Spiced Pumpkin Cream Cheese Cupcakes

Half of a pumpkin cream cheese cupcake on a small plate with a fork.

5 from 4 reviews

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!


Units Scale

Pumpkin Cake:

  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup neutral oil (I used olive oil)*
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Cream Cheese Frosting:

  • 3 oz. cream cheese, softened
  • 1/4 cup salted butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 2 tablespoons pure maple syrup, optional
  • 1/8 teaspoon maple extract, optional
  • pinch of cinnamon, optional


  1. Set the cream cheese and butter on the counter to soften ahead of time.
  2. Preheat your oven to 350F. In a mixing bowl, beat eggs, sugar, oil, and pumpkin puree together until well combined.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Add dry ingredients to wet ingredients and stir until no clumps of flour remain.
  5. 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.
  6. 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.
  7. 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