Pumpkin Cupcakes with Cream Cheese Frosting

A Quick Look at the Recipe

✅ Recipe Name: Pumpkin cupcakes
🕒 Ready In: ~55 minutes
👪 Makes: 12 cupcakes
🧑‍🍳 Main Ingredients: Flour, pumpkin puree, milk, sugar, spices, oil and eggs.
📌 Difficulty: Easy baking recipe

Why you’ll love this pumpkin cupcakes recipe?

These pumpkin cupcakes were inspired by the pumpkin cake from Sugar Spun Run, with a few tweaks to the spices and flavorings. After one bite, I was completely hooked! They have an ultra-soft, velvety crumb that practically melts in your mouth.

A combination of butter and oil gives the cupcakes incredible richness while keeping them wonderfully moist. The subtle sweetness of pumpkin pairs perfectly with warm fall spices, and the tangy cream cheese frosting is rich without being overly sweet. They're the perfect treat for Halloween, Thanksgiving, or any cozy autumn gathering.

- maria doss

Why Pumpkin Makes Cupcakes So Moist

Pumpkin purée is one of the secrets to incredibly moist cupcakes. It's made up of about 90% water, along with natural fibers that act like tiny sponges, holding onto that moisture as the cupcakes bake. Instead of evaporating quickly in the hot oven, much of that moisture stays locked into the crumb, which is why pumpkin cupcakes remain soft and tender for days.

Pumpkin purée also has a naturally smooth, creamy texture that adds richness to the batter. While it doesn't replace all of the butter or oil in this recipe, it works alongside them to create an ultra-soft, velvety crumb that practically melts in your mouth. The result is a cupcake that's moist, fluffy, and never dry.

Pumpkin Cupcakes vs Pumpkin Muffins

Although pumpkin cupcakes and pumpkin muffins use many of the same ingredients, they have very different textures and are made for different occasions. Pumpkin cupcakes are lighter, softer, and sweeter, making them perfect for dessert—especially with a generous swirl of cream cheese frosting. Pumpkin muffins are denser and less sweet, making them ideal for breakfast or an afternoon snack. They're often topped with a streusel or glaze, or simply enjoyed plain.

The biggest difference comes down to how the batter is mixed. Cupcakes rely on creaming the butter and sugar together, which incorporates air into the batter and creates a light, fluffy crumb. Muffins, on the other hand, use the quick-bread method, where the wet and dry ingredients are gently mixed just until combined. This minimizes gluten development, resulting in a heartier, more substantial texture.

Pumpkin purée naturally adds a lot of moisture, so the recipes are balanced differently. In my pumpkin muffin recipe, I use more flour to create a sturdier crumb that can support mix-ins like chocolate chips without letting them sink. These pumpkin cupcakes have a slightly more delicate batter, giving them their signature soft, velvety texture that practically melts in your mouth.

Ingredients You'll Need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour - Use all purpose flour because of the thick and wet batter.
• Pumpkin - Use canned 100% pumpkin puree and not pumpkin pie filling. You can use fresh pumpkin in a pinch, but I prefer the flavor and texture of the cupcake when using canned ( I like this detailed article on how to make pumpkin puree using fresh pumpkin).
• Leavening - Both baking powder and baking soda allow for better control over the leavening process and help achieve the desired lift and moist texture.
• Spices - Use a combination of cinnamon, ginger, cloves, allspice and nutmeg. These Fall spices are essential for almost all pumpkin recipes. You can also use premade pumpkin spice mix instead.
• Eggs - Eggs provide structure and lift. Use room temperature eggs if possible.
• Butter & Oil - Butter adds richness, while oil ensures they stay moist and tender—even days after baking. Using both is the secret to good cupcakes.
• Sugar - This iced pumpkin cupcake recipe is sweetened with both brown sugar and white granulated sugar. Brown sugar adds moisture and complements the Fall spices, and white sugar adds necessary sweetness.
• Milk - Just 2 tablespoons of whole milk to get the right consistency.
• Cream cheese - Use brick-style, full-fat cream cheese for your frosting.

Tips for Success

• I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.
• Use room temperature eggs for fluffier pumpkin spice cupcakes. They aerate better when mixed with the butter.
• Use 2 teaspoons of pumpkin pie spice instead of the mentioned spices. 
• Use full-fat cream cheese and not the spreadable type from a tub.

How to make pumpkin cupcakes

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1.Add flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg into a medium bowl and whisk to combine.

2. Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).

3. Add pumpkin puree and vegetable oil and beat until well combined.

4. Add eggs one at a time, stirring well after each addition. Beat in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.

Step 7 - Divide batter evenly into the prepared pan, and bake for 24 to 26 minutes, until a toothpick inserted in the center comes out with few moist crumbs or clean. Place pan on a wire rack to cool completey before frosting.

Make the frosting and assemble

Prepare the icing - Combine cream cheese, butter, vanilla extract and salt in a bowl and beat until smooth and creamy. Gradually add confectioners' sugar and beat until smooth and light.

Transfer the prepared icing into a large piping bag fitted with a large star tip. Hold the bag in your dominant hand, apply steady pressure, and pipe large rosettes or swirls for a beautiful, bakery-style finish.

You can then top it with Pumpkin candy cupcake toppers that are the perfect little pumpkin desserts for Halloween or Thanksgiving!

How to Store Leftovers

Since these cupcakes are made with cream cheese frosting, they shouldn’t be stored at room temperature. Keep them fresh in the refrigerator or freezer using the steps below:

Refrigerator: Place the frosted pumpkin spice cupcakes in an airtight container (tall enough to protect the frosting) and refrigerate for up to 5 days. For the best texture and flavor, let them sit at room temperature for about 30 minutes before serving.

Freezer: Store the pumkin cupcakes in an airtight, freezer-safe container. You can freeze them with or without the frosting (frost before serving if freezing plain cupcakes). They’ll keep well for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before enjoying.

More Pumpkin Recipes To Try

If you love cozy fall baking, these pumpkin desserts are a must-try — each one is packed with warm spices, creamy textures, and that irresistible pumpkin flavor!

• These pumpkin almond croissants are a delicious fall twist on the classic almond croissant.
• Pumpkin loaf cake with cream cheese frosting is so soft that it will melt in your mouth. It is easy, mildly sweet with cozy fall spices and amazing with a luscious, tangy frosting!
• These mini pumpkin cheesecakes are miniature versions of pumpkin pie cheesecake. They are beautifully layered, baked in a muffin tin, and topped with cinnamon whipped cream. Perfectly portioned for individual serving for Thanksgiving or holiday parties.
• Microwave pumpkin mug cake has the perfect fluffy texture. It is warm, cozy, studded with melty chocolate chips, and warm cinnamon.
• This pumpkin cream cheese cake is soft, plush, and perfectly spiced for fall. It’s topped with a marbled cream cheese swirl and is perfect for brunch, a snack, or an easy dessert for Thanksgiving!