Oh, I can’t wait to share this one with you—The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe is honestly a fall favorite that has become a staple in my baking repertoire. These cupcakes are perfectly moist, tender, and filled with warm spices that make your kitchen smell like autumn heaven. Plus, that rich, creamy frosting is just the right balance of tangy and sweet, making every bite utterly irresistible.

I find this recipe especially great for cozy gatherings, holiday parties, or when you want to bring a little festive cheer to someone’s day. Whether you’re a seasoned baker or just starting out, you’ll enjoy how straightforward it is to whip up a batch. Trust me, once you try The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe, it’s going to be your go-to pumpkin dessert this season (and many more to come!).

Ingredients You’ll Need

The magic of these pumpkin cupcakes is really in the blend of spices and quality ingredients. Each component has its role—whether it’s the pumpkin for moisture or the baking soda to help them rise just right. When shopping, aim for pure pumpkin puree (not pumpkin pie filling), and really fresh spices if you can—it makes a noticeable difference!

All-purpose flour: The base for the cupcakes, providing structure without being too dense.
Granulated sugar: Adds sweetness and helps with browning.
Baking powder: Helps the cupcakes rise for that soft, fluffy texture.
Baking soda: Works with the acidity of the pumpkin to create lift.
Salt: Enhances all the flavors, don’t skip it!
Pumpkin pie spice: The secret star blend of nutmeg, cloves, allspice, and cinnamon—it brings the cozy vibe.
Ground ginger: Adds a bright warmth that balances the sweetness.
Ground cinnamon: Classic warmth that complements pumpkin perfectly.
Pureed pumpkin: For moistness and that unmistakable pumpkin flavor—make sure it’s plain, not pie filling.
Vegetable oil: Keeps the cupcakes moist and tender (feel free to substitute with canola oil).
Light brown sugar: Gives a deeper, caramel-like sweetness and adds moisture.
Large eggs: Bind everything together and aid fluffiness.
Vanilla extract: Enhances all the other flavors—don’t skimp here.
Unsalted butter (for frosting): For a smooth, creamy base that’s not too sweet.
Cream cheese (room temperature): The tangy counterpart that makes the frosting so heavenly.
Powdered sugar: Sweetens the frosting and gives it that perfect silky texture.
Salt (for frosting): Balances the sweetness and highlights the cream cheese flavor.

Variations

I love how adaptable this recipe is—everyone has their own twist! For me, switching up the spices or adding a crunchy topping keeps things exciting. Don’t hesitate to make it your own; that’s part of the fun.

Spice it up: Sometimes I add a pinch of cloves or cardamom for a little extra warmth. It really highlights the pumpkin flavor.
Gluten-free: I’ve swapped the all-purpose flour with a gluten-free blend, and the cupcakes still turn out moist and delicious.
Less sweet frosting: If you prefer your frosting not too sweet, reduce the powdered sugar by half and add a bit more cream cheese.
Nutty crunch: I occasionally sprinkle chopped toasted pecans on top of the frosting for texture and that nutty fall vibe.
Mini cupcakes: Making mini versions is great for parties and they bake faster too—just keep a close eye on the oven.

How to Make The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon in a large bowl. Take a moment to appreciate that smell—the spices really give you fall vibes right from the start. Make sure you whisk everything well so the leavening agents and spices distribute evenly—this is key to getting consistent cupcakes.

Step 2: Blend Your Wet Ingredients

In another bowl, combine the pureed pumpkin, vegetable oil, light brown sugar, eggs, and vanilla extract. Give them a good whisk until everything is smooth and well incorporated. Brown sugar can sometimes clump, so whisk it well—this step ensures your cupcakes stay beautifully moist.

Step 3: Combine Wet and Dry Mixtures

Now, gently fold your wet ingredients into the dry ones. I always use a spatula for this because it helps mix without overworking the batter. Overmixing can lead to denser cupcakes, and we want that tender crumb. Once you see no streaks of flour left, stop.

Step 4: Fill Your Cupcake Liners

Line your cupcake pan with liners and fill each about two-thirds full. This allows room to rise without spilling over—trust me, been there, done that! Using a cookie scoop makes this step quick and keeps things even for uniform cupcakes.

Step 5: Bake and Cool

Bake in a preheated 350°F (175°C) oven for about 20-22 minutes. The best way to check is with a toothpick—it should come out clean or with just a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack, otherwise, you risk breaking them when frosting.

Step 6: Prepare the Cream Cheese Frosting

Beat the softened butter and cream cheese together until silky smooth, about 3-4 minutes. Add vanilla and salt, then slowly mix in the sifted powdered sugar to avoid lumps. Scrape down the bowl a couple of times to incorporate everything evenly. When frosting is spreadable but not too runny, you’re set!

Step 7: Frost Your Cupcakes

Once cupcakes are completely cool (seriously, don’t rush this), frost them with a knife or piping bag. I like a swirl that peaks just a little to keep it simple yet elegant. You can also add a dash of cinnamon or nutmeg on top for a little extra charm.

How to Serve The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe - Recipe Image

Garnishes

I usually garnish mine with a light dusting of cinnamon or a sprinkle of toasted chopped pecans—both add a lovely visual and taste contrast. If you’re feeling festive, mini candy pumpkins or edible gold glitter can turn these cupcakes into showstoppers for a party.

Side Dishes

These cupcakes pair wonderfully with hot beverages like spiced chai tea, pumpkin spice latte, or even a classic cup of coffee. If you’re serving brunch, a fresh fruit platter or cinnamon-spiced oatmeal complements their spices perfectly.

Creative Ways to Present

For holidays, I love arranging the cupcakes on a rustic wooden board with autumn leaves and small gourds around. You can also stack them in a tiered display for showers or birthdays—just be sure to frost them well so they don’t slide. Another fun idea is presenting cupcakes in cupcake wrappers with cute fall motifs to really set the mood.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge since the cream cheese frosting needs to stay cool. They stay fresh for about 3-4 days this way. Make sure to let them come to room temperature before eating for the best softness and flavor.

Freezing

I’ve had great success freezing unfrosted cupcakes in a single layer wrapped tightly in plastic wrap, then placed in a freezer bag. When ready to serve, thaw overnight in the fridge, then frost fresh. You can also freeze frosted cupcakes on a tray first, then transfer to a container, but do this only if you’re careful to avoid smudging the frosting.

Reheating

If you like your cupcakes a little warm, I pop them in the microwave for about 10-15 seconds after taking off the frosting, then add the frosting back on. This keeps the texture soft without melting the frosting completely. You’ll get that fresh-baked feeling all over again!

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugar and spices, which can throw off the balance of sweetness and spice in your cupcakes. Pure pumpkin gives you control over the flavor and texture.
How do I make the cream cheese frosting less sweet?

To tone down sweetness, reduce the powdered sugar gradually until you reach your preferred taste. You can also add a little extra cream cheese to balance the sugar and give a tangier flavor.
Can I substitute oil with melted butter?

Yes, melted butter works fine and will give a richer flavor, but the texture might be slightly denser. If you choose butter, use the same amount but make sure it’s cooled before mixing in.
How should I store leftover cupcakes with cream cheese frosting?

Leftovers should be stored in an airtight container in the refrigerator to keep the frosting fresh and safe. Let cupcakes come to room temperature before eating for the best taste.
Can I make these cupcakes vegan or dairy-free?

Absolutely! Use dairy-free cream cheese and butter substitutes in your frosting, and swap eggs with flax eggs or applesauce in the batter. Keep in mind texture and flavor might vary slightly, but it’s a delicious alternative.

Final Thoughts

This recipe holds a special place for me because it’s one of those desserts that instantly makes a season feel warmer and more festive. Sharing The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe with friends and family always brings smiles and that comforting feeling of homemade goodness. I hope you love making and eating these as much as I do—they’re simple, satisfying, and just the perfect pumpkin treat you can count on.

The Best Pumpkin Cupcakes with Cream Cheese Frosting Recipe

★★★★★ 4.9 from 75 reviews

Author: Touba
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 standard cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These moist and flavorful Pumpkin Cupcakes are the perfect autumn treat, combining warm spices with a tender crumb and topped with a creamy, tangy cream cheese frosting. Ideal for Halloween, Thanksgiving, or any cozy occasion, these cupcakes capture the essence of pumpkin spice with every bite.

Ingredients

Scale

Pumpkin Cupcakes

2 cups all-purpose flour (240g)
½ cup granulated sugar (100g)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 can pureed pumpkin (425g/15-ounce)
1 cup vegetable oil (240mL)
1 cup packed light brown sugar (220g)
4 large eggs
1 tablespoon vanilla extract

Cream Cheese Frosting

⅔ cup unsalted butter, softened (151g)
8 ounces cream cheese, room temperature (225g)
1 teaspoon vanilla extract
⅛ teaspoon salt
4 cups powdered sugar, sifted (480g)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is at the right temperature when your batter is ready.
Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon. This combines the leavening agents and spices evenly throughout the flour for a consistent flavor in the cupcakes.
Mix Wet Ingredients: In a separate mixing bowl, whisk the pureed pumpkin, vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform. This will create a moist base for your cupcakes.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the cupcakes remain light and fluffy.
Fill Cupcake Liners: Line a cupcake tin with paper liners and fill each about two-thirds full with the batter using a spoon or a scoop for even portions.
Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for 20-25 minutes. Use a toothpick inserted into the center of a cupcake to check doneness; it should come out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually beat in the sifted powdered sugar until the frosting is fluffy and spreadable.
Frost the Cupcakes: Once the cupcakes are completely cool, use a spatula or piping bag to apply the cream cheese frosting generously on top.
Serve and Enjoy: Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days for the freshest taste.

Notes

If you prefer a spicier cupcake, increase the pumpkin pie spice by half a teaspoon.
Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
These cupcakes store well in an airtight container in the refrigerator for up to 3 days.
Bring cupcakes to room temperature before serving for the best flavor experience.

Keywords: pumpkin cupcakes, pumpkin dessert, cream cheese frosting, fall recipe, autumn cupcakes, Thanksgiving dessert