These pumpkin cupcakes are a dream! They are soft, moist, and have the most incredible pumpkin flavor along with being subtly spiced; the perfect complement of flavors. Topped with a fluffy cream cheese frosting, these are the best of the best when it comes to fall desserts.

Pumpkin cupcakes in white liners topped with cream cheese frosting and fall-themed sprinkles.

If you’re a fan of pumpkin recipes and pumpkin cake, a cream cheese frosting fanatic, a fall fanatic, a Thanksgiving fanatic, or any combination thereof, you will absolutely, positively, without a doubt adore these cupcakes.

Of all the pumpkin cupcake recipes out there, these are the reasons I love this one the most:

  • Uses simple pantry ingredients
  • Dark brown sugar gives hints of molasses
  • Easy to mix together (only a whisk and spatula are needed!)
  • Bake up super soft and moist
  • The pure pumpkin flavor and gentle spices remind me of pumpkin pie
  • Cream cheese frosting, forever and ever
  • Easy make-ahead components

Ingredient Notes

These cupcakes use mostly basic pantry staples along with some fall spices; below are a few notes on important ingredients and substitution options:

Ingredients for pumpkin cupcakes prepped and labeled.
  • Dark Brown Sugar – I like using dark brown sugar because it imparts more of a molasses flavor, but you can also use light brown sugar if that’s all you have.
  • Canned Pumpkin – You want to look specifically for pumpkin puree, NOT pumpkin pie filling.
  • Cinnamon / Nutmeg / Cloves – I love this blend of spices! If you’d prefer, you can substitute ¼ teaspoon pumpkin pie spice for the nutmeg and cloves (keep the cinnamon the same). You can also add other spices to suit your tastes (for instance, if you like a hint of ginger or allspice!)
  • Vegetable Oil – You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.

The cupcakes are topped with a classic cream cheese frosting. A few notes on making the frosting:

Ingredients for cream cheese frosting prepped and labeled.
  • Cream Cheese – Use full-fat cream cheese that comes in a block (not the spreadable kind) – this will ensure that your frosting is not thin or watery.
  • Cream Cheese Frosting Recipe – That link will take you to the dedicated page for the cream cheese frosting recipe, where you can also watch a video of how the frosting is made. The full recipe is also included below.
  • Whipped Cream Cheese Variation – If you’d like a lighter frosting, I have a whipped cream frosting that is stabilized with whipped cream, used on my pumpkin spice latte cupcakes.
  • Cinnamon Variation – If you’d like to make cinnamon cream cheese frosting (like the kind that tops my apple cupcakes), simply add 1½ teaspoons of ground cinnamon when you add the powdered sugar.
  • Maple Variation – You can add maple to the frosting (it will have a similar flavor to the filling for the pumpkin whoopie pies) by using maple extract. This will add great maple flavor without causing the frosting to become runny, which can happen with using maple syrup. I suggest 2 teaspoons of maple extract.

Favorite Cupcake Tools

Part of making fabulous cupcakes is having the right tools for the job! Below are my recommendations for the best equipment for making delicious, beautiful cupcakes:

How to Make Pumpkin Cupcakes

These cupcakes come together quickly and easily! Here’s a quick overview:

Three step by step photos of mixing together pumpkin cupcake batter.
  1. In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices).
  2. In a large bowl, whisk together the wet ingredients (pumpkin, sugars, oil, and eggs).
  3. Add the dry ingredients to the wet ingredients and fold gently to combine with a rubber spatula.
  4. Divide the batter evenly between the muffin cups and bake. Allow to cool completely before frosting.
  5. Make the frosting and top the cupcakes!
Side by side photos of pumpkin cupcake batter in muffin liners before and after baking.
Pumpkin cupcake with cream cheese frosting with a bite taken out of it.

Serving, Storage, and Freezing Instructions

These cupcakes store beautifully! Below are tips on how to keep them fresh and delicious:

  • Storing – The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 3 days before frosting and serving.
  • Freezing Cupcakes – It is recommended to freeze the cupcakes without the frosting. Once completely cool, they can be placed an airtight container or freezer-safe ziploc bag and frozen for up to 3 months. Thaw in the refrigerator overnight.
  • Make-Ahead Frosting – The frosting can be made up to 5 days in advance and stored in an airtight container or sealed piping bags in the refrigerator. It will firm up in the fridge, so allow to come to room temperature before piping on cupcakes.
  • Freezing Frosting – The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then beat with a rubber spatula to smooth out.

Watch the Recipe Video Below:

More Delicious Pumpkin Desserts:

If you make these pumpkin cupcakes and love them, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Cooling time: 10 minutes
Total Time: 1 hour
Subtly spiced pumpkin cupcakes piled high with cream cheese frosting.
4.92 (67 ratings)
Print Pin Rate

Ingredients

For the Cupcakes:

  • 1⅓ cups (173 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • ¾ cup (170 g) canned pumpkin
  • ½ cup (99 g) granulated sugar
  • ½ cup (107 g) dark brown sugar
  • ½ cup (99 g) vegetable oil
  • 2 eggs

For the Cream Cheese Frosting:

  • ½ cup (113 g) unsalted butter, at room temperature
  • 2 cups (227 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 8 ounces cream cheese, cold and cut into cubes

Instructions 

  • Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  • In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  • Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
  • Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
  • Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

Notes

  • Dark Brown Sugar – Adds a molasses flavor, but can substitute light brown sugar.
  • Canned Pumpkin – You want to look specifically for pumpkin puree, NOT pumpkin pie filling.
  • Cream Cheese – Use full-fat cream cheese that comes in a block (not the spreadable kind) – this will ensure that your frosting is not thin or watery. See post for frosting flavor variations.
  • Regular Cupcake Pan: USA 12-Well Muffin Pan
  • Cupcake Liners: I usually stick to classic white paper liners.
  • Piping Bags: I prefer the slightly larger 16-inch decorating bags for more piping control.
  • Piping Tips: This set of jumbo tips is perfect for big swirls on top of cupcakes.
  • Storing – The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 3 days before frosting and serving.
  • Freezing Cupcakes – It is recommended to freeze the cupcakes without the frosting. Once completely cool, they can be placed an airtight container or freezer-safe ziploc bag and frozen for up to 3 months. Thaw in the refrigerator overnight.
  • Make-Ahead Frosting – The frosting can be made up to 5 days in advance and stored in an airtight container or sealed piping bags in the refrigerator. It will firm up in the fridge, so allow to come to room temperature before piping on cupcakes.
  • Freezing Frosting – The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then beat with a rubber spatula to smooth out.
  • Doubling the Recipe: You can double this recipe without issue.
  • Mini Cupcakes: You can make mini cupcakes out of this recipe; start checking the cupcakes around the 10-minute mark.
Nutritional values are based on one cupcake
Calories: 570kcal, Carbohydrates: 70g, Protein: 3g, Fat: 31g, Saturated Fat: 21g, Cholesterol: 88mg, Sodium: 268mg, Potassium: 133mg, Sugar: 57g, Vitamin A: 3150IU, Vitamin C: 0.7mg, Calcium: 55mg, Iron: 1.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally posted in November 2009.

Photography by Dee of One Sarcastic Baker