My Pumpkin Cupcake Recipe is bursting with warm autumn spices. A tangy cream cheese frosting adds just enough sweetness and creaminess to enhance the pumpkin spice flavor. You’re sure to be the toast of the town if you show up to your next gathering with a tray full of these beauties!
These pumpkin cupcakes with cream cheese frosting are a classic fall dessert and have been my go-to for many years. It’s perfect for a Halloween party with a Mellowcreme pumpkin on top and also works well as an easy and delicious dessert for a Thanksgiving potluck alongside these cutie pumpkin hand pies and these pumpkin snickerdoodles.
Table of Contents
Why you’ll love this recipe:
- Perfect for fall – Whenever candy corn and Mellowcreme pumpkins start to fill the candy aisle in preparation for Halloween, that’s my cue for making these super moist and soft pumpkin spice cupcakes. They’re made with real pumpkin purée and are full of cozy warm autumn spices.
- Moist texture – Thanks to the pumpkin, vegetable oil, and buttermilk, these cupcakes have a wonderfully soft and moist crumb that practically melts in your mouth. Unlike some cupcakes that can turn dry quickly, this recipe keeps its texture for days.
- Simple ingredients, impressive results – My pumpkin pie cupcakes are proof that pantry ingredients can come together to create something really special. Even novice bakers will be able to make it!
Tools you’ll need
The batter for this easy pumpkin cupcakes recipe can be whipped up quickly with just measuring cups and spoons, a mixing bowl, and a whisk. It is actually preferred to use a hand whisk rather than an electric mixer as gentle mixing is needed for a more tender cake. That said, I like to use my stand mixer for the frosting.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- All-purpose flour – you don’t need anything fancy for pumpkin cupcakes, AP flour works just fine. Cake flour would give them a more tender crumb if you’d like to try that instead!
- Granulated sugar – adds sweetness and helps keep the cupcakes moist. Brown sugar could also be used, and would even add a hint of caramel.
- Salt – enhances the overall flavor and balances out all of the sweetness.
- Baking soda & baking powder – these leavening agents help the pumpkin spice cupcakes rise. Baking powder works on its own, while baking soda uses the acid in the buttermilk for extra lift.
- Pumpkin purée – using canned pumpkin purée is easiest! Make sure to use pure pumpkin purée and not pumpkin pie filling. The pumpkin pie filling already has added sugar, spices, and other ingredients. Homemade purée will also work if you’re already roasting pumpkin for a pumpkin pie or making a large batch of pumpkin pancakes. However, because this recipe only calls for ½ cup of pumpkin purée, using store-bought will save you some extra work.
- Pumpkin pie spice – instead of using store-bought pumpkin pie spice, you can mix your own using this pumpkin pie spice recipe. Or you can just use a mix of warm spices you have in your pantry such as cinnamon, nutmeg, ginger, allspice, and cloves. Since my pumpkin cupcake recipe calls for 2 teaspoons, you can substitute 1 teaspoon of cinnamon, plus 1 teaspoon total for the rest of the spices that you have.
- Egg – the binder that holds everything together.
- Buttermilk – makes the cupcakes nice and tender. Buttermilk also adds a bit of tang.
- Vegetable oil – any flavorless oil will work — vegetable and canola oil are good options. Though in a pinch, you could use olive oil if that’s all you have. It will impart a stronger flavor, but you may not even notice it underneath all the spices. Butter can be substituted for oil if you’d like. Melt it down, let it cool, and use per the instructions. However, butter has less fat content than oil, so substituting in the same ratio may yield a slightly dryer pumpkin cupcakes recipe. I would use slightly more butter in this case, about 7 tablespoons.
- Vanilla extract – highlights the flavors of the other ingredients, especially the pumpkin and spices.
- Frosting – my preferred frosting is a tangy and not-too-sweet cream cheese frosting. You can even add a teaspoon of cinnamon to the frosting to spice it up a little further, though I prefer the classic version like in these red velvet cupcakes. You can also use a buttercream frosting if you prefer something not too tangy. I also like this not-too-sweet Swiss meringue buttercream frosting because it is super creamy and holds up really well at room temperature.
How to make my pumpkin cupcake recipe
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make the cupcakes
Beat together the pumpkin purée, egg, buttermilk, vegetable oil, and vanilla extract in a medium mixing bowl until smooth.
Sift together the flour, sugar, baking soda, baking powder, and pumpkin pie spice in another mixing bowl and stir in the kosher salt until combined. Fold the dry ingredients into the wet ingredients and mix until fully incorporated.
Tip: For tender cupcakes, the key is to combine the cake batter ingredients gently. An electric hand mixer or a stand mixer isn’t necessary — mix with a whisk or a spatula just until there are no visible streaks of flour.
Divide the batter evenly among the muffin cups with an ice cream scoop. Bake for 16 minutes, then remove the pan from the oven and set on a wire rack. When they’re cool to the touch, remove from the pan to cool on the rack completely.
Make the cream cheese frosting
Place the butter, cream cheese, and vanilla in the bowl of a stand mixer and beat until creamy. Add the powdered sugar and stir. Slowly increase the mixer speed and beat until fluffy.
Note: When making the frosting, bring the cream cheese and butter to room temperature first for the best results.
Frost the cooled pumpkin pie cupcakes and decorate with pumpkin candies if desired. Enjoy!
More baker’s tips
- Ensure the egg, buttermilk, cream cheese, and butter are at room temperature. This makes mixing a lot easier and helps everything blend together more smoothly. Plus, it also gives your pumpkin spice cupcakes the best texture.
- Bring the butter and cream cheese to room temp more quickly by cutting them into small cubes and letting them sit for about 15-20 minutes.
- Cool completely before frosting, otherwise, it will just slip off! Warm cupcakes will cause the frosting to melt, giving you a runny and uneven finish. The cooling step is essential for the best texture — and presentation.
- Be sure to whip the frosting until it becomes light and fluffy. Start at a low speed to prevent a powdered sugar mess, then increase it gradually as you go. The more air you incorporate into it, the easier it will be to pipe on!
Storage
It’s essential to refrigerate any leftover pumpkin cupcakes with cream cheese frosting due to all of those dairy products. They’ll keep for around 3-4 days in the fridge and up to 3 months in the freezer.
You can freeze frosted cupcakes on a baking sheet, uncovered, until completely solid. Then wrap them up individually and store in a freezer bag. Don’t forget to thaw completely before serving.
If making ahead, unfrosted cupcakes can be kept covered at room temperature for up to 2 days. Make the frosting and decorate just before serving.
FAQs
Yes, this pumpkin cupcake recipe will make 24-28 mini cupcakes. Bake them at the same oven temperature for 12-13 minutes.
The batter is enough for two 6″ cake pan but not enough for two 8″ cake pan. You may want to double the recipe for a 2-layer 8″ cake.
Your pumpkin spice cupcakes could sink if the batter is overmixed, the oven temperature is too high, or if you underbaked them. Remember to mix gently and set your oven to 350 degrees F. Also, don’t open the oven door too often during baking as a sudden rush of cold air could cause them to sink as well.
Cream cheese frosting can become runny if you don’t use full-fat cream cheese. I don’t recommend substituting low or reduced fat here! Make sure you don’t heat it either. The goal is to soften it to room temperature, not to melt it.
Pumpkin pie mix and pumpkin pie filling are the same thing. I’m using pumpkin purée for my pumpkin cupcake recipe — it’s simply pure pumpkin, which is exactly what you want for your cupcakes, not pie filling.
More cupcake recipes
- Carrot Cupcakes
- Pistachio Cupcakes with Orange Mascarpone Frosting
- Caramel Apple Cupcakes
- Chocolate Peanut Butter Cupcakes
Hungry for more?
Pumpkin Cupcake Recipe
Ingredients
Cupcake batter
- 1 ¼ cup all-purpose flour, 166 g
- ¾ cup granulated sugar, 153 g
- ⅛ teaspoon salt
- ¼ teaspoon baking soda, 1 g
- 1 teaspoon baking powder, 4 g
- 2 teaspoon pumpkin pie spice, 5 g
- ½ cup pumpkin puree, 120 g
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature, 120 g
- ⅓ cup vegetable oil, 70 g
- 1 teaspoon pure vanilla extract, 5 g
Cream Cheese Frosting
- 12 oz cream cheese, room temperature, 340 g
- 6 oz unsalted butter, room temperature, 170 g
- 1 teaspoon pure vanilla extract, 5 g
- 1 ¼ cup powdered sugar, 125 g
Instructions
Make cupcakes
- Preheat oven to 350°F and line a regular size muffin pan with cupcake liners.
- In a small mixing bowl, add flour, sugar, salt, baking soda, baking powder and pumpkin pie spice. Mix with a whisk until evenly distributed and set aside.
- In a medium mixing bowl, add pumpkin puree, egg, buttermilk, vegetable oil and vanilla extract. Beat with a whisk until smooth. Add the dry ingredient mixture and mix with a whisk or spatula until incorporated.
- Use a large ice cream scoop to divide batter evenly among the 12 muffin cups.
- Bake for 16 minutes until an inserted toothpick in the middle comes out clean with just a few crumbs attached.
- Remove pan from the oven and set on a wire rack to cool to the touch. Remove cupcakes from pan, and let them cool completely on the wire rack.
Make cream cheese frosting
- Add softened butter, cream cheese, and vanilla extract to a stand mixer bowl and beat on medium speed with the whisk attachment until creamy.
- Add powdered sugar and stir until incorporated. Slowly increase mixer speed to medium and beat until fluffy.
- Frost the cooled cupcakes using a pastry bag fitted with a star tip, or simply add frosting with an offset spatula or butter knife.
- Decorate cupcakes with pumpkin candies if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were so easy to make and turned out perfect!!! Best pumpkin cupcake recipe I have found!
Thanks Lindsay, so glad you enjoyed these!
Looks heavenly! Does this batter make enough for 2, 8 inch cake pans?
I think it’s enough for 2 – 6″ cake pan but might be a bit thin for 2 – 8″ cake pans. You could try it if you don’t mind thinner layers.
Um, those are kind of the cutest cupcake liners ever! And that perfect swirly frosting, mmm!
Haha that was the best $1 I’ve ever spent on cupcake liners!
I love the cupcake liners..so cute! and that frosting looks perfect, YUM!
Thanks Manali! I’ve been saving these cupcake liners just for this recipe! 😀
These are my FAVORITE!! I think a dozen of these cupcakes would make a perfectly suitable birthday gift for me 😉
LOL alright next time you’re in town, they can be your belated bday gift/xmas gift since it will be xmas by then 😛