Easy Pumpkin Cupcakes with Creamy Cinnamon Frosting

If you ask me, no fall baking list is complete without a solid pumpkin cupcake recipe, and this one’s a keeper. I whipped these up on a chilly afternoon once, and the cozy aroma of pumpkin spice sealed the deal. Now they’re my go-to for everything from casual coffee breaks to festive fall parties.

They’re fluffy, moist, and perfectly spiced, all topped with a cinnamon cream cheese frosting that’s seriously hard to resist. Bonus? They’re super easy to make and come together with basic pantry staples.

Let’s dive into your new favorite fall treat!

Why I Always Come Back to This Pumpkin Cupcake Recipe

There are a lot of pumpkin cupcake recipes out there, but this one? It never lets me down. Here’s why I keep it tucked safely in my recipe box year after year:

• Moist and Tender Texture: Thanks to real pumpkin purée (not the pie filling kind!), a bit of brown sugar, and just the right amount of oil, these cupcakes stay soft and fluffy for days.
• Perfectly Balanced Spices: I’m all about the cozy flavors, but I want the pumpkin to shine. This blend of cinnamon, nutmeg, cloves, and ginger hits that warm, nostalgic note without being too much. (Pumpkin pie spice works great too when I’m short on time!)
• One-Bowl Wonder: Less mess = more joy. I love that I don’t need a mixer, just a whisk and a spatula do the trick.
• Easy to Make for Everyone: Whether you’re baking gluten-free, dairy-free, or vegan, this recipe can roll with your dietary needs. Swap in flax eggs, almond milk, and vegan butter/frosting and you’re golden.

A Little Prep Goes a Long Way (So You’re Not Scrambling Later)

I totally get it, life gets busy, and the last thing you want is to be rushing around the kitchen when you’re supposed to be relaxing or entertaining. The good news? You can prep a few things ahead to make baking day a total breeze.

Here’s what I like to get out of the way early:

• Measure out the dry ingredients and mix them in a bowl, just cover it and set aside.
• Bring your eggs and cream cheese to room temperature a couple of hours ahead. This makes the batter and frosting so much smoother.
• Make the frosting a day ahead and store it in the fridge. Just let it soften a bit before spreading.
• Line your muffin tin with cupcake liners so you’re ready to go.
• Preheat your oven while you mix the batter, timing is everything.

How to Make it

Pumpkin cupcakes Recipe

Recipe by Kenza Edem

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

237

kcal

These pumpkin cupcakes are perfectly spiced and topped with a cinnamon cream cheese frosting, making them a delicious treat for any occasion

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Ingredients

• 2 ¼ cups all-purpose flour

• 1 tablespoon baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon ground allspice

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup white sugar

• ¾ cup butter, softened

• ⅓ cup brown sugar

• 2 large eggs, room temperature

• 1 cup pumpkin puree

• ¾ cup milk

• Frosting :

• 1 (8 ounce) package cream cheese, softened

• 3 cups confectioners’ sugar

• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt.
• Cream butter and sugars: In another bowl, beat the white sugar, butter, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree and milk. Mix until just combined.
• Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
• Prepare frosting: In a medium bowl, beat the cream cheese until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until light and fluffy.
• Add Colorings (Optional): You can add food colorings to the frosting to make it more vibrant and fun.
• Frost cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese frosting.

Notes

• Ensure all ingredients are at room temperature for the best results.
• You can store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• For a more intense pumpkin flavor, use homemade pumpkin puree.

Nutrition Facts

• Total number of serves: 24
• Calories: 237kcal
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 215mg
• Carbohydrates: 43g
• Fiber: 1g
• Sugar: 29g
• Protein: 3g

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Tips You’ll Be Glad I Told You Before You Bake

Trust me, I’ve made these cupcakes more times than I can count. Over the years, I’ve picked up a few tricks that make a big difference. Here are my top tips for pumpkin cupcake success:

• Use fresh spices: They really do pack more punch than older ones hiding in the back of your cabinet.
• Mix gently: Overmixing leads to dense cupcakes. Fold everything together just until combined.
• Room temp ingredients are key: They help everything blend better and bake more evenly.
• Toothpick test for the win: If it comes out clean or with just a few crumbs, you’re good to go.
• Get playful with decorating: A dusting of cinnamon or a few pumpkin seeds on top makes these extra festive.

Fun Variants to Try with the Best Pumpkin Cupcakes Recipe

1. Pumpkin Spice Latte Cupcakes

Add 1 teaspoon of instant espresso powder to the batter for a subtle coffee note. It deepens the flavor and gives a nod to everyone’s favorite fall drink. Top with cinnamon whipped cream instead of frosting.

2. Maple Cream Cheese Frosting

For a flavor boost, swap some of the powdered sugar with real maple syrup in your cream cheese frosting. It adds a sweet, earthy flavor that pairs beautifully with the pumpkin base.

3. Chocolate Chip Pumpkin Cupcakes

Stir in half a cup of mini chocolate chips into the batter before baking. The rich chocolate balances the spice and gives you melty bites in every cupcake.

4. Stuffed Pumpkin Cupcakes

Scoop out a small hole in the center after baking and fill with caramel or marshmallow fluff. It’s a surprise twist that’s always a crowd-pleaser.

Your Top Pumpkin Cupcakes Recipe Questions, Answered

Let’s Keep the Pumpkin Party Going

I hope you love these easy pumpkin cupcakes as much as I do, they’ve definitely earned a spot in my fall baking rotation. And if you’re still craving cozy treats, I’ve got a few more you’ll want to try next!

Check out my soft and chewy Spice Cake Mix Pumpkin Cookies, this super moist Pumpkin Olive Oil Cake, or these bakery-style Pumpkin Muffins. Feeling a bit more classic? Don’t miss my creamy Pumpkin Pie with Condensed Milk or indulgent No-Bake Cherry Cheesecake.

Thanks for baking with me, happy fall, friend!