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
1/2 tsp fine sea salt
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:

Natasha's Kitchen Cookbook

Pumpkin Cupcakes with Cream Cheese Frosting

4.95 from 85 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, 2 tsp cinnamon 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 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

321kcal Calories33g Carbs3g Protein20g Fat8g Saturated Fat2g Polyunsaturated Fat10g Monounsaturated Fat0.2g Trans Fat50mg Cholesterol149mg Sodium111mg Potassium1g Fiber23g Sugar3155IU Vitamin A1mg Vitamin C41mg Calcium1mg Iron
Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount per Serving
Calories
321
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
50
mg
17
%
Sodium
 
149
mg
6
%
Potassium
 
111
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
3
g
6
%
Vitamin A
 
3155
IU
63
%
Vitamin C
 
1
mg
1
%
Calcium
 
41
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcakes
Skill Level: Easy
Cost to Make: $$
Calories: 321

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

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

Leave a Comment

Recipe Rating




Comments

  • 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

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.