Pumpkin Cupcakes

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING are so moist and loaded with pumpkin spice! I topped them off with a big scoop of cream cheese frosting for the perfect fall touch.

Pumpkin Cupcakes with Cream Cheese Frosting - so much pumpkin in these moist cupcakes! #cupcakes #pumpkin #recipe 

Hiiiii there. 

I’m back. With the pumpkin. Because of course.

I mean, I KNOW you’re not mad about it. Unless you’re one of those sad souls that dislikes pumpkin, in which case you probably already know to avoid this site for the duration of August, September, and October anyway. 😉 

I just can’t help myself with all the pumpkin goodness. I love pumpkin and these pumpkin spice cupcakes are so unbelievably moist. That big thick dollop of cream cheese frosting is the literal icing on the cake. 

How to make pumpkin spice cupcakes: 

Pumpkin cupcakes are quite simple to make from scratch! 


Whisk together your dry ingredients: flour, pumpkin spice, baking powder, baking soda, and salt.

In a larger bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and a couple of eggs until smooth.pumpkin spice cupcake batter in mixing bowl

Stir in the dry ingredients and mix until just combined. 

Spoon your batter evenly between 12 lined muffin wells. They should be about 2/3 of the way full. 

Bake the cupcakes for about 20 minutes or until a tester comes out clean. 


Cool the cupcakes completely before frosting.extra moist pumpkin cupcakes

These pumpkin cupcakes are LOADED with pumpkin puree, which makes them extra moist and gives them a more dense texture than a traditional cupcake. We love the dense crumb and texture of these cupcakes, but if you are not into that, these may not be the cupcakes for you.

What frosting for pumpkin cupcakes: 

Cream cheese frosting is the perfect balance of tangy goodness for those sweet pumpkin spice cupcakes. 

My cream cheese frosting is very simple to make.

Just add cream cheese, butter, powdered sugar, vanilla, and salt to a mixing bowl and beat with an electric mixer until smooth and creamy. 

cream cheese frosting recipe

You can pipe the frosting over your cupcakes if you like, but I’m a big sucker for the simple approach.

I used a cookie scoop (affiliate link) to drop big dollops of frosting right over the top of the cooled cupcakes. Simple and adorable! 

Do pumpkin cupcakes need to be refrigerated? 

These cupcakes should be stored in the refrigerator.

Tightly cover the container and keep in the fridge for up to 5 days. 

pumpkin spice cupcakes recipe

More pumpkin recipes: 

White Chocolate Pumpkin Cookies: Super soft and loaded with white chocolate chips.

Pumpkin Pie Dip: Perfect for dipping graham crackers or Nilla wafers!

Pumpkin Dream Cake: Love the technique for achieving super moist cake here!

Pumpkin Bundt Cake: We love bundt cakes!

Pumpkin Muffins: These have a surprise cream cheese filling.

4 from 1 vote

Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time
25 mins
Cook Time
20 mins
Total Time
1 hr 45 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Keyword: easy cake recipes, easy cupcake recipes, easy pumpkin recipes, fall
Calories: 452 kcal

These cupcakes have so much pumpkin added that they come out extra moist with a dense crumb. These are not a light and fluffy cupcake - they're dense and loaded with pumpkin goodness in the best way.


For the Cupcakes:
  • 1 1/3 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup canned pumpkin
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
Cream cheese Frosting:
  • 8 ounces cream cheese room temperature
  • 1/2 cup butter room temperature
  • 3 cups powdered sugar plus more, as needed
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners.
  2. Add the flour, pumpkin spice, baking powder, baking soda, and salt to a small mixing bowl and whisk to combine. Set aside.
  3. Add the pumpkin, brown sugar, vegetable oil, and eggs to a large mixing bowl and whisk well to combine.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Fill the muffin wells ? full with the batter.
  6. Bake for 18-22 minutes or until the tops spring back when touched and a tester comes out clean. Cool completely before frosting.
  7. For the frosting, add all of the ingredients to the bowl of a stand mixer and beat well with the whisk attachment until smooth and creamy.
  8. Pipe or spoon the frosting over the cupcakes.

  9. Store tightly covered in the refrigerator for up to 5 days.
Nutrition Facts
Pumpkin Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 cupcake)
Calories 452 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Cholesterol 76mg25%
Sodium 360mg16%
Potassium 137mg4%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 44g49%
Protein 4g8%
Vitamin A 2924IU58%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.