Name: Pumpkin Cupcakes Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
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 (blend of cinnamon, nutmeg, ginger, cloves, and allspice); 225 g dark brown sugar; 280 g pumpkin purée (room temperature); 75 g vegetable oil (room temperature); 2 eggs (room temperature); 1 tsp vanilla extract; 200 g unsalted butter (room temperature); 15 g dark brown sugar; 100 g full-fat cream cheese (room temperature, drained if needed); 345 g powdered sugar (sifted); 1/2 tsp vanilla extract

Jump to Recipe

If you’re looking for a treat that perfectly captures the cozy essence of autumn, you absolutely cannot go wrong with these Pumpkin Cupcakes. They combine a tender, spiced pumpkin-flavored crumb with a luxuriously smooth brown sugar cream cheese frosting, creating a harmony of flavors that’ll have everyone reaching for seconds. Whether you’re baking for a special occasion or just to brighten an ordinary day, these Pumpkin Cupcakes deliver warm, comforting vibes in each delightful bite.

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a key role in building the flavor, moisture, and texture that make these Pumpkin Cupcakes so irresistible. From the fragrant pumpkin spice to the rich brown sugar, every component is chosen to create a perfectly balanced cupcake.

All-purpose flour: The foundation of the cupcake’s soft but structured crumb.
Baking powder: Helps the cupcakes rise beautifully and become fluffy.
Baking soda: Enhances the rise and reacts with the acidity in pumpkin for perfect texture.
Salt: Balances the sweetness and boosts the overall flavors.
Pumpkin spice: A blend of cinnamon, nutmeg, and cloves that brings that signature warming aroma.
Dark brown sugar: Adds deep molasses notes and moisture to the cupcakes.
Pumpkin purée: The star ingredient, providing moistness and that natural pumpkin flavor.
Vegetable oil: Keeps the cupcakes tender and moist, better than butter alone.
Eggs: Bind everything together and contribute to the cake’s richness.
Vanilla extract: A subtle sweet flavor enhancer that rounds out the taste.
Butter (for frosting): Provides a creamy base for the luscious brown sugar cream cheese frosting.
Cream cheese: Adds tang and richness, making the frosting incredibly smooth.
Powdered sugar: Sweetens and thickens the frosting for piping perfection.

How to Make Pumpkin Cupcakes

Step 1: Prepare Your Oven and Pan

Preheat your oven to 160ºC (320ºF) if you’re using a conventional oven, and line a 12-cup cupcake tray with cupcake liners. This ensures an even bake and easy cupcake removal later.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. This dry mixture is where your warm autumn flavors start to shine.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth. Using room temperature ingredients helps everything blend seamlessly.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the dry ingredients and gently fold together with a whisk or rubber spatula. Be sure there’s no dry flour hiding, but avoid overmixing so the cupcakes stay tender.

Step 5: Fill the Liners and Bake

Divide the batter evenly among the 12 cupcake liners. Pop the tray into the oven and bake for 23–24 minutes. Test doneness by inserting a toothpick – it should come out clean.

Step 6: Cool the Cupcakes

Once baked, transfer the cupcakes to a cooling rack after 5 minutes in the pan. Letting them cool completely prevents the frosting from melting when applied.

Step 7: Make the Brown Sugar Cream Cheese Frosting

Start by creaming the butter and dark brown sugar on high speed for five minutes until fluffy. Add vanilla and cream cheese, beating until smooth. Then sift in the powdered sugar in two parts, mixing on low speed to keep that silky texture. Finish with a high-speed whip for two minutes for light, airy frosting.

Step 8: Frost the Pumpkin Cupcakes

Pipe the frosting generously atop the cooled cupcakes using a round piping tip like Wilton 1A. For extra charm, sprinkle a little pumpkin spice or cinnamon on top or add festive fondant pumpkins.

How to Serve Pumpkin Cupcakes

Garnishes

Sprinkle the frosting with a tiny dusting of pumpkin spice or cinnamon for an aromatic finish. Freshly chopped pecans or miniature fondant pumpkins make adorable edible decorations that elevate these cupcakes to a showstopper dessert.

Side Dishes

Serve your pumpkin cupcakes alongside a warm chai latte or a rich cup of coffee for the perfect autumn afternoon treat. They also pair gorgeously with a scoop of vanilla ice cream if you want an indulgent dessert option.

Creative Ways to Present

Try stacking two cupcakes with frosting between them for a cupcake sandwich twist. Or, place mini pumpkin cupcakes inside cute paper bags or mason jars for easy gifting or party favors that everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep leftover pumpkin cupcakes fresh by storing them in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate to preserve the cream cheese frosting, but bring to room temperature before serving for best taste.

Freezing

You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer bag for up to 3 months. Thaw overnight in the fridge before frosting, or freeze frosted cupcakes for a shorter time with careful wrapping to protect the frosting.

Reheating

Warm cupcakes gently in the microwave for 10–15 seconds to revive their softness. Avoid overheating to prevent drying out, especially if they have cream cheese frosting.

FAQs

Can I use canned pumpkin for the pumpkin purée?

Absolutely! Canned pumpkin purée works perfectly well and saves time. Just be sure it’s pure pumpkin and not pumpkin pie filling, which has added spices and sweeteners.

How can I make my own pumpkin spice?

Mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice. This blend gives you that warm and inviting pumpkin spice flavor anytime you want.

Why does the recipe use both baking powder and baking soda?

The baking powder and soda work together to leaven the cupcakes properly. Baking soda neutralizes the acidity in pumpkin, while baking powder provides extra lift for a tender crumb.

Can I substitute cream cheese frosting for a simpler frosting?

You can, but the brown sugar cream cheese frosting in this recipe adds a unique richness and slight tang that beautifully complements the pumpkin flavor—something simpler frostings might miss.

How do I store leftover frosting?

Keep leftover frosting in an airtight container in the fridge for up to 5 days. Before using again, bring to room temperature and give it a quick whip to restore its texture.

Final Thoughts

These Pumpkin Cupcakes are truly a slice of autumn happiness you can hold in your hands. Their perfect balance of spices, moist pumpkin, and decadent frosting will quickly make them your favorite fall dessert. I can’t wait for you to try making these and sharing them with friends and family—they’re guaranteed to bring a little extra warmth to your day!

Pumpkin Cupcakes Recipe

Print Recipe

★★★★★

5.2 from 11 reviews

These moist and flavorful pumpkin cupcakes are the perfect fall treat, infused with warm pumpkin spice and topped with a luscious brown sugar cream cheese frosting. Ideal for autumn gatherings or any time you crave a cozy, spiced dessert.

Author: reem
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set your oven to 160ºC (320ºF) using the conventional setting and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir these dry ingredients together until evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir with a whisk or rubber spatula until there are no pockets of flour remaining. The batter should be smooth but not overmixed.
Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising during baking.
Bake: Place the cupcakes in the preheated oven and bake for 23-24 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cupcakes: Remove the cupcakes from the oven and cool them in the tray for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
Prepare Cream Cheese Frosting: If in Europe, drain excess water from the cream cheese using paper towels. Cut butter into cubes and sift the powdered sugar.
Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the butter and dark brown sugar together on high speed for 5 minutes. Scrape down the bowl and mix again for 2 minutes more.
Add Cream Cheese and Vanilla: Add the cream cheese and vanilla extract to the butter mixture and beat for 1 minute until smooth and creamy.
Incorporate Powdered Sugar: Gradually add the sifted powdered sugar in two parts on low speed, scraping the bowl sides between additions. After all sugar is mixed in, beat on medium speed for 2 minutes until light and fluffy.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a round tip such as Wilton 1A and pipe the frosting onto cooled cupcakes. Decorate optionally with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

Pumpkin spice typically includes cinnamon, nutmeg, ginger, cloves, and allspice; adjust ratios to personal taste for homemade blend.
To make homemade pumpkin purée, roast or steam fresh pumpkin and blend until smooth, then cool to room temperature before using.
If cream cheese is watery, especially in humid climates, drain it on paper towels to avoid thinning the frosting.
Room temperature ingredients ensure even mixing and better texture.
Do not overmix the batter to keep cupcakes tender and moist.
For a dairy-free alternative, substitute butter and cream cheese with plant-based versions and ensure powdered sugar is vegan.