Pumpkin Cupcakes with Cream Cheese Frosting

Introduction

Pumpkin Cupcakes with Cream Cheese Frosting are the epitome of cozy autumn baking. Moist, tender, and infused with warm spices like cinnamon, nutmeg, and cloves, these cupcakes capture the nostalgic flavors of fall in every bite. The luscious cream cheese frosting adds a tangy, velvety contrast to the naturally sweet, spiced pumpkin cake, making each cupcake irresistibly delicious.

These cupcakes aren’t just for autumn—they’re perfect for holidays like Halloween and Thanksgiving, but also for any time you’re craving a comforting treat. They’re easy to make, beautiful to present, and guaranteed to impress family, friends, and guests.

Why I Love This Recipe

I love this recipe because it brings warmth and comfort with its combination of pumpkin and spices, while the cream cheese frosting elevates it into something indulgent and bakery-worthy. The cupcakes are always moist and fluffy thanks to the pumpkin puree, which keeps them from drying out.

Another reason I adore this recipe is its simplicity—you don’t need fancy equipment or complicated steps. The batter comes together quickly, and the frosting is a foolproof favorite. They’re also wonderfully versatile: perfect as a snack, dessert, or even for festive gatherings. Every bite feels like autumn in cupcake form!

Why This Is a Must-Try Dish

1. Perfect Fall Dessert: Warm, spiced pumpkin cake paired with tangy cream cheese frosting.
2. Moist and Fluffy Texture: Pumpkin puree ensures a tender crumb.
3. Crowd-Pleaser: Loved by kids and adults alike.
4. Festive and Versatile: Great for Thanksgiving, Halloween, or cozy weekend baking.
5. Easy and Reliable: Simple ingredients and straightforward steps.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20–25 minutes
• Cooling + Frosting Time: 30 minutes
• Total Time: ~1 hour 15 minutes

Servings and Nutrition

• Servings: 12 cupcakes
• Calories per Cupcake: ~310 kcal (with frosting)
• Course: Dessert
• Cuisine: American

Ingredients

For the Pumpkin Cupcakes:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Optional Garnishes:

• A dusting of cinnamon
• Crushed pecans or walnuts
• Mini pumpkin candies

Cooking Directions

1. Prepare the Oven & Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, both sugars, and vanilla until smooth.
3. Mix Dry Ingredients: In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Combine Wet & Dry: Add dry ingredients into wet ingredients and stir until just combined (don’t overmix).
5. Fill & Bake: Divide batter evenly into cupcake liners (about 2/3 full). Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
6. Cool Completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Make Cream Cheese Frosting: Beat cream cheese and butter together until creamy. Add vanilla and powdered sugar gradually; beat until smooth and fluffy.
8. Frost Cupcakes: Use a piping bag or spatula to frost cooled cupcakes. Garnish as desired.

Step-by-Step Preparation Method

1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
2. Whisk pumpkin puree, eggs, oil, sugars, and vanilla in a large mixing bowl.
3. In a separate bowl, sift flour, baking powder, baking soda, salt, and spices.
4. Combine wet and dry mixtures, stirring gently until smooth.
5. Divide batter into cupcake liners, filling 2/3 full.
6. Bake for 20–25 minutes until golden and toothpick comes out clean.
7. Cool cupcakes completely on a wire rack.
8. For frosting: beat cream cheese and butter until creamy; add vanilla and powdered sugar, beat until fluffy.
9. Frost cupcakes generously and garnish.

How to Serve

• Serve at room temperature for the best frosting texture.
• Garnish with cinnamon, nuts, or festive candies.
• Pair with coffee, hot chocolate, or spiced tea.
• Perfect for dessert tables at parties and holiday gatherings.

Recipe Tips

1. Use pure pumpkin puree, not pumpkin pie filling.
2. Don’t overmix the batter to avoid dense cupcakes.
3. Allow cupcakes to cool completely before frosting.
4. Chill frosting briefly if it’s too soft to pipe.
5. For extra moist cupcakes, replace part of the oil with applesauce.

Variations

• Pumpkin Chocolate Chip Cupcakes: Add 1/2 cup chocolate chips to the batter.
• Nutty Pumpkin Cupcakes: Stir in 1/2 cup chopped pecans or walnuts.
• Spiced Cream Cheese Frosting: Add 1/2 tsp cinnamon or pumpkin pie spice to the frosting.
• Mini Pumpkin Cupcakes: Use a mini muffin tin, reduce bake time to 12–15 minutes.
• Maple Cream Cheese Frosting: Replace part of the powdered sugar with maple syrup.

Freezing and Storage

• Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
• Room Temperature: Unfrosted cupcakes can be kept in an airtight container at room temp for 2 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost before serving.
• Frosting: Cream cheese frosting can be made ahead and stored in the fridge for 3 days.

Special Equipment Needed

• Muffin pan (12-cup)
• Cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Wire cooling rack
• Piping bag & tips (optional for decorating)

FAQs

Q1: Can I use pumpkin pie filling instead of puree?
A1: No, pumpkin pie filling contains added sugar and spices, which would alter the recipe.

Q2: Can I make the frosting ahead of time?
A2: Yes, cream cheese frosting can be made up to 3 days ahead and refrigerated. Beat again before frosting.

Q3: How do I make the cupcakes lighter?
A3: Substitute half the flour with cake flour for a softer crumb.

Q4: Can I make these gluten-free?
A4: Yes, use a 1:1 gluten-free flour blend.

Q5: Can I make them less sweet?
A5: Reduce sugar slightly in both batter and frosting, but keep in mind it affects moisture and texture.

Conclusion

Pumpkin Cupcakes with Cream Cheese Frosting are a must-bake fall dessert that combines the warmth of pumpkin spice with the creamy indulgence of frosting. They’re moist, fluffy, and flavorful, making them perfect for cozy evenings, festive holidays, or simply satisfying your sweet tooth. Easy to make, versatile, and universally loved, these cupcakes are sure to become a seasonal favorite in your kitchen.