These Pumpkin Cupcakes are mega soft, fluffy, super moist, and packed with sultry, warm fall spices! With a luxurious maple-infused frosting, these cupcakes are a surefire way to impress friends and family all season long. Follow along for tips, tricks, and step-by-step photos to make the best pumpkin cupcake recipe!

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up close of pumpkin cupcakes showing how moist they are

Why You’ll Love this Pumpkin Cupcake Recipe!

MOIST. The cupcakes are meltingly soft and moist thanks to the perfect ratio of ingredients.
TASTE LIKE FALL! No bland cupcakes here! They’re loaded with fragrant, warm fall spices of cinnamon, nutmeg, cloves, and ginger, with a full cup of pumpkin.
CREAMY MAPLE FROSTING. The luxurious cream cheese frosting is infused with just one tablespoon of maple syrup for a layered flavor without being too sweet.
EASY: Mix up the batter in minutes without needing a mixer.
SIMPLE INGREDIENTS: This means you can make them at any time.
MAKE AHEAD: They taste even better the next day!

up close of pumpkin cupcakes with a bite taken out of it, showing how moist it is

Pumpkin Cupcake Ingredients

These Pumpkin Cupcakes are made with pantry-friendly ingredients you probably have on hand right now! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

For the pumpkin cupcakes:

Pumpkin: The most critical part of this recipe is to use the right pumpkin! Use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Flour: This recipe is tested with all-purpose flour, but I believe gluten-free 1 to 1 baking flour like King Arthur or Bob Red’s Mill would work.
Sugar: Light brown sugar adds slight caramel undertones while creating a moister, more tender cupcake. I recommend using light instead of dark so the flavor isn’t too strong.
Baking Soda and Powder: Baking powder helps the pumpkin cupcakes rise by releasing carbon dioxide during baking, making them light and fluffy. Baking soda reacts with acidic ingredients like pumpkin puree, creating air bubbles contributing to a tender texture.
Oil: Vegetable or canola oil moistens the cupcakes by adding fat without solidifying, resulting in a tender and soft crumb. It also helps to distribute flavors evenly throughout the batter.
Egg: Use two eggs for fat, richness, flavor, and to bind the ingredients together.
Spices: Ground cinnamon, ginger, nutmeg, and cloves add a warm fall flavor, while salt accentuates all the flavors.
Salt: Use table salt or twice as much kosher salt.
Vanilla extract: This adds a depth of unparalleled flavor. Use quality extract for the best results.

top view of pumpkin cupcake recipe ingredients: pumpkin puree, flour, vegetable oil, baking powder, baking soda, eggs, brown sugar, spices, vanilla extract

For the Cream Cheese Frosting

Cream cheese: Use a full-fat block of cream cheese and not spreadable cream cheese; otherwise, your frosting will be too soft. The cream cheese should be softened to room temperature at room temperature, or the frosting will be sloppy and not hold its shape.
Butter: Use unsalted butter so we can salt the frosting ourselves. Soften the butter to room temperature at room temperature.
Powdered Sugar: Use powdered sugar; otherwise, the frosting will taste grainy. If your sugar is clumping, sift it through a fine mesh sieve to eliminate any possible lumps while beating.
Vanilla Extract: Pure vanilla extract for the best flavor.
Pure Maple Syrup: This adds a subtle depth of maple delight. If you don’t have it stocked, it’s okay to skip.

Salt: Use table salt to cut through the sweetness of the frosting.

How to make Pumpkin Cupcakes with Cream Cheese Frosting

Let’s take a closer look at how to make this Pumpkin Cupcake recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Mix Wet Ingredients. Whisk the pumpkin puree, eggs, oil, brown sugar, and vanilla in a medium bowl.

showing how to make pumpkin cupcakes by whisking the pumpkin puree, brown sugar, eggs, oil and vanilla together in a bowl

Step 2: Mix Dry Ingredients. Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. Add the wet ingredients to the dry ingredients and whisk just until no flour streaks remain.

showing how to make pumpkin cupcakes by combining the dry ingredients and wet ingredients together

Step 3: Fill the Cupcake Liners. Evenly divide the batter between the liners, so they are 2/3 of the way full.

showing how to make pumpkin cupcakes by adding batter to cupcake liners

Step 4: Bake. Bake until a toothpick comes out with a few moist crumbs.

showing how to make pumpkin cupcakes by baking the cupcakes until a toothpick comes out clean

Step 5: Cool. Cool the cupcakes for 5- 10 minutes, then remove to a wire rack to cool completely before frosting.

showing how to make pumpkin cupcakes by cooling the cupcakes on a wire rack before frosting

How to make Cream Cheese Frosting

Step 1: Make Frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth and creamy at medium-high speed. Add the powdered sugar, vanilla extract, and salt. Beat on high speed for one minute or until fluffy.

showing how to make pumpkin cupcakes by beating cream cheese and butter until creamy, then beating in the powdered sugar, vanilla, and maple syrup

Step 2: Frost Cupcakes. Transfer the frosting to a piping bag fitted with a decorative tip and frost cupcakes as desired. I start with a dollop in the middle, then circle around and up. Dig in!

showing how to make pumpkin cupcakes by frosting the cupcakes

showing how to frost pumpkin cupcakes with cream cheese frosting

Pumpkin Cupcakes Recipe Tips

Use Pumpkin Puree, Not Pie Filling: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The pie filling is pre-seasoned and sweetened, which will affect the flavor balance of your cupcakes.
Measure the flour correctly. It’s best to weigh the flour for accuracy, but if you don’t have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser cupcakes.
Begin by blotting the pumpkin puree. IF you use a brand of pumpkin puree other than Libby’s, drain the pumpkin for the best flavor and texture because more moisture = denser cupcakes.
Use fresh baking soda and powder. If your leavening agents aren’t fresh, the pumpkin spice cupcakes won’t rise properly. To test the baking soda, add a pinch to a bowl followed by a splash of vinegar. If it doesn’t fizz, your baking soda needs to be replaced.
Use room temperature eggs: Room temperature eggs easily blend with the other ingredients which helps you not to overmix. Cold eggs, on the other hand, are more difficult to mix in and can break the emulsion of the sugar and oil, so the batter loses air cells, resulting in a cupcakes that are grainy, dry or dense.
Room-temperature eggs hack: Add warm (not hot) tap water to a bowl then add the eggs for at least 20 minutes.
Don’t Overmix! Our goal is to preserve the airiness of the batter, so the less you mix once the wet and dry ingredients are combined, the better. When you overmix cupcake batter, the gluten in the flour can form elastic gluten strands, which results in a denser, tougher texture than a light, soft, fluffy crumb.
Don’t overfill the cupcake liners: This ensures they have enough space to rise without overflowing, giving you that perfect domed top instead of turning out like a muffin. You only want to fill the cupcake liners about 2/3 of the way full (about three full tablespoons of batter per cupcake).
Bake the cupcakes immediately: Remember to preheat your oven before you start making the batter so you can pop the cupcakes into the oven immediately. Bubbles rise and pop quickly in a batter – we don’t want them popping before the cupcakes are in the oven or the cupcakes won’t rise as high or be as tender.
Don’t overbake! The main reason people complain of dry cupcakes is because they are overbaked. Remove the cupcakes when just a few crumbs cling to a toothpick inserted into the center. Check the cupcakes at 18 minutes, even if they don’t look done, because the shiny surface can be deceiving.
Don’t open oven door while baking: Don’t be tempted to open the door until the cupcakes have been in the oven for a full 18 minutes, otherwise the cold draft of air can cause the cupcakes to fall in the center.
Don’t serve immediately: It will be difficult, but pumpkin cupcakes taste even better after a few hours, or I think they’re best the next 1-2 days. This gives the flavors time to settle and mingle and the moisture to permeate.

Tips for the Cream Cheese Frosting

Use room temperature–NEVER MICROWAVED butter and cream cheese for the frosting. Plan ahead and use only room temperature butter and cream cheese (17°C/63°F). If they are too soft, your frosting will be too runny/sloppy to hold its shape instead of sturdy and pipeable.
Thicken the frosting if needed. For a thicker frosting, add up to ½ cup additional powdered sugar, ¼ cup at a time, and extra salt to balance the sweetness as needed, OR pop the frosting in the fridge for 15 minutes.
Let Cupcakes Cool Completely: Before frosting, let the cupcakes cool entirely. Frosting warm cupcakes will cause the frosting to melt and slide off.

pumpkin spice cupcakes lined up on a platter

Pumpkin Spice Cupcake variations

Use Pumpkin Spice: Replace the cinnamon and spices in the recipe with 1 teaspoon ground cinnamon and 1 ½ pumpkin pie spice.
Omit the Maple: No other changes necessary to the frosting.
Use Applesauce: Replace the ½ cup oil with ¼ cup oil and ¼ cup unsweetened applesauce.
Gluten-Free Pumpkin Cupcakes: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Chocolate Chip Pumpkin Cupcakes: Fold in mini chocolate chips for a touch of chocolatey goodness.
Pumpkin Pecan Crunch Cupcakes: Mix in chopped pecans for added texture and nuttiness.
Stuffed Cream Cheese Pumpkin Cupcakes: Create a cream cheese filling and spoon it into the center of the cupcakes before baking for a creamy surprise.
Pumpkin Coconut Cupcakes: Substitute some of the oil with coconut oil and sprinkle toasted coconut on top for a tropical twist.
Caramel Pumpkin Cupcakes: Add a dollop of caramel in the center before baking, and drizzle more caramel over the frosting for a decadent treat.
Pumpkin Cranberry Cupcakes: Fold in dried cranberries to add a tart contrast to the sweetness.

Make Ahead pumpkin cupcake recipe

The cupcakes can be made one day in advance and stored tightly covered at room temperature (not in the fridge, as this dries them out more quickly). The frosting can also be made one day in advance, tightly covered, and stored in the refrigerator.

How to Store Pumpkin Spice Cupcakes

The frosted cupcakes with cream cheese frosting can be left at room temperature for up to 2 hours, then refrigerated. Once refrigerated, they should be kept in an airtight container for up to 3-4 days. For the best flavor, allow refrigerated cupcakes to come to room temperature before serving.

HOW TO freeze pumpkin cupcakes recipe

Unfrosted cupcakes: Let the cupcakes cool completely. Line the cupcakes on a baking sheet and freezer for 1-2 hours until solid or individually wrap each unfrosted cupcake in plastic wrap. Transfer the cupcakes to a freezer bag and freeze for up to 3 months. When ready to frost, remove the cupcakes from the bag and allow them to thaw on the counter for 1 to 2 hours.

Frosted cupcakes: Transfer cupcakes to a freezer safe container deep enough so the frosting doesn’t get smooshed. Seal and freeze until the cupcakes are solid, about 1-2 hours. Remove the cupcakes from the container and individually wrap each cupcake in plastic wrap (prevents freezer burn). Place the cupcakes inside a freezer bag. Freeze for up to 3 months. When ready to frost, remove the plastic wrap and allow the cupcakes to thaw on the counter for 1 to 2 hours.

up close of pumpkin cupcakes with cream cheese frosting with a bite taken out of it, showing how soft, tender and moist it is

Looking for more Pumpkin Recipes?

Pumpkin Oatmeal Cookies
Pumpkin Chocolate Chip Cookies
Pumpkin Cookies
Pumpkin Snickerdoodles
Mom’s Famous Pumpkin Bread
Pumpkin Bars with Nutella Cream Cheese Frosting
Pumpkin Muffins
Pumpkin Bundt Cake
Pumpkin Bread Pudding
Pumpkin Cheesecake
Pumpkin Mini Cheesecakes
Pumpkin Cheesecake Bars
Pumpkin Roll

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Total Time: 40

Prep Time: 20

Cook Time: 20

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Ingredients

DRY INGREDIENTS

1 cup (125g) all-purpose flour (measured correctly, see notes)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ½ teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 tsp EACH ground nutmeg, ground cloves, salt

WET INGREDIENTS

2 eggs at room temperature
1/2 cup canola or vegetable oil
3/4 cup packed light brown sugar
1 cup canned pumpkin puree (Libby's brand recommended)
1 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting

8 ounces full-fat brick cream cheese, room temperature
8 TBS unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Instructions

Preheat the oven to 350°F. Line one muffin tin with cupcake liners (don’t grease the liners).
Dry Ingredients: Mix in a large bowl.
Wet Ingredients: Whisk in a medium bowl.
Add the wet ingredients to the dry ingredients and whisk just until no flour streaks remain; careful not to overmix or the cupcakes will be dense.
Evenly divide the batter between the liners, so they are 2/3 of the way full.
Bake at 350°F for 18-22 minutes OR until a toothpick comes out with just a few moist crumbs. Cool the cupcakes for 5-10 minutes then remove to a wire rack to cool completely before frosting.

FROSTING THE CUPCAKES

In a large bowl, use a handheld or stand mixer fitted with a paddle attachment (you may also use a whisk attachment) to beat the cream cheese and butter until smooth and creamy at medium-high speed.
Add the powdered sugar, maple syrup, vanilla extract, and salt. Beat on high speed for one minute or until fluffy. For a thicker frosting, add up to ½ cup additional powdered sugar, ¼ cup at a time, and additional salt to balance the sweetness as needed, OR pop the frosting in the fridge for 15 minutes.
Transfer the frosting to a piping bag with a decorative tip and frost COOLED cupcakes as desired. I start with a dollop in the middle, then circle around and up.

Video

Notes

Make Ahead if Possible: It will be difficult, but pumpkin cupcakes taste even better after a few hours, or I think they’re best the next 1-2 days. This gives the flavors time to settle and mingle and the moisture to permeate.
To Make Ahead: The cupcakes can be made one day in advance and stored tightly covered at room temperature (not in the fridge, as this dries them out more quickly). The frosting can also be made one day in advance, tightly covered, and stored in the refrigerator.
Flour: It’s best to weigh the flour for accuracy, but if you don’t have a scale, fluff it, spoon it into a measuring cup, and level it (instead of scooping it up with your measuring cup) to avoid compact flour. Too much flour or inaccurately measuring the flour will result in denser cupcakes.
Pumpkin: I recommend Libby’s brand. Libby’s is concentrated and tightly packed without excess water. You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Use room temperature–NEVER MICROWAVED butter and cream cheese for the frosting. Plan and place them on the counter to soften to 63°F.17°C. If they are too soft, your frosting will be too runny/sloppy to hold its shape instead of sturdy and pipeable.
Storage: The frosted cupcakes with cream cheese frosting can be left at room temperature for up to 2 hours, then refrigerated. Once refrigerated, they should be kept in an airtight container for up to 3-4 days. For the best flavor, allow refrigerated cupcakes to come to room temperature before serving.

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2 Comments

Roxy says

at

These were so simple and quick to make!! I had my 2 year old help and we cut the sugar in half so she could have some(no frosting for her) and they were still great.

- Jen says
  
  at
  
  Hi Roxy! Thank you for your sweet feedback! I’m so glad that you and your daughter loved them!