Home > Dessert > Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO)

Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO)

The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. Pumpkin cupcakes are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your mouth soft.

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

The whipped cream cheese frosting is as easy as it gets. It tastes almost like a marshmallow cream. You literally add 4 ingredients to the bowl and beat them together. This frosting always gets compliments because it isn’t overly sweet and pipes beautifully.

The assembled cupcakes refrigerate well and taste great chilled or at room temperature, so you can absolutely make these ahead and refrigerate up to 3 days then serve straight out of the fridge. We love make-ahead desserts! The cupcakes remain soft and perfect and the frosting is so smooth.

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Watch How to Make Pumpkin Cupcakes:

I would pass you a cupcake if I could. Make these once and you will make them again and again – they are THAT good! This recipe was based on our wildly popular pumpkin cake – it’s popular for good reason and I know you will love these cupcakes just as much!

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

Ingredients for Pumpkin Cupcakes:

2 cups (250 grams) all-purpose flour *measured correctly
1 1/2 cups (300 grams) granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup extra light olive oil or vegetable oil
1 can (15 oz) pumpkin puree

*Watch our easy video tutorial on how to measure correctly

Ingredients for pumpkin cupcakes with cream cheese frosting

Ingredients for Cream Cheese Frosting:

1 1/2 packages (12 oz) cream cheese, room temperature
3/4 cup (12 Tbsp) unsalted butter, room temperature
2 cups (250 gr) powdered sugar
1 Tbsp real vanilla extract (click for easy how-to)

Ingredients for cream cheese frosting

What You Will Need (Amazon affiliate links):

24 count cupcake pan (I need this in my life)
Ice cream scoop with trigger release
Orange cupcake liners (from Hobby Lobby)
Fall non-pareil sprinkles (I found these at Walmart)
Mellowcreme pumpkin candy
Large open-star frosting tip – Wilton 1M
Large frosting piping bag

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

⬇Print-Friendly Pumpkin Cupcakes Recipe:

Pumpkin Cupcakes with Cream Cheese Frosting

4.94 from 77 votes
Author: Natasha of NatashasKitchen.com
These pumpkin cupcakes are moist, melt-in-your-mouth soft, and so easy to make! The cream cheese frosting is even easier and not overly sweet.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 24 cupcakes

For the Pumpkin Cupcakes:

For the Cream Cheese Frosting:

  • 12 oz cream cheese, (1 1/2 packages), room temperature
  • 3/4 cup unsalted butter, room temperature, (12 Tbsp)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla extract

Instructions

How To Make pumpkin Cupcakes:

  • Preheat oven to 350˚F. Line a 24 count muffin pan with 24 cupcake liners.
  • In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 2 tsp cinnamon.
  • In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.
  • Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 350˚F for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.

How to Make Whipped Cream Cheese Frosting:

  • Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated. Scrape down the bowl with spatula and beat on high speed 4 min or until fluffy, scraping down the bowl as needed. Transfer to large pasty bag fitted with large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.

Nutrition Per Serving

248kcal Calories32g Carbs2g Protein12g Fat6g Saturated Fat51mg Cholesterol108mg Sodium118mg Potassium23g Sugar3155IU Vitamin A0.7mg Vitamin C45mg Calcium0.9mg Iron
Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount per Serving
Calories
248
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
51
mg
17
%
Sodium
 
108
mg
5
%
Potassium
 
118
mg
3
%
Carbohydrates
 
32
g
11
%
Sugar
 
23
g
26
%
Protein
 
2
g
4
%
Vitamin A
 
3155
IU
63
%
Vitamin C
 
0.7
mg
1
%
Calcium
 
45
mg
5
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcakes
Skill Level: Easy
Cost to Make: $10-$12
Calories: 248

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

I sent a couple batches of these to my son’s school this morning since 50+ cupcakes in the refrigerator is dangerous business! My son was so happy to deliver them. One bite and you will fall in love with these pumpkin cupcakes. If When you try these, let me know.

We don’t celebrate Halloween at all, but we do love harvest time and Autumn, and all things pumpkin! Explore more of our pumpkin recipes here. Have a sweet and safe weekend my friends!

Loads of Love,

Natasha ❤

The only pumpkin cupcakes recipe you need! Moist, melt-in-your mouth soft pumpkin cupcakes. Cream cheese frosting is easy and tastes like marshmallow cream. | natashaskitchen.com

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Maria
    September 22, 2023

    These were incredible with slight adjustments I made to the frosting. We don’t like the frosting tooth achingly sweet so I cut the sugar in half and also cut the butter by 1/3. Sprinkled the top with pumpkin spice and these are my new favorite cupcakes!

    Reply

    • NatashasKitchen.com
      September 22, 2023

      That’s great, Maria! Thanks for sharing.

      Reply

  • Kacie
    September 18, 2023

    These pumpkin cupcakes were… ok. They need more spices other than cinnamon in my opinion. They didn’t have enough pumpkin flavor/taste.

    Reply

    • Natashas Kitchen
      September 18, 2023

      Thank you so much for sharing that with me, Kacie.

      Reply

  • Betsy Parson
    August 4, 2023

    I have made these a number of times and they are delicious. I have a lot of sweet potatoes right now and wondered if you could substitute the sweet potatoes for the pumpkin?

    Reply

    • Natashas Kitchen
      August 4, 2023

      Hi Betsy, I haven’t tried that substitution to advise on an outcome. If you experiment, let me know how you liked the recipe.

      Reply

  • Lisa Evans
    November 21, 2022

    Can pumpkin pie filling be used in place of the puree? I have some I’d like to use up. I understand it contains sugar & weak amount of spices.

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Lisa! I haven’t tried that substitution to advise how it would affect the texture and taste (it may be too sweet). If you experiment let us know how it turns out.

      Reply

  • Lauren
    November 20, 2022

    Can you make these and freeze them without the frosting and defrost the day you want to eat them?

    Reply

    • Natasha's Kitchen
      November 20, 2022

      I haven’t tried freezing them, but after they are frosted, they should be refrigerated since it is a cream cheese-based frosting, and the frosting is excellent in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature.

      Reply

  • Amanda
    November 4, 2022

    I made these cupcakes for my family and they were devoured!!! They are not super sweet which I love!! The pumpkin cupcake was so moist!! That frosting is so amazing I can’t wait to use it on other recipes of mine!! Definitely making these again!!

    Reply

    • NatashasKitchen.com
      November 4, 2022

      Thank you, Amanda! So glad you loved this recipe.

      Reply

  • Tatiana Lopez
    October 13, 2022

    Hi Natasha! Would it be the same measurement if I were to use fresh pumpkin instead of the canned pumpkin? I love your recipes, I’ve made a few. I’ve made these cupcake many times.

    Reply

    • Natasha's Kitchen
      October 13, 2022

      Hi Tatiana, if you’re making pumpkin puree, “a 15-ounce can of canned pumpkin holds nearly 2 cups. It’s actually 2 1/2 tablespoons short of 2 cups”

      Reply

  • Geraldine
    October 1, 2022

    Your an amazing baker and cook Natasha , praises of fireworks, I’m gramma , just threw away my cookbook, your apple pie rules, pumpkin cupcakes excellent. Can’t wait try your other receives. Great job! Ladder of success to top!

    Reply

    • Natashas Kitchen
      October 3, 2022

      You’re so nice! Thank you, Geraldine!

      Reply

  • Emma
    September 28, 2022

    I am obsessed with pumpkin spice everything so when I saw this recipe I was so excited. I ended up adding more cream cheese to the frosting but it was delicious. The cupcakes themselves are a very subtle taste of pumpkin. Not too sweet. Kind of taste like muffins. overall pretty good

    Reply

    • NatashasKitchen.com
      September 29, 2022

      Thank you for the feedback, Emma! 🙂

      Reply

  • Ana Aguilu
    September 10, 2022

    I love this recipe!! Super soft and without many spices as i like them, i will repeat this recipe for thanksgiving day, thank you Nathasha!!

    Reply

    • NatashasKitchen.com
      September 10, 2022

      So glad you enjoy this recipe, Ana! 🙂

      Reply

  • Ellie
    March 20, 2022

    Looks great but can I use Splendor in place of white sugar? I try not to use white sugar whenever possible. Also I do not use paper cups in the pan. Is this a problem?

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Hi Ellie, II haven’ tried that substitution but if you experiment with Splenda, let me know how it turns out.

      Reply

  • Nelli
    February 22, 2022

    I love the pumpkin cupcakes. It’s easy to make and super delicious. Thank you for the recipe.

    Reply

    • NatashasKitchen.com
      February 22, 2022

      You’re very welcome. I’m glad to hear that. Thank you for the review.

      Reply

  • Cori
    February 20, 2022

    Can you recommend how to make this dairy and gluten free? Please and thanks

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Hello Cori, I haven’t really tried making a gluten-free version for this recipe yet. Maybe others here can share if they have tried it? If you also do an experiment, please share with us how it goes.

      Reply

  • Yolanda
    January 31, 2022

    Hello, I came across your site and love it! I haven’t tried this one but I wanted to know, can this recipe be used to make mini cupcakes? Thanks

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Hi Yolanda, those may need less time in the oven, but I haven’t really tested that yet to advise of the right timing.

      Reply

  • Danielle
    November 24, 2021

    Hi! I was looking up vanilla frosting recipes and stumbled upon this post… Would you recommend the cream cheese frosting or the vanilla frosting for this? I making it for Thanksgiving but mostly for the children and just want to make sure that they will love it.

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Danielle, we LOVE it with cream cheese frosting. It makes for the perfect balance between flavors.

      Reply

  • Layla
    November 22, 2021

    Hi there,
    Would it be ok to substituted pumbkin spice instead of cinnamon in the dry ingredients? Would that enhance the flavor profile at all? Thank you so much! I’ve made many of your recipes and they’re all amazing! 🥰

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Layla, I haven’t personally tried that substitute to advise on the flavor or outcome. If you happen to try it out, I’d love to know how you like it!

      Reply

  • Liz Santos
    November 2, 2021

    This are soo good!! I’ve made them for my parents and friends and they love these so much. Thank you!! If I want to make mini cupcakes, for how long should I bake them?

    Reply

    • Natasha's Kitchen
      November 2, 2021

      You’re welcome! I’m happy to know that your family enjoyed this recipe, Liz. Those may need less time in the oven, but I haven’t really tested that yet to advise of the right timing.

      Reply

  • Jacquelyn
    October 24, 2021

    Hi Natasha, I’ve been following your recipes for years and have made many of them. They are always great, love the fish tacos, etc but these cupcakes are the “bomb”!! Light, fluffy, not to sweet, absolutely fantastic. Will be making them again. Thanks so much for a great treat.

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Thanks for your awesome review, Jacquelyn. I hope you love all the recipes that you will try!

      Reply

  • Mridul Singh
    October 20, 2021

    Can I make it a day before my party and keep them in the freeze?

    Reply

    • Natashas Kitchen
      October 20, 2021

      Hi Mridul, I haven’t tried freezing them, but after they are frosted, they should be refrigerated since it is a cream cheese-based frosting, and the frosting is excellent in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature.

      Reply

  • Shriyaa
    October 7, 2021

    Hey Natasha , can I half this recipe ?, I want to make 12 instead of 24 …please advice.
    Thank you.

    Reply

    • Natasha
      October 7, 2021

      Hi Shriyaa, that should work well. Keep in mind you can also make the full batch of cupcakes and even frosting and freeze half for another time. They freeze and thaw well.

      Reply

  • Val
    September 25, 2021

    Hi, if I want to make homemade pumpkin purée, how many cups is 15 oz can?

    Reply

    • Natashas Kitchen
      September 27, 2021

      Hi Val, According to Google, “a 15-ounce can of canned pumpkin holds nearly 2 cups. It’s actually 2 1/2 tablespoons short of 2 cups”

      Reply

  • Cheryl Chin
    June 13, 2021

    Natasha, Thank you for your Pumpkin Cupcake Recipe 🧁
    as usual your recipe was easy to follow and the Cupcakes were DELICIOUS!

    Reply

    • Natasha's Kitchen
      June 13, 2021

      You are very welcome, Cheryl. Glad you enjoyed the recipe!

      Reply

  • Cammy
    May 29, 2021

    Good day Mrs Natasha, thank you for your wonderful recipe… can I use any can pumpkin such as Libby’s because the one you show are really expensive? Please and thank you

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Cammy, yes that should work!

      Reply

  • Kim Payne
    May 20, 2021

    I made the pumpkin cupcakes and cream cheese frosting ‼️ You wew right they were absolutely delicious and turned out exactly as yours ‼️ 😂 Everyone loved them and were amazed with my 1 M tip frosting capabilities ‼️ Thank you Natasha ♥️♥️

    Reply

    • Natashas Kitchen
      May 20, 2021

      These are addicting!! I’m so glad you enjoyed it, Kim!

      Reply

  • Avril
    February 5, 2021

    Hi, Natasha. What if I wanted to make a batch for 12 cupcakes and not 24? Do I just use a half of all the ingredients?

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Avril, halving this should work! I hope you love this recipe.

      Reply

  • Sara
    January 16, 2021

    Hi Natasha, just wondering if this cream cheese frosting can be piped on a cake? Also, is it good as a crumb coat? Can I chill the frosting and pipe it later or is it better to use it directly?

    Reply

    • Natasha
      January 16, 2021

      Hi Sara, that should work to pipe it onto a cake. It might work better to chill it slightly. If it’s overly soft, a cream cheese frosting can be more difficult to pipe.

      Reply

  • Sandra
    November 12, 2020

    Pumpkin cupcakes are sooooo yummy. Perfect for every time of year in this home!!

    Reply

    • Natashas Kitchen
      November 12, 2020

      They sure are! I hope you loved this recipe, Sandra!

      Reply

  • Cheryl
    November 9, 2020

    Made your yummy pumpkin cupcakes today. So moist and good. Loved the cream cheese frosting. Recipe was really easy to follow. I don’t have a piping bag, so I used a Zip Lock plastic bag and cut the corner off. It worked.
    Thanks for sharing your recipes!

    Reply

    • Natashas Kitchen
      November 9, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Johnalynne
    November 1, 2020

    First time making pumpkin cupcakes. Your recipe was a hit! So delish and moist and the cream cheese frosting was heavenly. This cupcakes will be a tradition to make on Halloween from now on. Thanks, Natasha! You’re awesome!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Very nice! Thank you for sharing your great experience with this recipe, we’re so happy that you enjoyed it!

      Reply

  • Oksana Nazaruk
    October 29, 2020

    Hi Natasha!
    i’ve made these cupcakes once and i’m making them twice for sure!

    Reply

    • Natashas Kitchen
      October 29, 2020

      Sounds like you found a new favorite Oksana! That’s just awesome!

      Reply

  • Tina
    October 28, 2020

    Easy to make and delicious

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Thank you, Tina!

      Reply

  • Catherine
    October 15, 2020

    Hi there,
    An I substitute applesauce for the light oil in this pumpkin cupcake recipe? Thank you!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Hi Catherine, I haven’t really tried that to advise. It would be interesting to know if it would work. If you do an experiment, please share with us how it goes.

      Reply

      • TMercks
        October 21, 2020

        Just FYI,
        https://foodal.com/knowledge/how-to/out-of-oil-substitutions/

        I hope this helps.

        Reply

  • Barbie Johnston
    September 23, 2020

    First day of fall and I made these and let me tell you, this was the BEST pumpkin cupcake recipe I’ve made. Not only did my house smell divine but they are so moist and flavourful.. the perfect amounts of everything combine into a delicious, melt in your mouth cake. yummy!! Thankyou Natasha. This recipe will be used a million times over xo Barbie

    Reply

    • Natasha's Kitchen
      September 23, 2020

      That is so awesome! I am so happy to be reading your great comments and feedback right now. Thank you so much for sharing that with us, Barbie! Love it.

      Reply

  • Toni
    September 1, 2020

    Hi, How long can these sit out before needing refrigerated ?
    Can’t wait to try these .. they look amazing

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Toni, after they are frosted they should be refrigerated since it is a cream cheese-based frosting and the frosting is really nice in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature.

      Reply

  • connie ybarra
    August 7, 2020

    oh my,i just baked these. i also lined the bottom of cupcakes with grahm cracker creating 3layers of yumyum

    Reply

    • Natashas Kitchen
      August 7, 2020

      I’m so happy you enjoyed this recipe Connie! Thank you for that great review!

      Reply

      • Gokul
        September 14, 2020

        These cupcakes look amazing, Natasha! I haven’t tried them yet but would like to know how to tweak the recipe to make an eggless version without sacrificing the moistness or taste. Could you please help?

        Reply

        • Natasha's Kitchen
          September 14, 2020

          Hi Gokul, I haven’t tried making an eggless version of this recipe yet to advise. If you do an experiment, please share with us all how it goes as we would also love to know!

          Reply

          • Thomas Mercks
            September 16, 2020

            Just to help – Egg substitutions:
            https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
            I hope this helps.

  • Isabella
    August 5, 2020

    I am 12 and made them for my family they taste really good, but my frosting kinda got marshmallow like with texture. Thank you for this recipe.

    Reply

    • Natasha's Kitchen
      August 6, 2020

      You’re welcome and thanks for trying it out!

      Reply

  • Tatiana Perez
    December 8, 2019

    I made these cupcakes so many times. Everyone loves them!! I sprinkle cinnamon and nutmeg on top.

    Reply

    • Natashas Kitchen
      December 9, 2019

      I’m so glad to hear it! Thank you for sharing that with me.

      Reply

  • Nadia Delva
    November 29, 2019

    Hi Natasha, I love watching you cook because I can see how much you love it. That’s the reason I tried your cupcake recipe for Thanksgiving, I have to say I’ve never had something so moist and delicious and everyone loved them. Thank you so much for sharing this.

    Reply

    • Natashas Kitchen
      November 29, 2019

      You’re welcome, Nadia! I’m so happy to hear you liked this recipe!

      Reply

  • Yuri
    November 25, 2019

    I made these cupcakes for work and everyone loved them. Many compliments especially for the cream cheese frosting.

    Reply

    • Natashas Kitchen
      November 25, 2019

      That’s so great, Yuri! I’m so glad you enjoyed that!

      Reply

  • Shaye
    November 18, 2019

    I loved the whipped white choclate icing for your chocolate cupcakes. Is there a recipe that would work for these pumpkin cupcakes that’s more whipped with less powdered sugar? Cream cheese of course!

    Reply

  • Liza
    November 11, 2019

    Hi Natasha!
    We have a church potluck coming up soon and I want to make french macarons with this frosting. Do you think this frosting will hold up?

    Reply

    • Natashas Kitchen
      November 12, 2019

      Hi Liza, I imagine they would work although I haven’t tested that to advise. After they are filled they should be refrigerated since it is a cream cheese based frosting, I wouldn’t leave them out on the counter for too long.

      Reply

  • Adrienne Tishko
    October 31, 2019

    Hi Natasha,
    About to make these cupcakes and noticed there was no salt in the batter. Just double checking.

    Reply

    • Natashas Kitchen
      October 31, 2019

      That is correct, there is no salt added in the recipe but some of it does come from the frosting and maybe a little from the canned pumpkin why there is sodium on the nutritional facts.

      Reply

  • Tracy
    October 31, 2019

    Hi Natasha!
    Would I be able to use this recipe to do a mix of regular sized cupcakes and mini? If so, should I bake the mini ones separately? And how long should those bake for?

    Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Tracy, I would bake the mini cupcakes separately. Those may need less time in the oven.

      Reply

  • Jeanne
    October 30, 2019

    I made these today. Mini cupcakes, actually to take to work tomorrow. They turned out pretty good but I was disappointed that the oil soaked through my Halloween themed mini muffin liners, making them kinda ugly and greasy looking. Results might be different with standard size cupcake liners/papers I suppose.
    The recipe is really easy to make though! Thanks for sharing.

    Reply

    • Natasha
      October 31, 2019

      Hi Jeanne, I haven’t tried these as minis, but that’s good to know.

      Reply

  • Crystal
    October 30, 2019

    Will the frosting turn out okay without a stand mixer? I only have a hand mixer. I’m not much of a baker, so I just want to be sure

    Reply

    • Natashas Kitchen
      October 31, 2019

      A hand mixer should work, Crystal. It may take a few extra minutes however.

      Reply

  • Adrienne Tishko
    October 30, 2019

    Hi Natasha,
    I am planning to make your pumpkin cupcake recipe for a Halloween party. Just wondering if you have ever added pumpkin pie spice as well as cinnamon to the batter or is the cinnamon enough spice?

    Reply

    • Natasha
      October 30, 2019

      Hi Adrienne, I haven’t tried that and it’s not necessary, but I think it’s worth experimenting to give them a little more Autumn flavor.

      Reply

      • Thomas Mercks
        July 20, 2020

        I used a Betty Crocker Pumpkin Cream Cheese pie recipe using the cream cheese for a swirl. I make these pies every holiday. One year, with some extra batter left over, I added some SR flour, and made the best cupcake/muffins you ever had. I’m just laying a hint that this would make a great experiment for a new recipe.

        Reply

        • Natasha's Kitchen
          July 20, 2020

          Nice to know that, thanks for sharing that info with us!

          Reply

  • Ann
    October 23, 2019

    these were amazing every one raved about them. Will make these again and again. Five stars plus

    Reply

    • Natashas Kitchen
      October 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Sadie
    October 16, 2019

    These are amazing cupcakes! They’re exactly as promised….moist, melt-in-your-mouth soft, and effortless to make. I’ve made dozens of pumpkin cupcakes and these are the best so far. I followed the recipe for the most part, but did add some nutmeg, ginger, cloves, vanilla and maple extract, which would have altered the taste but not the texture. My yield was 21 cupcakes and I wouldn’t have wanted them any smaller. Definitely 5 star!

    Reply

    • Natashas Kitchen
      October 16, 2019

      Thank you for that awesome review, Sadie!! I’m so glad you found a favorite on our blog!

      Reply

  • Tara
    October 15, 2019

    Can you use salted butter instead of unsalted for the cream cheese?

    Reply

    • Natasha
      October 15, 2019

      Hi Tara, yes salted butter will also work.

      Reply

      • Tara Spence
        October 15, 2019

        Perfect. I plan on making it this evening. Thank you!

        Reply

        • Natashas Kitchen
          October 15, 2019

          You’re welcome!

          Reply

  • Michael
    October 10, 2019

    Thank you very much for this recipe. Total novice, but wanted to make some pumpkin cupcakes for a party I was attending. Single dude here. Well, people started to take them and loved them. Even received an “order.” Lady at works wants to pay me to make a batch for her fall party. Could not get a better compliment if I tried.

    Your recipe is easy and fun to make.

    Thank you very much!

    Reply

    • Natashas Kitchen
      October 10, 2019

      WOW! That’s amazing, Michael! I’m so inspired reading this, thank you!

      Reply

  • sherylene
    October 7, 2019

    hi natasha, can i just steam and mash pumpkin, instead of using can pumpkin?

    Reply

    • Natashas Kitchen
      October 7, 2019

      Using homemade should work although I have not tested that. If you experiment please let me know how you like that.

      Reply

  • Annie Duriez
    October 5, 2019

    Tasty cupcakes, but is it normal that there is no salt in this recipe? Is the sodium in the nutritional facts from the cream cheese icing?

    Reply

    • Natasha
      October 5, 2019

      Hi Annie, yes that is normal. I’m so glad you enjoyed the recipe! It is from the frosting and maybe a little from the canned pumpkin.

      Reply

  • Natalie
    August 30, 2019

    Do you think this frosting recipe or your other best cupcake frosting recipe will hold better & look nicer for piped roses on cupcakes? Or maybe a full buttercream frosting?

    Reply

    • Natashas Kitchen
      August 31, 2019

      Hi Natalie, our buttercream frosting is very sturdy for roses and other designs.

      Reply

    • Tracy
      October 30, 2019

      Hi Natasha! I was planning on making regular sized cupcakes and mini cupcakes. If I were to use a mini cupcake pan, would I still bake them at the same time as the regular size ones, or separate? I’m assuming the baking time would be less?

      Reply

      • Natashas Kitchen
        October 31, 2019

        Hi Tracy, I haven’t tried this recipe as mini cupcakes so I’m not 100% sure. You might reference my mini cupcakes recipe for baking instructions if you are planning to experiment. Let me know how it goes. I’m so curious!

        Reply

  • Elizabeth
    July 9, 2019

    Hey Natasha! I am planning on making your chocolate cupcakes and I want to try them out with this frosting. I am making just a dozen cupcakes and I am assuming that this frosting recipe is enough for 24 cupcakes. If I halved the ingredients, do you think the frosting would turn out the same?

    Reply

    • Natashas Kitchen
      July 9, 2019

      Hi Elizabeth! Yes, this recipe is for 24 cupcakes. If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “24” highlighted in red and slide it to how many cupcakes you would like to make. I hope that helps!

      Reply

      • Elizabeth
        July 9, 2019

        That is so awesome! Wish I had known about it sooner! Thanks for the help

        Reply

  • Shirin
    November 23, 2018

    I just made these cupcakes for Thanksgiving and they turned out so light fluffy, moist and DELICIOUS! Even my father in law, who doesn’t like pumpkin ate two. I used pastry flour instead of AP flour. I like that they are subtle pumpkin flavor unlike everything else out there that is heavily spiced

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Barbara
    October 31, 2018

    Made these today for my grandkids for Halloween. Tasted them plain after they cooled and they were so good!! My husband said “These will be great with frosting!!” Thanks for a great recipe =)

    Reply

    • Natashas Kitchen
      October 31, 2018

      You’re so welcome Barbara! Thank you for the great review!

      Reply

  • Lena
    October 26, 2018

    Perfect autumn flavor! These cupcakes turned out delicious. My husband doesn’t even like the taste of pumpkin, but he loved these. Thank you for this recipe!

    Reply

    • Natashas Kitchen
      October 27, 2018

      Wow! That’s so great! Thanks for sharing this with me Lena!

      Reply

  • Jess steele
    October 20, 2018

    Could these be made with butter in the batter instead of oil?

    Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Jess. I haven’t made these with butter but if you absolutely have to, melted butter should work 🙂

      Reply

  • Brandi Davis
    October 17, 2018

    Omg! These are the best cupcakes I have ever made. I took them to work and gone instantly. They are the softest most moist cup cakes I have ever had!

    Reply

    • Natashas Kitchen
      October 17, 2018

      I’m so happy to hear that Brandi! Thank you!!

      Reply

  • Briana
    October 15, 2018

    Hi there!
    I will attempt to make these cupcakes for my mother-in-law’s birthday. After reviewing the recipe, I can’t help but wonder…where is the salt? I have baked a lot and not ever come across a cake or cupcake recipe that did not include salt.

    Reply

    • Natashas Kitchen
      October 15, 2018

      Hi Briana! You read that right! No salt needed in this recipe

      Reply

  • Olga
    October 7, 2018

    Hey Natasha, where did you get the pumpkin candies and sprinkles? Also, this recipe looks delicious!

    Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Olga! We have the links posted in the recipe. We got these sprinkles at Walmart but they are also available on Amazon. The pumpkin candy we bought here. I hope this helps

      Reply

  • Jean
    September 18, 2018

    Frosting too thin, followed recipe, added more p sugar still thin. ? Why

    Reply

    • Natasha
      September 19, 2018

      Hi Jean, that could be due to over-softening the cream cheese or butter – if they are too soft or partially melted, the frosting will be thin.

      Reply

      • Susan Nadtochayev
        October 10, 2019

        Hi Natasha! Thanks for the delicious recipe. I dont like pumpkin flavored anything but these are delicious! One question though, can I use your “Perfect Vanilla Cupcake” frosting on these? Will it be enough for 24 cupcakes?

        Reply

        • Natashas Kitchen
          October 10, 2019

          That should work Susan! I hope you love it

          Reply

    • Vangie
      September 20, 2019

      Are you sure you used butter and not margarine?

      Reply

  • Lyuda
    August 15, 2018

    Can I put them them in freezer over night??

    Reply

    • Natashas Kitchen
      August 15, 2018

      Hi Lyuda. I haven’t tried freezing them but after they are frosted they should be refrigerated since it is a cream cheese based frosting and the frosting is really nice in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature.

      Reply

  • Lana
    December 1, 2017

    For the frosting I only put 1 cup of powdered sugar and they were just as good! Everbody in the family loved them! Thanks Natasha for another great recipe!

    Reply

    • Natasha's Kitchen
      December 1, 2017

      You’re welcome Lana! I’m happy to hear the recipe is a HIT! Thanks for sharing your great review!

      Reply

  • Oksana
    November 26, 2017

    Hi. Natasha do you think I can turn this cupcakes recipe into a layered cake? If yes what’s the best option : 2 9inch pans or 3 8inch pans? Thank you

    Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Oksana, We have made a 9×13 cake out of this so it will work well and probably best as a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers.

      Reply

      • Oksana
        November 27, 2017

        I tried it. I baked 3 layers in 8 inch pans. It worked out perfectly!!

        Reply

        • Natasha
          natashaskitchen
          November 28, 2017

          That is so great!! Thank you so much for sharing that!

          Reply

  • Cecilia Navarro
    November 23, 2017

    My 3 boys didn’t want pumpkin pie this year and I already bought pumpkin puree… since we love your vanilla cupcakes, I was almost sure this was going to be a hit and sure enough – cupcakes for breakfast 🙂 !
    Thank you … I love you blog.Happy Thanksgiving!
    from the Navarros

    Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      You are very welcome Cecilia and Happy Thanksgiving to you and your family as well 😀

      Reply

  • Rebecca Bell
    November 22, 2017

    I just took these cupcakes out of the oven, and they beautiful. Nice rise, texture is excellent. Terrific recipe that we will be enjoying tomorrow for Thanksgiving here in Budapest. Many thanks!

    Reply

    • Natasha's Kitchen
      November 22, 2017

      You’re welcome Rebecca! I hope they taste as good as they look! Thanks for sharing and Happy Thanksgiving!

      Reply

  • Victoria Timofeyev
    November 21, 2017

    Hi, I made thus recipe and I absolutely love them, I made them for my family, and they were gone within minutes, so thank you for sharing this recipe. I wanted to ask if I do mini cupcakes, would the temp. that I bake them be different, or do I keep the same temperature, and just have it bake for less time? What do you suggest?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Victoria, I haven’t tried this recipe as mini cupcakes so I’m not 100% sure. You might reference my mini cupcakes recipe for baking instructions if you are planning to experiment. Let me know how it goes. I’m so curious! 🙂

      Reply

  • Anna
    November 18, 2017

    Amazing cupcakes!! Halfed the sugar and they were plenty sweet.

    Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad you love them Anna! Thanks for sharing!

      Reply

  • Maricela Gutierrez
    November 16, 2017

    Hi, i just wanted to know if i can make these cupcakes 1 day bexore and if have to refrigerate them or if i could leave thm out?

    Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Maricela, after they are frosted they should be refrigerated since it is a cream cheese based frosting and the frosting is really nice in texture after refrigerating. You can enjoy them straight out of the fridge – they will still be very soft in texture. If the cupcakes are not frosted, they can be stored overnight at room temperature.

      Reply

      • Maricela Gutierrez
        November 19, 2017

        Thank you so much for getting back to me. I will mke these for thanksgiving for my first time and i will let you know how they come out.

        Reply

        • Natasha's Kitchen
          November 20, 2017

          You’re welcome Maricela! Please do 🙂

          Reply

  • Michelle
    November 9, 2017

    I made these for a bake sale (in which all profits went towards hurricane relief) and everybody loved them! They were sold out first and many asked if we would sell them again. These cupcakes are so moist and tasty, I know I will continue to make and enjoy them.

    Reply

    • Natasha's Kitchen
      November 9, 2017

      I’m so glad to hear how much everyone enjoys this recipe! Thanks for sharing your excellent review Michelle!

      Reply

  • Julie
    November 8, 2017

    I made these cupcakes and they were amazing. They turned out so good. Love your recipes, Natasha. This week I made 4 recipes from your blog and they turned out great. You’re Great!!!

    Reply

    • Natasha's Kitchen
      November 8, 2017

      You’re welcome Julie! I’m glad to hear how much you’re enjoying the recipes! Thanks for following and sharing your great review!

      Reply

  • Jane
    November 2, 2017

    These look so yummy! Do you think I can use Splenda instead of the granulated sugar – my husband is prediabetic and can’t eat the sugar.

    Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Jane, I haven’ tried that substitution but if you experiment with Splenda, let me know how it turns out.

      Reply

      • Jane
        November 28, 2017

        I tried them with Splenda and they tasted really good – very moist. I’m guessing they are better with real sugar- only because I have compared banana bread with splenda versus sugar and the texture and color etc was better eith the real thing. BUT- we were happy! Thank you for this recipe

        Reply

        • Natasha's Kitchen
          November 28, 2017

          You’re welcome Jane! I’m happy to hear the recipe is a success. Thanks for sharing your great review!

          Reply

  • Maleeha
    November 2, 2017

    Made these with the kids for Halloween and everyone loved them! They are so moist and tender! I really like that they aren’t dense, heavy cakes. I had to stop my kids from eating all the frosting from the bowl! Thanks for another homerun recipe.

    Reply

    • Natasha's Kitchen
      November 2, 2017

      You’re welcome Maleeha! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review! 🙂

      Reply

  • Frieda
    November 1, 2017

    Can walnuts be added to this recipe?

    Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Frieda, I haven’t tried that but I think it could work to add chopped nuts to the batter and then sprinkle some over the top of the frosting for decoration also 🙂

      Reply

  • Caroline Scarlett
    October 31, 2017

    In N>Z> we dont get tinned pumpkin puree so I guess making your own..just pure pumpkin and a little milk cooked till soft and whipped…would you add some seasoning to the pumpkin using it this way.

    Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Caroline, it would not need any additional seasoning. Just be sure it is very well drained. This is why I prefer canned for this recipe- it seems more condensed an less watery than homemade puree.

      Reply

  • Janet
    October 31, 2017

    Am I reading the recipe right? No salt? I made these as stated and I missed the salt.

    Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Janet, that is correct! No salt needed in this recipe 🙂

      Reply

  • Anna B
    October 31, 2017

    Natasha! You do not cease to amaze me. These are the best cupcakes I have ever tasted! the best pumpkin-anything I have ever tasted!!
    Tip for those who like more mild in sweetness, I doubled the recipe and used 3 cups powder sugar instead of 4. Or use 1 1/2 cup instead of 2 with the original.That’s the great part of baking yourself – you can control the sweetness factor!

    Reply

    • Natasha's Kitchen
      October 31, 2017

      I’m happy to hear how much you enjoy the recipe Anna! Thanks for sharing your excellent review with other readers!

      Reply

  • Thomas Mercks
    October 30, 2017

    A thought for you – Make mini – cheesecake discs. Cut your cupcakes in half and insert disc. Maybe use some frosting for a glue. Reassemble. It never hurts to have a goodie in the middle. You can do this with red velvet and carrot cake cupcakes too.

    Reply

    • Natasha's Kitchen
      October 30, 2017

      Great tip Thomas! Thanks for sharing!!

      Reply

  • Thomas Mercks
    October 30, 2017

    Looks awesome! I used a Betty Crocker Pumpkin Cheesecake Swirl Pie recipe, and had leftover pie filling. I added enough SR Flour to make a batter out of it and baked. These were awesome muffins/cupcakes. So I cannot wait to try this delicious recipe!

    Reply

    • Natasha's Kitchen
      October 30, 2017

      These are so delicious and easy, I hope you love them! Please let me know what you think Thomas!

      Reply

  • Lilya
    October 29, 2017

    Hi! You wrote see note* on flour measurement yet for some reason not seeing it!

    Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Lilya, you are correct! I did forget that. I added the note just now: *For an accurate flour measure (without a kitchen scale), spoon the flour into a dry-ingredients measuring cup and level off the top.  

      Reply

  • Oksana
    October 28, 2017

    Hi. I knew I had to try these cupcakes the moment I saw the photos. They are so so moist and flavourful. My husband (who is not a fan of pumpkin at all) said they were delicious. So I guess that’s the best compliment 😉 Now I have to bake your pumpkin sheet cake !

    Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      YESSS!! I’m so happy you both loved the cupcakes!! That just made my evening :). Thank you for sharing your amazing review!

      Reply

  • Dana Basanta
    October 28, 2017

    Hi Natasha,
    Iam not a baker but you make it look so easy I think I might just try it.
    its look yummy.

    Reply

    • Natasha's Kitchen
      October 29, 2017

      Hello Dana! They really are so simple! Please let me know what you think!

      Reply

  • Nina
    October 28, 2017

    Hi Natasha, these cupcakes look amazing like your pumpkin cake that’s my favorite pumpkin cake! I will definitely make these for halloween!!!😊
    How did you carry the cupcakes to go what container or tray you used?

    Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      Hi Nina!! I sent them to school in the croissant containers from Costco that I saved but the easiest way to transport cupcakes is a cupcake/cake carrier (it is 2-tiered and holds 24 cupcakes). I own one but I didn’t want to leave it at school. 🙂

      Reply

  • Mitzi Smith
    October 27, 2017

    Hi, Natasha! I just discovered your website earlier this week. I love it! I just started my blog this month and my first post was about those mellowcreme pumpkins! These cupcakes look delicious and so pretty! I’m definitely going to try them.

    Reply

    • Natasha's Kitchen
      October 27, 2017

      Hello Mitzi! I’m glad you found my site! Please let me know what you think of the recipe! 🙂

      Reply

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