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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!

pumpkin cupcakes

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!

pumpkin spice 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.

pumpkin pie spice cupcakes

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.

pumpkin cupcakes with cream cheese frosting

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

pumpkin pie cupcakes

Get the printable recipe for these cupcakes below:

Yield: 12 cupcakes

Pumpkin Cupcakes

pumpkin pie spice cupcakes

Pumpkin season is here and what better way to celebrate than with some pumpkin spice flavored cupcakes? These moist, fluffy cupcakes are perfectly paired with cream cheese and cinnamon frosting.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Cupcakes

  • 1 1/2 cups 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

Instructions

Cupcakes

  1. Preheat the oven to 350 F. Line a cupcake pan with cupcake liners.Lining-a-tin-with-muffin-liners
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.Sifting flour into a clear glass bowl
  3. Continue by adding the sugar and mix until combined.Adding the brown sugar to the sifted ingredients
  4. In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt
  5. Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined. Fill the paper liners three quarters full, using an ice cream scooper.combining the pumpkin mixture with the sifted dry ingredients
  6. Bake for 20 - 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.Pumpkin cupcake batter in liners in a pan
  7. Remove them and set them on a cooling rack for frosting.Pumpkin cupcakes pulled out of the oven and cooling

Cream Cheese Frosting

  1. In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth.Cream cheese and butter whipped together in a bowl
  2. Beat in the vanilla and cinnamon. Mix until combined.Vanilla and cinnamon being added to the cream cheese and butter mixture
  3. Add in the powdered sugar gradually, and manually mix until combined.Adding powdered sugar into the cream cheese mixture
  4. Place the frosting in a piping bag fitted with a large closed star tip.adding cream cheese frosting to a piping bag
  5. Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like.Frosted cupcakes with cinnamon sprinkled on top

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake

Amount Per Serving: Calories: 539Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 106mgSodium: 252mgCarbohydrates: 60gFiber: 1gSugar: 46gProtein: 6g

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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 recipes:

Cheesecake BrowniesDessert DipFudgeLinzer CookiesMini PiesMonkey BreadPancakesPie SpiceSmoothieTrifleWhoopie Pies

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