These moist Pumpkin Spice Cupcakes are soft, tender, and full of cozy fall flavor. Topped with a rich cream cheese frosting, they’re everything pumpkin lovers want in an easy pumpkin cupcake recipe. They are perfect for holidays, gatherings, or a quiet morning with a cup of coffee.
Why You’ll Love These Pumpkin Spice Cupcakes
This simple recipe makes light, fluffy pumpkin cupcakes that taste like fall in every bite. The batter is filled with pumpkin pie spice, cinnamon, anfd canned pumpkin puree for that unmistakable pumpkin flavor.
The cream cheese frosting adds a creamy, tangy finish that earns rave reviews every time. These cupcakes bake up beautifully in a standard cupcake pan or muffin tins, and they stay fresh for days when stored in an airtight container.
Ingredient Insights
- All-purpose flour: This is the best option for light and tender cupcakes. Spoon the flour into your measuring cup for accuracy as too much can make cupcakes dense.
- Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, and ginger gives these cupcakes their signature fall flavor.
- Canned pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor in your pumpkin spice cupcakes.
- Brown and white sugar: The mix of dark brown sugar and granulated sugar keeps the cupcakes moist and enhances the pumpkin flavor.
- Unsalted butter: Use room temperature butter so it creams easily with the sugars. This step helps create fluffy pumpkin cupcakes with even air bubbles throughout.
- Eggs: Four large eggs bind the batter and add structure while keeping the crumb soft.
- Cream cheese frosting ingredients: The best cream cheese frosting starts with softened butter, room temperature cream cheese, vanilla extract, and powdered sugar. Mix until smooth for a creamy finish.
How to Make Pumpkin Spice Cupcakes
This pumpkin spice cupcake recipe comes together quickly with simple ingredients and a few mixing steps.
Step One: Preheat your oven to 350°F. Line muffin tins or a cupcake pan with paper liners and set aside.
Step Two: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice to make the dry ingredients. Set aside.
Step Three: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, granulated sugar, and butter on medium speed until smooth and creamy.
Step Four: Add the eggs and mix on low speed until fully incorporated. Gradually mix in the dry ingredients, alternating with the canned pumpkin puree, until the pumpkin spice cupcakes batter is smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are combined.
Step Five: Spoon batter evenly into the cupcake liners, filling each about two-thirds full. The cupcakes don’t rise very high, so slightly fuller cups are fine.
Step Six: Bake for 20 to 25 minutes, or until the tops of the cupcakes spring back when lightly touched. Transfer to a wire rack and let your pumpkin cupcakes cool completely before frosting.
How to Make Cream Cheese Frosting
Your perfectly moist pumpkin cupcakes need a rich and tangy frosting for the top. Here’s how to make it!
Step One: In a large bowl, beat the softened cream cheese, butter, and vanilla extract on medium speed until smooth and creamy using an electric mixer or hand mixer.
Step Two: Gradually add powdered sugar, one cup at a time, mixing on low speed until smooth. Increase to high speed and beat for about a minute until the frosting is fluffy and spreadable.
Step Three: Frost cooled Pumpkin Spice Cupcakes generously. For extra texture, sprinkle the tops with chopped walnuts, pumpkin seeds, or a drizzle of maple syrup.
Substitutions & Variations
Try a maple cream cheese frosting: Add two tablespoons of maple syrup for a sweet fall twist.
Make cinnamon cream cheese frosting: Blend in a half teaspoon of ground cinnamon for extra warmth.
Add texture: Sprinkle frosted cupcakes with chopped pumpkin seeds or nuts for crunch.
Turn it into a layer cake: This batter can also be baked in two 9-inch pans for a moist pumpkin layer cake.
Crissy’s Baking Tips
- Use room temperature ingredients: This helps the butter, eggs, and cream cheese blend smoothly, creating a better batter and frosting.
- Don’t overmix: Mix on low speed and stop as soon as the dry ingredients are incorporated to keep cupcakes tender. You can use a stand or handheld mixer.
- Test for doneness: The top of the cupcakes should spring back lightly when touched.
- Cool completely: Frosting warm cupcakes can cause the frosting to melt and slide off.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to four days. Unfrosted cupcakes can be wrapped in plastic wrap and stored at room temperature for two days.
Storing Pumpkin Cupcakes
Room Temperature: Unfrosted cupcakes can be stored covered at room temperature for up to two days.
Refrigeration: Frosted cupcakes should be kept in an airtight container in the refrigerator for up to four days. Let them come to room temperature before serving for the best texture.
Freezer: For longer storage, freeze unfrosted cupcakes tightly wrapped in plastic wrap for up to two months. Thaw at room temperature before frosting.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices. Use canned pumpkin puree for the right consistency and flavor.
Can I make Pumpkin Spice Cupcakes ahead of time?
Yes, bake and cool the cupcakes completely, then wrap them in plastic wrap and store in an airtight container. Frost before serving.
How do I make the frosting recipe thicker?
Add more powdered sugar a little at a time until the frosting reaches your desired consistency.
Can I use oil instead of butter?
Yes, substitute half of the butter with vegetable oil for an even moister cupcake, though the flavor will be slightly different. These are already very moist pumpkin cupcakes with the butter, so I would try to stick to the recipe as written if possible.
This is truly one of the best pumpkin recipes I’ve ever baked. If you love all things pumpkin, you absolutely have to try my perfect Pumpkin Spice Cupcakes!
Moist Pumpkin Desserts
- Cream Cheese Filled Pumpkin Bread
- Pumpkin Crunch Cake
- Melt-in-your-Mouth Pumpkin Cookies
- Baked Pumpkin Donuts
Pumpkin Spice Cupcakes
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup light-brown sugar packed
- 1 cup granulated sugar
- 1 cup unsalted butter 2 sticks
- 4 large eggs lightly beaten
- 1 can pumpkin 15 oz. (not pumpkin pie filling)
Frosting
- 8 oz. cream cheese softened
- 1/2 cup butter (1 stick), softened
- 1 teaspoon vanilla
- 2-3 cups powdered sugar
- Chopped walnuts optional garnish
Instructions
Cupcakes
- Preheat the oven to 350°F. Line cupcake pans with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the brown sugar, granulated sugar, butter, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth. Add the pumpkin and mix just until incorporated.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. These cupcakes don’t rise much, so it’s fine to fill them slightly fuller.
- Bake for 20 to 25 minutes, or until the tops spring back when lightly touched. Transfer to a wire rack and allow to cool completely before frosting.
Frosting
- In a large bowl, beat the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired creamy consistency. Add more powdered sugar if needed for thicker frosting.
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