Pumpkin Cupcake Recipe made with real pumpkin, warm seasonal spices, and topped with a rich cinnamon-cream cheese frosting for the ultimate fall treat.

Ready to eat delicious pumpkin cupcake with a cinnamon cream cheese frosting.

chelsea

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.

signature
Butter and sugar being beaten until smooth for the recipe.

Ingredients In Pumpkin Cupcake Recipe

IngredientSwaps / Tips
Pumpkin PuréeUse canned (not pie filling). If using fresh purée, blot excess liquid first.
Brown & White SugarDark brown sugar works if you want more molasses flavor.
ButterCan swap half for oil for an even moister texture.
ButtermilkMake your own: 1 cup milk + 1 tbsp vinegar or lemon juice.
Pumpkin Pie SpiceMix cinnamon, nutmeg, ginger, allspice, and cloves.
Cream CheeseAlways use full-fat block cream cheese (not spread).

Mixing egg, butter, and sugar with an electric hand mixer.

How To Make Pumpkin Cupcake Recipe

  1. Preheat Oven: 350°F and line muffin tin with cupcake liners.
  2. Mix Wet Ingredients: Beat butter, sugars, eggs, pumpkin, and vanilla until smooth.
  3. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and spices.
  4. Combine: Alternate adding dry ingredients and buttermilk into the wet mixture.
  5. Bake: Fill liners ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean.
  6. 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
44 More Reviews

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.

Canned pumpkin being added to the batter mixture.

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:

Tap stars to rate!
5 from 14 votes
Ready to eat delicious pumpkin cupcake with a cinnamon cream cheese frosting.
Pin Print

Pumpkin Cupcake Recipe

By Chelsea Lords
The most delicious Pumpkin Cupcake Recipe, topped with a luscious and easy cinnamon-cream cheese frosting. Simply irresistible!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 24 cupcakes

Video

Equipment

Ingredients

Cupcakes
  • 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
Frosting
  • 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.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: To make homemade buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 cup regular milk and let sit for 5 minutes.
Note 2: When measuring the flour, be sure to spoon the cup full and level 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.
Note 3: 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 rushing the softening of the cream cheese and butter or you’ll end up with grainy and clumpy frosting.
Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months—just wrap each cupcake tightly in plastic wrap and foil.
Source: Recipe adapted from Taste of Home.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 118mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 14 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




44 Comments

  1. Beth says:

    Could I make this using two 8 inch round pans, instead of cupcakes?

    Reply
  2. Aaron says:

    5 stars
    I just made these. They were a huge hit. I think adding more salt to the dough would of made them even better. They are literally the best pumpkin cupcakes ever!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks Aaron! 🙂

      Reply
  3. Ashlyn says:

    I’d like to make these with the cream cheese frosting but I’m worried it’ll be too soft and I want to be able to pipe and decorate the cupcakes. I’ve seen people online say to beat the butter and sugar first, then add in cream cheese to make it more stable and pipeable. Do you think this would work for this recipe? Or have you tried this method before?

    Reply
  4. Mel says:

    Have you ever made these as mini cupcakes? Just wondering how long I would bake them.

    Reply
    1. Chelsea Lords says:

      I haven’t tried that, sorry Mel!

      Reply
  5. Sandra says:

    I like to make your recipe but I don’t have the pumpking pie spice ,what can I do?

    Reply
  6. TLC says:

    Really wanted to use fresh cooked pumpkin though most recipes for cupcakes, muffins say fresh not recommended…why not ???

    Reply
    1. Chelsea Lords says:

      It tends to be overly watery and can mess up the consistency

      Reply
  7. Deanna says:

    5 stars
    Absolutely delicious. This is by far my favorite pumpkin cupcake recipe 🧡🖤

    Reply
    1. Chelsea Lords says:

      I’m so happy to hear this Deanna! Thanks! 🙂

      Reply
  8. Amanda says:

    Do you think gluten free flour could be substituted?!

    Reply
    1. Chelsea Lords says:

      I’m sorry I’m not sure; I am not very familiar with baking with gluten free flour. I wish I could be of more help!

      Reply
  9. Jannah says:

    5 stars
    I made these for a halloween party with cream cheese icing and they were a hit. Everyone loved them. Definitely saving this recipe and will make again! Thanks!!

    Reply
    1. Chelsea Lords says:

      So happy to hear that! Thanks for the comment and review Jannah 🙂

      Reply
  10. Nedra says:

    5 stars
    This is now my go to fall pumpkin recipe! It turned out perfect and the frosting adds that something extra!

    Reply
    1. Chelsea Lords says:

      Yay!! Love hearing that! Thanks so much Nedra 🙂

      Reply