This is the only pumpkin cupcake recipe you will need! It has a moist and melt-in-your-mouth soft crumb, rich pumpkin spice flavor, and the best cream cheese frosting. Pumpkin cupcakes are so easy to make (as you’ll see in the video tutorial), and they rise beautifully every time.
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The Best Pumpkin Cupcake Recipe
Make these once, and you will make them again and again – they are THAT good! This recipe was based on our popular pumpkin cake – it’s popular for good reason, and I know you will love these cupcakes just as much!
The whipped cream cheese frosting is as easy as it gets and it always gets compliments because it isn’t overly sweet and pipes beautifully. It tastes almost like a marshmallow cream. You literally add 5 ingredients to the bowl and beat them together.
Pumpkin Cupcakes Video
See how this delicious taste of Autumn comes together easily. I updated the recipe in 2024 to add pumpkin pie spice, and the taste and aroma are even better. I would pass you a cupcake right through the screen if I could.
Ingredients for Pumpkin Cupcakes
Grab a can of pumpkin puree (or homemade puree) and a few pantry staples to create moist, cinnamony cupcakes that are perfect for Fall. These pumpkin cupcakes are as easy as they are delicious!
- Dry ingredients – all-purpose flour (measured correctly), sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice
- Wet ingredients – 3 eggs (room temperature), vegetable oil (extra light olive oil works as well)
- Pumpkin puree – use one 15oz can or 2 cups of well-drained homemade pumpkin puree (it’s so easy and fun to make). Be sure to use canned pumpkin puree, not canned pumpkin pie filling
Ingredients for Cream Cheese Frosting
Our cream cheese frosting perfectly compliments the pumpkin spice cupcakes, because it’s whipped to perfection and only requires these 5 ingredients.
- Cream cheese – it’s important to use room temperature cheese to be sure the icing mixes properly
- Unsalted butter – be sure the butter is also room temperature
- Powdered sugar – sweetens the frosting
- Salt – just a pinch is needed to balance the sweetness
- Real vanilla extract – we use homemade but any storebought real vanilla extract will work
How to Make Pumpkin Cupcakes
It takes almost no time to whip up a batch of these pumpkin cupcakes with cream cheese frosting for any time we have a Fall event, potluck, or party. Here are the simple instructions:
- Prep – Heat the oven to 350° and then line a 24-count muffin pan with liners
- Dry Ingredients – measure and mix the flour, sugar, baking powder, baking soda, cinnamon, pumpkin spice, and salt into a mixing bowl
- Wet ingredients – use another bowl to completely mix the pumpkin puree, oil, and eggs.
- Combine the batter – mix the wet ingredients and the flour mixture and then scoop the batter into the liners. (I use this trigger-release Ice cream scoop) Bake for 20-22 minutes and then rest in the pan for 10 minutes before removing to a wire rack to cool completely.
How to Make Cream Cheese Frosting
This is literally the easiest creamy cheese frosting because you put all of the ingredients into the mixing bowl and beat together until it’s fluffy and smooth. It comes together in minutes. If you want to make a bigger batch, you’ll want to follow our Cream Cheese Frosting Recipe.
- Mix the ingredients – in the bowl of a stand mixer with the whisk attachment, and beat the ingredients on medium speed until light and fluffy. Once cupcakes are cooled, ice the cupcakes (see our tips for decorating below)
How to Decorate Pumpkin Cupcakes
This pumpkin cupcake recipe looks great without fancy decorations, but I just love how fun these turn out with a bit of seasonal sprinkles and a fun piping tip. If you have the extra few minutes, try some of these ideas for making the cupcakes look as festive as they taste!
- 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
Make-Ahead
It’s easy to make these pumpkin cupcakes ahead because they taste great at room temperature and chilled from the refrigerator. Be sure to refrigerate the icing within 2 hours.
- To Refrigerate: keep decorated cupcakes in an airtight container for up to 5 days (icing can last for 2 weeks)
- Freezing: before adding icing, put cakes in an airtight container to freeze for up to 3 months
- To Reheat: thaw in the fridge overnight and serve cold. You can also take the cupcakes out of the fridge 30 minutes before serving them for a room-temperature dessert.
Pumpkin Cupcakes are the perfect way to celebrate the tastes and smells of the Fall season! The cinnamony pumpkin spice flavor satisfies that sweet tooth, and the cream cheese icing perfectly compliments the moist cake. You’ll make this pumpkin cupcake recipe over and over again.
As I was developing and testing this recipe, I sent a couple of batches of these to my son’s school since 50+ cupcakes in the fridge are dangerous business! My son was so happy to deliver them. One bite and you will fall in love with these pumpkin cupcakes. When you try these, let me know.
More Pumpkin Recipes
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.
- Pumpkin Cheesecake
- Soft Pumpkin Cookies
- Pumpkin Pie
- Fluffy Pumpkin Pancakes
- Pumpkin Waffles
- Easy Pumpkin Bread
- Pumpkin Roll
- Mini Pumpkin Pies
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
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 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
- pinch of fine sea salt
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, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.
- 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 a toothpick inserted in the center comes out clean. Let cupcakes rest in pan for 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 a spatula and beat on high speed for 4 min or until fluffy, scraping down the bowl as needed. Transfer to a large pastry bag fitted with a large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.
Notes
*Recipe updated in 2024 to add pumpkin spice which gives the cupcakes a more pronounced spiced flavor.
Nutrition Per Serving
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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! 🙂