• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carefree Kitchen
  • Home
  • Recipe Box
    • All Recipes
    • Appetizers
      • Cheese
      • Dips
    • Breakfast
      • Breakfast Casseroles
      • Eggs
      • French Toast
      • Muffins
      • Sweet Rolls
      • Quick Breads
    • Salads
    • Soups
    • Main Dish
      • Beef
      • Chicken
      • Pasta
      • Pizza
      • Pork
      • Seafood
      • Turkey
    • Sides
      • Potatoes
      • Rice
      • Veggies
    • Desserts
      • Cookie Bars
      • Cakes
      • Candy
      • Cookies
      • No-Bake
      • Pies
      • Flavored Popcorn
    • Breads
    • Sauces & Condiments
    • Drinks
  • Videos
  • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Videos
  • Gift Guide 2020
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts

    Pumpkin Cupcakes

    By Jill Baird · Published August 14, 2023 · 2 Comments

    Jump to Recipe

    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. 

    Jump to:
    • The Best Pumpkin Pie Cupcakes
    • Pumpkin Pie Cupcake Ingredients
    • How to Make This Pumpkin Cupcake Recipe
    • Recipe Variations for Pumpkin Cupcakes
    • Frequently Asked Questions
    • Storing and Freezing
    • Pumpkin Pie Cupcakes Recipe
    • More Favorite Pumpkin Recipes

    The Best Pumpkin Pie Cupcakes

    Tis the season for pumpkin-spiced everything, including these moist, dense 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.

    And if you haven't tried our Pumpkin Swirl Muffins, they're a total favorite fall recipe too. Also be sure to try out our Pumpkin Cake, Pumpkin Bars, and Pumpkin French Toast.

    Pumpkin cupcakes recipe easy, how to use pumpkin puree, best recipe for pumpkin cupcakes.

    Pumpkin Pie Cupcake 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.
    • Eggs - any type of large eggs will work.
    • Flour - this recipe calls for all-purpose flour.
    • 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.
    • Salt - sea salt works great.

    Cream Cheese Frosting

    • Butter - you want the butter to be soft but not melted.
    • 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.
    • Vanilla Extract - pure vanilla extract tastes best.
    Pumpkin pie cupcakes, pumpkin cupcakes recipes, how to make this pumpkin cupcake recipe.

    How to Make This Pumpkin Cupcake Recipe

    1. 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.
    2. 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.
    3. Bake.  Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    4. Cool.  Remove from the oven and let the cupcakes cool completely in the pan before decorating or piping with cream cheese frosting.
    5. 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.
    6. 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!
    Pumpkin cupcakes topped with cream cheese frosting, best pumpkin pie cupcakes.

    Recipe Variations for Pumpkin Cupcakes

    • Make Mini Pumpkin Cupcakes.  Bake the batter in mini muffin pans for a baby shower, dessert buffet or sweet treat for little ones.
    • Make 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.
    Cream cheese frosted pumpkin cupcakes lined up on a table and garnished with little candy pumpkins. Recipe for pumpkin cupcakes. Pumpkin cupcakes recipe easy.

    Frequently Asked Questions

    Can I make the cream cheese frosting ahead of time?

    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.

    How long do Pumpkin Cupcakes take to bake?

    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.

    Can I freeze these cupcakes?

    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.

    A pumpkin cupcake, topped with frosting and a candy pumpkin, with a bite taken out of it. Easy pumpkin cupcake recipe.

    Storing and Freezing

    • Refrigerator: store your leftover frosted Pumpkin 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 Pumpkin 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. 
    Print

    Pumpkin Pie Cupcakes Recipe

    This Pumpkin Spice Cupcake recipe is super moist and chock-full of pumpkin flavor and fall spices.  As if that weren’t enough, these cupcakes are topped off with a silky smooth cream cheese frosting. 
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 24 cupcakes
    Calories 322kcal
    Author The Carefree Kitchen
    Prevent your screen from going dark

    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

    Calories: 322kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 241mg | Potassium: 112mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3462IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

    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
    • More Desserts

    More Cake and Cupcake Recipes

    • Gingerbread Cake
    • Carrot Cake Cupcakes
    • Chococlate Cake
    • Pineapple Cake
    • Lemon Bundt Cake
    • Lemon Blueberry Bundt Cake

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you. It helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    Pinterest pin for Pumpkin Cupcakes.

    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.

    « Pumpkin Bread
    Easy Caramel Cinnamon Rolls {Video} »

    Sharing is caring!

    14 shares
    • Share
    • Yummly
    • Twitter

    Reader Interactions

    Comments

    1. Katie

      October 13, 2021 at 4:57 pm

      These are so cute and so fun and festive for fall! My nieces love making these.

      Reply
    2. Nellie Tracy

      October 13, 2021 at 12:29 pm

      So delicious and such a great recipe for fall! My kids love them!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Jill.

    I love sharing my love of food with you and helping you find easy solutions for all of your family's meals and delicious treats.

    Learn More

    Let's Be Friends!

    • Facebook
    • Instragram
    • Pinterest
    • YouTube

    Most Popular Posts

    • Clam Chowder
    • southwest black bean soup recipe, southwest soup.
      Southwest Black Bean Soup
    • homemade popcover recipe, what are popovers.
      Popovers
    • Parmesan and sun-dried tomato and biscuits are a tasty and flaky biscuit every one will love!
      Sun-dried Tomato Biscuits
    • christmas cookie Board
      Cookie Board
    • homemade alfredo sauce recipe, easy alfredo sauce.
      Easy Alfredo Sauce Recipe

    Explore More Recipes

    Favorite Holiday Cookie Recipes

    • how to make chocolate kiss cookies
      Chocolate Kiss Cookies
    • the best gingerbread recipe, holiday gingerbread recipes
      Best Gingerbread Recipes
    • lemon meltaway cookie recipe
      Lemon Meltaway Cookies
    • peanut butter chocolate no bake cookies
      Best Peanut Butter Chocolate No Bake Cookies
    • oatmeal butterscotch cookie recipe
      Oatmeal Butterscotch Chip Cookies
    • coconut chocolate chip oatmeal coconut cookie, the best, no fail cookie recipe
      Coconut Chocolate Chip Cookies

    Footer

    About The Carefree Kitchen

    The Carefree Kitchen is where I get to share my love of food with you! Every recipe is tested and approved by my family and friends. These recipes are easy to prepare, nutritious, and delicious!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy · Disclaimer • Terms and Conditions

    14 shares