Pumpkin Cupcakes

If you’re craving something sweet, cozy, and full of fall flavor, pumpkin cupcakes are a must-try treat. These soft, spiced cupcakes strike the perfect balance between moist and fluffy, with the rich warmth of pumpkin and a touch of cinnamon, nutmeg, and cloves in every bite. Whether you’re baking for a fall party, Thanksgiving, or just because it’s pumpkin season, these cupcakes are a simple way to make something that feels special — without too much fuss in the kitchen.

Pumpkin puree makes the cupcakes tender and flavorful, and it also pairs beautifully with a tangy cream cheese frosting. The flavor combo is nostalgic and comforting, yet never boring. And the best part? You don’t need to be a pro baker to pull this off. Just a few pantry ingredients, a mixing bowl, and about 30 minutes of your time.

These cupcakes are also incredibly versatile. Want to add chopped pecans or a sprinkle of cinnamon sugar on top? Go for it. Prefer a maple glaze instead of frosting? That works, too. You can make them your own while still keeping that warm pumpkin base that makes them so addictive. They’re the kind of bake that disappears fast — trust me, everyone always goes back for seconds.

So, whether you’re warming up your kitchen on a chilly afternoon or prepping for a seasonal gathering, these pumpkin cupcakes are the kind of cozy baking project that’s as fun to make as it is to eat.

Why You’ll Love It

• Super Moist and Flavorful – Thanks to the pumpkin puree and warm fall spices, these cupcakes stay soft and tender with every bite. No dry cupcakes here!
• Easy to Make – You don’t need any fancy tools or techniques. Just mix, bake, and frost — perfect for beginner bakers or a quick weekend bake.
• Perfect for Fall and Beyond – These are ideal for autumn events, but honestly, they taste amazing year-round. Pumpkin cravings don’t follow a calendar!
• Pairs Perfectly with Cream Cheese Frosting – That sweet-tangy topping adds just the right contrast to the spiced cupcake base, making each bite irresistible.
• Customizable – Toss in chocolate chips, nuts, or top with caramel drizzle — you can tweak them to suit your taste or the season.

Ingredient List

For the Pumpkin Cupcakes

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ cup vegetable oil
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2–2½ cups powdered sugar (to taste and texture)
• 1 tsp vanilla extract

Ingredient Notes

• Pumpkin puree – Make sure you’re using 100% pure pumpkin, not pumpkin pie filling (they’re not the same!).
• Brown sugar – I prefer light brown sugar for a subtle molasses flavor that complements the spices perfectly.
• Oil – Vegetable oil keeps the cupcakes moist, but you can sub with canola or another neutral oil if needed.
• Spices – If you have pumpkin pie spice on hand, you can use 2 tsp of that instead of the individual spices.
• Cream cheese – Use full-fat cream cheese for the richest, creamiest frosting. Block-style works best.

Kitchen Equipment Needed

• Mixing bowls – One for dry ingredients, one for wet. I like using glass bowls so I can see everything clearly.
• Whisk & spatula – Whisk for blending dry ingredients; spatula for folding and scraping the batter clean.
• Electric hand mixer or stand mixer – For a smooth, fluffy cream cheese frosting (a handheld works just fine!).
• Cupcake pan + paper liners – Standard 12-cup muffin pan; liners make cleanup easier and cupcakes look cute.
• Cooling rack – Helps the cupcakes cool evenly without getting soggy on the bottom.
• Ice cream scoop or spoon – For evenly portioning batter into the cupcake liners (less mess, more consistency!).

Instructions

Step 1: Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a standard 12-cup muffin pan with paper liners or lightly grease each cup if you’re not using liners.

Pro Tip: Preheating fully before baking ensures the cupcakes rise properly and bake evenly.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
• Set this bowl aside for now.

Pro Tip: Whisking evenly breaks up clumps and distributes the spices better than just stirring.

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Step 3: Combine Wet Ingredients

• In a large bowl, add:
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
• Whisk until smooth and well blended.
• Add in the 2 eggs, one at a time, whisking after each one.
• Stir in 1 cup pumpkin puree and 1 tsp vanilla extract until fully combined.

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Step 4: Mix the Batter

• Gradually add the dry ingredients to the wet mixture.
• Use a spatula or spoon to gently fold everything together — don’t overmix.

Pro Tip: Mix just until no flour streaks remain. Overmixing can make the cupcakes dense instead of fluffy.

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Step 5: Fill and Bake

• Use a spoon or cookie scoop to fill each cupcake liner about 2/3 full.
• Place in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Pro Tip: Start checking around the 18-minute mark — ovens can vary, and you don’t want to overbake!

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Step 6: Cool the Cupcakes

• Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes.
• Transfer them to a cooling rack to cool completely before frosting.

Pro Tip: Never frost warm cupcakes — the frosting will melt and slide right off. Patience pays off here!

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Step 7: Make the Cream Cheese Frosting

• In a bowl, beat together:
  • 8 oz softened cream cheese
  • ½ cup softened butter
• Mix until smooth and fluffy (about 2–3 minutes).
• Gradually add 2 to 2½ cups powdered sugar, beating until well blended and fluffy.
• Add 1 tsp vanilla extract and beat again.

Pro Tip: If your frosting is too soft, pop it in the fridge for 10–15 minutes before piping or spreading.

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Step 8: Frost and Serve

• Once the cupcakes are completely cool, frost them using a piping bag or simply spread it on with a knife.
• Garnish with a sprinkle of cinnamon, chopped nuts, or even pumpkin seeds if you’d like — totally optional but pretty!

Now they’re ready to enjoy!

Tips and Tricks for Success

• Use room temperature ingredients – Especially for the eggs, cream cheese, and butter. They mix more easily and give a better texture.
• Measure flour correctly – Spoon it into your measuring cup and level it off with a knife. Packing it in can lead to dry cupcakes.
• Don’t overmix the batter – Fold just until everything is combined. Overmixing = tough cupcakes.
• Let the cupcakes cool fully before frosting – Even a little warmth can melt the frosting and ruin the texture.
• Chill the frosting if needed – If it’s too soft to pipe, pop it in the fridge for 10–15 minutes. It’ll firm up perfectly.

Ingredient Substitutions and Variations

• No vegetable oil? – Swap with canola oil, melted coconut oil, or even melted butter for a slightly richer flavor.
• Dairy-free? – Use a plant-based butter and dairy-free cream cheese (like Kite Hill or Tofutti) for the frosting.
• Want it less sweet? – Reduce the brown sugar slightly or use a less sugary frosting like maple whipped cream.
• Add-ins – Stir in ½ cup chocolate chips, chopped walnuts, or pecans into the batter before baking.
• Spice shortcut – Use 2 tsp of pumpkin pie spice instead of measuring each spice separately.
• Different frosting? – Try cinnamon buttercream, maple glaze, or even a dollop of whipped cream for something lighter.

Serving Suggestions

• Top with a light cinnamon sprinkle – It gives a warm finish and looks pretty, especially if you’re not adding other toppings.
• Add a drizzle of caramel sauce – Just a light swirl over the frosting makes them taste bakery-level fancy.
• Serve with coffee or chai latte – I love having one with a cozy mug of cinnamon-spiced tea in the afternoon — total comfort treat!
• Perfect for parties or potlucks – Arrange on a cake stand or platter for a cute fall dessert spread.
• Make mini cupcakes for snacking – Use a mini muffin tin and adjust baking time to around 10–12 minutes. Great for bite-sized dessert trays!

Storage and Reheating Instructions

• Store unfrosted cupcakes at room temp – Keep them in an airtight container for up to 2 days.
• Frosted cupcakes should be refrigerated – Store in a container and refrigerate for up to 4–5 days. Let sit at room temp before serving for best texture.
• Freezing tips – Freeze unfrosted cupcakes in a zip-top bag or container for up to 2 months. Thaw at room temp, then frost when ready.
• Don’t microwave frosted cupcakes – The frosting will melt! If you must warm one, remove the frosting first.
• Refresh day-old cupcakes – A quick 5–10 seconds in the microwave (unfrosted) can soften them up nicely.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s cooked, well-puréed, and not watery. Drain any excess liquid before adding it to your batter.

What if I don’t have cupcake liners?

No problem. Just grease your muffin tin well with butter or oil so the cupcakes don’t stick.

Can I make these ahead of time?

Absolutely. Bake them a day or two ahead and store them unfrosted. Frost right before serving for the freshest taste and texture.

Can I double the recipe?

Yes! This recipe doubles beautifully. Just be sure to mix in a large enough bowl and bake in batches if needed.

How do I get bakery-style frosting swirls?

Use a piping bag with a large star tip. Start in the center and swirl outward in circles—practice makes perfect!

Can I make these gluten-free?

Totally! Just swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your other ingredients are GF too.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!