Pumpkin Cupcakes

These Pumpkin Cupcakes are soft, tender and full of pumpkin flavor. Top them with sweet Cinnamon Cream Cheese Frosting and they are perfection! These cupcakes are a must try for all pumpkin lovers.

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This post was originally posted on 9/25/2020 and updated on 11/22/2024.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe Ingredients

• Pumpkin Puree
• Large Eggs
• Canola Oil
• White Sugar
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Pumpkin Pie Spice
• Unbleached All Purpose Flour
• Salted Butter
• Cream Cheese
• Powdered Sugar
• Pure Vanilla Extract
• Milk

How to Make Pumpkin Cupcakes

1. First, preheat the oven to 350°F and line muffin pan with paper liners. This recipe makes 24 cupcakes.
2. In a bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with hand beaters or whisk, beat together the pumpkin puree, eggs and canola oil until creamy.
3. Then add the dry ingredients: granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and all purpose flour. Mix on low speed until everything is incorporated well and the batter is smooth.

4. Fill the cupcake pan liners ¾ full. The easiest way to do this is to use a large scoop or ¼ cup measuring cup.
5. Bake the cupcakes in preheated oven on center rack for 16-18 minutes until a toothpick inserted in the center comes out clean.
6. Let the cupcakes cool for 5 minutes in the pan then remove to cool completely on a wire rack or counter. Once totally cooled frost with Cinnamon Cream Cheese Frosting.

How to Make Cinnamon Cream Cheese Frosting

1. With a stand mixer fitted with the paddle attachment or a large mixing bowl and hand mixer, beat together the softened butter and cream cheese until smooth and fluffy.
2. Next, add the vanilla extract, ground cinnamon and 1 cup of the powdered sugar and beat until mixed well. Keep adding the powdered sugar, 1 cup at a time, alternating with the milk. Scrape the sides of the bowl as needed. Once everything is all incorporated, bump up the speed of the mixer and beat the frosting for 1-2 minutes until creamy and airy.

3. To frost the cupcakes you can do it the old fashioned way with a butter knife or offset spatula. Or you can use a large or medium scoop, and place a scoop of frosting on the cupcake then use the back of a spoon or offset spatula to spread it to the edges.
4. To make them a little more pretty, add the frosting to a piping bag or zip top bag with your favorite tip. Pipe in a circle starting from the outside edge working inwards in a circular direction.

If you love to serve cupcakes for celebrations try my Coffee Cupcakes with Mocha Buttercream or these Homemade Chocolate Cupcakes. I also have a divine recipe for Red Velvet Cupcakes that is dye free!

How to Store Leftover Cupcakes

Storing: The frosting has cream cheese so it can spoil, so the cupcakes should be kept in the refrigerator when not being served. They'll be fine left out the day you are serving them because the amount of sugar in the frosting acts like a preservative. The fridge can dry out baked goods and nobody wants to eat a hard, dried out cupcake so I would only store them in the fridge for a day or two after they've been served.

Freezing: You can also store the leftover cupcakes in the freezer and take out 2-3 hours before needing them. The freezer will preserve the freshness of the cupcakes and not dry them out. To store cupcakes in the freezer, place the cupcakes in a freezer safe air tight container that is tall enough to not touch the frosting. I've heard people mention that the frosting can split when thawed but I have never experienced that with this recipe.

Best way to eat a cupcake is as a cupcake sandwich!

Tips for Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

• Gather all the ingredients before you start preparing the recipe. It is so much easier to bake when all the ingredients are ready.
• Read the recipe from start to finish before you start. I am speaking from experience.
• Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cupcakes too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
• Do NOT over mix the batter, the cupcakes will be tough instead of tender. Mix just until the batter is smooth.
• If your oven tends to bake unevenly, you can rotate the cupcake pan a little over half way through the baking time. It helps with even baking.
• Make it more festive and decorate the cupcakes with fall or Halloween sprinkles, candy corn or pumpkins, or mini chocolate chips.

More Pumpkin Recipes:

• Pumpkin Pound Cake
• Frosted Pumpkin Drop Cookies
• Pumpkin Bars with Cream Cheese Frosting
• Easy Pumpkin Crisp
• Mini Pumpkin Donuts
• Pumpkin Pie Bars
• Gourmet Pumpkin Chocolate Chip Cookies
• Pumpkin Cream Cheese Muffins
• Homemade Pumpkin Pie
• Easy Pumpkin Bread
• Soft Pumpkin Chocolate Chip Cookies
• Baked Pumpkin Donuts