These pumpkin cupcakes are moist, light and fluffy and are full of delicious flavor. Topped with a sweet cream cheese frosting. These are the best pumpkin cupcakes you'll ever eat.
You’re going to love this pumpkin cupcakes recipe. It’s perfect for fall, Thanksgiving dessert or when you're craving cake for breakfast. I am guilty of eating these cupcakes or a slice of my pumpkin sheet cake with cream cheese frosting for breakfast on many occasions. Both this cupcake recipe and the sheet cake are adapted from my great-grandmother's recipe and they are a childhood favorite of mine.
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Why You’ll Love This Moist Pumpkin Cupcakes Recipe
These easy pumpkin cupcakes are sooo moist. Not only does the canned pumpkin add loads of flavor and moistness, but ½ cup of oil is what makes these cupcakes perfectly moist with a soft, airy texture. You can't beat the texture of these cupcakes! They are bouncy, light and fluffy and oh so delicious.
Pumpkin Cheesecake Cupcakes are Perfect for Fall
This flavor combination is the ultimate fall treat. Pumpkin cupcakes meets cheesecake?! Sign me up!! Add some warming spices like cinnamon, nutmeg or clove to amp up those fall flavors. I like to use some pumpkin pie spice and cinnamon in this recipe. To elevate your cream cheese frosting, add a few dashes of cinnamon or some pure maple syrup for an extra fall touch.
How To Make Cream Cheese Frosting
When making your cream cheese frosting, it's crucial to have softened cream cheese. Let your cream cheese rest at room temperature for a few hours before you make the frosting. Be sure to unwrap the foil packaging from the block of cream cheese so it can warm up faster. If you're in a rush, I've also microwaved my cream cheese for a few seconds to quickly warm it up.
Softened cream cheese creates a smooth and creamy frosting without lumps. This has a better consistency and also looks more appealing. Don't try to use cold cream cheese straight from the fridge because it will have small lumps of cream cheese throughout.
Flavor Your Buttercream Frosting With Pure Maple Syrup:
If you want to make this recipe even more special, you can flavor your cream cheese frosting! Maple goes wonderfully with these pumpkin cupcakes. To make a maple-flavored frosting, add some pure maple syrup or maple extract. Pure maple syrup is a great option since you most likely already have this ingredient on hand. This will add a subtle maple flavor to your cream cheese frosting.
For a stronger maple flavor, use a few drops of maple extract. This stuff is strong, so a little goes a long way! Finally, I recommend adding a pinch of cinnamon to give even more flavor to the frosting. You can't go wrong with maple and cinnamon.
Tips & Tricks
- Fall spices: Add fall spices like cinnamon, nutmeg, ginger or clove to elevate the fall flavors. I like to use pumpkin pie spice since it is a blend of different spices. I also add cinnamon.
- Room temperature ingredients: It's important to use room temperature ingredients to get the best result. This is especially helpful when making the frosting so it is smooth and creamy.
- Decorating tips: To decorate the cupcakes, use a spatula to spread the frosting on top. If you want to pipe the frosting for a more professional look, use a piping bag and your favorite piping tip. I like to use a Wilton 1M or an 8B tip. You may need to double the frosting recipe or make a little extra if using this decorating style as each cupcake will have a greater amount of frosting on top.
- canned pumpkin
- granulated sugar
- baking powder
- baking soda
- pumpkin pie spice
Frequently Asked Questions:
Can I use fresh pumpkin?
I have not tested this recipe with a fresh pumpkin that has been roasted. However, I assume it would work! Be sure to measure your pumpkin so it matches what this recipe calls for.
Can I use canned sweet potatoes or yams?
I have not tested canned sweet potatoes or yams. However, I think they would work great in this recipe. The flavor and texture will probably differ a bit, but I think you could make this work if that's all you have or you prefer these flavors to pumpkin.
Can I make this recipe into a cake?
Yes! Hop on over to my pumpkin sheet cake with cream cheese frosting recipe here.
Can I make this recipe gluten-free?
You can make this recipe gluten-free by substituting all-purpose flour for a gluten-free all-purpose flour that is 1:1. I recommend Bob’s Red Mill gluten-free flour. I have not tested this recipe with any other flour, but I think this one could work.
More Fall Recipes:
- Chocolate Bourbon Pecan Pie
- Pumpkin Streusel Muffins
- Pumpkin Pie with Gingersnap Crust
- Healthier Pear Muffins
If you make these fluffy pumpkin cupcakes, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!Print
Spiced Pumpkin Cream Cheese Cupcakes
These pumpkin cupcakes are moist, light and fluffy and are full of delicious flavor. Topped with a sweet cream cheese frosting. You're going to love these!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- 2 large eggs
- ¾ cup sugar
- ½ cup neutral oil (I used olive oil)*
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Frosting:
- 3 oz. cream cheese, softened
- ¼ cup salted butter, softened
- 1 ½ teaspoon vanilla extract
- 1 ½ cup powdered sugar
- 2 tablespoons pure maple syrup, optional
- ⅛ teaspoon maple extract, optional
- pinch of cinnamon, optional
- Set the cream cheese and butter on the counter to soften ahead of time.
- Preheat your oven to 350F. In a mixing bowl, beat eggs, sugar, oil, and pumpkin puree together until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add dry ingredients to wet ingredients and stir until no clumps of flour remain.
- Line a muffin tin with parchment paper liners and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Baking time varies based on your oven. Let the cupcakes cool completely before frosting.
- To make the cream cheese frosting, beat together the softened cream cheese and butter with the vanilla extract and powdered sugar. To flavor your frosting, you can add maple syrup, maple extract, and/or cinnamon. These ingredients are optional. Gently frost each cupcake with a metal spatula or use a piping tip to pipe on the frosting.
- Store covered in the refrigerator for up to a week.
Oil: I recommend using a neutral oil for this cake. Some options include avocado oil, melted coconut oil, canola oil or vegetable oil for this cake. Olive oil also works but adds a subtle flavor to the cake. You can probably substitute butter, however, the texture will not be as moist without the oil.
Frosting: Use room-temperature butter and cream cheese.
Decorating: You may need to make extra frosting or double the frosting ingredients if using a piping tip and bag to pipe the frosting on the cupcakes. (This is because each cupcake will have more frosting on top than if you spread it with a spatula)
Storage: Store these cupcakes in the fridge (due to the cream cheese frosting).
Want to make this a cake?: Do you want to make this recipe as a cake instead of cupcakes? Hop on over to my pumpkin sheet cake recipe.
Keywords: pumpkin cupcakes with cream cheese frosting, pumpkin spice, pumpkin cream cheese cupcakes, pumpkin cake
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