reply
I made these for a halloween party with cream cheese icing and they were a hit. Everyone loved them. Definitely saving this recipe and will make again! Thanks!! Reply
I’m sorry I’m not sure; I am not very familiar with baking with gluten free flour. I wish I could be of more help! Reply
Really wanted to use fresh cooked pumpkin though most recipes for cupcakes, muffins say fresh not recommended…why not ??? Reply
I’d like to make these with the cream cheese frosting but I’m worried it’ll be too soft and I want to be able to pipe and decorate the cupcakes. I’ve seen people online say to beat the butter and sugar first, then add in cream cheese to make it more stable and pipeable. Do you think this would work for this recipe? Or have you tried this method before? Reply
