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.

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