Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin cupcakes are soft, moist, and full of warm pumpkin spice flavor. Made with pumpkin puree, brown sugar, cinnamon, and pumpkin spice, they have a tender crumb and just the right amount of sweetness.

Top them with a generous swirl of smooth, tangy cream cheese frosting for a classic fall cupcake that’s perfect for Halloween, Thanksgiving, or whenever you’re craving something pumpkin.

The batter is quick and simple to make, and you don’t even need a mixer.

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Pumpkin cupcakes are one of those recipes I come back to every fall because they’re simple, reliable, and everyone loves them. I’ve made many versions over the years, but I wanted this one to have a really soft, moist crumb with enough pumpkin and warm spice flavor to stand on its own.

And for me, pumpkin and cream cheese just belong together. I use my favorite method for the frosting—making the buttercream first and adding the cream cheese at the end. It gives me a smooth, creamy frosting that pipes beautifully without becoming too soft.

The result is exactly what I want from a pumpkin cupcake: moist, warmly spiced, not overly sweet, and finished with that little tang from the cream cheese frosting.

Ingredients and substitutions

• For the pumpkin cupcakes
  • All-purpose flour – Gives the cupcakes structure without making them heavy. I recommend weighing the flour rather than measuring by volume for the most consistent results.
  • Baking powder and baking soda – I use both to give the pumpkin-heavy batter enough lift. Make sure your leavening agents are fresh.
  • Pumpkin spice – Gives the cupcakes their classic fall spice flavor. You can use store-bought or homemade pumpkin spice.
  • Cinnamon – I add cinnamon as well as pumpkin spice because I like a little extra warmth in the cupcakes.
  • Salt – A small amount balances the sweetness and brings out the pumpkin and spices.
  • Light brown sugar – Adds sweetness, moisture, and a subtle caramel flavor that works beautifully with pumpkin.
  • Oil – Keeps the cupcakes soft and moist even after they have cooled. Use a neutral-flavored oil such as canola, sunflower, or vegetable oil.
  • Eggs – Provide structure and help bind the batter.
  • Pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin puree also works, but if it is particularly watery, drain off some of the excess liquid first.
  • Vanilla extract – Rounds out the pumpkin and spice flavors.
• For the cream cheese frosting
  • Butter – Use unsalted butter softened to room temperature. I beat the butter first before adding the cream cheese, which gives the frosting a good base and helps it hold its shape for piping.
  • Cream cheese – Full-fat cream cheese gives the frosting the best flavor and consistency. Block-style cream cheese produces the firmest frosting; softer European-style cream cheese can make the frosting softer.
  • Powdered sugar – Sweetens and thickens the frosting. Sift it if it is particularly lumpy.
  • Vanilla extract – Adds flavor without competing with the pumpkin.
  • Salt – Just a pinch cuts the sweetness and balances the frosting.

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How to Make Pumpkin Cupcakes with Cream Cheese Frosting

Prepare

Preheat the oven to 350°F / 175°C. Line a 12-cup muffin pan with cupcake liners.

Mix the wet ingredients

In a large bowl, whisk the light brown sugar and oil until combined.
Add the eggs, one at a time, whisking until incorporated. Add the pumpkin puree and vanilla and whisk until smooth.

Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until evenly combined.
Add the dry ingredients to the pumpkin mixture and gently whisk or fold just until no dry flour remains.

Fill the cupcake liners

Don’t continue mixing once the batter is combined. Overmixing develops the gluten in the flour and can make the cupcakes heavier.
Divide the batter evenly between the 12 cupcake liners.

Bake

Bake for 22 to 24 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Cream Cheese Frosting

Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla and salt, then beat until smooth and fluffy.

Add the cream cheese last. Add the softened cream cheese and mix on low speed just until smooth and combined. Do not continue beating once the cream cheese is incorporated.

Note: Adding the cream cheese last helps keep the frosting thick and stable. The cream cheese should be soft enough to blend smoothly but still cool. Once added, mix only until combined to prevent the frosting from becoming too soft.

Decorate. Transfer the frosting to a piping bag fitted with your favorite piping tip and pipe onto the completely cooled cupcakes.

Storage and Make Ahead

• Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes: Because of the cream cheese frosting, keep them covered in the refrigerator. For the best texture and flavor, let them sit at room temperature briefly before serving.
• Make ahead: Bake the cupcakes a day ahead and keep them covered at room temperature. Prepare the frosting separately and refrigerate it, then frost the cupcakes when needed.
• Freezing: The unfrosted pumpkin cupcakes freeze well. Wrap them individually or place them in a freezer-safe airtight container and freeze for up to 3 months. Thaw at room temperature before frosting.