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    Home » Recipes » Cakes / Cupcakes

    Pumpkin Cupcakes with Cream Cheese Frosting

    Published: Aug 13, 2024 · Modified: Oct 3, 2024 by Maria Doss · This post may contain affiliate links · Leave a Comment

    pinterest image.

    Pumpkin Cupcakes with Cream Cheese Frosting have an ultra-fluffy texture with a tender, moist, and velvety crumb that will melt in your mouth. They will blow your mind!

    Jump to Recipe
    4 pumpkin cupcakes with white frosting placed on a blue board.

    These pumpkin cupcakes with cream cheese frosting are a cupcake version of the pumpkin cake from Sugar Spun Run, with slight changes to the flavorings. The crumb is ultra soft and plush!

     As with all fall baking recipes, it’s a straightforward recipe that anyone can perfect. The ingredients are easy to find, and the cream cheese icing is customizable based on your level of sweetness.

    Prepping the cupcake batter is similar to my lemon drizzle cupcakes. Make sure you have 2 mixing bowls one for the dry and another for the wet.

    If you'd like to use fresh pumpkin instead of canned, then it's fairly easy to make at home. Choose smaller pumpkin which are more flavorful when it comes to baking, like the ones commonly used for Jack-O-Lanterns. They typically weigh between 4 to 8 pounds and are also known as sugar pumpkins.

    This cupcakes recipe uses one cup of pumpkin puree and if you are looking for ways to use the leftover puree, then try these healthy pumpkin pancakes.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • How to make pumpkin cupcakes?
    • How to decorate
    • How to store?
    • Helpful tips
    • More fall recipes
    • Pumpkin Cupcakes with Cream Cheese Frosting

    Why you'll love it?

    • Bursting with flavor from the pumpkin spices and tangy cream cheese
    • Soft and fluffy, with a plush velvety crumb.
    • Mildly sweet cupcake
    • Captures the essence of fall

    Ingredients

    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 texture.
    • Flavoring - Use a combination of cinnamon, ginger, cloves, allspice and nutmeg. These spices are essential for almost all pumpkin recipes. You can also use premade pumpkin spice mix instead.
    • Eggs - Eggs provide structure.
    • Fat - Using a combination of butter and oil keeps it flavorful and moist.
    • Sugar - These pumpkin cupcakes with cream cheese frosting are sweetened with both brown sugar and granulated sugar. Brown sugar adds moisture and compliments 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.

    Tip: Use full-fat cream cheese and not the spreadable type from a tub. The full-fat will give the frosting a perfectly creamy consistency. Also make sure that the cream cheese is at room temperature, so it whips up ultra smooth.

    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.

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    2 photo collage of dry ingredients and a red beater beating butter and sugars in a glass bowl.
    2 photo collage of mixing pumpkin cupcake batter in a glass bowl using a red beater.

    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.

    Tip: It’s important for the eggs to be at room temperature as they whip better - A key to make the pumpkin cupcakes with cream cheese frosting extraordinarily light and fluffy.

    white flour and wet ingredients in a glass bowl along with a red beater.
    Step 5 - Add the combined dry ingredients.
    two hands mixing pumpkin cupcake batter in a large glass bowl.
    Step 6 - Mix using a rubber spatula until just combined.
    a hand filling a cupcake pan with pumpkin cupcake batter.

    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.

    7 decorated pumpkin cupcakes with white frosting on a blue board.

    How to decorate

    Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy. Gradually add confectioners sugar and beat until smooth, and light. Spread on top of cupcakes using a flat spatula or pipe using a piping bag. Check out the pumpkin loaf cake recipe for step-by-step photos on how to make the cream cheese frosting.

    Pro tip: Add additional confectioners sugar as needed to get the right consistency.

    How to store?

    Due to the dairy content in cream cheese frosting, it's best to store pumpkin cupcakes in the refrigerator. Place the cupcakes in an airtight container to prevent them from absorbing any odors from the refrigerator and the frosting doesn't dry out.

    These are best served at room temperature for the melt-in-your mouth texture. If the pumpkin cupcakes with cream cheese frosting have been refrigerated, you might want to let them sit at room temperature for a few hours before serving.

    Looking for a pumpkin dessert recipe without frosting then check out this pumpkin cream cheese cake.

    Helpful tips

    • 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.
    • Measure your flour correctly. Adding too much flour to the pumpkin cupcakes recipe is the most common mistake that will yield a dry cupcake.
    • Use room temperature eggs for fluffier cupcakes. They aerate better when mixed with the butter.
    • Use 2 teaspoons of pumpkin pie spice instead of the spices. 

    Pro tip: To measure flour, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the canister, you overpack the measuring cup.

    a hand piping white frosting on top of a pumpkin cupcake.

    More fall recipes

    • Thai red tofu curry with white rice in a white bowl.
      Thai Red Curry with Tofu
    • one air fryer banana cake placed on a white cake stand.
      Air Fryer Banana Cake
    • baked ziti pasta in a white bowl.
      Meatless Baked Ziti in Instant Pot
    • one tres leches cupcake in a white plate. along with a fork.
      Saffron Tres Leches Cupcakes
    a hand piping white frosting on top of a pumpkin cupcake.

    Pumpkin Cupcakes with Cream Cheese Frosting

    These Pumpkin Cupcakes with Cream Cheese Frosting have an ultra-fluffy texture with a tender, moist, and velvety crumb that will melt in your mouth. They will blow your mind!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 Servings
    Calories: 418kcal
    Author: Maria Doss

    Equipment

    • cupcake pan
    • cupcake liners
    • Ice cream scoop
    • Electric beater
    • Piping bags
    • Piping tip

    Ingredients

    Pumpkin cupcake

    • 1 ¼ cups all purpose flour
    • 1 ¼ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground clove
    • ¼ teaspoon ground nutmeg freshly grated, optional
    • ¼ teaspoon allspice
    • 1 stick unsalted butter, room temperature (½ cup)
    • ½ cup sugar
    • ¼ cup firmly packed light brown sugar
    • 1 cup pumpkin puree
    • ¼ cup vegetable oil
    • 2 eggs preferably at room temperature
    • 1 ½ teaspoons vanilla extract
    • 2 tablespoons milk

    Cream cheese frosting

    • 8 ounces cream cheese, room temperarture block style
    • 1 stick unsalted butter, room temperature
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt
    • 4 cups confectioners sugar
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    Instructions

    Cupcakes

    • Preheat oven to 350F (175C) and line a 12-cup standard cupcake pan with paper liners and set aside.
    • Add flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg into a medium bowl and whisk to combine.
    • 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).
    • Add pumpkin puree and vegetable oil and beat until well combined.
    • 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.
    • Add the dry ingredients and beat until it just comes together. Don't overmix.
    • 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.

    Frosting

    • Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy.
      Tip: Use full-fat cream cheese and not the spreadable type from a tub. The full-fat will give the frosting a perfectly creamy consistency. 
    • Gradually add confectioners sugar and beat until smooth, and light.
      Pro tip: Add additional confectioners sugar as needed to get the right consistency.
    • Pipe the frosting onto the cupcakes. I used Wilton 1M tip.

    Notes

    Pumpkin pie spice - Use 2 teaspoons of pumpkin pie spice instead of the spices. 
    Pumpin puree - 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.
     

    Nutrition

    Serving: 1Cupcake | Calories: 418kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 288mg | Potassium: 96mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3852IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    This pumpkin cupcakes recipe is a cupcake version of the pumpkin cake from Sugar Spun Run.

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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