Home > Desserts > Pumpkin Cupcakes Pumpkin Cupcakes October 28, 2019 | 27 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Make the BEST spiced Pumpkin Cupcakes with flavor-packed cinnamon cream cheese frosting, real pumpkin, and an incredible blend of seasonal spices. Looking for more delicious pumpkin treats? Be sure to try this pumpkin cake or these pumpkin cookies next! Pumpkin Cupcakes I first had a version of these pumpkin cupcakes at a party several years ago and fell in love with them. My friend had adapted her recipe from a Taste of Home magazine recipe. I’ve tried several other pumpkin cupcakes over the years, and nothing has ever come close to her recipe. A few minor tweaks of my own, and these cupcakes are the absolute best; everyone raves about them! These cupcakes are perfectly pumpkin spiced, have the best texture, and the luscious cinnamon cream cheese frosting complements the cake beautifully. If you don’t want to go to all the effort of making a layered and frosted cake, these are the perfect fall-time treat. These easy Pumpkin Cupcakes are sure to be a hit wherever you serve them. Pumpkin Cupcake tips When measuring the flour, be sure to spoon and level the measuring cup so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet. Bring all ingredients to room temperature before starting; this ensures even dispersion of ingredients for an overall better end texture. Mix the dry and wet ingredients until just combined. Overmixing will result in dense cupcakes. For the perfect frosting, make sure the cream cheese and butter are both at temperature. Avoid trying to rush the softening of the cream cheese and butter or you’ll end up with grainy and/or clumpy frosting. Position the cupcakes in the center of your oven for even baking. Pumpkin Cupcake FAQs Can I make this into a layer cake? While you can, I think it would be easiest to use this pumpkin carrot cake recipe instead. The two recipes are similar, and both have a cream cheese frosting. Can I freeze these cupcakes? Yes, but only freeze the cake part. I don’t recommend freezing the frosted cupcakes because the (dairy filled) cream cheese frosting doesn’t freeze and thaw very well. You can, however, prepare the cupcake base in advance and freeze them without the frosting. To freeze: Place the completely cooled cupcakes on a sheet pan and freeze uncovered for 30 minutes. Then transfer to an airtight container, label and date; freeze for up to 3 months. Thaw in the fridge for several hours and then on the countertop at room temperature until they are completely thawed. Can I make mini Pumpkin Cupcakes? Definitely! Line a miniature muffin tin and fill 3/4ths the way full with batter. Bake the mini cupcakes around 10-15 minutes, checking for doneness at 10 minutes. To test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with just a few moist crumbs) they are done; if the toothpick comes out wet, you add a few minutes. Pumpkin Cupcake variations Healthy Pumpkin Cupcakes: I would recommend trying these healthy pumpkin muffins and topping them with a little cream cheese frosting for a healthier treat. Halloween Pumpkin Cupcakes: These cupcakes make the perfect base to jazz up and decorate for Halloween. Use this Halloween cupcakes post for cupcake decorating inspiration! You could also simply add a pumpkin candy corn (not sponsored) on top of the frosting for a fun Halloween decoration. Pumpkin Cupcakes with buttercream frosting: If you’d like to replace the cinnamon cream cheese frosting with a buttercream, swap this frosting recipe for the cream cheese one. Pumpkin Cupcakes with maple frosting: Use this maple frosting recipe in place of the cream cheese one. More amazing pumpkin treats Bakery Style Pumpkin Cookies soft and cakey cookies Pumpkin Cheesecake Bars (reader favorite recipe!) Pecan Streusel Pumpkin Pie with maple whipped cream Pumpkin Coffee Cake with streusel! Healthy Pumpkin Bread made with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting 4.19 from 11 votes - Review this recipe The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting. SAVE TO RECIPE BOX Print Recipe Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting 4.19 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting. Course Dessert, Vegetarian Cuisine American Keyword pumpkin cupcakes Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 24 cupcakes Calories 266kcal IngredientsCupcakes3/4 cup unsalted butter, softened not melted1 and 1/2 cups white granulated sugar1 cup brown sugar, lightly packed3 large eggs1 can (15 ounces) cooked pumpkin (make sure it's not watery; I recommend Libby's)1 cup buttermilk (or 1 cup regular milk with 1 tablespoon vinegar), divided1 teaspoon vanilla extract2 and 1/3 cups white all-purpose flour1 tablespoon pumpkin pie spice1 and 1/2 teaspoons ground cinnamon1/2 teaspoon ground ginger1 teaspoon baking powder1/2 teaspoon baking soda3/4 teaspoon saltFrosting1 package (8 ounces) full-fat cream cheese, softened1/2 cup unsalted butter, softened4 cups powdered sugar1 and 1/2 teaspoons vanilla extract2 teaspoons ground cinnamon InstructionsPreheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.In a large bowl, cream the softened butter, white 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 extractIn 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 part with adding in 1/4 cup buttermilk (to use up the remaining 3/4 cup buttermilk).Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, 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.For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth. Frost the cooled cupcakes. Best within 2-3 days. Video Recipe NotesNote 1: When measuring the flour, be sure to spoon and level the measuring cups so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet. Mix the dry and wet ingredients until just combined. Overmixing will result in dense cupcakes. For the perfect frosting, make sure the cream cheese and butter are softened at room temperature. I leave both at room temperature on the counter for 1-2 hours before making the frosting. Avoid trying to rush the softening of the cream cheese and butter, or you'll end up with grainy and/or clumpy frosting. Note 2: Recipe adapted from Taste of Home Nutrition FactsServing: 24cupcakes | Calories: 266kcal | Carbohydrates: 36.1g | Protein: 3.2g | Fat: 12.9g | Cholesterol: 48.8mg | Sodium: 117.3mg | Fiber: 0.7g | Sugar: 30.7g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.