These pumpkin cupcakes are my go-to autumn recipe. After a few tweaks to get them perfectly moist and flavorful, I landed on this straightforward method that delivers incredibly soft cupcakes every time.
You’ll love this recipe because the cupcakes stay tender for days, have the perfect balance of warm spices, and are topped with a rich, creamy cinnamon cream cheese frosting. It’s an impressive fall treat that’s surprisingly simple to make.
Ingredients
For the Moist Pumpkin Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (or canola oil)
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin
- 1/3 cup milk
For the Cinnamon Cream Cheese Frosting:
- 2/3 cup unsalted butter, softened
- 6 oz cream cheese, softened
- 1 teaspoon cinnamon (I often do 1 1/2 tsp for extra spice)
- 1 teaspoon vanilla extract
- 3 to 3 1/2 cups powdered sugar
- 1-2 tablespoons cream, as needed for consistency
How to Make Pumpkin Cupcakes
Following these steps will give you flawless homemade pumpkin cupcakes. Let’s get started.
Step 1: Prepare Your Pans and Dry Ingredients
First, preheat your oven to 350°F (175°C) and line a muffin tin. In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt to ensure everything is evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate large bowl, whisk the vegetable oil with both sugars. Then, add the eggs one at a time, followed by the vanilla extract, pure pumpkin, and milk, stirring until smooth.
Step 3: Mix the Batter
Now, pour the dry ingredients into the wet ingredients and mix on low speed (or by hand) until just combined. Do not overmix; a few small lumps are fine and will prevent tough cupcakes.
Step 4: Fill and Bake the Cupcakes
Portion the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 5: Cool Completely
Let the cupcakes cool in the pan for five minutes before moving them to a wire rack. They must be completely cool before frosting to avoid a melted mess.
Step 6: Whip Up the Cinnamon Cream Cheese Frosting
While the cupcakes cool, beat the softened butter and cream cheese with an electric mixer until light and fluffy. Mix in the cinnamon and vanilla. Gradually add the powdered sugar, then add cream one tablespoon at a time until you reach a smooth, pipeable consistency.
Step 7: Frost Your Homemade Pumpkin Cupcakes
Once the cupcakes are cool, frost them using a piping bag or a simple butter knife. They’ll taste delicious either way!
My Best Pumpkin Cupcakes Tips
These simple tricks make a huge difference in the final texture and flavor of your pumpkin cupcakes.
My Secret for Ultra-Moist Cupcakes
Using vegetable oil instead of butter is my top tip for a consistently moist cupcake that stays soft for days. Since oil is a liquid fat at room temperature, it guarantees a tender texture.
Don’t Use Pumpkin Pie Filling
Always use 100% pure pumpkin puree. Pie filling is pre-sweetened and spiced, which will throw off the recipe’s balance and make the cupcakes overly sweet.
The Key to Perfect Cream Cheese Frosting
For the smoothest frosting, your cream cheese and butter must be at room temperature not too warm and not too cold. I take them out of the fridge 30-45 minutes before starting.
Avoid Overmixing the Batter
Mix only until you no longer see streaks of flour. Overmixing develops gluten, which is great for bread but results in dense, tough cupcakes.
Variations of Pumpkin Cupcakes
One of the best things about this recipe is its versatility. For a decadent twist, gently fold in one cup of semi-sweet chocolate chips. If you’re not a fan of frosting, you can add a spiced crumble topping before baking by mixing 1/3 cup of flour, 1/4 cup of brown sugar, a teaspoon of cinnamon, and 3 tablespoons of cold butter. To give the frosting a deeper flavor, add 2-3 tablespoons of pure maple syrup. For a surprise inside, carefully hollow out the cooled cupcakes and add a dollop of frosting or caramel sauce before decorating.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes up to two days in advance. Store them unfrosted in an airtight container at room temperature and frost them the day you plan to serve them.
How do I store leftover pumpkin cupcakes?
Because of the cream cheese frosting, leftovers must be stored in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 20 minutes before serving.
Can I freeze pumpkin cupcakes?
Definitely. Freeze the unfrosted cupcakes for up to 3 months by wrapping them individually and placing them in a freezer-safe bag. Thaw at room temperature before frosting.
What can I use if I don’t have all the individual spices?
No problem. If you don’t have individual spices, just use 2 teaspoons of a pre-made pumpkin pie spice blend instead for that classic autumn flavor.
Print
Moist Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the ultimate autumn treat with these incredibly moist and flavorful pumpkin cupcakes. This straightforward recipe guarantees a perfectly soft and tender crumb that stays fresh for days, thanks to a simple secret ingredient. Each cupcake is bursting with the perfect balance of warm spices like cinnamon, ginger, and nutmeg, and crowned with a luscious, tangy cinnamon cream cheese frosting. They are the perfect, impressive dessert for any fall gathering!
Ingredients
For the Moist Pumpkin Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil (or canola oil)
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3/4 cup pure pumpkin puree
1/3 cup milk
For the Cinnamon Cream Cheese Frosting:
2/3 cup unsalted butter, softened
6 oz cream cheese, softened
1 to 1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
3 to 3 1/2 cups powdered sugar
1–2 tablespoons heavy cream or milk, as needed
Instructions
Prepare Pans and Dry Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
Combine the Wet Ingredients
In a separate large bowl, whisk the vegetable oil with both the granulated and brown sugars until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pure pumpkin puree, and milk until the mixture is smooth.
Mix the Batter
Gently pour the dry ingredients into the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender cupcake.
Fill and Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Cool Completely
Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes must be at room temperature before frosting to prevent the frosting from melting.
Whip Up the Cinnamon Cream Cheese Frosting
While the cupcakes cool, beat the softened butter and cream cheese together in a large bowl with an electric mixer until light and fluffy. Mix in the cinnamon and vanilla. Gradually add the powdered sugar, one cup at a time, until fully incorporated. If the frosting is too thick, add cream one tablespoon at a time until you reach a smooth, pipeable consistency.
Frost Your Cupcakes
Once the cupcakes are completely cool, frost them as desired using a piping bag with a decorative tip or a simple butter knife.
Notes
Room Temperature Ingredients:
For the smoothest frosting, ensure your butter and cream cheese are fully softened to room temperature before mixing.
Pure Pumpkin is Key:
Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will alter the flavor and sweetness of the cupcakes.
Spice Substitution:
If you don’t have the individual spices, you can substitute them with 2 teaspoons of a pre-made pumpkin pie spice blend.
Storage:
Due to the cream cheese frosting, leftover cupcakes should be stored in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 20 minutes before serving for the best texture.
Make-Ahead & Freezing:
The unfrosted cupcakes can be made up to two days in advance and stored in an airtight container at room temperature. You can also freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 395
- Sugar: 45g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, autumn baking, moist pumpkin recipe, easy cupcakes, spiced cupcakes, homemade cupcakes
