Delicious Pumpkin Cupcakes are the ultimate fall dessert! They are perfectly moist, pumpkin-y, and the luscious cinnamon cream cheese frosting is absolutely incredible. Serve them at your next holiday celebration for a show-stopping dessert that will disappear quick!

Sprinkling cinnamon over the top of frosted cupcakes.

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A Note from Kim

From My Kitchen to Yours

In my quest to create the perfect pumpkin cupcakes, I’ve tested countless versions over the years. After a little trial and error (and plenty of taste-testing), I can confidently say these are the best pumpkin cupcakes ever! They’re soft, fluffy, and bursting with cozy, pumpkin-spice flavor, everything you could want in a fall treat.

The irresistible mix of warm spices and rich cinnamon cream cheese frosting makes them impossible to resist. They’re a total crowd-pleaser for any fall gathering, perfect for Halloween parties, Friendsgiving celebrations, or as a fun twist on the classic Thanksgiving pumpkin pie.

With love (and lots of good eats), - Kim

These pumpkin cupcakes are perfect! I made them for a get-together at my house last week and they were a huge hit. The cinnamon frosting is to-die-for!

— Joanie
Frosted cupcakes on a marble board.

Ingredients Needed

The ingredients are simple, but when perfectly balanced, they create an incredibly moist, tender cupcake with the best pumpkin flavor. They’re similar to my pumpkin muffins, but lighter and fluffier, more like a true cupcake than a muffin. Here’s what you’ll need to make them:

  • Flour. All-purpose flour will yield the best results.
  • Baking powder & baking soda. These ingredients work together to give these the perfect lift.
  • Spices & salt. A combination of warm, cozy spices (cinnamon, ground ginger, ground nutmeg, and ground cloves) will give these the most wonderful fall flavor. A small amount of salt intensifies the pumpkin flavor.
  • Pumpkin. There is 1 cup of pumpkin puree in this recipe. Pumpkin puree from a can will work best, and I prefer Libby’s brand.
  • Oil. Baked goods, especially cakes, need a certain amount of fat to make them super moist.
  • Sugar. This recipe can work with either brown sugar or white sugar, but I’ve found that light brown sugar complements the pumpkin best.
  • Eggs. Eggs are essential for a rich taste and lovely texture.
  • Milk. To give the batter the perfect consistency. Use any variety of milk. I typically use whole milk for a richer batter.
  • Cinnamon cream cheese frosting. Cream cheese frosting is a classic pairing with pumpkin, and this silky cinnamon version is perfectly balanced, not too sweet and just right with the warm spices in the cupcakes. It’s great for piping or simply spreading with a knife. I recommend full fat Philadelphia Cream Cheese.

Pro tip: Looking for a way to use up the rest of that pumpkin puree? I’ve got plenty of pumpkin recipes, but my favorite has to be this pumpkin bread. It’s moist, flavorful, and absolutely irresistible. Give it a try, and you’ll be so glad you did! 

Customize This Recipe

I’m pretty much obsessed with this pumpkin cupcake recipe as-is, but there are lots of ways to add in different flavors. Here are some tasty ideas:

  • Chocolate Chip Pumpkin Cupcakes. Add 1 cup of chocolate chips to the batter, then proceed with the recipe as written. Instead of the cinnamon cream cheese frosting, try this delicious chocolate cream cheese frosting.
  • Pumpkin Nut Cupcakes. Stir 3/4 cup of chopped walnuts or pecans into the batter, then continue with the recipe as usual.
  • Decorated Pumpkin Cupcakes. For an extra fun flair, top each cake with a cute pumpkin topper. You could also decorate them with festive fall sprinkles or mellow-creme pumpkins!
Pumpkin cupcakes with cinnamon cream cheese frosting.
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Pumpkin Cupcakes

Yield: 15 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Delicious homemade pumpkin cupcakes that are soft and moist with sweet, warm pumpkin-y flavor and a luscious cinnamon cream cheese frosting.
Author: Kim

Ingredients

For the cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pure pumpkin puree
  • 1/3 cup vegetable or canola oil
  • 1 1/4 cup brown sugar
  • 2 large eggs
  • 1/3 cup milk

For the cream cheese frosting

  • 3/4 cup unsalted butter (at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 3 cups powdered sugar

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Instructions 

For the cupcakes

  • Preheat oven to 350ºF. Line muffin pan with 15 muffin liners.
  • In a medium bowl, whisk together all dry ingredients (1 3/4 cups all-purpose flour, 1 1/4 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves; set aside.
  • In a large bowl, stir together all wet ingredients (1 cup canned pure pumpkin puree , 1/3 cup vegetable or canola oil, 1 1/4 cup brown sugar, 2 large eggs, 1/3 cup milk). Add the dry mixture to the wet mixture. Do this gradually, incorporating until no flour streaks remain. Don't over-mix batter.
  • Spoon the batter evenly in the prepared muffin cups, filling each about 2/3 full (about 3 tablespoons of batter for each cupcake).
  • Bake for about 20 minutes and until a toothpick inserted into the center comes out clean. Let cupcakes cool for 10 minutes, then transfer to a wire cooling rack. Let cupcakes cool completely before adding the frosting.

For the cream cheese frosting

  • With an electric mixer, beat the 3/4 cup unsalted butter (at room temperature) until fluffy, about 2 minutes. Add the 8 ounces cream cheese (at room temperature), 1 1/2 teaspoons vanilla extract and 2 teaspoons cinnamon and continue to beat for another 2 minutes.
  • Turn the mixer down to a low speed and add in the 3 cups powdered sugar about 1 cup at a time. Mix until fully combined. Turn mixer back up to a higher speed and beat until fluffy, about 2 minutes.
  • Frost the cooled cupcakes using a flat knife or piping bag.
  • Cupcakes will keep well at room temperature for 4-6 hours. Refrigerate for up to 4 days.

Notes

  • Freeze: Cupcakes will keep well in the freezer for up to 3 months. I recommend tightly wrapping each cupcake individually in a freezer safe plastic wrap for best results. Thaw either in the fridge or at room temperature. 
  • Make ahead: Cupcakes can be made the day before you plan to serve them. Store them in an airtight container at room temperature. Frosting can also be made the day before. Store frosting in an airtight container in the fridge. Allow frosting to come to room temperature before using.
  • Nutritional information: Keep in mind that the nutritional info is calculated with the entire frosting recipe. There is a good chance you will not use all of the frosting, particularly if you are frosting with a knife, and in that case calories and fat would be lower.
This cupcake recipe was originally published November 2019. It was updated and republished October 2023 and again October 2025.
Photos by Sasha at Eat Love Eats
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1cupcake, Calories: 411kcal, Carbohydrates: 56g, Protein: 4g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 63mg, Sodium: 179mg, Potassium: 146mg, Fiber: 1g, Sugar: 43g, Vitamin A: 3069IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg

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How to Make Pumpkin Cupcakes

Stirring pumpkin cupcake batter in a white bowl.

Step 1: Make the batter. In a large bowl, stir together the pumpkin puree, oil, brown sugar, eggs, and milk. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, then gradually fold the flour mixture into the wet mixture, mixing gently until just combined.

Orange colored batter in a muffin tin.

Step 2: Transfer batter into muffin tin. Spoon batter into prepared muffin pan lined with cupcake liners, filling about 2/3 full (about 3 tablespoons batter per cupcake).

Baked pumpkin cupcakes in a muffin pan.

Step 3: Bake. Place muffin pan in the preheated oven and bake at 350ºF for about 20 minutes and until a toothpick inserted in the center comes out clean. Let them cool for about 10 minutes before removing them to a wire rack to cool completely.

Cream cheese frosting in a metal bowl.

Step 4: Make the frosting. Using an electric mixer, beat the butter until fluffy. Add the cream cheese, tsp vanilla extract and cinnamon; continue to beat for another 2 minutes. Turn the mixer to low speed and add the powdered sugar about 1 cup at a time. Mix until fully combined. Turn the mixer back to a higher speed and beat until fluffy, about 2 minutes.

Pumpkin cupcakes in a cupcake liner with a swirl of cinnamon cream cheese frosting on top.

Step 5: Frost the cupcakes. Once they have cooled completely, frost each one using a flat knife or piping bag, sprinkle cinnamon or pumpkin pie spice over the top and serve.

Kim’s Recipe Tips

  • Room temperature ingredients. Before starting this recipe, allow all ingredients to come to room temperature. It will be easier to mix them, they will more evenly disperse and the cupcakes will have the best texture.
  • Spice substitute. You can substitute the ginger, nutmeg and cloves for 1 teaspoon pumpkin pie spice.
  • Canned pumpkin puree. Be sure to use ‘pure’ canned pumpkin and not pumpkin pie filling for this recipe. Pumpkin pie filling contains added sugar and spices. The only ingredient listed on canned pumpkin puree is pumpkin.
  • Measure the flour correctly. Spoon it (do not scoop it) into the measuring cup and then level off with a knife. This will help you avoid adding too much or too little flour, which may not yield the best texture.
  • Mixing wet and dry ingredients. When incorporating dry ingredients with wet ingredients, mix until they are just combined. Over-mixing ingredients makes the gluten in the flour become tough and dense, which will prevent you from achieving a desirable light and airy texture.
  • Baking tip. For even baking, be sure your pan is in the center of the oven.

Frequently Asked Questions

Do these cupcakes need to be refrigerated?

Cupcakes that are not frosted, are fine to leave at room temperature in an airtight container for 1 to 2 days. However, if they’ve been frosted, they need to be stored in an airtight container in the refrigerator.

Can I make these cupcakes ahead of time?

Yes, you can bake these in advance and keep them stored in a sealed container, unfrosted, for up to about 2 days. You can also prepare the frosting in advance and store it in the fridge for 3 to 4 days.

Can I make this pumpkin cupcakes recipe into a cake?

It would probably work, but I haven’t tried it. Unless you want to experiment, I would recommend Natasha’s easy pumpkin cake recipe.

Storage Recommendations

  • Leftovers. Assembled cupcakes can sit out at room temperature for several hours, but for any longer than that, refrigerate in a covered container. They can be served at room temperature or chilled. To serve at room temperature from a refrigerated state, sit out for 3 hours prior to serving. They will stay fresh in the fridge for up to about 4 days.
  • To freeze. For best results, wrap each un-frosted cupcake individually (in either foil or plastic wrap) and then place all cupcakes in an airtight container to store in the freezer. They will keep in the freezer for up to 3 months. Be sure to add a label to the storage container with the date.
  • To thaw. Place them in the fridge for several hours, and then on the countertop at room temperature until they have completely thawed.
Pumpkin cupcake with a bite taken out.

More Favorite Fall Dessert Recipes

Looking for more delicious fall-inspired desserts? Here are some of our favs:

Pumpkin cheesecake bars stacked and topped with whipped cream.

Pumpkin Cheesecake Bars
Pumpkin bars served on small white plates with whipped cream.

Pumpkin Bars
Frosted pumpkin cookie with a bite taken out.

Soft Pumpkin Cookies with Cream Cheese Frosting
Chocolate chip pumpkin cookies on a cookie sheet lined with parchment paper.

Pumpkin Chocolate Chip Cookies

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.