These super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting. I adapted this recipe from my very favorite pumpkin cake. They’re a must-try during the fall season!

These are the BEST Pumpkin Cupcakes

And I have a list to prove it!

Easy to prepare
Simple, basic ingredients
Moist and soft
Heightened pumpkin spice flavor (just like pumpkin pie!)
Sweetened with brown sugar
Topped with tangy cream cheese frosting
Fun to decorate! 🙂

Let’s Compare

Let’s compare these pumpkin cupcakes to my beloved pumpkin muffins recipe. There’s definitely a few differences!

Ease: Both pumpkin cupcake recipes are super low maintenance. You don’t need a mixer to make either batter (though you could certainly use one!) and both batters come together in minutes.
Actual Recipes: The recipes themselves are pretty similar. Here I cut out the milk and reduced the flour to make up for less liquid. You only need 1 cup of flour, so you are basically guaranteed mega moist cupcakes. There’s also slightly less pumpkin because it can weigh down your baked good (totally fine in a hearty, slightly denser muffin though).
Flavor: The flavors are pretty identical, including spices.
Texture: But here’s the real difference—these pumpkin cupcakes are not quite as dense. They’re incredibly moist and soft, but have more of a cake and cupcake texture and less of a muffin texture.

My tip: As with most of my cupcake recipes, fill the liners only about 2/3 full. This is about 3 full Tablespoons of batter per cupcake. (See 9 more tips for baking the BEST cupcakes!)

Ingredients in Pumpkin Cupcakes

Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. In a nutshell, we halve the cake recipe to yield about 12 cupcakes. The spices and vanilla extract aren’t completely halved. Rather, I kept both on the higher side for plenty of FLAVOR!

Here’s what you need:

Flour: All-purpose flour serves as the base. It’s sturdy enough to support the thick batter.
Baking Powder & Baking Soda: These help the cupcakes rise.
Cinnamon & Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. I love using homemade pumpkin pie spice here!
Salt & Vanilla Extract: Both add flavor. Try making your own homemade vanilla extract sometime.
Oil: Oil, as opposed to butter, guarantees a moist crumb.
Eggs: Eggs provide structure and moisture.
Sugar: I only use brown sugar to sweeten these cupcakes because it’s the best!
Pumpkin: Use 1 cup of pumpkin puree in this recipe, then browse my pumpkin recipes to use up the rest of the can.

Cream Cheese Frosting

Cream cheese frosting is a pumpkin cupcake’s BFF.

Here’s what I love most about this duo: cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine. Cream cheese frosting is not selfish. That’s a true friend, is it not?! 😉 We’d have a different story with, say, vanilla buttercream because it’s too sweet, too heavy, and too overpowering.

This cream cheese frosting will hold a little shape if you pipe it, though a simple swirl with a knife works too. I like to use a round tip for piping, like Ateco 808 large round because it resembles a big puffy cloud on top. It’s the same frosting and piping tip I use for carrot cake cupcakes, too.

If you really want to go wild, try this brown butter cream cheese frosting from my banana layer cake, this cinnamon cream cheese frosting from my banana cupcakes, this pumpkin spice cream cheese frosting from my pumpkin bars, or this salted caramel frosting. Or use chai spice buttercream—another favorite fall flavor!

For decoration/garnish, we love using these little pumpkins. Or you can try these festive fall sprinkles or mellowcreme pumpkins. We also used these cupcakes as the perfect base to decorate Halloween cupcakes!

Isha Joe

Pumpkin Cupcakes with Cream Cheese Frosting

This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup 125g all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
1/2 cup 120ml canola or vegetable oil*
2 large eggs
3/4 cup 150g packed light or dark brown sugar
1 cup 226g canned pumpkin puree*
1 teaspoon pure vanilla extract
Cream Cheese Frosting
8 ounces 226g full-fat brick cream cheese, softened to room temperature
1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
3 cups 360g confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Method

Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes

Notes

Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 808 Piping Tip | Cupcake Carrier
Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
Oil: Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!