Pumpkin Cupcakes

I still remember the first time I baked these pumpkin cupcakes — the kitchen smelled like cinnamon and brown sugar, and I couldn’t stop peeking through the oven window.

The moment they cooled enough to frost, I swirled on the cream cheese topping, gave them a tiny dusting of cinnamon, and honestly… they looked like something straight from a little hometown bakery.

What I love most about these cupcakes is how soft and tender they turn out every single time.

The pumpkin makes them naturally moist, and the warm spices give them that cozy flavor that just makes you slow down and enjoy each bite.

They’re sweet without being too sugary, and the creamy frosting ties it all together perfectly.

Every time I bake them now, I can’t help but smile — they feel a bit special, but they’re so simple to make.

It’s the kind of recipe that quietly becomes everyone’s favorite without even trying.

Table of Contents

Pumpkin Cupcakes With Cream Cheese Frosting

Ingredients

For the Pumpkin Cupcakes:

1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ cup (120ml) vegetable oil (neutral flavored)
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (240g) pure pumpkin puree (unsweetened, not pumpkin pie mix)
2 tbsp milk (room temperature)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened to room temperature
3 cups (360g) powdered sugar, sifted
1 ½ tsp vanilla extract
1–2 tbsp milk or cream (if needed for consistency)

For Garnish:

Ground cinnamon (for light dusting on top)

Instructions

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
Add the pumpkin puree and whisk until fully incorporated.
Gently stir the dry ingredients into the wet mixture using a spatula until just combined.
Add the milk and stir briefly until the batter is smooth and uniform. Do not overmix.
Divide the batter evenly among the 12 liners (about ¾ full each).
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Beat the softened cream cheese and butter together in a large bowl using an electric mixer on medium speed until smooth and creamy (2–3 minutes).
Gradually add powdered sugar while mixing on low speed.
Add vanilla and mix again. If needed, add 1–2 tablespoons of milk/cream to achieve a thick but pipeable consistency.
Increase mixer speed to medium-high and beat for another 2 minutes until fluffy.
Fill a piping bag fitted with a large round or open-star tip. Pipe a tall swirl of frosting onto each cooled cupcake.
Lightly dust the tops with ground cinnamon for a warm finishing touch.
Make sure the cupcakes are completely cool before frosting or the cream cheese frosting will melt.
Store frosted cupcakes in the refrigerator (covered) for up to 4 days. Bring to room temperature before serving for the best texture.

What Ingredients Are Needed To Make Pumpkin Cupcakes From Scratch?

To make pumpkin cupcakes from scratch, you only need a few basic baking ingredients and warm spices for flavor.

Pumpkin puree: Gives moisture and pumpkin flavor.
All-purpose flour: Forms the base of the cupcakes.
Eggs: Help the cupcakes rise and hold their shape.
Sugar (brown and white): Sweetens and adds richness.
Vegetable oil: Makes cupcakes soft and tender.
Baking powder and baking soda: Help the cupcakes rise.
Cinnamon, nutmeg, ginger, cloves: Add warm spice flavor.
Salt: Balances sweetness and enhances taste.
Milk: Keeps the batter smooth and soft.

How Do You Keep Pumpkin Cupcakes Soft And Moist?

Pumpkin cupcakes should stay fluffy and moist from the first bite to the last.

Don’t overmix the batter: Stir just until everything blends together.
Use oil instead of butter: Oil keeps the texture softer for longer.
Add enough pumpkin puree: It adds natural moisture to the cupcakes.
Bake at the right time and temperature: Overbaking makes them dry.
Store properly: Keep them in an airtight container after cooling.

Can Pumpkin Cupcakes Be Made Ahead Of Time?

Yes, they can be prepared in advance without losing their freshness.

Bake the cupcakes a day early: Store them in an airtight container at room temperature.
Make frosting the night before: Keep it in the fridge and whip again before piping.
Frost just before serving: This keeps the frosting smooth and fresh.

How Do I Make Pumpkin Cupcakes More Fluffy?

Fluffy cupcakes feel light and airy when you bite into them.

Bring eggs and milk to room temperature: This helps the batter mix evenly.
Beat eggs and sugar well: This adds air and makes the batter lighter.
Sift dry ingredients: It breaks up lumps and adds air to the flour.
Avoid opening the oven too early: Sudden cool air can make them collapse.

How Can I Make Pumpkin Cupcakes Without Eggs?

You can easily make them soft even without eggs.

Use unsweetened applesauce (¼ cup per egg): Keeps the cupcakes moist.
Use mashed ripe banana (¼ cup per egg): Adds moisture and binds the batter.
Use plain yogurt (¼ cup per egg): Helps create soft and fluffy cupcakes.
Use buttermilk (¼ cup per egg): Keeps the texture tender and light.

Are Pumpkin Cupcakes Healthier Than Regular Cupcakes?

Pumpkin cupcakes can be slightly healthier because of the pumpkin.

Contain natural fiber from pumpkin: Helps with digestion.
Need less oil or butter: Pumpkin adds moisture so less fat is needed.
Can be made with less sugar: The pumpkin adds natural sweetness.
Add vitamins like A and C: These come from the pumpkin puree.

Can I Use Store-Bought Pumpkin Pie Filling Instead Of Puree?

Pumpkin pie filling is not the same as pumpkin puree, so it’s better to avoid it.

Pumpkin pie filling has added sugar and spices: It will change the flavor balance.
Puree has only pumpkin: It gives the right texture and flavor for cupcakes.
If using pie filling, reduce sugar and spices: Adjust carefully to avoid overly sweet cupcakes.

How Do I Stop The Cupcakes From Sinking In The Middle?

Cupcakes sink mostly because of small baking mistakes.

Measure ingredients accurately: Too much liquid makes them collapse.
Don’t overmix the batter: It traps too much air and weakens structure.
Bake at the correct temperature: Too low heat causes sinking.
Check doneness before removing: Undercooked centers will sink as they cool.

What Piping Tip Should I Use For Frosting Pumpkin Cupcakes?

Choosing the right piping tip gives your cupcakes a beautiful bakery-style look.

Large open star tip (1M): Creates big, soft swirls.
Large round tip (2A): Gives smooth, clean dome-like swirls.
Closed star tip (2D): Makes elegant ruffled swirls.

What’s The Best Way To Store Pumpkin Cupcakes Overnight?

Proper storage keeps your cupcakes fresh and soft overnight.

Let them cool completely first: Trapped steam can make them soggy.
Store unfrosted cupcakes in an airtight box: Keep at room temperature.
Store frosted cupcakes in the fridge: Cover loosely so the frosting stays intact.

Can I Freeze Pumpkin Cupcakes With Or Without Frosting?

Freezing can keep your cupcakes fresh for weeks.

Freeze unfrosted cupcakes first: Wrap tightly in plastic and place in an airtight container.
Freeze frosted cupcakes on a tray first: Let the frosting harden, then store in containers.
Thaw at room temperature before serving: Keeps the texture soft and fresh.