Autumn Pumpkin Spice Cupcakes

Welcome to the heart of autumn baking! There’s nothing quite like the comforting aroma of pumpkin and warm spices wafting through your kitchen, and these delightful pumpkin cupcakes are designed to deliver just that. Imagine a perfectly moist, tender pumpkin cupcake, generously infused with a medley of aromatic fall spices, all crowned with a luscious, tangy, and subtly sweet cinnamon cream cheese frosting. These aren’t just any ordinary treats; they are a celebration of pumpkin season, embodying all the cozy flavors that make fall so special.

These homemade pumpkin cupcakes are not only incredibly delicious but also surprisingly simple to prepare, making them an ideal choice for both seasoned bakers and beginners alike. Each bite offers a harmonious blend of rich pumpkin flavor, enhanced by notes of cinnamon, nutmeg, and pumpkin pie spice, perfectly complemented by the creamy, zesty frosting. If you’re a true pumpkin enthusiast, this recipe is an absolute must-try. We’re confident they’ll quickly become a cherished fall favorite in your household, bringing smiles and warmth to every gathering.

For those who love exploring various cupcake creations, we also recommend trying our Lemon Bar Cupcakes for a bright and zesty treat, the rich and decadent Biscoff Cupcakes, or the fun and nostalgic S’mores Cupcakes.

Why These Pumpkin Cupcakes Are a Must-Bake This Fall

You might be wondering what makes this pumpkin cupcake recipe stand out. We believe it’s the perfect balance of flavor, texture, and ease of preparation that truly sets it apart. Here’s why these moist pumpkin cupcakes will become your go-to autumn dessert:

• Irresistible Pumpkin Spice Flavor: Our recipe delivers an authentic and robust pumpkin spice experience. We use a carefully selected blend of warm spices like cinnamon, nutmeg, and pumpkin pie spice to create a complex and deeply satisfying flavor profile that captures the essence of fall. Every bite is an aromatic journey that transports you to cozy autumn evenings.
• Decadent Cinnamon Cream Cheese Frosting: The magic truly happens when these spiced pumpkin cupcakes are generously topped with our signature cinnamon cream cheese frosting. This isn’t just any frosting; it’s a perfectly balanced blend of tangy cream cheese, sweet powdered sugar, and a hint of warm cinnamon. The creaminess and slight tartness of the frosting beautifully complement the sweet and spicy notes of the pumpkin cupcake, elevating the entire dessert to another level of deliciousness.
• Remarkably Easy to Make: Don’t let the gourmet taste fool you – this recipe for pumpkin cupcakes is designed with simplicity in mind. We’ve streamlined the steps, making it accessible even for those new to baking or first-time cupcake makers. You won’t encounter any complicated techniques or obscure ingredients, just straightforward instructions that lead to bakery-quality results right in your own kitchen.
• Perfectly Moist and Tender Texture: Nobody likes a dry cupcake. Our recipe guarantees an incredibly moist and tender crumb every single time, ensuring each pumpkin cupcake melts in your mouth. This delightful texture is achieved through a precise balance of wet and dry ingredients, coupled with the natural moisture from the pumpkin puree.
• Ideal for Any Occasion: Whether you’re hosting a fall dinner party, celebrating a holiday like Thanksgiving, or simply craving a comforting treat on a crisp autumn day, these pumpkin spice cupcakes are perfectly suited. They’re impressive enough for special events yet simple enough for an everyday indulgence.

Essential Ingredient Notes for Perfect Pumpkin Cupcakes

To ensure your pumpkin cupcakes turn out perfectly every time, paying attention to your ingredients is key. Here are some detailed notes on the components of this delightful recipe. For a comprehensive list of quantities, please refer to the full recipe card below.

• Pumpkin Pie Spice: This blend is fundamental for that classic fall flavor. It typically contains cinnamon, nutmeg, ginger, and cloves. Most grocery stores carry it, but you can also make your own by mixing individual spices. We prefer a good quality blend for consistency. This pumpkin pie spice is a great option.
• Oil (Canola or Vegetable): Using oil instead of butter in the cupcake batter contributes significantly to the cupcakes’ moistness and tender crumb. It also helps them stay fresh longer. Any neutral-flavored vegetable oil, like canola oil or sunflower oil, will work beautifully without imparting any unwanted flavors.
• Pumpkin Puree: This is the star of our pumpkin cupcakes! It’s crucial to use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and other ingredients that will alter the flavor and sweetness balance of our recipe. Always check the label to ensure you have pure, unsweetened pumpkin puree.
• Brown Sugar: We recommend using light brown sugar for its molasses notes, which add depth to the pumpkin flavor. However, dark brown sugar can also be used for a slightly richer, more intense caramel-like sweetness. Be sure to pack it firmly when measuring.
• Large Eggs: Always use large eggs for consistent results in baking. It’s incredibly important that your eggs are at room temperature. This helps them emulsify better with other ingredients, creating a smoother, more uniform batter and a more tender final product. Take them out of the refrigerator at least 2 hours before you plan to bake.
• Unsalted Butter (for frosting): Just like the eggs, your unsalted butter for the cream cheese frosting must be at room temperature. This ensures it creams smoothly with the cream cheese, preventing a lumpy or split frosting. Softened butter should yield slightly to the touch but not be melted. Remove it from the fridge approximately 2 hours before you start making the frosting.
• Cream Cheese (for frosting): Full-fat brick-style cream cheese is essential for a stable, creamy, and pipeable frosting. Avoid using whipped or low-fat cream cheese, as these contain more water and will result in a runny frosting. Ensure it’s also at room temperature for optimal blending with the butter.
• Powdered Sugar (for frosting): Also known as confectioners’ sugar, this fine sugar is vital for smooth frosting. Sifting it before use is a non-negotiable step to prevent any lumps or grittiness in your cinnamon cream cheese frosting, ensuring a perfectly silky texture.

Step-by-Step Instructions: Crafting Perfect Pumpkin Cupcakes

Making these delicious pumpkin cupcakes is a straightforward and enjoyable process. Follow these detailed steps to achieve wonderfully moist and flavorful results:

STEP 1: Prepare Your Baking Station. Begin by preheating your oven to 350°F (175°C). While the oven heats up, meticulously line a 12-cup standard muffin pan with cupcake liners. This ensures easy removal and a clean presentation. Once lined, set the pan aside, ready for your batter.

STEP 2: Combine the Dry Ingredients. In a large mixing bowl, measure out your all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground nutmeg, and salt. Whisk these dry ingredients together thoroughly. This step ensures that all the leavening agents and spices are evenly distributed throughout the flour, leading to uniform rising and flavor in every cupcake.

STEP 3: Remove Excess Moisture from Pumpkin Puree. This often-overlooked step is a secret to incredibly moist but not soggy cupcakes. Spoon the pumpkin puree onto a plate lined with a few layers of paper towel. Gently press another paper towel on top of the pumpkin puree to absorb any excess liquid. Repeat this blotting process once more with fresh paper towels. Reducing the moisture content concentrates the pumpkin flavor and prevents the cupcakes from becoming too dense.

STEP 4: Mix the Wet Ingredients. In a separate, medium-sized bowl, combine the oil, the blotted pumpkin puree, room temperature large eggs, pure vanilla extract, and packed brown sugar. Whisk these wet ingredients together until they are well combined and smooth. The brown sugar should dissolve as much as possible, creating a uniform liquid mixture.

STEP 5: Gently Combine Wet and Dry Mixtures. Pour the wet ingredient mixture into the bowl containing your sifted dry ingredients. Using a spatula or a spoon, gently fold the ingredients together until they are just combined. It’s crucial not to overmix the batter; overmixing can develop the gluten in the flour, leading to tough, dry cupcakes. A few small lumps are perfectly fine and often indicate a tender cupcake.

STEP 6: Scoop and Bake the Cupcakes. Using a large ice cream scoop or a large cookie scoop (about 2 tablespoons), carefully portion the pumpkin cupcake batter into each lined muffin cup. Fill each cup approximately three-quarters full. This allows for proper rising without overflowing. Place the muffin pan into your preheated oven and bake for 18-20 minutes. To check for doneness, a wooden skewer or toothpick inserted into the center of a cupcake should come out clean.

STEP 7: Cool Completely. Once baked, remove the muffin tin from the oven. Allow the cupcakes to cool in the hot muffin tin for about 10 minutes. This resting period helps them set and prevents them from deflating. After 10 minutes, carefully transfer the warm pumpkin cupcakes to a wire rack to cool completely. Ensure they are entirely cool before even thinking about frosting them, as warm cupcakes will melt your beautiful frosting.

Step-by-Step Instructions: Whipping Up Cinnamon Cream Cheese Frosting

No pumpkin cupcake is complete without a decadent, creamy frosting. Our cinnamon cream cheese frosting is the perfect companion, adding a tangy sweetness and an extra layer of spice. Here’s how to create this irresistible topping:

STEP 1: Sift Dry Frosting Ingredients. In a medium-sized bowl, measure out your powdered sugar and ground cinnamon. Use a fine-mesh sieve to sift these two ingredients together. This step is crucial for achieving a smooth, lump-free frosting and ensures the cinnamon is evenly distributed throughout.

STEP 2: Cream Butter and Cream Cheese. In a large mixing bowl, using an electric mixer fitted with a paddle attachment (or a hand mixer), beat the room temperature unsalted butter and room temperature cream cheese on high speed for about 3 minutes. Beat until the mixture is incredibly light, fluffy, and visibly pale. This aeration is key for a light and airy frosting texture.

STEP 3: Gradually Add Powdered Sugar and Flavorings. With the mixer on low speed, slowly add half of the sifted powdered sugar and cinnamon mixture to the creamed butter and cream cheese. Mix until just incorporated, then scrape down the sides of the bowl. Add the remaining half of the powdered sugar mixture and continue to mix on low speed until no dry streaks remain. Finally, add the pure vanilla extract and a pinch of salt. Increase the mixer speed to high and beat for another 1-2 minutes until the frosting is wonderfully creamy, smooth, and fluffy. The salt helps to balance the sweetness and enhance all the flavors.

STEP 4: Frost the Cooled Cupcakes. Once your pumpkin cupcakes are completely cooled, transfer the prepared cinnamon cream cheese frosting into a piping bag fitted with your favorite nozzle (a star tip works beautifully for classic swirls). Pipe generous swirls of frosting onto each cupcake. For best results and to maintain the frosting’s integrity, store the frosted cupcakes in an airtight container in the refrigerator until ready to serve. Allowing them to come to room temperature for about 15-20 minutes before serving will enhance their flavor and texture.

Expert Baking Tips for Flawless Pumpkin Cupcakes

Achieving bakery-quality pumpkin cupcakes at home is easier than you think, especially with these expert tips:

• Accurate Flour Measurement is Crucial: The most common mistake in baking is over-measuring flour, which leads to dry baked goods. Always use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). Never scoop flour directly from the bag, as this compacts it and can add significantly more flour than intended, resulting in a dense, dry pumpkin cupcake. For ultimate precision, consider using a kitchen scale to measure your flour by weight.
• Ensure Cupcakes are Fully Cooled Before Frosting: Patience is a virtue, especially when it comes to frosting. It is absolutely essential that your pumpkin cupcakes are completely cool to the touch before you begin decorating them. Attempting to frost warm or even slightly warm cupcakes will cause the delicate cream cheese frosting to melt, slide off, and create a messy, unappealing result. Plan your baking schedule to allow ample cooling time.
• Creative Garnish Ideas: While these pumpkin cupcakes are delicious on their own, a little extra flourish can make them even more special. Consider sprinkling a few miniature chocolate chips or finely chopped pecans on top of the frosting for added texture and flavor. A delicate drizzle of caramel sauce can introduce another layer of sweetness, or for a touch of elegance, a light dusting of extra ground cinnamon or pumpkin pie spice immediately before serving adds a beautiful aroma and visual appeal.
• Room Temperature Ingredients for Best Results: We cannot stress this enough – ensure your eggs, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and a perfectly creamy frosting. Cold ingredients will lead to a lumpy batter and a curdled-looking frosting.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix them only until they are just incorporated. Overmixing develops gluten, which can lead to tough, chewy cupcakes rather than tender ones. A few small lumps in the batter are preferable to an overmixed, smooth batter.
• Check Oven Temperature: Oven temperatures can vary significantly. Using an oven thermometer can help you ensure your oven is truly at the temperature you set it to. Consistent oven temperature is key for even baking and perfectly risen cupcakes.

Frequently Asked Questions About Pumpkin Cupcakes

Storing and Freezing Your Pumpkin Cupcakes

Proper storage is essential to keep your delicious pumpkin cupcakes fresh and their frosting perfect. Because the cinnamon cream cheese frosting contains dairy, these cupcakes need to be refrigerated. Store them in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture experience, we recommend letting the cupcakes sit at room temperature for about 15-20 minutes before serving. This allows the frosting to soften slightly and the flavors to truly shine.

Freezing Frosted Pumpkin Cupcakes

You can also freeze these decorated pumpkin cupcakes. To do so, place the frosted cupcakes on a baking sheet and freeze for about 30 minutes until the frosting is firm. Then, transfer the frozen cupcakes to an airtight container or freezer-safe bag, separating layers with parchment paper if needed. They can be frozen for up to 30 days. When you’re ready to enjoy them, thaw the frozen cupcakes at room temperature for 1-2 hours before eating. This ensures the frosting returns to its creamy consistency and the cupcake remains moist.

Other Pumpkin Recipes to Delight Your Taste Buds

If you’re as passionate about pumpkin as we are, be sure to explore more of our seasonal pumpkin recipes! From pies to breads and cookies, there’s always a new way to enjoy the flavors of fall. Check back often for more delicious inspiration.

We truly hope you enjoy baking and sharing these delightful pumpkin cupcakes. If you loved this recipe, please consider leaving a STAR REVIEW and comment below! Your feedback helps us and other bakers. Don’t forget to tag us on Instagram @stephaniesweettreats with your creations. For more baking inspiration and ideas, make sure to follow us on Pinterest. Happy baking!

Pumpkin Cupcakes

Stephanie Rutherford

These moist pumpkin cupcakes are topped with cinnamon cream cheese frosting. They are full of spices!

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Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Servings: 12 cupcakes

Ingredients

Pumpkin Cupcakes

• 1 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 1/2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/4 tsp Ground nutmeg
• 1/2 tsp Salt
• 1/2 cup Oil, canola or vegetable
• 15 oz Pumpkin puree can, not pumpkin pie filling
• 3/4 cup Brown sugar, packed light or dark
• 2 Large eggs, room temperature
• 1 tsp Pure vanilla extract

Cinnamon Cream Cheese Frosting

• 3/4 cup Unsalted butter, room temperature
• 4 oz Cream cheese, room temperature
• 1/2 tsp Ground cinnamon
• 3 1/2 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 1/4 tsp Salt

Instructions

Pumpkin Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.
2. In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Place the pumpkin puree on a plate lined with paper towels. Press a second paper towel into the puree to soak up some of the moisture. Repeat this twice.
3. In a separate bowl, mix together oil, pumpkin puree, eggs, vanilla, and brown sugar until combined.
4. Add the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
5. Use a large ice cream scoop (or a 2 TBSP cookie scoop) to scoop the cupcake batter into each muffin tin. Fill each cup approximately 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Let the cupcakes sit in the muffin tin for 10 minutes. Then, transfer them to a cooling rack to cool completely before decorating.

Cinnamon Cream Cheese Frosting

1. In a medium bowl, sift the powdered sugar and cinnamon together.
2. Using an electric mixer, beat the room temperature cream cheese and butter on high speed for 3 minutes until light and fluffy.
3. Add half of the sifted powdered sugar mixture and mix on low speed until combined. Then, add the rest of the powdered sugar. Finally, add the vanilla extract and salt. Mix on high speed until the frosting is creamy and smooth.
4. Transfer the frosting to a piping bag and pipe it onto the completely cooled cupcakes. Store the frosted cupcakes in an airtight container in the fridge.

Notes

Flour: Ensure flour is spooned and leveled, or use a kitchen scale for accuracy. Compacted flour can result in dry cupcakes.
High altitude baking: Consider adding 1 1/2 tablespoons of extra flour for better structure.
Room Temperature Ingredients: For optimal results, pull all dairy ingredients (butter, cream cheese, eggs) out of the refrigerator at least 2 hours before you plan to begin baking.

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