Pumpkin Cupcakes with Cream Cheese Frosting

Moist, tender, and warmly spiced, Pumpkin Cupcakes are the ultimate fall-inspired treat. Infused with aromatic spices like cinnamon, ginger, and pumpkin pie spice, these cupcakes bring all the cozy vibes of autumn into every bite. Whether you’re baking for a fall party, Thanksgiving, Halloween, or simply want something comforting with your coffee, these cupcakes hit the sweet spot perfectly. Topped with a luscious cream cheese frosting, they’re as rich and satisfying as any bakery-style dessert — but easy enough to whip up at home.

What sets these cupcakes apart is their ultra-moist texture and deep pumpkin flavor. Made with real pumpkin puree and a generous blend of spices, they’re flavorful without being overly sweet. The cream cheese frosting adds a smooth, tangy contrast that complements the cupcake’s warmth. This recipe is also wonderfully reliable, making it a great choice whether you’re an experienced baker or just starting out.

Perfect for sharing, gifting, or indulging solo, pumpkin cupcakes are a seasonal favorite that everyone will look forward to. The best part? You can make them ahead of time, frost when ready, and enjoy them for days. Trust us — once you make them, they’ll become part of your fall baking tradition.

Why You’ll Love This Recipe

1. Ultra Moist and Flavorful: The combination of oil, brown sugar, and pumpkin keeps these cupcakes soft and rich.
2. Perfectly Spiced: A cozy blend of pumpkin pie spice, cinnamon, and ginger brings out the best in the pumpkin.
3. Bakery-Quality Frosting: The cream cheese frosting is smooth, tangy, and sweet — a match made in heaven for pumpkin.
4. Great for Any Occasion: Ideal for fall gatherings, holidays, birthdays, or bake sales.
5. Freezer-Friendly: Both the cupcakes and frosting can be made ahead and frozen separately.

Ingredients

For the Pumpkin Cupcakes:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Ground ginger
• Ground cinnamon
• Canned pumpkin puree
• Vegetable oil
• Light brown sugar
• Eggs
• Vanilla extract

For the Cream Cheese Frosting:

• Unsalted butter (softened)
• Cream cheese (room temperature)
• Vanilla extract
• Salt
• Powdered sugar (sifted)

Variations

• Mini Cupcakes: Make bite-sized versions for parties by adjusting the baking time to 10–12 minutes.
• Nutty Twist: Add chopped pecans or walnuts for texture.
• Chocolate Chips: Fold in white or dark chocolate chips for extra indulgence.
• Dairy-Free Option: Use dairy-free cream cheese and butter alternatives for the frosting.
• Maple Frosting: Swap some of the vanilla in the frosting for maple extract or add a splash of real maple syrup.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon.

Step 3: Combine Wet Ingredients

In another bowl, mix pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Step 5: Fill and Bake

Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Step 6: Make the Frosting

Beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and salt. Gradually beat in the powdered sugar until fluffy and spreadable.

Step 7: Frost the Cupcakes

Once cupcakes are completely cool, frost using a spatula or piping bag. Decorate as desired.

Tips for Making the Recipe

• Sift the powdered sugar for a smooth, lump-free frosting.
• Let cupcakes cool fully before frosting to avoid melting the cream cheese topping.
• For neater cupcakes, use an ice cream scoop to portion the batter evenly.
• Store the frosting in the fridge if making ahead; let it come to room temperature before using.
• Don’t skip the spices — they’re key to enhancing the pumpkin flavor.

How to Serve

Serve pumpkin cupcakes at room temperature, ideally with a hot drink like coffee, tea, or spiced cider. They’re perfect for fall events, afternoon snacks, or even as a holiday dessert. Top with cinnamon, chopped nuts, or festive sprinkles for an extra-special presentation.

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for best flavor.

Freezing

You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic and place in a freezer-safe container.

Reheating

To thaw, leave cupcakes at room temperature for several hours. Frost after thawing if not already frosted.

FAQs

1. Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained and smooth. Canned pumpkin is more consistent but homemade works well too.

2. Can I make these cupcakes gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend for best results.

3. Can I make these ahead of time?

Yes! Bake the cupcakes a day or two in advance. Frost the day you plan to serve.

4. Can I use store-bought frosting?

You can, but homemade cream cheese frosting tastes significantly better and is easy to make.

5. How do I know when the cupcakes are done?

Insert a toothpick — if it comes out clean or with just a few crumbs, they’re done.

6. Can I make this into a cake?

Yes, pour the batter into a greased 9×13-inch pan and bake for 30–35 minutes.

7. What if I don’t have pumpkin pie spice?

Use a blend of cinnamon, nutmeg, cloves, and allspice as a substitute.

8. Can I use olive oil instead of vegetable oil?

Yes, though it may slightly alter the flavor. A light olive oil works best.

9. Do these cupcakes need to be refrigerated?

Yes, because of the cream cheese frosting. Keep them chilled and bring to room temp before serving.

10. Can I pipe the frosting?

Yes! This cream cheese frosting holds its shape well for piping with any decorative tip.

Conclusion

These Pumpkin Cupcakes are everything you love about fall wrapped into one perfectly spiced, soft, and sweet treat. Paired with rich, tangy cream cheese frosting, they deliver the perfect balance of flavor and texture. Whether you’re hosting a seasonal gathering or just want to enjoy a cozy dessert, this recipe is foolproof and delicious. Once you try them, they’ll become your new favorite autumn bake — and maybe even a year-round craving.Attach

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