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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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!