If you’re on the hunt for a cozy, melt-in-your-mouth treat that celebrates the flavors of fall, these Pumpkin Cupcakes are an absolute must-make. Each bite brings together the warm spices and luscious pumpkin purée, balanced perfectly with a dreamy cream cheese frosting that will have you craving them all year round. Whether it’s for a casual weeknight dessert or a festive party centerpiece, these cupcakes deliver comfort and cheer in every single bite.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward making these delightful Pumpkin Cupcakes. Each component is simple yet plays a vital role in bringing out their tender crumb, rich flavor, and that unforgettable autumn vibe.

All-purpose flour: The base that gives structure to the cupcakes, ensuring they’re soft but sturdy enough to hold the frosting.
Baking powder: Helps the cupcakes rise beautifully, giving them a light and airy texture.
Baking soda: Works with the acidic ingredients to enhance tenderness and volume.
Salt: Elevates the sweetness and deepens the overall flavor.
Pumpkin spice: A fragrant blend of warming spices that perfectly complements the pumpkin purée.
Dark brown sugar: Adds moisture and a subtle molasses undertone that enriches the cupcakes’ flavor.
Pumpkin purée: The star of the show, providing moisture and that unmistakable pumpkin taste.
Vegetable oil: Keeps the cupcakes moist and tender, preventing dryness.
Eggs: Bind everything together and contribute to the fluffy texture.
Vanilla extract: Enhances overall flavor with a sweet, floral note.
Butter: Used in the frosting for a rich, creamy finish.
Dark brown sugar (for frosting): Adds depth and a touch of caramel flavor to balance the cream cheese.
Full-fat cream cheese: Creates that classic tangy and smooth frosting everyone loves.
Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.

How to Make Pumpkin Cupcakes

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C) and lining your cupcake tin with paper liners. This ensures even baking and easy cleanup, so your cupcakes emerge perfectly golden and ready for decorating.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Mixing these dry ingredients first guarantees that the leavening agents and spices are evenly distributed, so each cupcake has consistent flavor and rise.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well combined. This blend infuses the batter with moisture, sweetness, and that unmistakable pumpkin richness.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this keeps the cupcakes light and tender instead of dense.

Step 5: Fill and Bake

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack before frosting.

Step 6: Make the Cream Cheese Frosting

Beat the butter, dark brown sugar, and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy and luscious. This frosting perfectly complements the spicy pumpkin flavor with its sweet tanginess.

Step 7: Frost the Cupcakes

Once the cupcakes have cooled completely, generously spread or pipe the cream cheese frosting on top. The smooth frosting adds both visual appeal and that irresistible creamy layer for biting into.

How to Serve Pumpkin Cupcakes

Garnishes

To make your Pumpkin Cupcakes look extra special, consider garnishing with a sprinkle of cinnamon or nutmeg, a light dusting of powdered sugar, or even a few chopped toasted pecans. These little touches add texture and an inviting aroma that enhances the overall experience.

Side Dishes

These cupcakes pair beautifully with warm beverages such as spiced chai latte, rich hot chocolate, or simply a good cup of freshly brewed coffee. For a full fall-themed treat plate, serve alongside roasted nuts or a small bowl of fresh fruit like apple slices or pomegranate seeds.

Creative Ways to Present

Want to impress guests or make your presentation pop? Try placing each cupcake inside mini autumn-themed paper wrappers or cupcake holders decorated with leaves and pumpkins. Alternatively, arrange them on a rustic wooden board with sprigs of rosemary or cinnamon sticks for an inviting seasonal display.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Pumpkin Cupcakes fresh by storing them in an airtight container in the refrigerator. They will stay moist and delicious for up to 4 days, making it easy to enjoy them over several occasions without losing their charm.

Freezing

If you want to save these cupcakes for longer, freezing is a fantastic option. Wrap each cupcake tightly in plastic wrap and place them in a sealed freezer bag or container. Frozen Pumpkin Cupcakes keep best for up to 3 months and thaw beautifully when you’re ready to indulge.

Reheating

For the best texture when serving leftover or thawed Pumpkin Cupcakes, let them come to room temperature, or warm gently in the microwave for about 10 seconds. Avoid overheating, which can dry them out or melt the frosting.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly and is a great time-saver. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added spices and sugar that could alter the flavor.

How do I make homemade pumpkin purée?

Simply roast or steam fresh pumpkin chunks until tender, then mash or blend until smooth. Homemade purée adds a fresh flavor and lets you control the texture but be sure to drain any excess water for the best cupcake results.

Can I substitute the vegetable oil with butter?

You can, but keep in mind that using melted butter will make the cupcakes slightly denser. Vegetable oil keeps them exceptionally moist and tender, which is why it’s preferred in this recipe.

How long will these Pumpkin Cupcakes stay fresh?

When refrigerated in an airtight container, these cupcakes remain fresh and tasty for up to 4 days. For longer storage, freezing is your best bet to preserve their flavor and texture.

Is it necessary to bring ingredients to room temperature?

Yes, using room temperature eggs, pumpkin purée, and oil helps the ingredients combine more smoothly, yielding a better texture and more even baking. It’s a simple step that makes a noticeable difference.

Final Thoughts

There’s something truly special about Pumpkin Cupcakes that makes them feel like a warm hug in dessert form. Whether you’re baking for family, friends, or just yourself, this recipe is a wonderful way to embrace the flavors of the season with ease and joy. Give them a try and watch these little beauties become instant favorites in your home!

Pumpkin Cupcakes Recipe

Print Recipe

★★★★★

5.3 from 21 reviews

Deliciously moist and spiced pumpkin cupcakes topped with a creamy and smooth cream cheese frosting. Perfect for cozy fall gatherings or whenever you crave a comforting, sweet treat with warm autumn flavors.

Author: Zane
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

170 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 tsp pumpkin spice (see notes below to make your own)
225 g dark brown sugar

Wet Ingredients

280 g pumpkin purée (room temperature – see FAQ on how to make it homemade)
75 g vegetable oil (room temperature)
2 eggs (room temperature)
1 tsp vanilla extract

Cream Cheese Frosting

200 g butter (softened)
15 g dark brown sugar
100 g full-fat cream cheese (softened)
345 g powdered sugar (sifted)
1/2 tsp vanilla extract

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
Combine Wet Ingredients: In a large bowl, beat the dark brown sugar with the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool Down: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step prevents the frosting from melting when applied.
Prepare Frosting: In a mixing bowl, beat the softened butter and dark brown sugar until light and fluffy. Add the cream cheese and vanilla extract, then gradually add powdered sugar, continuing to mix until the frosting is smooth and spreadable.
Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting evenly over each cupcake.
Serve and Enjoy: Garnish with a sprinkle of extra pumpkin spice or a small piece of cinnamon stick if desired. Serve immediately or store in the refrigerator for up to 3 days.

Notes

To make your own pumpkin spice: combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground allspice.
For homemade pumpkin purée: roast peeled, cubed pumpkin in the oven until tender, then puree in a food processor until smooth.
Ensure all wet ingredients are at room temperature to achieve a smooth batter and better texture.
Do not overmix the batter to maintain light and fluffy cupcakes.
Store frosted cupcakes in the fridge due to the cream cheese frosting, but allow them to come to room temperature before serving for best flavor.