The smell of Pumpkin Cupcakes baking on a crisp autumn day? That’s fall comfort in its purest form. The warm spices, the hint of sweetness, and that cozy pumpkin aroma make my kitchen feel like autumn has truly arrived.
These Pumpkin Cupcakes are one of my favorite desserts to bake when the leaves start to change. They’re soft, moist, and filled with all the comforting flavors of fall. Topped with a luscious cream cheese frosting, they’re downright irresistible.
Whether you’re planning a family gathering, a bake sale, or just a treat for yourself, these pumpkin cupcakes are sure to be a hit. They’re quick to whip up, use simple ingredients, and are perfect for decorating to suit any occasion. Let’s get baking, your kitchen is about to smell amazing!
What’s Inside This Recipe?
Ingredients for Pumpkin Cupcakes
Before we start, let me tell you, this recipe is as simple as it is delicious! You’ll need just a few pantry staples and a can of pumpkin puree to create these dreamy cupcakes.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil for a lighter option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the cream cheese frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, for cinnamon cream cheese frosting)
You’ll also need
- A 12-cup muffin pan
- Cupcake liners
Now that everything’s ready, let’s dive into the steps to make these irresistible pumpkin cupcakes!
How to Make Pumpkin Cupcakes
Making these cupcakes is so simple, you’ll feel like a pro baker in no time. Here’s how to bring it all together:
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Line your muffin pan with cupcake liners. This step keeps things tidy and makes cleanup a breeze!
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of spices gives the cupcakes their warm, autumnal flavor.
Step 3: Combine the wet ingredients
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, followed by the pumpkin puree.
Step 4: Bring it all together
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—this keeps your cupcakes light and fluffy!
Step 5: Fill and bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the cream cheese frosting
While the cupcakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and cinnamon, if using.
Step 7: Frost and decorate
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a fancy swirl or simply spread it on with a knife. Add a dusting of cinnamon, festive sprinkles, or even little candy pumpkins for a fun touch!
Recipe Variations and Customization Ideas
These pumpkin cupcakes are super versatile, so feel free to make them your own! Here are a few ideas:
- Gluten-Free Pumpkin Cupcakes: Swap the all-purpose flour for a 1:1 gluten-free baking flour. I’ve tried this, and they turn out just as moist and delicious!
- Pumpkin Spice Cupcakes with a Twist: Add ½ cup of mini chocolate chips or chopped pecans to the batter for some extra texture and flavor.
- Healthy Pumpkin Cupcakes: Replace half the oil with unsweetened applesauce and use a sugar substitute like coconut sugar or monk fruit sweetener.
- Vegan Pumpkin Cupcakes: Use a flaxseed egg (1 tablespoon flaxseed meal + 2 ½ tablespoons water) and plant-based cream cheese and butter for the frosting.
These variations make it easy to adapt the recipe to suit your needs or preferences.
Frequently Asked Questions About Pumpkin Cupcakes
How do I store pumpkin cupcakes?
I recommend storing these cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days. Just let them come to room temperature before serving.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day or two in advance and store them unfrosted in an airtight container. Make the frosting fresh when you’re ready to serve, and decorate them for a freshly-made look.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, so it won’t work the same way in this recipe. Stick with plain pumpkin puree for the best results.
Can I freeze pumpkin cupcakes?
Yes, you can freeze the unfrosted cupcakes! Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw them at room temperature before frosting and serving.
What’s the best way to decorate pumpkin cupcakes?
Get creative! You can pipe the frosting into pretty swirls, sprinkle on some colored sugar, or add edible decorations like candy pumpkins or chocolate chips. These cupcakes are also perfect for adding a festive fall touch with cinnamon or a drizzle of caramel sauce.
Let’s Bake Together!
I hope you’ll love these pumpkin cupcakes as much as I do. They’re the perfect treat for fall, whether you’re hosting a party, sharing with friends, or simply enjoying a cozy afternoon at home. The combination of warm spices, moist pumpkin cake, and creamy frosting is truly irresistible.
If you try this recipe, let me know how it turns out! Leave a comment below, rate it, or share your creation on social media. Tag me. I’d love to see your beautiful cupcakes!
Looking for more fall baking inspiration? You’ll adore my Pumpkin Cheesecake Cookies and Carrot Cake Bars with Cream Cheese Frosting. Happy baking, and enjoy every bite!
Warmly,
Wanda
Pumpkin Cupcakes for Fall Baking
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil for a lighter option
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
For the cream cheese frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional, for cinnamon cream cheese frosting
Instructions
Step 1: Preheat and prepare
- Preheat your oven to 350°F (175°C). Line your muffin pan with cupcake liners. This step keeps things tidy and makes cleanup a breeze!
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of spices gives the cupcakes their warm, autumnal flavor.
Step 3: Combine the wet ingredients
- In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, followed by the pumpkin puree.
Step 4: Bring it all together
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—this keeps your cupcakes light and fluffy!
Step 5: Fill and bake
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the cream cheese frosting
- While the cupcakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and cinnamon, if using.
Step 7: Frost and decorate
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a fancy swirl or simply spread it on with a knife. Add a dusting of cinnamon, festive sprinkles, or even little candy pumpkins for a fun touch!
