Introduction

These pumpkin cupcakes are soft, moist, and bursting with warm autumn spices. Topped with a creamy cinnamon cream cheese frosting, they make a perfect treat for any pumpkin lover.

The image shows a group of orange-brown cupcakes with a cracked, soft texture on top, placed on a metal cooling rack over a white marbled surface. Some cupcakes have one layer, which is the golden cake base, while others have two layers, with a swirl of light beige, creamy frosting on top. The frosting is piped in tall, smooth spirals with a glossy and soft appearance. A white piping bag with a metal tip is visible in the background, suggesting more frosting is ready to be added. The setting includes a beige and brown checkered cloth, adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (150g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
1 tsp pumpkin pie spice
¾ cup (161g) brown sugar (packed)
¼ cup (57g) unsalted butter (room temperature)
¼ cup (50g) vegetable oil (or any neutral oil)
2 large eggs
1 cup (227g) pumpkin puree
8 oz (226g) cream cheese (room temperature)
½ cup (113g) unsalted butter (room temperature)
1 tsp vanilla extract
4-5 cups (454-567g) powdered sugar
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
Step 3: In a large bowl, beat the brown sugar, room temperature butter, and vegetable oil with an electric mixer on medium speed until creamy and well blended, about 2 minutes.
Step 4: Add the eggs and pumpkin puree to the mixture, beating until fully incorporated and smooth.
Step 5: Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until combined, being careful not to overmix.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 9: For the frosting, beat room temperature butter and cream cheese together on medium speed until whipped and fluffy, about 1-2 minutes.
Step 10: Add the vanilla extract, powdered sugar, and cinnamon. Beat on low speed for 1-2 minutes, scraping sides as needed until fully combined.
Step 11: If frosting is too thick, add a splash of milk or heavy cream and beat until creamy.
Step 12: Transfer frosting to a piping bag and decorate the cooled cupcakes as desired.

Tips & Variations

Use canned pumpkin puree for convenience, but make sure it is 100% pumpkin, not pumpkin pie filling.
If you prefer a dairy-free option, substitute the butter and cream cheese in the frosting with dairy-free alternatives.
For extra spice, sprinkle some nutmeg or cloves into the dry ingredients.
Try adding chopped pecans or walnuts to the batter for crunch.
Make mini cupcakes by using a mini muffin pan and reduce baking time accordingly.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes in a freezer-safe container for up to 3 months; thaw before frosting.

How to Serve

A close-up view of two cupcakes on a white rectangular plate placed on a cloth with gray, white, and orange stripes over a white marbled surface. Each cupcake has one layer of golden-brown cake with a slightly textured surface held in a light brown paper liner. The top of each cupcake has a thick, creamy swirl of light beige frosting with visible tiny specks, creating a soft textured look. The background is blurred with soft colors, including pale orange and white pumpkins and cinnamon sticks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it needs to be cooked and pureed until smooth. Keep in mind fresh pumpkin may have a higher water content, so adjust baking times slightly and consider straining excess liquid.

How do I prevent the cupcakes from drying out?

Be careful not to overbake your cupcakes. Check them a couple of minutes before the suggested time by inserting a toothpick. Also, adding oil along with butter helps keep the cupcakes moist.