My family begs for this Delicious Pumpkin Cupcakes Recipe every fall. These cupcakes taste tender and warmly spiced with a tangy cream cheese crown; they fit bake sales, class parties, and weeknight cravings, and you can finish a batch in about 40 minutes.
Easy Pumpkin Cupcakes Recipe
This Delicious Pumpkin Cupcakes Recipe uses one bowl, pantry staples, and zero fussy steps. Canned pumpkin keeps the crumb soft without extra effort, and oil gives a plush texture. You whisk, scoop, and bake no mixer needed for the batter.
The frosting comes together fast with softened cream cheese and butter. You beat it for a minute or two, then swipe it on with a spatula or pipe it for flair. Cleanup stays simple, even on a busy weeknight.
Ingredients You’ll Need
- Pumpkin puree: 1 cup canned pumpkin puree (not pumpkin pie mix). Libby’s tends to run thick, which helps texture.
- Brown sugar: 3/4 cup, packed. Light brown gives gentle molasses notes.
- Granulated sugar: 1/2 cup for balance and lift.
- Neutral oil: 1/2 cup canola or vegetable oil. Melted coconut oil works; use refined for neutral flavor.
- Eggs: 2 large, room temp for best rise. For a flax swap, see Variations.
- Vanilla extract: 2 teaspoons for aroma.
- All-purpose flour: 1 1/2 cups. King Arthur measures consistently; weigh 190 g if you use a scale.
- Baking powder: 1 teaspoon.
- Baking soda: 1/2 teaspoon.
- Fine sea salt: 1/2 teaspoon.
- Pumpkin pie spice: 2 teaspoons. McCormick works great. Or mix 1 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + tiny pinch cloves.
- Milk or buttermilk: 1/4 cup for a tender crumb; dairy-free milk works.
- Optional add-ins: 1/2 cup mini chocolate chips, chopped pecans, or pepitas.
Cream cheese frosting:
- Cream cheese: 8 oz block, softened (Philadelphia holds shape well).
- Unsalted butter: 1/2 cup, softened.
- Powdered sugar: 2 1/2–3 cups, sifted for smoothness.
- Vanilla extract: 1 teaspoon.
- Pinch of salt.
- Optional: 1–2 teaspoons maple syrup for a maple note.
Pantry shortcut:
- Use a 15.25-oz spice cake mix, 1 cup pumpkin puree, and 2 eggs. Skip the oil and water; the pumpkin covers moisture. Bake as directed below.
Equipment:
- 12-cup muffin tin + paper liners
- Large bowl, whisk, and rubber spatula
- Ice cream scoop or 1/4-cup measure for even portions
- Cooling rack
- Hand mixer or stand mixer for frosting
How to Make Delicious Pumpkin Cupcakes
- Prep: 15 minutes
- Cook: 18–22 minutes
- Total: 40–45 minutes
- Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Whisk pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla in a large bowl until smooth and glossy.
- In the same bowl, sprinkle in flour, baking powder, baking soda, salt, and pumpkin pie spice. Fold gently with a spatula until no dry streaks remain. Stir in milk just until the batter loosens and looks silky.
- Add any mix-ins now, and fold to distribute evenly.
- Scoop the batter into liners, filling each about 2/3 to 3/4 full for domed tops.
- Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back.
- Cool in the pan 5 minutes, then move cupcakes to a rack to cool completely.
- Beat softened cream cheese and butter on medium speed until creamy, about 1–2 minutes. Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy and spreadable, 1–2 minutes more. Adjust thickness with more sugar or a teaspoon of milk.
- Frost cooled cupcakes with a knife or piping bag. Garnish with a dusting of cinnamon, chopped nuts, or pepitas if you like.
- Serve right away, or chill briefly to help the frosting set.
Expert Baking Tips & Common Mistakes
- Measure flour with a light hand or weigh it; packed flour leads to dense cupcakes.
- Use room-temp eggs and softened cream cheese; cold ingredients cause curdled batter and lumpy frosting.
- Don’t overmix once you add flour; fold until just combined to keep a tender crumb.
- Watch bake time; pull them when the centers spring back and a toothpick shows moist crumbs, not wet batter.
- Cool fully before frosting; warm cupcakes melt frosting.
- Use block cream cheese, not the tub; tubs stay too soft for piping.
- If the frosting runs, chill it for 10 minutes and beat again.
- Line the tin; bare wells can stick and tear the crumb.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free all-purpose blend (with xanthan gum). Let the batter rest 10 minutes before baking.
- Vegan: Swap eggs for 2 flax eggs (2 tbsp ground flax + 5 tbsp water), use plant milk, and use vegan butter and dairy-free cream cheese.
- Lower sugar: Drop granulated sugar to 1/4 cup; the cupcakes still taste balanced.
- Add-ins: Fold in mini chocolate chips, toasted pecans, or dried cranberries.
- Frosting twist: Add 1–2 tsp maple syrup or 1/2 tsp cinnamon to the frosting for autumn vibes.
How to Serve Delicious Pumpkin Cupcakes
Serve at cool room temp so the frosting tastes creamy and lush. Top with candied pepitas, a drizzle of warm caramel, or a sprinkle of cinnamon sugar. Pair with hot coffee, chai, or spiced apple cider for peak cozy energy.
Make-Ahead and Storage
Bake cupcakes up to 2 days ahead; store unfrosted in an airtight container at room temp. Keep frosted cupcakes in the fridge for up to 4 days; bring them to room temp for 20–30 minutes before serving. Freeze unfrosted cupcakes up to 2 months; wrap tightly and store in a freezer bag. Thaw at room temp, then refresh in a 300°F oven for 3–4 minutes or give a 10–15 second microwave nudge before frosting.
Nutrition Information
Calories: about 320 per cupcake with cream cheese frosting. Protein: ~4 g; Carbs: ~42 g; Fat: ~15 g. These cupcakes get most carbs from flour and sugar, fat from oil and frosting, and a little protein from eggs and dairy.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
- Stir in pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes.