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5 from 2 votes

Pumpkin Spice Cupcakes

These pumpkin cupcakes are wonderfully moist and tender and SO easy Mix up. I’m using oil in the recipe which will not only keep these moist but it also means we don’t need a mixer to make these so they come together easily. I’m frosting these with an easy cream cheese frosting.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 289kcal


Pumpkin Cupcakes

  • 2 ¼ cups (270 g) all-purpose flour *spooned and leveled
  • 2 tablespoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (200 g) white sugar
  • ½ cup (107 g) packed light brown sugar
  • 2 large eggs room temperature
  • ½ cup oil
  • ¾ cup (180 ml) milk
  • 15 ounces pumpkin puree *not pumpkin pie filling
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 2 cups (16 ounces) cream cheese softened
  • 1 cup (2 sticks, 227 g) unsalted butter softened
  • 6 cups (682 g) confectioners sugar
  • 4 teaspoons vanilla extract


Pumpkin Cupcakes

  • Prep oven and pan. Preheat oven to 350°F (177°C). Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  • Combine dry ingredients. In a large bowl, toss the flour, pumpkin pie spice, salt, baking powder and baking soda together until combined. Set aside.
  • Combine sugar and eggs. In a medium bowl, whisk together the sugars. and eggs together until combined.
  • Add remaining wet ingredients. Whisk in the pumpkin, oil, milk, and vanilla until combined.
  • Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  • Bake cupcakes. Spoon the batter evenly into 12 cups, filling each about 3/4 full. Bake in the preheated 350°F oven on the center rack for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

  • Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the butter and cream cheese. Mix on low speed at first, then increase the speed to medium until smooth and combined, about 1 to 2 minutes.
  • Add confectioners sugar. Add confectioners sugar, 1/2 cup to 1 cup at a time. Mix on low speed until incorporated.
  • Add vanilla extract.  Add vanilla extract and mix to combine. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
  • Frost cupcakes. When cupcakes are cooled, frost cupcakes. You can use a piping bag and piping tip or an off-set spatula to frost cupcakes with. Once frosted, I recommend storing in the fridge until ready to serve.



  • Storage/Make Ahead: You can make these the day before. Make the pumpkin cupcakes, allow to cool completely, and then store covered at room temperature in an airtight container. You can also make the cream cheese frosting the day before and keep in the fridge. Then the day of you can frost the cupcakes. Unless serving right away, store in the fridge because of the frosting and allow the frosting to soften slightly again before serving. Leftovers can be kept covered, stored in the fridge, for up to 3 days.
  • Freezing: Yes you can freeze these pumpkin cupcakes, frosted or unfrosted, for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
  • Different pans: I haven't tried baking this pumpkin cupcake batter into a pumpkin spice cake but should be enough batter for a 9x13 pan, or a two layer 8" or 9" cake. You could also try my pumpkin spice cake recipe!
  • Pumpkin Spice: If you don't have pumpkin pie spice on hand, you can 1 tablespoon cinnamon, 1 1/2 teaspoons ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice.
  • Liners: I do recommend liners for keeping your cupcake pans clean as cooking spray can build up over time. But if you don't have any you can grease the pans, but make sure to grease each well inside and tops well so there is no sticking.
  • Oil: I use either canola oil or vegetable oil when baking but any other neutral oil will work. You can also lighten the cupcakes up with using 1/2 vegetable oil, and 1/2 applesauce.
  • Milk: I used and recommend a full fat milk for richness to create a tender cupcake but a low-fat milk will work or a plant-based milk will also work. 


Calories: 289kcal | Carbohydrates: 57g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 144mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3284IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg