Perfectly moist, deliciously spiced easy Pumpkin Cupcakes are topped with sweet ‘n tangy cream cheese frosting for the ultimate fall dessert!
Moist & Flavorful Pumpkin Cupcakes That Wow
- Packed with pumpkin spice goodness that everyone will love—not too sweet, not dry or bland at all.
- Moist and tender crumb that’s the cupcake form of delicious pumpkin cake.
- Festive Fall Dessert that goes so well with pumpkin fluff, pumpkin donuts, and pumpkin scones!
Deliciously Easy Pumpkin Cupcakes
There’s nothing quite like perfect pumpkin cupcakes. A springy, yet tender and moist, cupcake that has just the right amount of spice, topped with fluffy ‘n decadent cream cheese frosting—making a batch of these always signals the mouthwatering start of autumn in my house. I know you’ll love this easy pumpkin cupcake recipe just as much as I do. Let’s cue the pumpkin-shaped clock for the start of fall baking!
Pumpkin Cupcake Recipe Ingredients
- Pumpkin puree: make sure to use 100% pure pumpkin puree, not pumpkin pie mix
- Granulated sugar & light brown sugar: we’ll use a combo to achieve a delicate balance between the rich tenderness of brown sugar and the lighter sweetness of regular cane sugar
- Vegetable oil
- Eggs: use room temperature eggs for a smooth melding of the ingredients
- Flour: use all-purpose, not cake flour
- Ground cinnamon
- Homemade pumpkin pie spice or storebought
- Baking powder, baking soda, salt
How to Make Pumpkin Cupcakes
- Preheat oven to 350°F. Place cupcake liners into a 12-cup cupcake pan.
- In a medium mixing bowl, whisk together pumpkin, sugar, light brown sugar, oil, and eggs.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Transfer the wet pumpkin mixture into the dry ingredients bowl, whisking until just combined.
- Distribute pumpkin cupcake batter evenly into lined baking pan. Bake for about 23 minutes.
- Cool for 10 minutes in pan, then on a cooling rack.
- Make cream cheese frosting and pipe it to finish your cupcakes. Top with an adorable pumpkin cupcake topper.
How Long to Bake Pumpkin Cupcakes
My general recommendation for bake time on pumpkin cupcakes is about 20-24 minutes if batter is filled about 3/4 of the way. This can vary based on how hot or cool your oven runs.
How to Make Pumpkin Spice Cupcakes?
To make pumpkin spice cupcakes, simply increase the amount of pumpkin pie spice in this recipe. Instead of using 3/4 teaspoon pumpkin spice, use about 1 1/4 teaspoons, based on your preferred level of spice.
What is the Best Frosting for Pumpkin Cupcakes?
- For piping frosting: Use an Ateco 808 (smooth like in my photos) or Ateco 844 piping tip (makes ridged swirls like you see on most cupcakes).
Storing Instructions
- Storing Instructions: Frosted pumpkin cupcakes can sit at room temperature for 2 hours maximum (the cream cheese can spoil). To store overnight, or for up to 1 week, store in an airtight container in the refrigerator.
- Freezing Instructions: To store frosted cupcakes in the freezer, first, place on an uncovered plate and freeze until the topping is solid to ensure it mostly keeps it shape. Then, store in a freezer-friendly box for 1-3 months. To store unfrosted cupcakes, simply place in an airtight container and keep for 1-3 months. Frost before serving.
Easy Pumpkin Cupcake Toppers
Here are the super adorable pumpkin cupcake toppers I used. They’re handmade and simply beautiful. I got the large size, which are featured in my photos. You could probably go bigger or smaller and use several per cupcake.
For more delicious recipe ideas like easy fall dessert, follow us on Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Pumpkin & Cupcake Recipes
For more cozy fall baking, try my World’s Best monkey bread, moist chocolate cupcakes, buttermilk pound cake, pumpkin chocolate chip bars, and maple glaze.
Prevent your screen from going dark
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Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
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In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
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In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
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Transfer wet ingredients into dry ingredients bowl. Whisk together until just combined and no flour patches remain—be careful not to over-stir.
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Transfer pumpkin cupcake cake batter into the lined baking pan, filling each up about ½ way for smaller, flatter topped cupcakes; ¾ way for higher, rounded top cupcakes like in my photos.
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Bake for 20-24 minutes, until springy in the center, not jiggly. Mine took 23 minutes for rounded top cupcakes. Done when toothpick in center comes out clean.
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Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely before frosting.
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★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
- Storing Instructions: Frosted pumpkin cupcakes can sit at room temperature for 2 hours maximum (the cream cheese can spoil). To store overnight, or for up to 1 week, store in an airtight container in the refrigerator.
- Freezing Instructions: To store frosted cupcakes in the freezer, first, place on an uncovered plate and freeze until the topping is solid to ensure it mostly keeps it shape. Then, store in a freezer-friendly box for 1-3 months. To store unfrosted cupcakes, simply place in an airtight container and keep for 1-3 months. Frost before serving.
- Nutrition Facts do not include cream cheese frosting, whose nutritional information can be found in the link.
Calories: 198kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 172mg, Potassium: 88mg, Fiber: 1g, Sugar: 18g, Vitamin A: 3862IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
