Pumpkin Cupcakes Perfect for Fall

Pumpkin cupcakes are the ultimate fall treat! These are perfectly spiced and topped with cream cheese frosting to satisfy your sweet tooth. They are a must for all pumpkin lovers!

What is your favorite dessert for your birthday? I’ll be honest – mine isn’t cake. Well, I really would prefer a pumpkin spice fall dessert something or other, but my birthday is in January. People get weird about pumpkin in January.

So my favorite is typically a cookie cake. With frosting. You know, the kind you can get in the mall.

But if people weren’t weird about pumpkin in January, and I could choose anything I wanted from any time of year? It would be pumpkin cupcakes. I love me some fall and I love me some cupcakes!

They’re the perfect combination of pumpkin bread and cream cheese frosting. Except you get even more frosting with the cupcake recipe. Did I mention that I also like frosting?

I’ve made some cute Halloween cupcakes like the candy corn and owl versions. But – and I can’t believe this – I’ve never made pumpkin cupcakes from scratch! It was finally time.

These moist, fluffy cupcakes are perfectly spiced and paired with decadent cream cheese and cinnamon frosting. They’re so tasty.

The Bath and Body Works pumpkin cupcake scent? Based on these. Okay, not really – but if they were based on a real recipe, it would be this one. You’re going to love them.

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these pumpkin spice cupcakes.

Ingredients

• 1 1/2 cups (158 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup of sugar
• 2/3 cup firmly packed light brown sugar
• 1/2 cup canola oil
• 2 – 3 large eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon vanilla
• 1 1/2 tbsp real maple syrup
• 1/3 cup of Greek yogurt

Cream Cheese Frosting

• 12 ounces cream cheese, at room temperature
• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/2 teaspoon of vanilla extract
• 3 cups of powdered sugar
• 3/4 teaspoon of ground cinnamon

These cupcakes will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.

You can beat in 1-2 Tbsp of fresh cream in the frosting if it’s too thick. You can even add 1 tsp of vanilla extract to frosting for an added flavor.

These will last in the fridge for two – three months. Make sure to put them in an airtight container.

Get the printable recipe for these cupcakes below:

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If you loved these, I’d love it if you would leave a comment! You should also check out these other pumpkin desserts:

Bagels • Blondies • Bread • Cheesecake Brownies • Chocolate Bread • Chocolate Chip Cookies • Cranberry Muffins • Cream Cheese Bars • Creme Brulee • Dessert Dip • Donut Holes • Fat Bombs • Fudge • Icebox Cake • Linzer Cookies • Mini Pies • Monkey Bread • Mousse • Mug Cake • Pancakes • Pecan Bars • Pie Spice • Pudding • Rice Pudding • Seeds • Smoothie • Soup • Sugar Cookies • Trifle • Whoopie Pies