Pumpkin spice season calls, and these cupcakes answer with a mic drop. They’re soft, warmly spiced, and unapologetically topped with a silky cream cheese crown. No dry crumbs.
No sad frosting. Just cozy bakery vibes you can whip up in your kitchen without a culinary degree.
Why These Cupcakes Slap (And Don’t Sink)
You want a cupcake that tastes like fall without feeling like a spice-scented brick. These deliver.
The pumpkin puree keeps them moist, while the oil and brown sugar add tenderness and depth. The spice blend? It’s autumn in a bite, but balanced so you taste pumpkin first, cinnamon second. Pro move: Mix the batter just until it comes together.
Overmixing wakes up gluten, which gives you muffins with attitude instead of cupcakes with manners.
The Ingredients That Do the Heavy Lifting
Let’s keep it simple, but not basic. You’ll need:
- Pumpkin puree: 100% puree, not pie filling. Big difference in sweetness and texture.
- Neutral oil: Canola, vegetable, or light olive oil.
Oil keeps them soft for days.
- Brown sugar + granulated sugar: Depth + structure. Brown sugar also helps moisture, FYI.
- Eggs: Room temp for best fluff.
- All-purpose flour: Don’t pack it. Fluff, spoon, and level.
- Leaveners: Baking powder + baking soda for lift and color.
- Warm spices: Cinnamon, ginger, nutmeg, and cloves.
Or pumpkin pie spice if you insist.
- Vanilla + salt: Always. Flavor insurance.
The Frosting Dream Team
You’ll whip:
- Cream cheese: Full-fat, brick style. Softened but not melty.
- Unsalted butter: Softened.
You want it to hold piping.
- Powdered sugar: Sifted for smoothness.
- Vanilla + pinch of salt: Balances the sweetness.
- Optional: A whisper of cinnamon for a “whoa, what’s that?” finish.
Step-by-Step: From Bowl to Bakery-Level
Short, sweet, and foolproof. Here’s the flow:
- Preheat: 350°F (175°C). Line a 12-cup muffin tin with liners.
- Whisk wet: 1 cup pumpkin puree, 1/2 cup oil, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla.
- Whisk dry: 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves.
- Combine: Add dry to wet.
Stir just until you don’t see flour streaks. Batter will be thick and glossy.
- Fill: Scoop 3/4 full. You’ll get 12 even cupcakes.
- Bake: 18–22 minutes, until a toothpick comes out clean with a few moist crumbs.
- Cool completely: Frosting + warm cupcakes = slide city.
Patience.
Make the Frosting
- Beat 8 oz softened cream cheese and 1/2 cup (1 stick) softened butter until smooth and fluffy, 2–3 minutes.
- Add 2 1/2–3 cups powdered sugar (start low, add to taste), 1 tsp vanilla, and a pinch of salt. Beat until cloud-like.
- Optional: Add 1/2 tsp cinnamon for a spiced version. IMO, it’s fantastic.
- Chill 10–15 minutes if you plan to pipe.
Otherwise, spread generously with a spatula and live your best life.
Flavor Moves That Make People Ask for the Recipe
You can keep it classic or flex a little. Either way, you win.
- Brown-butter twist: Swap half the oil for browned butter (cooled). Nutty, caramel vibes.
- Maple moment: Add 1–2 tbsp pure maple syrup to the frosting and reduce powdered sugar slightly.
- Crunch factor: Fold in 1/2 cup chopped toasted pecans or pepitas to the batter or sprinkle on top.
- Chai spice swap: Use a chai blend instead of pumpkin spice for a cozy tea kick.
- Extra tang: Add a teaspoon of lemon juice to the frosting for bright contrast.
Filling?
If You Must.
Want drama? Core the cooled cupcakes and spoon in a bit of salted caramel, maple cream, or even a dollop of whipped cream cheese. It’s not necessary, but it definitely says, “I came to party.”
Texture: Soft, Not Squishy
Pumpkin’s high moisture content can cause gummy cupcakes.
We dodge that with the right ratios and a few tricks.
- Use room-temp eggs: They emulsify better and trap air for lift.
- Measure flour right: Too much flour = dry crumb. Spoon and level, don’t scoop.
- Don’t overbake: Pull them when the tops spring back and the center tests clean. Dry pumpkin bakes taste like sadness.
- Cool in the pan 5 minutes only: Then move to a rack so steam doesn’t sog out the bottoms.
Make-Ahead, Storage, and Freezing
You can absolutely get ahead.
Future you will thank present you.
- Unfrosted cupcakes: Store airtight at room temp for 2 days or freeze up to 2 months. Thaw at room temp, uncovered, to avoid stickiness.
- Frosting: Refrigerate up to 5 days. Re-whip briefly before using.
- Frosted cupcakes: Store in the fridge up to 3 days.
Bring to room temp before serving so the frosting softens. IMO, 20–30 minutes does the trick.
Transport Without Tears
Chill frosted cupcakes for 30 minutes, then nestle them in a cupcake carrier. If you don’t have one, line a baking pan with a non-slip mat or a sheet of foil crumpled slightly for grip.
Toppings That Look Fancy With Zero Effort
Decoration shouldn’t require art school.
Try:
- Cinnamon-sugar dust: Mix 2 tbsp sugar + 1/2 tsp cinnamon. Sprinkle right before serving.
- Pepitas: Toasted and salted. They add crunch and a pretty pop.
- Caramel drizzle: Warm slightly and go light-handed.
- Mini ginger snaps: Cute and crunchy.
Stick one in the frosting like a crown.
Troubleshooting: What Happened and How to Fix It
Bakes go sideways sometimes. Here’s how to un-spiral.
- Sunken centers: Overmixed batter, old baking soda/powder, or underbaking. Check your leaveners’ freshness (they should fizz in vinegar/water).
- Dense texture: Too much flour or not enough leavening.
Measure carefully and don’t pack your cups.
- Runny frosting: Cream cheese too warm or too much liquid. Chill 15–20 minutes, then add more sifted powdered sugar a tablespoon at a time.
- Grainy frosting: Use powdered sugar only and beat long enough for it to dissolve into the fat. Sifting helps more than you think.
FAQ
Can I use pumpkin pie spice instead of the separate spices?
Totally.
Use about 2 1/2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves. Taste your batter and adjust slightly if you like it bolder—spices mellow a bit during baking.
What if I only have pumpkin pie filling?
Skip it for this recipe. Pumpkin pie filling comes pre-sweetened and spiced, and it’ll throw off the texture.
You want plain pumpkin puree here. FYI, the can usually says “100% pumpkin.”
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free all-purpose blend with xanthan gum included.
Let the batter rest 10 minutes before baking to hydrate the starches. The cupcakes may bake a minute or two longer—watch the tops.
How do I make the frosting less sweet?
Use slightly less powdered sugar and add a tablespoon of cornstarch to stabilize without extra sweetness. A squeeze of lemon juice or a pinch more salt also balances the flavor without a sugar bomb.
Can I bake this as a cake instead?
Go for it.
Pour the batter into an 8-inch square pan, bake at 350°F for 28–34 minutes, and frost once cool. The frosting amount listed generously covers the top.
Do I need a mixer?
Not for the batter—you can whisk by hand. For the frosting, a hand mixer makes life easier and gives you that fluffy, bakery-style texture.
If you whisk by hand, prepare for an arm workout.
Conclusion
These spiced pumpkin cupcakes hit the sweet spot between cozy and craveable. They’re soft, richly flavored, and topped with a cream cheese frosting that doesn’t mess around. Bake a batch for a fall party, a random Tuesday, or your own sanity.
And if someone asks for the recipe? Smile, say “it’s simple,” and take the compliment. You earned it.
- ONE 8 count box of pumpkin spice twinkies
- ONE 8 count box of iced pumpkin cupcakes
