Best Pumpkin Cupcakes

The Best Pumpkin Cupcakes are soft, moist, and packed with cozy fall spices that instantly warm up any kitchen. Topped with a swirl of luscious cream cheese frosting, these cupcakes are the perfect treat when I want something festive, flavorful, and foolproof. Whether it’s for a fall gathering, Halloween party, or just a sweet snack on a crisp day, these cupcakes always deliver.

Why You’ll Love This Recipe

I love how easy these cupcakes are to whip up, and they come out perfectly every time. The pumpkin purée keeps them super moist, while the blend of cinnamon, nutmeg, and cloves gives each bite that unmistakable autumn flavor. The cream cheese frosting is smooth, tangy, and perfectly complements the sweetness of the cupcake. Plus, they make my house smell amazing while they bake. I often find myself reaching for this recipe all season long.

Ingredients

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

For the pumpkin cupcakes:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup vegetable oil
• 1 cup canned pumpkin purée
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract

For the cream cheese frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, I mix the oil, pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla until smooth and combined.

4. I gradually add the dry ingredients into the wet mixture and stir until just combined—being careful not to overmix.

5. I divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

8. While they cool, I prepare the frosting by beating the cream cheese and butter together until smooth and creamy.

9. I gradually add the powdered sugar, then mix in the vanilla until the frosting is fluffy and spreadable.

10. Once the cupcakes are fully cooled, I frost them generously using a piping bag or spatula.

Servings and timing

This recipe makes 12 standard-sized cupcakes. It takes about 15 minutes to prep and 20 minutes to bake, so I can have them ready in roughly 35–40 minutes (plus cooling time).

Variations

When I want a twist, I add a handful of chopped walnuts or pecans to the batter for a little crunch. I’ve also tried folding in mini chocolate chips for a sweet surprise. Sometimes I spice up the frosting with a pinch of cinnamon or maple syrup for extra fall flair. For a dairy-free version, I use plant-based butter and vegan cream cheese—it still turns out great.

storage/reheating

I store these cupcakes in an airtight container in the fridge for up to 4 days. The frosting holds up well, and I usually bring them to room temperature before serving so the texture softens. If I want to make them ahead, I bake the cupcakes and freeze them (unfrosted) for up to a month, then frost them fresh before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée, just make sure it’s well-drained and smooth. Canned pumpkin is more consistent, but fresh adds a nice homemade touch.

Can I make these cupcakes gluten-free?

Absolutely. I substitute a good 1:1 gluten-free flour blend and the results are still moist and fluffy.

How do I keep my cupcakes from sinking?

I make sure not to overmix the batter and avoid opening the oven door too early. Also, measuring the ingredients accurately helps keep the structure intact.

Can I make the frosting ahead of time?

Yes, I often make the frosting a day in advance and store it in the fridge. I let it soften at room temperature before using.

Do I need to refrigerate frosted cupcakes?

Since the frosting contains cream cheese, I always refrigerate them. I just let them sit out for a bit before serving so the texture is perfect.

Conclusion

The Best Pumpkin Cupcakes are a fall favorite for a reason. Moist, tender, and filled with warm spices, they’re everything I love about autumn wrapped into one delicious treat. Whether I’m baking for a special event or just craving something sweet with my coffee, these cupcakes are always a hit. With their rich flavor and creamy frosting, they truly live up to their name.