These homemade Pumpkin Pie Cupcakes are super moist and chock-full of pumpkin flavor and fall spices. As if that weren’t enough, they’re topped off with a silky smooth cream cheese frosting.
If you're looking for more fall cupcake recipes, you may also love our Zucchini Cupcakes, Carrot Cake Cupcakes, Graveyard Cupcakes, or spooky Cyclops Cupcakes.
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The Best Pumpkin Pie Cupcakes
Tis the season for pumpkin-spiced everything, including these moist and delicious Pumpkin Pie Cupcakes. To top things off, I figured this Pumpkin Cupcakes recipe wouldn’t be complete without our cream cheese frosting. The slightly tangy, slightly sweet, and ultra-creamy frosting pairs perfectly with the pumpkin-loaded cupcakes.
If you want an excuse to buy some of those cute sugar pie pumpkins from the farm or store, you can substitute your own Homemade Pumpkin Puree. But, the beauty of canned pumpkin is that it allows you to make these cupcakes all year long.
For more pumpkin recipes, you can also try our Pumpkin Swirl Muffins, Pumpkin Cake, Pumpkin Bars, and Pumpkin French Toast.
Key Ingredients
- Butter - you can melt your butter in the microwave or over a small pot on the stove.
- Pumpkin - canned pumpkin works great. Or, you can substitute your own Homemade Pumpkin Puree—just be sure and weigh it.
- Sugar - we use regular white granulated sugar, but you could try using half white sugar and half brown sugar.
- Baking Powder - this helps the cupcakes rise in the oven.
- Spices - we use a mix of cinnamon, ginger and cloves. You could also substitute an equal amount of pumpkin pie spice.
- Cream Cheese - you’ll need for the cream cheese to be soft, too, so that it will mix well with the butter and beat up all nice and fluffy.
- Powdered Sugar - this sweetens the frosting without adding any graininess.
How to Make This Pumpkin Cupcake Recipe
- Mix the cupcake batter. In the bowl of a stand mixer, combine the melted butter, pumpkin and eggs. Beat with the paddle attachment until the ingredients are combined. In a separate large bowl, combine the flour, baking powder, cinnamon, ginger, cloves and salt and mix well with a whisk. Add the dry ingredients to the wet ingredients and mix with the paddle on low for 2 minutes, or until light and fluffy.
- Fill muffin tins with batter. Line 24 muffin tins with paper liners, or lightly grease with nonstick cooking spray. Using an ice cream scoop, fill each prepared muffin tin cup about ¾ full with the cupcake batter.
- Bake. Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting.
- Make the cream cheese frosting. In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Add the soft cream cheese and beat again until light and fluffy, or about 2 minutes more. Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds.
- Decorate cupcakes and serve. Transfer frosting to a pastry bag fitted with a large piping tip and pipe frosting onto the completely cooled cupcakes. Top with a candy pumpkin or sprinkles as desired. Enjoy!
Recipe Substitutions and Tips
- Make mini pumpkin cupcakes. Bake the batter in mini muffin pans for a baby shower, dessert buffet, or sweet treat for little ones.
- Try cinnamon cream cheese frosting. Add 2 teaspoons of ground cinnamon into the cream cheese frosting.
- Turn this into a layer cake. Instead of cupcakes, try baking the batter in two 9” cake pans. Let them cool completely, then fill and frost with the cream cheese frosting, or even Plain Buttercream Frosting, or Cinnamon Frosting.
- Add mix-ins. Try adding chopped pecans or walnuts, dried cranberries or even chocolate chips to the batter.
Frequently Asked Questions
Yes! You can make it up to 3 days in advance and store in the fridge. Before you use it, beat it for a few minutes with the paddle attachment until it’s light and fluffy again. You can also freeze the frosting for up to 2 months, letting it thaw out in the fridge overnight and beating as directed just before using.
If you are using regular-sized muffin pans and baking at 350 degrees, it should take between 25-30 minutes to bake. If you go with a mini size muffin pan, that time will decrease to about 12-14 minutes. The best way is to test them by inserting a toothpick into the very center. If it comes out clean, they are done baking.
Absolutely! Both the cupcakes and the frosting freeze well for up to 2 months. Just be sure to store each in a separate airtight container or freezer bags and thaw them in the fridge overnight before you plan to use them. You’ll want to rewhip the frosting before using, too.
Storing and Freezing Instructions
- Refrigerator: store your leftover frosted cupcakes in an airtight container in the fridge for up to 4 days. We recommend bringing them to room temperature slightly before eating.
- Freezer: unfrosted cupcakes freeze great for up to 2 months. Store in an airtight container or freezer bag and thaw out in the fridge overnight or on the countertop for a few hours before you plan to frost and serve.
Pumpkin Pie Cupcakes Recipe
Ingredients
Cake
- 1 cup Butter melted
- 16 oz Canned Pumpkin or homemade pumpkin puree
- 4 large Eggs
- 2 cups All-Purpose Flour
- 1 ⅔ cups Sugar
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Ground Cloves
- 1 teaspoon Salt
Cream Cheese Frosting
- ½ cup Butter room temperature
- 8 oz Cream Cheese room temperature
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees.
- Line 24 muffin tins with paper liners, or lightly grease with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, combine the melted butter, pumpkin and eggs. Beat with the paddle attachment until the ingredients are combined.
- In a separate large bowl, combine the flour, baking powder, cinnamon, ginger, cloves and salt and mix well with a whisk.
- Add the dry ingredients to the wet ingredients and mix with the paddle on low for 2 minutes, or until light and fluffy.
- Using an ice cream scoop, fill each prepared muffin tin cup about ¾ full with the cupcake batter.
- Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting, and topping with a candy pumpkin or sprinkles as desired. Enjoy!
Cream Cheese Frosting
- In the bowl of a stand mixer, add the butter and beat with the paddle attachment until light and fluffy, or about 2-3 minutes. Add the soft cream cheese and beat again until light and fluffy, or about 2 minutes more. Add the powdered sugar and vanilla and mix on low until fully incorporated, then beat on high for about 30 seconds.
- Transfer frosting to a pastry bag fitted with a large piping tip and pipe frosting onto the completely cooled cupcakes.
Nutrition
More Favorite Pumpkin Recipes
- Pumpkin Muffins with Cheesecake Swirl
- Pumpkin Spice Syrup
- Best Pumpkin Pie
- Pumpkin Baked Rice Pudding
- Pumpkin Stuffed French Toast
- No-Bake Pumpkin Cheesecake
- Einkorn Pumpkin Muffins
- More Fall Recipes
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More Cake and Cupcake Recipes
- Gingerbread Cake
- Root Beer Cupcakes
- Carrot Cake Cupcakes
- Chococlate Cake
- Pineapple Cake
- Lemon Bundt Cake
- Lemon Blueberry Bundt Cake
These moist, dense Pumpkin Cupcakes are a must-try. They're loaded with pumpkin flavor and fall spices, then topped with a silky smooth cream cheese frosting.
Katie
These are so cute and so fun and festive for fall! My nieces love making these.
Nellie Tracy
So delicious and such a great recipe for fall! My kids love them!