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.
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.