These moist pumpkin cupcakes are topped with cinnamon cream cheese frosting. They are full of spices! These pumpkin cupcakes are the perfect way to celebrate pumpkin season!

Bite missing from a pumpkin cupcake.

These delicious pumpkin cupcakes are moist and have a strong pumpkin flavor, with lots of spices! The best part is how simple to make they are. If you are a pumpkin lover you NEED to try this recipe. They will be a new fall favorite, I promise.

Close up of a frosted cupcakes.

Tips for making cupcakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
  • Tip 2: Make sure your cupcakes are fully cooled before decorating them. Hot cupcakes can melt the frosting and make decorating difficult.
  • Tip 3: If you want to add a little extra decoration to your cupcakes you can sprinkle chocolate chips, drizzle caramel sauce, or add a light dusting of cinnamon on top.
Pumpkin batter in a glass bowl.
The batter is a bit thicker than normal because of no milk in this recipe.
Pumpkin batter in a muffin pan.
Fill the cupcake liners about 2/3rds full.
Cinnamon cream cheese frosting in a piping bag.
Make the frosting right before using.
Baked cupcakes on a wire rack.
Make sure the cupcakes are cooled all the way before decorating.
Pumpkin cupcakes on a cake stand.

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For more cupcake recipes, try my Biscoff Cupcakes and Cinnamon Cupcakes.

Top view of a bite missing from cupcake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from a pumpkin cupcake.
5 from 4 reviews

Pumpkin Cupcakes

Stephanie Rutherford
These moist pumpkin cupcakes are topped with cinnamon cream cheese frosting. They are full of spices!
Print Recipe Pin Recipe Leave a Review
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 cupcakes

Ingredients
 
 

Pumpkin Cupcakes

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Oil, canola or vegetable
  • 15 oz Pumpkin puree can, not pumpkin pie filling
  • 3/4 cup Brown sugar, packed light or dark
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract

Cinnamon Cream Cheese Frosting

  • 3/4 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 1/2 tsp Ground cinnamon
  • 3 1/2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Salt

Instructions
 

Pumpkin Cupcakes

  • Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. Set aside.
  • In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Place the pumpkin puree on a plate. Press a paper towel into the puree to soak up some of the moisture. Do this twice.
    1 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1 1/2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg, 1/2 tsp Salt, 15 oz Pumpkin puree can
  • In a separate bowl, mix together oil, pumpkin puree, eggs, vanilla and brown sugar. Mix until combined.
    1/2 cup Oil, 3/4 cup Brown sugar, 2 Large eggs, 1 tsp Pure vanilla extract
  • Add the wet ingredients into the dry ingredients. Mix until just combined.
  • Use a large ice cream scoop (or a 2TBSP cookie scoop) and scoop the cupcake batter into each muffin tin. Fill until 3/4 full. Bake for 18-20 minutes.
  • Let the cupcakes sit in the muffin tin for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

Cinnamon Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar and cinnamon together.
    3 1/2 cups Powdered sugar, 1/2 tsp Ground cinnamon
  • Using a mixer, beat the cream cheese and butter on high speed for 3 minutes. Add in half of the powdered sugar and mix on low speed. Then, add the rest of the powdered sugar.
    3/4 cup Unsalted butter, 4 oz Cream cheese
  • Add in the vanilla and salt. Mix on high speed until creamy.
    1/4 tsp Salt, 1 tsp Pure vanilla extract
  • Pipe the cupcakes with the frosting. Store cupcakes in the fridge.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can result in dry cupcakes
High altitude baking- Add 1 1/2 TBSP extra of flour.
Pull the dairy ingredients out 2 hours before baking.
Calories: 329kcal, Carbohydrates: 68g, Protein: 2g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 215mg, Potassium: 104mg, Fiber: 1g, Sugar: 15g, Vitamin A: 4455IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg
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