Pumpkin Cupcake Recipe made with real pumpkin, warm seasonal spices, and topped with a rich cinnamon-cream cheese frosting for the ultimate fall treat.
author’s note
These Pumpkin Cupcakes Disappear Fast!
I first tried these Pumpkin Cupcakes at a party years ago and was instantly hooked. A friend had adapted the recipe from Taste of Home magazine, and even though I tried other versions over the years, nothing compared. After making a few adjustments of my own, these cupcakes became my all-time favorite.
With their perfect pumpkin spice flavor, tender texture, and rich cinnamon-cream cheese frosting, these cupcakes truly stand out.
If you’re looking for something easier than a layered cake, these simple Pumpkin Cupcakes are the ultimate fall treat and guaranteed to be a hit wherever you serve them.
Ingredients In Pumpkin Cupcake Recipe
| Ingredient | Swaps / Tips |
|---|---|
| Pumpkin Purée | Use canned (not pie filling). If using fresh purée, blot excess liquid first. |
| Brown & White Sugar | Dark brown sugar works if you want more molasses flavor. |
| Butter | Can swap half for oil for an even moister texture. |
| Buttermilk | Make your own: 1 cup milk + 1 tbsp vinegar or lemon juice. |
| Pumpkin Pie Spice | Mix cinnamon, nutmeg, ginger, allspice, and cloves. |
| Cream Cheese | Always use full-fat block cream cheese (not spread). |
How To Make Pumpkin Cupcake Recipe
- Preheat Oven: 350°F and line muffin tin with cupcake liners.
- Mix Wet Ingredients: Beat butter, sugars, eggs, pumpkin, and vanilla until smooth.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and spices.
- Combine: Alternate adding dry ingredients and buttermilk into the wet mixture.
- Bake: Fill liners ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool & Frost: Let cupcakes cool completely, then frost with cinnamon-cream cheese frosting.
Featured Comment
“Y’all, these are amazing! Made them for a potluck and people were fighting over who got to take the last few home. I got rave reviews from every single person who had one (as well as my 5 year old). Incredibly moist and the frosting is lick the bowl good. I’m surprised there aren’t more reviews. Don’t sleep on this recipe!”
– Heather
Quick Tip
Can I use this batter in a cake? Yes, but it’s easier to use the Pumpkin Carrot Cake recipe instead, as it’s similar and also includes cream cheese frosting.
The Best Cinnamon-Cream Cheese Frosting
- Soften ingredients: Room-temp butter and cream cheese = smooth frosting.
- Beat until fluffy: Whip long enough to avoid lumps.
- Adjust sweetness: Add extra powdered sugar if you like it sweeter.
- Flavor twist: Try adding pumpkin pie spice instead of just cinnamon for a fun spin on this pumpkin cupcake recipe.
Storage
- Room Temp: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Fridge: Frosted cupcakes keep well for 3–4 days. Let sit at room temp before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw, then frost fresh.
More Amazing Pumpkin Treats:
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cake (BEST EVER!)
Breakfast
Pumpkin Scones Recipe
Desserts
Cake Mix Pumpkin Cookies
Pumpkin Cupcake Recipe
Equipment
- Muffin pan with liners
Ingredients
- 3/4 cup unsalted butter softened
- 1-1/2 cups granulated sugar
- 1 cup brown sugar lightly packed
- 3 large eggs
- 1 (15-ounce) can pumpkin
- 1 cup buttermilk divided, see note 1
- 1 teaspoon vanilla extract
- 2-1/3 cups flour see note 2
- 1 tablespoon pumpkin pie spice
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 (8-ounce) package cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners and set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract.
- In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk to use up the remaining 3/4 cup buttermilk.
- Fill the prepared muffin pan liners 3/4 full, this batter should make exactly enough for 24 cupcakes. Bake in the center of the oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese and butter until fluffy (see note 3). Add powdered sugar, vanilla, and cinnamon. Beat until completely smooth.
- Frost the cooled cupcakes. Best within 2–3 days.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has to be one of the easiest and tastiest cupcakes, ever! I made this for a church dinner. Everyone wanted the recipe!!! I did make this with GF flour, and used salted butter. FANTASTIC!! I’m off to try more of your recipes. Thank you!!
I am so thrilled to hear this! Yay! Thanks so much Michelle!
Came out perfect! Made them by request. Didn’t think we would like pumpkin cupcakes but we all loved them even without frosting!
I am so thrilled to hear this! Thanks so much for your comment Lisa!
Y’all, these are amazing! Made them for a potluck and people were fighting over who got to take the last few home. I got rave reviews from every single person who had one (as well as my 5 year old). Incredibly moist and the frosting is lick the bowl addictively good. I’m surprised there aren’t more reviews. Don’t sleep on this recipe!
I am so thrilled to hear this! Thanks so much Heather!