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.
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!
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 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)
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
⬇Print-Friendly Pumpkin Cupcakes Recipe:
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
For the Pumpkin Cupcakes:
- 2 cups all-purpose flour
- 1 1/2 cups 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)
- 15 oz pumpkin puree
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 ❤
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
That’s great, Maria! Thanks for sharing.
These pumpkin cupcakes were… ok. They need more spices other than cinnamon in my opinion. They didn’t have enough pumpkin flavor/taste.
Thank you so much for sharing that with me, Kacie.
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?
Hi Betsy, I haven’t tried that substitution to advise on an outcome. If you experiment, let me know how you liked the recipe.
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.
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.
Can you make these and freeze them without the frosting and defrost the day you want to eat them?
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.
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!!
Thank you, Amanda! So glad you loved this recipe.
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.
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”
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!
You’re so nice! Thank you, Geraldine!
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
Thank you for the feedback, Emma! 🙂
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!!
So glad you enjoy this recipe, Ana! 🙂
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?
Hi Ellie, II haven’ tried that substitution but if you experiment with Splenda, let me know how it turns out.
I love the pumpkin cupcakes. It’s easy to make and super delicious. Thank you for the recipe.
You’re very welcome. I’m glad to hear that. Thank you for the review.
Can you recommend how to make this dairy and gluten free? Please and thanks
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.
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
Hi Yolanda, those may need less time in the oven, but I haven’t really tested that yet to advise of the right timing.
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.
Hi Danielle, we LOVE it with cream cheese frosting. It makes for the perfect balance between flavors.
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! 🥰
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!
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?
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.
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.
Thanks for your awesome review, Jacquelyn. I hope you love all the recipes that you will try!
Can I make it a day before my party and keep them in the freeze?
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.
Hey Natasha , can I half this recipe ?, I want to make 12 instead of 24 …please advice.
Thank you.
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.
Hi, if I want to make homemade pumpkin purée, how many cups is 15 oz can?
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”
Natasha, Thank you for your Pumpkin Cupcake Recipe 🧁
as usual your recipe was easy to follow and the Cupcakes were DELICIOUS!
You are very welcome, Cheryl. Glad you enjoyed the recipe!
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
Hi Cammy, yes that should work!
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 ♥️♥️
These are addicting!! I’m so glad you enjoyed it, Kim!
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?
Hi Avril, halving this should work! I hope you love this recipe.
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?
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.
Pumpkin cupcakes are sooooo yummy. Perfect for every time of year in this home!!
They sure are! I hope you loved this recipe, Sandra!
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!
That’s just awesome! Thank you for sharing your wonderful review!
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!
Very nice! Thank you for sharing your great experience with this recipe, we’re so happy that you enjoyed it!
Hi Natasha!
i’ve made these cupcakes once and i’m making them twice for sure!
Sounds like you found a new favorite Oksana! That’s just awesome!
Easy to make and delicious
Thank you, Tina!
Hi there,
An I substitute applesauce for the light oil in this pumpkin cupcake recipe? Thank you!
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.
Just FYI,
https://foodal.com/knowledge/how-to/out-of-oil-substitutions/
I hope this helps.
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
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.
Hi, How long can these sit out before needing refrigerated ?
Can’t wait to try these .. they look amazing
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.
oh my,i just baked these. i also lined the bottom of cupcakes with grahm cracker creating 3layers of yumyum
I’m so happy you enjoyed this recipe Connie! Thank you for that great review!
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?
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!
Just to help – Egg substitutions:
https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
I hope this helps.
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.
You’re welcome and thanks for trying it out!
I made these cupcakes so many times. Everyone loves them!! I sprinkle cinnamon and nutmeg on top.
I’m so glad to hear it! Thank you for sharing that with me.
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.
You’re welcome, Nadia! I’m so happy to hear you liked this recipe!
I made these cupcakes for work and everyone loved them. Many compliments especially for the cream cheese frosting.
That’s so great, Yuri! I’m so glad you enjoyed that!
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!
Hi Shaye, here is our cupcake frosting that is cream cheese based you might enjoy.
wow so yummy
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?
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.
Hi Natasha,
About to make these cupcakes and noticed there was no salt in the batter. Just double checking.
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.
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?
Hi Tracy, I would bake the mini cupcakes separately. Those may need less time in the oven.
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.
Hi Jeanne, I haven’t tried these as minis, but that’s good to know.
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
A hand mixer should work, Crystal. It may take a few extra minutes however.
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?
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.
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.
Nice to know that, thanks for sharing that info with us!
these were amazing every one raved about them. Will make these again and again. Five stars plus
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
Thank you for that awesome review, Sadie!! I’m so glad you found a favorite on our blog!
Can you use salted butter instead of unsalted for the cream cheese?
Hi Tara, yes salted butter will also work.
Perfect. I plan on making it this evening. Thank you!
You’re welcome!
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!
WOW! That’s amazing, Michael! I’m so inspired reading this, thank you!
hi natasha, can i just steam and mash pumpkin, instead of using can pumpkin?
Using homemade should work although I have not tested that. If you experiment please let me know how you like that.
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?
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.
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?
Hi Natalie, our buttercream frosting is very sturdy for roses and other designs.
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?
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!
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?
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!
That is so awesome! Wish I had known about it sooner! Thanks for the help
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
I’m so happy to hear that! Thank you for sharing your great review!
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 =)
You’re so welcome Barbara! Thank you for the great review!
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!
Wow! That’s so great! Thanks for sharing this with me Lena!
Could these be made with butter in the batter instead of oil?
Hi Jess. I haven’t made these with butter but if you absolutely have to, melted butter should work 🙂
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!
I’m so happy to hear that Brandi! Thank you!!
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.
Hi Briana! You read that right! No salt needed in this recipe
Hey Natasha, where did you get the pumpkin candies and sprinkles? Also, this recipe looks delicious!
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
Frosting too thin, followed recipe, added more p sugar still thin. ? Why
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.
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?
That should work Susan! I hope you love it
Are you sure you used butter and not margarine?
Can I put them them in freezer over night??
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.
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!
You’re welcome Lana! I’m happy to hear the recipe is a HIT! Thanks for sharing your great review!
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
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.
I tried it. I baked 3 layers in 8 inch pans. It worked out perfectly!!
That is so great!! Thank you so much for sharing that!
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
You are very welcome Cecilia and Happy Thanksgiving to you and your family as well 😀
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!
You’re welcome Rebecca! I hope they taste as good as they look! Thanks for sharing and Happy Thanksgiving!
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?
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! 🙂
Amazing cupcakes!! Halfed the sugar and they were plenty sweet.
I’m glad you love them Anna! Thanks for sharing!
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?
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.
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.
You’re welcome Maricela! Please do 🙂
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.
I’m so glad to hear how much everyone enjoys this recipe! Thanks for sharing your excellent review Michelle!
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!!!
You’re welcome Julie! I’m glad to hear how much you’re enjoying the recipes! Thanks for following and sharing your great review!
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.
Jane, I haven’ tried that substitution but if you experiment with Splenda, let me know how it turns out.
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
You’re welcome Jane! I’m happy to hear the recipe is a success. Thanks for sharing your great review!
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.
You’re welcome Maleeha! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review! 🙂
Can walnuts be added to this recipe?
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 🙂
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.
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.
Am I reading the recipe right? No salt? I made these as stated and I missed the salt.
Hi Janet, that is correct! No salt needed in this recipe 🙂
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!
I’m happy to hear how much you enjoy the recipe Anna! Thanks for sharing your excellent review with other readers!
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.
Great tip Thomas! Thanks for sharing!!
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!
These are so delicious and easy, I hope you love them! Please let me know what you think Thomas!
Hi! You wrote see note* on flour measurement yet for some reason not seeing it!
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.
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 !
YESSS!! I’m so happy you both loved the cupcakes!! That just made my evening :). Thank you for sharing your amazing review!
Hi Natasha,
Iam not a baker but you make it look so easy I think I might just try it.
its look yummy.
Hello Dana! They really are so simple! Please let me know what you think!
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?
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. 🙂
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.
Hello Mitzi! I’m glad you found my site! Please let me know what you think of the recipe! 🙂