Name: The Best Pumpkin Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: PT-487919H59M54S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 cup granulated sugar; 1/2 cup brown sugar; 1 1/4 cups pumpkin puree (not pumpkin pie filling); 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 8 oz cream cheese (softened, for frosting); 1/2 cup unsalted butter (softened, for frosting); 3-4 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting)

The Best Pumpkin Cupcakes are the perfect fall dessert that I love making any time of the year. With warm spices, a tender crumb, and a luscious cream cheese frosting, these cupcakes bring all the cozy vibes in every bite. They’re easy to make, full of flavor, and perfect for sharing with family and friends—or keeping all to myself.

The Best Pumpkin Cupcakes

Why You’ll Love This Recipe

I love how soft and moist these cupcakes turn out every single time. The pumpkin puree keeps them rich without being heavy, and the cinnamon, nutmeg, and cloves give them that unmistakable autumn flavor. The frosting is just the right amount of sweet and tangy, and it pairs beautifully with the spiced cake. Plus, the batter comes together in one bowl, which means less mess and more cupcake joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Granulated sugar
Brown sugar
Pumpkin puree (not pumpkin pie filling)
Eggs
Vegetable oil or melted butter
Vanilla extract
Cream cheese (for frosting)
Unsalted butter (for frosting)
Powdered sugar (for frosting)
Vanilla extract (for frosting)

Directions

I start by preheating the oven to 350°F (175°C) and lining a cupcake tin with paper liners.
In a large bowl, I whisk together the flour, baking soda, baking powder, salt, and all the spices.
In another bowl, I mix the sugars, pumpkin puree, eggs, oil, and vanilla until smooth and well combined.
I add the dry ingredients to the wet and stir just until the batter comes together.
I divide the batter evenly among the cupcake liners, filling each about 2/3 full.
I bake them for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While they cool, I make the frosting by beating together the cream cheese and butter until smooth. Then I add vanilla and gradually mix in powdered sugar until it’s fluffy and spreadable.
Once the cupcakes are completely cool, I frost them generously and enjoy.

Servings and timing

This recipe makes 12–14 standard-sized cupcakes. I usually spend about 15 minutes prepping and 20 minutes baking, so the total time is around 35–40 minutes.

Variations

When I want something a little different, I sometimes add mini chocolate chips or chopped pecans to the batter. For a lighter frosting, I use whipped cream cheese frosting or skip it entirely and dust the tops with powdered sugar. If I’m making these for a special occasion, I top them with a caramel drizzle or pumpkin seeds for a fun twist.

Storage/reheating

I store these cupcakes in an airtight container in the fridge for up to 5 days. Before serving, I let them come to room temperature for the best texture. They can also be frozen (unfrosted or frosted) for up to 2 months. When ready to eat, I thaw them in the fridge overnight and let them sit out for a bit before enjoying.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve made them with fresh pumpkin puree before. I just make sure it’s well-drained and smooth for the best results.

What’s the best frosting for pumpkin cupcakes?

I always go with cream cheese frosting—it balances the spices and sweetness perfectly. But buttercream or cinnamon frosting also work great.

Can I make these cupcakes ahead of time?

Definitely. I often bake the cupcakes a day ahead and frost them the next day. They hold up really well.

How do I keep the cupcakes moist?

The pumpkin puree does most of the work, but I also make sure not to overbake them. Pulling them out as soon as a toothpick comes out clean keeps them soft and moist.

Can I make this recipe into a cake instead?

Yes, I’ve turned this batter into a small 8-inch cake before. I adjust the baking time to about 25–30 minutes and keep an eye on it for doneness.

Conclusion

The Best Pumpkin Cupcakes are one of my favorite treats to bake and share. They’re full of warm spice, incredibly moist, and topped with a dreamy cream cheese frosting that ties everything together. Whether I’m baking for a fall party, holiday dinner, or just to satisfy my pumpkin cravings, these cupcakes always hit the spot. Once I tried this recipe, it became a staple in my baking rotation.