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Pumpkin Cupcakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These moist and fluffy pumpkin cupcakes are packed with warm spices and topped with a luscious cream cheese frosting. Perfect for fall baking, holidays, or anytime you crave a cozy treat!


Ingredients

Units Scale
For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup vegetable oil (or melted butter)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/4 cup milk (or buttermilk)
For the Cream Cheese Frosting:

 

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional, for extra spice)

Instructions

Make the Cupcakes:
  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Mix Wet Ingredients: In another large bowl, whisk together oil, sugar, brown sugar, eggs, vanilla, pumpkin purée, and milk until smooth.
  4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
  5. Bake: Divide batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:

 

  1. Beat Cream Cheese & Butter: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.
  2. Add Sugar & Vanilla: Gradually add powdered sugar, vanilla extract, and cinnamon (if using). Beat until light and fluffy.
  3. Frost & Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with cinnamon, pumpkin spice, or chopped nuts if desired.

Notes

  • Make It Lighter: Swap oil for unsweetened applesauce.
  • Extra Flavor: Add a teaspoon of maple syrup to the frosting for a fall twist!
  • Storage: Store cupcakes in an airtight container in the fridge for up to 4 days.