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A tender, moist pumpkin cupcake swirled high with cinnamon cream cheese frosting. These pumpkin cupcakes are quick to make and ready to be baked in about 15 minutes or less!
Ok if it isn’t clear yet, I love pumpkin. I love when the weather starts to turn a little, and the leaves start turning their vibrant shades, because then I can indulge in everything pumpkin.
I think I have had a pumpkin spice latte at Starbucks almost every day this week (hello, pocketbook!). I just can’t help myself though. Soto  keep the pumpkin craze going, I indulged in making these guys…
Why These Cupcakes Are Awesome
- Quick To Prep – These pumpkin cupcakes are super quick to throw together and are ready to be baked in about 15 minutes or less.
- No Mixer Required – No need to break out your mixer! Just grab a whisk and let’s make some pumpkin cupcakes!
- Lots of pumpkin flavor – With lots of warm spices and a whole cup of pumpkin puree, these are moist, flavorful, and totally scrumptious.
Ingredients needed
- Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon nutmeg, cloves
- Wet Ingredients: Brown sugar, eggs, oil, pumpkin puree, milk, oil, and vanilla
- Frosting: Powdered sugar, cream cheese, butter, vanilla and cinnamon
How To Make Pumpkin Cupcakes
First start by prepping your pans with muffin (or cupcake) liners. And don’t forget to preheat that oven yo!
Then whisk together your dry ingredients in your mixing bowl – properly measured flour, baking powder, baking soda, salt, and spices.
And in a second bowl, whisk together the wet ingredients – eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
HEATHER’S BAKING TIP: Use room temperature eggs so everything is incorporated easily. Bring them to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
Now the BIG moment… combining the two! The key is to NOT over mix. In fact, lumps are OK in your batter.
Now just simply portion out the cupcake batter into your pans.
I prefer to use a cookie scoop so I get even portions. And you can fill them right up to the top. You will get Bake these cupcakes for about 17-18 minutes, until a toothpick inserted comes out clean.
Baking Tips
- Use pumpkin pie spice instead. This uses cinnamon, nutmeg, and cloves. If your pantry isn’t stocked with these items, you can always substitute pumpkin pie spice. I know growing up there was always a container of that stuff hidden in the spice cabinet. Keep in mind pumpkin pie spice has the addition of allspice and ginger. You can learn how to make your pumpkin pie spice here.
- Make sure to use pumpkin PUREE not pumpkin pie FILLING. The difference? Pumpkin pie filling is already pre-sweetened and pre-spiced, pumpkin puree is just pure good old pumpkin. This gives you more control over your recipe.
- Be sure to NOT overmix. Lumps are OK in your batter and a good sign you haven’t overmixed. Get all stir crazy and you will without a doubt (I bet you a thousand chocolate chip cookies) a TOUGH cupcake. And nobody likes a tough chewy cupcake. Yech…
- For the frosting, use CHILLED cream cheese. Keeping your cream cheese chilled until you’re ready to use it will result in a frosting that holds up a little better. Otherwise, you end up with wimpy frosting. If your frosting is too soft to pipe onto your cupcakes, simply throw it in your refrigerator for a few minutes to stiffen up a bit.
So make this your go-to pumpkin cupcake recipe and play dress up with it however you like.
Recipe FAQ’s
If they are unfrosted I would store at room temperature covered for 2 days. If frosted, then yes I would store in the fridge because of the cream cheese frosting.
Yes you can! You can freeze cupcakes for up to 3 months. You can freeze the frosted or unfrosted.
Yes it is the same thing. Just make sure to NOT use pumpkin pie filling which has added ingredients in it.
Yes omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.
More Recipes To Try
Pumpkin cupcakes with cinnamon cream cheese frosting
Ingredients
For the cupcakes
- 1 3/4 cups (220 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (107 g) packed light brown sugar
- 2 large eggs room temperature
- 1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
For the frosting
- 8 oz. cream cheese
- 6 1/2 tablespoons unsalted butter softened
- 3 cups (339 g) confectioner sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons cinnamon
Instructions
- Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
- In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter evenly into 12 cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- For the frosting, in a stand mixer with a paddle attachment, beat the cream cheese and butter until light and fluffy (about 2-3 minutes). Add your confectioner sugar one cup at a time on low speed. Scrape down sides in between. Beat for about 3 minutes more. Then add your vanilla and cinnamon. Once your cupcakes are cooled, pipe your frosting onto your cupcakes. I used a 1M wilton star tip to swirl my frosting. You can always just use a spatula and cover in sprinkles. Trust me, no one will mind. These are delicious either way!
Notes
- Storage: You can store these at room temperature unfrosted, covered for 2 days, but if frosted I would store covered in the fridge (for up to one week).
- Freezing: You can freeze baked cupcakes for up to 3 months. Simply thaw at room temperature.Â
- Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it.Â
- Spices: Omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.Â
Comments & Reviews
Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.