The Best Ever Pumpkin Cupcakes with Creamy Frosting You’ll Crave

Pumpkin cupcakes are the epitome of cozy fall baking,moist, warmly spiced, and topped with a luscious swirl of frosting. Unlike store-bought treats, these homemade cupcakes are perfectly balanced, with pumpkin adding natural moisture and depth while the spices bring seasonal charm. Paired with silky cream cheese frosting, each bite is irresistibly indulgent and festive, making them ideal for autumn gatherings, Thanksgiving desserts, or simply as a sweet afternoon pick-me-up.

Ingredients List

• 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 (or melted butter)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.

Step 3: Combine wet ingredients

In a large mixing bowl, whisk oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.

Step 4: Bring the batter together

Add the dry ingredients into the wet mixture in two additions, stirring gently until just combined. Avoid overmixing to keep cupcakes tender.

Step 5: Bake the cupcakes

Divide the batter evenly among cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Make the frosting

Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla, and a pinch of salt, beating until smooth and fluffy.

Step 7: Frost and serve

Once cupcakes are fully cooled, frost generously with cream cheese frosting. Garnish with a sprinkle of cinnamon or chopped pecans if desired.

Cook Time

18–20 minutes

Servings

12 cupcakes

Nutritional Information (approx. per serving)

• Calories: 320
• Protein: 3 g
• Fat: 16 g
• Carbohydrates: 40 g
• Sugar: 30 g
• Fiber: 1 g

Storage Instructions

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months.

Suggestions

• Swap cream cheese frosting with cinnamon buttercream for a lighter twist.
• Add mini chocolate chips or chopped nuts to the batter for texture.
• Dress them up for holidays with festive sprinkles or candied pecans.

Seasonal Relevance

Pumpkin cupcakes are a quintessential fall treat, especially perfect during October and November. They’re a hit at Halloween parties, Thanksgiving dessert tables, or any cozy autumn celebration.

Conclusion

These pumpkin cupcakes deliver everything you crave in a fall dessert: moist crumb, fragrant spices, and a luxurious cream cheese frosting that ties it all together. Simple yet indulgent, they’re proof that homemade baking can be both effortless and extraordinary.

FAQs

Q1: Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them right before serving to keep them fresh.

Q2: Can I use homemade pumpkin puree instead of canned?
Absolutely. Just make sure your puree is well-drained and smooth to avoid excess moisture in the batter.

Q3: How can I make these cupcakes lighter?
Substitute half the oil with unsweetened applesauce for a slightly lower-fat version while keeping them moist.