When the crisp air of fall settles in, nothing beats the comforting aroma of Pumpkin Cupcakes baking in the oven. These moist, fluffy cupcakes are brimming with warm spices and topped with a luscious cream cheese frosting that brings out the best in the pumpkin flavor. Whether you’re baking for a cozy gathering, Halloween, or Thanksgiving, these pumpkin cupcakes are the perfect seasonal treat that everyone will crave.
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Why These Pumpkin Cupcakes Are a Must-Bake
Pumpkin Cupcakes offer the ultimate fall dessert experience. Thanks to a combination of canned pumpkin purée and buttermilk, the cupcakes come out incredibly moist with a tender crumb. The spice blend — typically a mix of cinnamon, nutmeg, cloves, and ginger — delivers that unmistakable pumpkin spice flavor that screams autumn. And let’s not forget the cream cheese frosting — rich, silky, and perfectly balanced with a hint of spice.
If you’re after cupcakes that are easy to make, richly flavored, and consistently turn out soft and bakery-quality, this recipe checks every box.
The Flavor-Packed Components That Make These Cupcakes Stand Out
• Cake Flour: Produces a tender, soft crumb perfect for cupcakes
• Granulated Sugar: Adds sweetness and enhances moisture
• Egg: Binds everything while adding richness and structure
• Unsalted Butter: Adds depth and flavor; used in both the batter and frosting
• Buttermilk: Keeps the cupcakes light and moist with a subtle tang
• Canned Pumpkin Purée: The star ingredient, lending moisture and earthy sweetness
• Pumpkin Pie Spice: A warming blend that enhances the pumpkin’s natural flavor
• Vanilla Extract: Rounds out the flavor profile with subtle sweetness
• Baking Powder & Baking Soda: Ensure a perfect rise and soft texture
• Salt: Balances sweetness and amplifies the overall flavor
• Cream Cheese: The hero of the frosting — tangy and smooth
• Powdered Sugar: Sweetens the frosting without grittiness
Ingredient Swaps & Allergy-Friendly Suggestions
• Flour Substitute: If you don’t have cake flour, use 1 cup + 2 tbsp of all-purpose flour (141g)
• Dairy-Free Option: Substitute buttermilk with almond milk + 1 tsp lemon juice; use vegan butter and cream cheese for the frosting
• Pumpkin Spice Alternative: Use individual spices like cinnamon, ginger, nutmeg, and cloves if pumpkin spice blend isn’t available
• Sugar-Free Option: Replace granulated and powdered sugar with alternatives like coconut sugar and powdered erythritol
How to Make Moist Pumpkin Cupcakes with Cream Cheese Frosting
- Prep and Preheat
Preheat your oven to 350°F and line a cupcake pan with liners. This ensures even baking and easy cleanup. - Mix the Dry Ingredients
In a small bowl, whisk together cake flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes until light and fluffy. - Add Egg and Vanilla
Mix in the egg and vanilla extract. Beat on medium speed for another 1-2 minutes until pale and airy. - Incorporate Pumpkin
Add the canned pumpkin purée and mix on low speed until combined. - Alternate Dry Ingredients and Buttermilk
Gradually add the dry mixture and buttermilk to the wet ingredients, mixing on low speed until just combined. - Fill and Bake
Scoop batter into the cupcake liners, filling each ¾ full. Bake for 17–19 minutes or until a toothpick comes out clean. Let cool for 10 minutes in the pan, then transfer to a rack to cool completely. - Prepare the Frosting
Beat softened butter until pale and fluffy (5 minutes). Add cold cream cheese and mix until smooth. Slowly incorporate powdered sugar, then pumpkin pie spice. Beat until light and airy. - Decorate
Pipe the frosting onto the cooled cupcakes using a decorative tip (Wilton 1M recommended). Store leftovers in an airtight container in the fridge for up to three days.
Foolproof Tips for Bakery-Quality Pumpkin Cupcakes
• Weigh Your Flour: Measuring by weight (112g for 1 cup cake flour) ensures consistency and prevents dry cupcakes.
• Use Room Temperature Ingredients: Helps create a smooth, uniform batter that bakes evenly.
• Cold Cream Cheese, Soft Butter: For the perfect frosting consistency that holds shape beautifully.
• Do Not Overmix: Overmixing can make your cupcakes dense instead of fluffy.
• Cool Completely Before Frosting: Warm cupcakes will melt the frosting and ruin presentation.
Creative Variations and Perfect Pairings
• Add Chocolate Chips: For a pumpkin chocolate chip cupcake twist
• Maple Drizzle: Add a drizzle of maple syrup on top of the frosting for an extra fall kick
• Nut Toppings: Garnish with chopped pecans or walnuts for crunch
• Mini Cupcakes: Make bite-sized versions for parties — just reduce the baking time by a few minutes
• Pair with: Hot apple cider, spiced chai tea, or a pumpkin spice latte for the ultimate autumn snack
Why Pumpkin Cupcakes Are the Ultimate Fall Dessert
Pumpkin Cupcakes don’t just taste amazing — they encapsulate the essence of the season. The aroma, the flavor, the comforting bite — it’s fall in a wrapper. They’re perfect for Halloween parties, Thanksgiving desserts, or simply when the craving for something cozy hits.
These cupcakes also travel well, make delightful gifts, and can easily be scaled for a crowd. Plus, with the combination of nutrient-rich pumpkin and warming spices, they offer a subtly healthier indulgence compared to more sugar-loaded desserts.
With the perfect balance of spice, sweetness, and creamy frosting, these Pumpkin Cupcakes are bound to become a staple in your fall baking lineup. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe delivers reliable, impressive results every time.
Wrapping Up: The Irresistible Charm of Pumpkin Cupcakes
Pumpkin Cupcakes aren’t just another fall dessert — they are the dessert to welcome sweater weather, cozy weekends, and festive gatherings. With their ultra-moist crumb, warm spice flavor, and tangy-sweet cream cheese frosting, they strike the perfect balance between comfort food and seasonal indulgence.
Whether you’re baking them for a weekend treat or showcasing them at a holiday table, these cupcakes offer consistent results and rave-worthy flavor. Once you try them, you’ll find yourself returning to this recipe year after year. So, grab a can of pumpkin, preheat your oven, and get ready to fall in love with these irresistible Pumpkin Cupcakes.
Frequently Asked Questions About Pumpkin Cupcakes
Can I use homemade pumpkin purée instead of canned?
Yes, you can use homemade pumpkin purée if it’s thick and not watery. However, for best results and consistency, canned pumpkin like Libby’s is recommended. It has the perfect moisture content and texture for baking.
How do I make these cupcakes gluten-free?
To make gluten-free pumpkin cupcakes, substitute the cake flour with a high-quality 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum to maintain structure and moisture.
Can I freeze Pumpkin Cupcakes?
Absolutely. Freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in an airtight container. They’ll stay fresh for up to 2 months. Thaw at room temperature and frost just before serving.
More Relevant Recipes
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Pumpkin Cupcakes
- Total Time: 53 minutes
- Yield: 12 cupcakes 1x
Description
These Pumpkin Cupcakes are incredibly moist, fluffy, and full of warm fall spices. Topped with a luscious cream cheese frosting, they’re the perfect seasonal treat for any occasion. Whether for Halloween, Thanksgiving, or a cozy fall afternoon, these cupcakes deliver bakery-quality flavor in every bite.
Ingredients
- 1 1/4 cup (140 g) cake flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground pumpkin pie spice
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup (122 g) canned pumpkin puree
- 1/4 cup (60 ml) buttermilk
- 3/4 cup (168 g) unsalted butter, softened (for frosting)
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (293 g) powdered sugar
- 1–1 1/2 tsp ground pumpkin pie spice (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a small bowl, whisk together cake flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until fluffy (about 2 minutes).
- Add egg and vanilla extract, mixing on medium speed for 1–2 minutes until pale and fluffy.
- Mix in the canned pumpkin puree on low speed until incorporated.
- Gradually add dry ingredients and buttermilk to the wet mixture, mixing on low until combined.
- Fill cupcake liners 3/4 full and bake for 17–19 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until pale and fluffy (about 5 minutes).
- Add cold cream cheese and mix until smooth.
- Sift in powdered sugar gradually, mixing on low, then add pumpkin pie spice and beat until light and fluffy.
- Pipe frosting onto cooled cupcakes and serve.
Notes
- Use cake flour for the softest texture.
- Do not substitute pumpkin purée with pumpkin pie filling.
- Ensure cream cheese is cold and butter is softened for best frosting consistency.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving leftovers.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
