This Pumpkin Cupcake recipe is irresistibly delicious and a flavorful fall treat! When the air turns crisp and the leaves paint a vibrant tapestry of red, orange, and yellow, it’s time to celebrate the flavors of fall.
And what better way to do so than with a batch of homemade pumpkin cupcakes! These moist and spiced cupcakes capture the essence of autumn in every bite.
Chef Sherry Ronning will guide you through the step-by-step process to make this pumpkin cupcakes with cream cheese frosting and answer some frequently asked questions to ensure your baking adventure is a success.
Enjoy the delightful aroma and flavors of the season with every bite of these scrumptious treats!
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Why You’ll Love This!
These pumpkin cupcakes are super soft and have a delicious pumpkin spice flavor. Pair with a creamy homemade cream cheese frosting and your guests will be begging you for seconds!
Whip up a batch of frosted cupcakes in less than 30 minutes and you will have a great Halloween party dessert, an afternoon school snack, or a potluck treat. This homemade pumpkin cupcake recipe is absolutely delicious with great pumpkin flavor.
Homemade Cream Cheese Frosting Recipe
Frosting Ingredients: cream cheese, butter, powdered sugar, milk, and vanilla extract. Soften the cream cheese and the butter by leaving it at room temperature for 1 hour or carefully soften them in the microwave using 10 to 30 second intervals.
Cream both together in a mixing bowl, using a stand mixer fitted with a flat paddle attachment or a hand mixer. Beat together on medium speed until they are well combined and creamy making sure to scrape the sides of the bowl a couple times.
Add the powdered sugar, vanilla, and milk to the mixing bowl. Carefully, mix until fully incorporated. Scrape the side of the mixing bowl and continue mixing until the frosting is smooth and fluffy. Set aside until ready to use.
Ingredients for Cupcakes
- Canned Pumpkin Puree
- Granulated Sugar
- Vegetable Oil
- Eggs
- All-Purpose Flour
- Baking Soda
- Pumpkin Pie Spice or Ground Cinnamon
- Salt
How to Make Pumpkin Cupcakes
- Preheat your oven to 350°F and line your muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground pumpkin pie spice. Set aside until ready to use.
- In another large bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix until smooth and completely combined.
- Add the dry ingredients to the pumpkin mixture. Stir until just combined, making sure not to overmix.
- Fill the cupcake liners about two-thirds full of the pumpkin cupcake batter by using a portion scooper.
- Place into the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and let the cupcakes cool completely in the muffin tin for a few minutes.
Cream Cheese Frosted Pumpkin Cupcakes
When ready to frost the pumpkin spice cupcakes, remove from the muffin tin and frost with the prepared cream cheese frosting.
Spread a generous amount over the cupcakes with a kitchen knife or use a piping bag fitted with a star tip for a creative decorative touch. Garnish with a sprinkle of pumpkin spice or fall decorative sprinkles.
How to Store Leftover Cupcakes
Because of the cream cheese frosting, refrigeration is required for the pumpkin cupcake recipe. Place the cupcakes into an airtight container and put into the refrigerator for up to 6 days.
These cupcakes also freeze very well for up to 3 months when wrapped properly.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree if you prefer. Make sure it is well-drained and has a similar consistency to canned pumpkin puree.
Can you use pumpkin pie filling in this recipe?
Yes, you can use pumpkin pie filling in this recipe. Just make sure that it is pumpkin puree.
Different Frosting Options
Don’t like cream cheese frosting for your pumpkin cupcakes? Other frosting options that you can try are my buttercream frosting, peanut butter frosting, or my creamy chocolate frosting.
More Pumpkin and Pumpkin Spice Recipes
Do you have a love for pumpkin flavored recipes? I love all things pumpkin and pumpkin spice! Not just during the fall season, but anytime of the year!! Here are more of my pumpkin recipes.
- Pumpkin Snickerdoodles
- Bisquick Pumpkin Pancakes
- Pumpkin Spice Sugar Cookies
- Crème Brulé with Pumpkin Spice
- Pumpkin Spice Scomuffies
Pumpkin Cupcakes with Cream Cheese Frosting
This Pumpkin Cupcake recipe is irresistibly delicious and a flavorful fall treat! When the air turns crisp and the leaves paint a vibrant tapestry of red, orange, and yellow, it’s time to celebrate the flavors of fall.
Ingredients
- Canned Pumpkin Puree 15 ounces
- Granulated Sugar 2 cups
- Vegetable Oil 1 cup
- Eggs 4 each
- All-Purpose Flour 2 cups
- Baking Soda 2 teaspoons
- Pumpkin Pie Spice or Ground Cinnamon 1 teaspoon
- Salt 1/2 teaspoon
Instructions
How to Make Pumpkin Cupcakes Recipe
- Preheat your oven to 350°F and line your standard muffin tins with cupcake liners.
- In a medium bowl, whisk together the all purpose flour, baking soda, salt, and ground pumpkin pie spice. Set aside until ready to use.
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix until completely combined.
- Add the dry ingredients in the mixing bowl to the pumpkin mixture. Beat until just combined, making sure not to over mix.
- Fill the cupcake liners about two-thirds full of the pumpkin batter by using a portion scooper.
- Place muffin tins into the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and let the cupcakes cool completely in the muffin tin for a few minutes.
Prepare the Cream Cheese Frosting
- If using Cream Cheese Frosting, gather the ingredients: 8 ounces cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1/2 cup milk, and 1 teaspoon vanilla extract. Soften the cream cheese and butter.
- Beat the softened butter and cream cheese together in a mixing bowl, using a stand mixer fitted with a flat paddle attachment or a hand mixer. Combine together on medium speed until they are smooth and creamy making sure to scrape the sides of the bowl a couple times.
- Add the powdered sugar, vanilla extract, and milk to the mixing bowl. Carefully, mix until fully combined. Scrape the sides of the mixing bowl and continue beating until the frosting is smooth and fluffy.
- Use a piping bag fitted with a star tip to decorate the pumpkin cupcakes with cream cheese frosting. Garnish with a sprinkle of pumpkin spice, ground cinnamon or fall decorative sprinkles.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 134Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 108mgCarbohydrates 18gFiber 1gSugar 12gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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I made these for a bake sale yesterday and they were such a hit! Everyone said they were so soft and tender and they loved the spices in them.
I put a little extra frosting on them, as I LOVE frosting.
Such a great fall recipe 🙂
I made these for a Halloween party last weekend and they were a huge hit! I was pressed for time after work and drawn in by the simple looking recipe, but I wasn’t disappointed. Drizzled some salted caramel sauce over the frosting and watched them disappear even before the sangria was gone.
These were so delicious! I made them as an afternoon treat for my kids and they loved them! I am going to make them again for our Thanksgiving dessert!
I am glad you love my pumpkin cupcake recipe! They are so easy to make and they are so moist and tasty!!