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Pumpkin Cupcakes

5 from 1 vote
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posted: 09/05/23

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Pumpkin Cupcakes are easy to make and have the perfect balance of sweetness and spice. Top them with my cream cheese frosting for the best fall dessert.

Close up side view of Pumpkin Cupcakes

Pumpkin Cupcakes are the new muffin in my house. My family kept referring to this great recipe as a muffin. And I can’t decide if it was to push my buttons or if it was so that my kids could justify eating these for breakfast. Either way, these were a huge hit in my house.

I just know that you are going to love these pumpkin cupcakes as much as my crew does. These are easy to make, and come together with the perfect amount of spice and sweetness.

How to Make Pumpkin Cupcakes

Here is a brief overview of how to make pumpkin spice cupcakes. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

  • Combine dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.
  • Mix wet ingredients. Mix together the pumpkin, eggs, oil, and sugar in a small bowl.
  • Combine wet and dry ingredients. Fold the wet ingredients into the dry and mix until smooth.
  • Bake the cupcakes. Pour the batter 2/3 of the way full in the cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs.
  • Frost the cupcakes. Let the cupcakes cool completely and frost.
TOP PICK

Muffin Pan For Cupcakes

I absolutely love this Trudeau Silicone Cupcake Pan. It's perfect for this cupcake recipe or for muffins!
Product Image
Close up photo of Pumpkin Cupcakes on a cake stand

Pumpkin Puree vs. Pumpkin Pie Filling

This recipe for pumpkin cupcakes uses pumpkin puree which is different than pumpkin pie filling. While they both come in cans and are found in the baking aisle of grocery stores in the United States, they are not the same thing.

Pumpkin puree is made by baking pumpkins and contains 100% pumpkin. Pumpkin pie filling is more of a pudding consistency and contains added ingredients like sugar and spices. Double check which can you pick up for ultimate success with this recipe.

If you are unable to find canned pumpkin or want to make your own, this Homemade Pumpkin Puree Recipe is easy and can be made in your oven, crockpot, or instant pot.

Pumpkin Puree

Pumpkin Puree is easy to make and I give you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
mason jar full of pumpkin puree

Using Pumpkin Spice

This pumpkin cupcake recipe is made with the four spices that make up the Pumpkin Spice blend that is delicious in so many of my favorite fall recipes, including my Pumpkin Bread and Pumpkin Cold Brew. While the ratio is slightly different in this recipe, you could use one tablespoon of pumpkin spice to replace the cinnamon, nutmeg, clove, and ginger.

Pumpkin Pie Spice Recipe

This Pumpkin Pie Spice is made with four simple ingredients. I love that you can make a smaller version very simply to use in all of your favorite pumpkin desserts.
pinterest graphic of overhead of a small blue dish with the four different spices that make up pumpkin pie spice

How to Make Cream Cheese Frosting

Fluffy Cream Cheese Frosting is delicious on top of pumpkin spice cupcakes. You can also use maple frosting. Here is a brief overview of how to make cream cheese frosting. Please see the recipe card at the bottom of the post for the full list of measurements and steps.

  • Beat together butter and cream cheese.
  • Add in the powdered sugar. Beat until smooth then add the vanilla.
  • Smooth the frosting over the cupcakes with an offset spatula.
Photo of Pumpkin Cupcakes

Cream Cheese Frosting

This simple Cream Cheese Frosting is smooth, creamy, and not overly sweet. It is so quick to make!
a cupcake with a swirl of cream cheese frosting on it

Frosting Pumpkin Cupcakes

The amount of frosting that this recipe makes is perfect for spreading a nice layer of frosting over each cupcake. If you would like to pipe frosting onto your cupcakes like you see in the photos, you will want to double the frosting recipe. You might also want to get this great piping set.

TOP PICK

Piping Set

This Piping Set is so affordable and perfect for decorating cupcakes and cookies!
Product Image

Tips and Tricks

  • Measure your flour correctly. I share more on this important step below.
  • Use fresh baking powder and baking soda. Both baking powder and baking soda should be replaced every six months so that they are fresh for baking recipes. To test your baking powder, mix a little bit with some water. It should bubble right away. Mix a little baking soda with vinegar. If they don’t bubble right away, replace them.
  • Use room-temperature cream cheese and butter for the frosting. This will give you the nice light and whipped frosting that you see in the photos. Let them sit on the counter to achieve room temperature and resist the urge to microwave them.
  • Make sure your cupcakes are cooled before frosting. This will prevent the top of the cupcake from ripping and the frosting from melting.

Measuring Flour

Measuring flour incorrectly can ruin a baking recipe. Flour can pack down which will result in more flour than what the recipe calls for and a cake or cookie that is dense and dry. Follow these simple three steps to measure your flour perfectly every time.

  • Whisk the flour in the container or bag it’s stored in.
  • Use a spoon to scoop the flour from its container into a dry measuring cup.
  • Use the flat edge of a spatula to level off.

Storing Pumpkin Cupcakes

Since cream cheese frosting contains both cream cheese and butter, it should be refrigerated. If you are making these cupcakes ahead of time, I would wait to frost them until you are ready to serve. Store the unfrosted cupcakes on the counter.

These can be stored in the freezer for up to three months, unfrosted. Place them in a single layer in your freezer for a few hours and then transfer them to an air tight container and return them to the freezer.

Close up side view of Pumpkin Cupcakes with a bite taken out of the front Pumpkin Cupcake

Other Pumpkin Desserts

I have so many delicious pumpkin recipes! With so many favorite recipes, it’s hard to pick just one, so I suggest making them all. 

If you try these pumpkin cupcakes with cream cheese frosting or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!

Close up side view of Pumpkin Cupcakes
5 from 1 vote

Pumpkin Cupcakes

Serves: 24 cupcakes
(tap # to scale)
Prep: 20 minutes
Cook: 25 minutes
Total: 50 minutes
Pumpkin Cupcakes are easy to make and have the perfect balance of sweetness and spice. Top them with my cream cheese frosting for the best fall dessert.

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder (8 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1/2 teaspoon table salt (9 grams)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 4 eggs
  • 3/4 cup vegetable oil (177 ml)
  • 2 cups granulated sugar (396 grams)

For Cream Cheese Frosting

  • 8 ounces cream cheese (226 grams) room temperature
  • 4 tablespoons unsalted butter (56.5 grams) room temperature
  • 2 cups powdered sugar (227 grams) scooped into the measuring cup with a spoon and leveled off
  • 1 – 2 teaspoons vanilla extract (to taste)

Instructions

Pumpkin Cupcakes

  • Preheat your oven to 350 degrees Fahrenheit. Place cupcake liners in a muffin tin. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
    2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon table salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg
  • In a smaller bowl, mix together the pumpkin, eggs, oil, and sugar. Gently fold the wet ingredients into the dry ingredients until completely smooth.
    15 ounces pumpkin puree, 4 eggs, 3/4 cup vegetable oil, 2 cups granulated sugar
  • Pour in the prepared cupcake liners and bake for 20 to 25 minutes or until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs.
  • Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

  • To make the frosting, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until fully combined. Then beat in the vanilla.
    8 ounces cream cheese, 2 cups powdered sugar, 1 – 2 teaspoons vanilla extract, 4 tablespoons unsalted butter
  • Smooth the frosting over the cupcakes with an offset spatula. Serve and enjoy! (Please note that if you would like enough frosting to pipe like in the photos, you will need to double the recipe. Please read more about that here.)
Serving: 1cupcake Calories: 270kcal (14%) Carbohydrates: 37g (12%) Protein: 3g (6%) Fat: 13g (20%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 4g Monounsaturated Fat: 3g Trans Fat: 0.1g Cholesterol: 42mg (14%) Sodium: 171mg (7%) Potassium: 73mg (2%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 2983IU (60%) Vitamin C: 1mg (1%) Calcium: 42mg (4%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
Close up side view of Pumpkin Cupcakes

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Pumpkin Cupcakes

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. lynn Doane says

    Can I freeze half the batter for later baking?

    • Lisa Longley says

      I would suggest freezing the baked and unfrosted cupcakes instead.

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