This pumpkin cupcakes recipe is the perfect fall treat, combining warm fall spices with luscious cream cheese frosting. If you are a pumpkin lover, you are going to love these moist pumpkin cupcakes. When pumpkin season rolls around we pick up a few extra cans of pumpkin pie filling so we can make these year round!! Oh, and by the way, Bruce made sure this recipe calls for a full can of pumpkin. That’s right, no random amount left with nothing to use it for!! LOL! It’s not just the pumpkin flavor that makes these so good. It is the homemade cream cheese frosting. If you ask Bruce why his frosting is so fluffy, its because he uses a mixer and beats it at high to encorporate air to get it as fluffy as possible. Trust him, he know’s what he is doing!!

What you will need for these pumpkin cupcakes:

White Sugar: Adds sweetness and helps create a tender crumb, keeping the cupcakes moist and delicious.
Vegetable oil: Provides moisture and richness, giving the cupcakes a soft and light texture.
Pumpkin purée: The star ingredient that brings moisture, flavor, and a beautiful orange hue.
Eggs: Binds the ingredients and adds structure, ensuring the cupcakes rise perfectly.
Flour: Gives the cupcakes structure and a fluffy texture.
Ground cinnamon: Adds warmth and spice, a key flavor in fall baking.
Ground nutmeg: Brings a slightly nutty, sweet spice that complements the pumpkin.
Ground ginger: Adds a subtle heat and earthy undertone, balancing the sweetness.
Ground cloves: Provides depth with a sweet and pungent flavor, making the spice mix more robust.
Baking powder: Helps the cupcakes rise, making them light and fluffy.
Baking soda: Enhances the rise and helps with browning, adding a touch of tang to balance the sweetness.
Salt: Elevates the flavors and balances the sweetness, making each spice pop.

pumpkin cupcakes unfrosted in a muffin tin

For the Cream Cheese Frosting:

Room temprature cream cheese: The base of the frosting, offering a rich, tangy flavor that pairs perfectly with the sweet cupcakes.
Butter: Adds creaminess and smooth texture to the frosting.
Vanilla extract: Enhances the sweetness and flavor of the frosting, adding a touch of warmth.
Powdered sugar: Sweetens the frosting while giving it a smooth, velvety finish.

Instructions for the pumpkin cupcakes:

Preheat your oven temperature to 350°F.
Line two muffin pans with cupcake liners.
In the bowl of a stand mixer, whisk the sugar, oil, and pumpkin puree until smooth.
Add eggs to the wet mixture and mix at medium speed until combined.
In a separate bowl whisk together the dry ingredients: flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda & salt.
Gradually mix the dry ingredients into the wet ingredients until well combined.
Using a large cookie scoop, divide the batter evenly into the prepared muffin cups
Bake for 18-20 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.

pumpkin cupcake with bight out and pumpkins

For the frosting:

Beat the softened cream cheese and butter together until smooth and fluffy at high speed using an electric mixer
Add the vanilla extract and slowly mix in the powdered sugar until well combined.
Frost the cooled cupcakes. The easiest way is to use a piping tip and bag, but just spreading the frosting with a butter knife works just as well!

Room temprature cream cheese matters:

Smooth Texture: Room temperature cream cheese is softer than cold cream cheese which helps it blend more easily with other ingredients like butter and sugar. This creates a smoother, creamier frosting without lumps.
Even Mixing: Cold cream cheese is firm, making it harder to incorporate ingredients evenly. Room temperature cream cheese ensures everything mixes together consistently, avoiding streaks of unmixed cream cheese in the frosting.
Easier Whipping: Room temperature cream cheese can be whipped more effectively, allowing you to achieve a light, fluffy texture, which is key for a good frosting.

Letting it come to room temperature prevents the risk of an uneven, heavy frosting.

Optional toppings for top of the pumpkin cupcakes:

Mini chocolate chips, or regular size!
Roasted & chopped pecans! Adds crunch and flavor!
A drizzle of salted caramel, because why not!
Combo of chopped roasted almonds and caramel–you will love it!

large milk chocolate chips in a red bowl

A small mason jar with bourbon salted caramel sauce and blondies

Pumpkin cupcakes with cream cheese frosting and bourbon caramel frosting and toasted pecans

How to Store Pumpkin Cupcakes

At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days. Once frosted, they should be stored in the fridge.
In the Refrigerator: Store frosted cupcakes in the fridge for up to 4-5 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Freezer: You can freeze unfrosted cupcakes in an airtight container for up to 3 months. Frost them after thawing for the best results.

Reasons You’ll Love these Pumpkin Cupcakes:

Warm, Cozy Flavors: The combination of cinnamon, nutmeg, ginger, and cloves creates a comforting fall flavor that pairs perfectly with the pumpkin.
Moist & Fluffy Texture: Thanks to the canned pumpkin puree and oil, these cupcakes stay soft and tender, making each bite a delight.
Perfect Balance with Cream Cheese Frosting: The tangy cream cheese frosting perfectly offsets the sweetness of the cupcakes, creating a harmonious balance of flavors.

These pumpkin cupcakes are sure to become a seasonal favorite! Whether for a fall gathering, a cozy weekend treat, or just to satisfy your pumpkin spice cravings, they hit all the right notes. Enjoy!