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Pumpkin cupcakes with cinnamon cream cheese frosting

A moist tender pumpkin cupcake swirled high with cinnamon cream cheese frosting
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 450kcal


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


  • 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!


  • 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. 
  • Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it. 
  • Spices: Omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead. 


Sodium: 268mg | Calcium: 79mg | Vitamin C: 1mg | Vitamin A: 3676IU | Sugar: 40g | Fiber: 2g | Potassium: 165mg | Cholesterol: 65mg | Calories: 450kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 23g | Protein: 5g | Carbohydrates: 57g | Iron: 2mg