Pumpkin cupcakes are the kind of treat that make your kitchen smell like a cozy afternoon. These spiced pumpkin cupcakes are tender, flavorful, and just sweet enough to satisfy a craving without going overboard. The warm cinnamon, nutmeg, and ginger pair beautifully with the creamy, tangy frosting.
They’re easy enough for a weekday bake yet special enough for a celebration. Whether you’re hosting friends or baking with kids, this recipe is a crowd-pleaser.
What Makes This Special
These cupcakes are built on pumpkin puree, which keeps them incredibly moist without needing a lot of oil. A mix of classic fall spices brings a balanced warmth—no one flavor overwhelms the others.
The cream cheese frosting is silky, not too sweet, and the perfect contrast to the spiced cake. You don’t need any fancy equipment, and the batter comes together in minutes. Plus, the recipe is flexible, so you can customize the spices or add-ins to suit your taste.
Shopping List
- Pumpkin puree (not pumpkin pie filling) – 1 cup
- All-purpose flour – 1 1/2 cups
- Granulated sugar – 1/2 cup
- Light brown sugar – 1/2 cup, packed
- Baking powder – 1 1/2 teaspoons
- Baking soda – 1/2 teaspoon
- Fine sea salt – 1/2 teaspoon
- Ground cinnamon – 1 1/2 teaspoons
- Ground ginger – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Ground cloves or allspice – 1/8 teaspoon (optional)
- Large eggs – 2
- Neutral oil (canola, vegetable, or light olive oil) – 1/2 cup
- Pure vanilla extract – 2 teaspoons
- Whole milk or buttermilk – 1/4 cup
Cream Cheese Frosting:
- Cream cheese – 8 ounces, softened
- Unsalted butter – 1/2 cup (1 stick), softened
- Powdered sugar – 2 1/2 to 3 cups, sifted
- Pure vanilla extract – 1 teaspoon
- Pinch of fine sea salt
Optional toppings: Chopped pecans, a dusting of cinnamon, pumpkin seeds, or a drizzle of caramel.
How to Make It
- Preheat and prep the pan. Heat your oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using). This prevents pockets of spice and ensures even flavor.
- Mix the wet ingredients. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla, and milk until smooth and glossy.
- Combine batter gently. Add the dry ingredients to the wet and stir with a spatula just until no flour streaks remain. Do not overmix or your cupcakes can turn dense.
- Fill the liners. Divide batter among the liners, about two-thirds full. A cookie scoop makes this quick and tidy.
- Bake. Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
The tops should spring back lightly when touched.
- Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. They must be cool before frosting.
- Make the frosting. In a mixing bowl, beat softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes. Add vanilla and salt.
Gradually mix in powdered sugar, starting with 2 1/2 cups, until the frosting is creamy and holds soft peaks. Add the remaining sugar if you prefer a thicker frosting.
- Frost. Spread or pipe the frosting generously on cooled cupcakes. Top with chopped pecans, a sprinkle of cinnamon, or your favorite garnish.
- Serve. Enjoy right away, or chill for 20 minutes if you want the frosting to set a bit before serving.
Storage Instructions
Refrigerate frosted cupcakes in an airtight container for up to 4 days.
The cream cheese frosting needs to be kept cold. Let them sit at room temperature for 20–30 minutes before serving for the best texture.
Freeze unfrosted cupcakes for up to 2 months. Wrap individually and store in a freezer bag or container.
Thaw at room temperature, then frost. You can also freeze the frosting separately for up to 1 month; thaw in the fridge and re-whip before using.
Benefits of This Recipe
- Moist and tender. Pumpkin puree keeps the crumb soft without extra butter.
- Balanced sweetness. The frosting is tangy, so the overall cupcake doesn’t taste overly sweet.
- Simple method. Two bowls, no mixer needed for the batter, and straightforward steps.
- Make-ahead friendly. Bake the cupcakes ahead and frost the day of serving.
- Customizable. Adjust spices or add-ins like nuts or chocolate chips with ease.
What Not to Do
- Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which can throw off the recipe.
- Don’t overmix the batter. Overworking develops gluten, leading to tough cupcakes.
- Don’t frost warm cupcakes. The frosting will melt and slide off.
- Don’t skip sifting powdered sugar. This prevents lumpy frosting and gives a smoother finish.
- Don’t overbake. Even a few extra minutes can dry them out. Check early.
Variations You Can Try
- Maple cream cheese frosting. Replace 1–2 tablespoons of powdered sugar with pure maple syrup and add 1/4 teaspoon maple extract.
- Nutty crunch. Fold 1/2 cup chopped pecans or walnuts into the batter for texture.
- Chocolate chip twist. Add 1/2 cup mini chocolate chips; they pair beautifully with pumpkin.
- Chai-spiced version. Swap the spice mix for 1 1/2 teaspoons chai spice blend.
- Gluten-free. Use a 1:1 gluten-free flour blend with xanthan gum.
Let the batter rest 10 minutes before baking for a better crumb.
- Dairy-free frosting. Use dairy-free cream cheese and vegan butter; add a touch more powdered sugar if needed for structure.
- Less sweet. Reduce granulated sugar by 2 tablespoons and use tangier frosting by cutting powdered sugar to 2 cups.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, as long as it’s roasted and mashed very smooth. Drain excess moisture with a paper towel if it seems watery. You want a thick puree similar to canned for consistent results.
What if I don’t have all the spices?
Use 2 teaspoons pumpkin pie spice as a simple swap.
If you’re missing one spice, cinnamon plus a touch of ginger will still give great flavor.
Can I make these as mini cupcakes?
Absolutely. Bake mini cupcakes for 10–12 minutes. Start checking at 9 minutes to avoid overbaking.
How do I fix runny cream cheese frosting?
Chill the bowl for 10–15 minutes, then beat again.
If still soft, add 2–4 tablespoons more powdered sugar. Make sure your cream cheese and butter are softened, not melted.
Why did my cupcakes sink in the middle?
Usually it’s from underbaking, too much leavening, or opening the oven door early. Measure baking powder and baking soda carefully and bake until the centers spring back.
Can I make the batter ahead?
It’s better to bake the batter right away.
If you need to plan ahead, bake the cupcakes, cool, and store them airtight. Frost the day you serve.
How do I pipe frosting neatly?
Use a large piping tip like a round or star tip, and fill the bag only halfway. Squeeze from the top and apply steady pressure.
If the frosting warms up, chill it for 10 minutes.
Is there a way to lighten the frosting?
Yes. Beat in 2–3 tablespoons of cold heavy cream after the powdered sugar for a fluffier, lighter texture. Add gradually so it doesn’t become runny.
Final Thoughts
These spiced pumpkin cupcakes hit that sweet spot between comfort and celebration.
They’re simple to make, deeply flavorful, and topped with the kind of frosting people can’t stop talking about. Keep a batch on hand for gatherings, bake sales, or just a cozy weekend treat. With a few pantry staples and a can of pumpkin, you’ll have something special that tastes like fall in every bite.