Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe

These perfectly spiced Pumpkin Cupcakes topped with dreamy Pumpkin Spice Cream Cheese Frosting are fall baking at its finest. Moist, tender, and bursting with warm autumn flavors, they’re surprisingly simple to make despite their impressive taste. Whether for a cozy family dessert, Halloween party, or Thanksgiving celebration, these cupcakes deliver pure pumpkin bliss in every bite!

Why You’ll Love This Recipe

• Incredibly Moist: The pumpkin purée creates an unbelievably tender crumb that stays moist for days.
• Perfect Fall Flavors: The blend of cinnamon, cloves, allspice, and nutmeg creates that classic pumpkin spice profile we crave when the leaves start changing.
• Crowd-Pleaser: These cupcakes consistently earn rave reviews – even from those who claim they don’t like pumpkin desserts!
• Make-Ahead Friendly: These cupcakes actually taste even better the next day, making them perfect for busy holiday planning.

this Recipe

Ingredients You’ll Need

• All-purpose flour: The foundation of our cupcakes. White Lily flour is exceptional here for its lower protein content, creating a more tender crumb.
• Baking powder and baking soda: Our leavening agents that help the cupcakes rise properly and maintain their delicate texture.
• Spices (cinnamon, cloves, allspice, nutmeg): This quintessential autumn spice blend transforms ordinary cupcakes into a fall flavor sensation.
• Salt: Enhances all the other flavors and balances the sweetness.
• Granulated sugar: Provides sweetness and helps maintain moisture in the cupcakes.
• Vegetable oil: Creates an incredibly moist texture that butter alone can’t achieve.
• Eggs: Add structure, richness, and help bind everything together.
• Pumpkin purée: The star ingredient! Provides moisture, flavor and that beautiful orange color. Be sure to use pure pumpkin, not pumpkin pie filling.
• Pumpkin-Cream Cheese Frosting: The perfect complement to these cupcakes, with tangy cream cheese and warm spices that echo the flavors in the cake.

Variations

Want to customize these pumpkin delights? Try these tasty twists:

• Chocolate Chip Surprise: Fold in 1 cup of mini chocolate chips to the batter for a sweet surprise in every bite.
• Nutty Crunch: Add 3/4 cup chopped toasted pecans or walnuts to the batter for textural contrast.
• Maple Glaze: Skip the cream cheese frosting and drizzle with a simple maple glaze for a lighter finish.
• Streusel Topping: Before baking, sprinkle cupcakes with a cinnamon-sugar streusel for a coffee-cake inspired treat.
• Caramel Drizzle: After frosting, drizzle with warm caramel sauce and a sprinkle of sea salt for a salted caramel pumpkin experience.

How to Make Pumpkin Cupcakes

Step 1: Prepare Your Equipment

Heat your oven to 350°F and arrange a rack in the middle. Line two 12-well muffin pans with paper liners. This recipe makes exactly 24 cupcakes, so you’ll fill both pans.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt. Whisking thoroughly breaks up any lumps and ensures even distribution of the spices throughout the batter.

Step 3: Combine Sugar and Oil

Place the sugar and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is well incorporated with the oil, about 1 minute. The mixture should look like wet sand.

Step 4: Add Eggs and Pumpkin

With the mixer on medium speed, add the eggs one at a time, allowing each to fully incorporate before adding the next. This creates a stable emulsion that helps maintain the structure of the cupcakes. Reduce the speed to medium-low, add the pumpkin purée, and beat just until combined. The batter will take on a beautiful orange hue.

Step 5: Incorporate Flour Mixture

Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, slowly add the flour mixture and beat until just incorporated, about 1 minute. The batter will be thick but pourable.

Step 6: Final Mix and Fill

Remove the bowl from the mixer and use a rubber spatula to fold in any flour that remains unincorporated, making sure to scrape all the way to the bottom of the bowl. Fill each muffin well about three-quarters full (approximately a heaping 1/4 cup of batter per well).

Step 7: Bake the Cupcakes

Place both muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side for even baking, then continue baking until a toothpick inserted in the center comes out clean, about 10 minutes more.

Step 8: Cool and Frost

Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely. Once cool, top with generous swirls of Pumpkin-Cream Cheese Frosting.

Pro Tips for Making the Recipe

• Don’t Overmix: Stop mixing as soon as the flour is incorporated to ensure tender cupcakes.
• Room Temperature Ingredients: Make sure your eggs are at room temperature for better incorporation and a more even texture.
• Measuring Flour: For the most accurate results, spoon flour into your measuring cup rather than scooping directly from the container, which can compact the flour.
• Rotating Pans: Don’t skip the step of rotating your pans halfway through baking—it ensures even browning and cooking.
• Cooling Completely: Allow cupcakes to cool completely before frosting, otherwise the frosting will melt and slide off.
• Spice Adjustment: Feel free to adjust the spice levels to your preference. Love cinnamon? Add an extra dash!

How to Serve

These pumpkin cupcakes are versatile enough for various occasions and serving styles:

Presentation Ideas:

• Top with a light dusting of cinnamon or pumpkin pie spice for a simple finish
• Add a small candy pumpkin or fall-colored sprinkles for festive flair
• Serve on a platter with autumn leaves or alongside other fall treats

Perfect Pairings:

• Hot apple cider or spiced chai tea
• A glass of milk for the kids
• Coffee or espresso for adults
• A small scoop of vanilla ice cream for an extra-special dessert

Make Ahead and Storage

Storing Unfrosted Cupcakes

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. The pumpkin keeps them moist much longer than typical cupcakes.

Storing Frosted Cupcakes

Once frosted with cream cheese frosting, cupcakes must be refrigerated. Store in a container with a tight-fitting lid for up to 5 days. Let come to room temperature for about 30 minutes before serving for best flavor and texture.

Freezing

Unfrosted cupcakes freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for several hours before frosting.

Make-Ahead Tips

You can prepare the cupcakes up to 2 days in advance, and make the frosting 1 day ahead (refrigerate and then bring to room temperature before using).

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?
No, you should not substitute pumpkin pie filling for purée in this recipe. Pumpkin pie filling already contains sugar and spices, which would alter both the sweetness and flavor profile of these cupcakes. Stick with pure pumpkin purée for the best results.

Why did my cupcakes sink in the middle?
Sinking cupcakes usually indicate they were underbaked or the oven door was opened too early in the baking process. Make sure your oven is properly preheated and resist the urge to peek until at least the first 12 minutes have passed.

Can I make this recipe as a cake instead of cupcakes?
Absolutely! This batter works beautifully in cake form. Pour into two 9-inch round cake pans and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. You’ll have a fantastic layer cake!

How do I know when the cupcakes are done baking?
The most reliable test is inserting a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs (not wet batter), they’re done. You can also gently press the top of a cupcake – it should spring back rather than leave an indentation.

Final Thoughts

These Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting capture everything wonderful about fall baking. They’re incredibly simple to make but deliver complex, warm flavors that feel like a cozy sweater in dessert form. The balance between the moist, spiced cake and the creamy, tangy frosting creates a perfect bite every time. Whether for a special occasion or just because it’s Tuesday, these cupcakes are guaranteed to bring smiles and requests for seconds!

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