Ultra moist and tender, these Pumpkin Cupcakes are made with pumpkin puree and fall spices like cinnamon and nutmeg. They pair well with cinnamon cream cheese frosting for an easy fall dessert!
The Best Pumpkin Cupcakes Recipe
These pumpkin cupcakes are well on their way to becoming one of my favorite fall desserts. They’re super easy to make and take less than 10 minutes of hands-on time.
The end result is a perfectly moist cupcake, thanks to the brown sugar, oil, and pumpkin puree in the recipe. Warm Spices like cinnamon, nutmeg, and cloves add that pumpkin pie spice flavor without being overwhelming.
While you can top these with any frosting you like, I’m a big fan of pumpkin cupcakes with cream cheese frosting and typically top these with my cinnamon cream cheese frosting.
Why You’ll Love These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Here are a few reasons these have become one of our favorite fall desserts.
- Ultra moist. In addition to adding the pumpkin flavor and color, pumpkin puree helps keep these cupcakes super moist, even after baking.
- Perfectly spiced. The addition of spices like cinnamon and cloves gives these cupcakes the classic fall pumpkin spice flavor.
- Pairs well with frosting. If you love cream cheese frosting as much as I do, you’ll want to make these cupcakes just to top them with my cinnamon cream cheese frosting.
What You’ll Need
These cupcakes with pumpkin are made with canned pumpkin, warm fall spices, and a handful of pantry staples. See the recipe card below for measurements.
- Pumpkin puree – Libby’s canned pumpkin is the best to use for this recipe because of its rich color and thickness. Homemade pumpkin puree will work too. Just make sure it’s pumpkin puree and not pumpkin pie filling.
- Light brown sugar – Sweetens the cupcakes and adds a light molasses flavor.
- Vegetable oil – Helps ensure the cupcakes stay extra moist.
- Vanilla extract
- All-purpose flour
- Baking powder & baking soda – Using both leavening agents ensures the cupcakes rise in the oven.
- Spices – Ground cinnamon, ginger, nutmeg, cloves, and salt give these pumpkin cupcakes that classic pumpkin pie flavor.
How To Make Pumpkin Cupcakes
This pumpkin cupcakes recipe requires just a few minutes of prep, plus 20 minutes in the oven.
- Make the cupcake batter. Combine the dry ingredients in a small. In a separate bowl, mix the eggs, oil, sugar, and pumpkin until combined. Slowly add the dry ingredients into the bowl and mix until smooth.
- Bake. Fill each cupcake liner 1/2 to 3/4 full. Bake for 18 to 20 minutes, until a toothpick inserted in the middle comes out clean.
- Cool. Cool in the pan for a few minutes then transfer to a cooling rack. If making pumpkin cupcakes with cream cheese frosting, be sure to allow them to cool completely before frosting.
Tips for Success
Here are a few things to keep in mind when making these pumpkin cupcakes.
- Make sure you do not overmix. As you combine the wet and dry ingredients, mix just until everything is combined and no white streaks of flour remain. Overmixing can lead to dry, dense cupcakes.
- Do not fill the liners to the top. This cupcakes will rise in the oven, so you only need to fill the liners 1/2 to 3/4, If you fill them to the top, they will overflow in the oven.
- Make sure you let cupcakes cool completely to room temperature before icing them. This will keep the frosting from melting when applying to the cupcakes.
Pumpkin cupcakes with cream cheese frosting are my favorite, so I always top these with my cinnamon cream cheese frosting. You can use regular cream cheese frosting if you wish but the cinnamon pairs nicely with the pumpkin flavors.
You can serve these cupcakes at room temperature or chilled, whichever you prefer.
- Room temperature. If you do not put cream cheese frosting on cupcakes, you can store them in an airtight container for up to 4 days at room temperature.
- Fridge. Pumpkin cupcakes with cream cheese frosting should be stored, covered, in the fridge for up to 4 days.
- Freezer. Cupcakes without the frosting can be stored in the freezer for up to 3 months in an airtight container. Thaw cupcakes in the refrigerator before serving.
More Pumpkin Desserts To Try
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Preheat the oven to 350° and line a 12 cup muffin pan with cupcake liners.
- In a medium size bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves and salt. Whisk together until all combined. Then set aside.
- In a large bowl add eggs, vegetable oil, brown sugar, and pumpkin puree, and mix with a mixer until well combined.
- Slowly add in the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Fill each cupcake liner until ½-¾ full. You do not want to fill to the top.
- Bake pumpkin cupcakes for 18-20 minutes, or until the toothpick inserted in the middle comes out clean.
- Remove cupcakes from the oven and place on the cooling rack to cool.