These Pumpkin Spice Cupcakes are soft, moist and full of warm fall flavor, topped with creamy cinnamon cream cheese frosting. Easy fall baking!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

These Pumpkin Spice Cupcakes are soft, moist and full of warm pumpkin spice flavor, then topped with a rich cinnamon cream cheese frosting that is basically impossible to resist.

There’s pumpkin puree and a little maple syrup in the cupcake batter, which gives these cupcakes that cozy fall flavor without making them overly sweet.

And then we add cream cheese frosting.

Because apparently pumpkin cupcakes weren’t already good enough.

Trust me when I tell you just like Pumpkin Crunch Cake and Pumpkin Snickerdoodles, there is no part of any of these pumpkin cupcakes that will make you feel anything less than warm and fuzzy all over.

Why You’ll Love These Pumpkin Cupcakes

• Easy to make. No complicated techniques or specialty ingredients. Mix the batter, bake the cupcakes, whip up the frosting and you’re done.
• Soft and moist. Pumpkin puree and vegetable oil help keep these cupcakes tender without making them heavy.
• Full of pumpkin spice flavor. Warm spices give you that classic fall flavor without overpowering the pumpkin.
• That cinnamon cream cheese frosting. Cream cheese, butter, powdered sugar and cinnamon come together into a rich, tangy frosting that pairs perfectly with pumpkin.
• A little maple flavor. A touch of maple syrup goes into the cupcake batter, adding another layer of fall flavor without turning these into maple cupcakes.
• Perfect for fall gatherings. Thanksgiving, Halloween parties, bake sales, school events or just because it’s Tuesday and pumpkin season exists.

What Makes These Pumpkin Cupcakes So Good?

The cupcakes themselves are soft, tender and full of pumpkin flavor, but the real magic happens when you add that cinnamon cream cheese frosting.

Pumpkin and cream cheese are already a pretty unbeatable combination. Add cinnamon and a little maple to the mix and suddenly you have a cupcake that tastes like fall without needing a ridiculous list of ingredients.

The frosting is rich and creamy with just enough tang from the cream cheese to balance the sweetness of the cupcake.

What You’ll Need

For the Pumpkin Cupcakes

• All-purpose flour – Gives the cupcakes structure while keeping them tender.
• Baking powder and baking soda – Help the cupcakes rise and stay light.
• Pumpkin pie spice – Brings that classic warm fall flavor.
• Salt – Balances the sweetness and enhances the spices.
• Granulated sugar – Sweetens the cupcakes.
• Brown sugar – Adds moisture and a little deeper caramel flavor.
• Eggs – Help bind the batter and give the cupcakes structure.
• Pumpkin puree – Adds pumpkin flavor and moisture.
• Vegetable oil – Keeps the cupcakes soft and tender.
• Maple syrup – Adds a subtle maple note that works beautifully with pumpkin.
• Vanilla extract – Rounds out the flavor.

For the Cinnamon Cream Cheese Frosting

• Cream cheese – Gives the frosting its signature tangy flavor and creamy texture.
• Butter – Adds richness and helps create a smooth, spreadable frosting.
• Powdered sugar – Sweetens the frosting and gives it the right consistency.
• Cinnamon – Adds another layer of warm spice.
• Vanilla extract – Brings everything together.

How to Make Pumpkin Spice Cupcakes

• Prepare the muffin pan. Preheat your oven to 350°F and line a muffin pan with cupcake liners. Set it aside while you make the batter.
• Mix the dry ingredients. Add the flour, baking powder, baking soda, pumpkin pie spice and salt to a large bowl. Whisk everything together so the leavening and spices are evenly distributed.

• Mix the wet ingredients. In a separate bowl, whisk together the sugar, brown sugar, eggs, pumpkin puree, vegetable oil, maple syrup and vanilla until smooth and well combined.

• Combine the batter. Add the wet ingredients to the dry ingredients and gently mix until everything is just combined. Don’t overmix. Once you no longer see large streaks of flour, you’re done.
• Fill the cupcake liners. Divide the batter evenly between the prepared cupcake liners, filling each one about half to two-thirds full. A cookie scoop or measuring cup makes this quick and keeps your cupcakes roughly the same size.

• Bake the cupcakes. Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

• Cool completely. Remove the cupcakes from the pan and place them on a wire rack to cool completely before frosting. I know. Waiting is the worst. But warm cupcakes and cream cheese frosting are not a happy marriage.

How to Make Cinnamon Cream Cheese Frosting

• Soften the butter and cream cheese. Let both come to room temperature before mixing. This is the easiest way to get smooth, creamy frosting without chasing lumps around the bowl.
• Beat until creamy. Add the softened cream cheese and butter to a large mixing bowl and beat until smooth and fluffy.
• Add the powdered sugar. Gradually add the sifted powdered sugar, mixing between additions so you don’t end up wearing half of it.
• Add the cinnamon and vanilla. Mix in the cinnamon and vanilla extract until the frosting is smooth, creamy and evenly flavored.
• Frost the cupcakes. Once the cupcakes are completely cool, spread or pipe the cinnamon cream cheese frosting over the tops. Add a little extra cinnamon or a sprinkle of chopped pecans if you want to dress them up.

Tips No One Tells You

• Don’t overmix the batter. Once the wet and dry ingredients come together, mix just until combined. Overmixing can develop too much gluten and leave you with dense cupcakes instead of the soft, tender crumb we’re after.
• Use plain pumpkin puree. Pumpkin puree and pumpkin pie filling are not the same thing. Pumpkin pie filling already contains sugar and spices, which will throw off the recipe.
• Room-temperature cream cheese matters. Cold cream cheese is much harder to beat smooth and can leave little lumps throughout your frosting. Give it some time on the counter.
• Sift the powdered sugar. It’s an extra minute, but it makes cream cheese frosting noticeably smoother. Nobody wants a lumpy frosting situation.
• Don’t frost warm cupcakes. Even slightly warm cupcakes can melt your frosting and turn those pretty swirls into a sad little puddle. Let them cool completely.
• Use a scoop for even cupcakes. A cookie scoop makes portioning the batter much easier and helps all of your cupcakes finish baking at about the same time.
• Want prettier frosting? Use a piping bag fitted with a large star tip. The frosting is sturdy enough to pipe and the little swirls make these look much more bakery-style with very little extra effort.
• Don’t have maple syrup? You can still make the cupcakes without it, although you’ll lose that subtle maple flavor. If you’re making substitutions, keep the rest of the recipe as written rather than adding extra liquid.

Pumpkin Puree vs. Pumpkin Pie Filling

This is an easy mistake to make because the cans look similar.

Pumpkin puree is plain pumpkin. That’s what you want for these cupcakes.

Pumpkin pie filling is already sweetened and spiced. Using it here would change the sweetness, spice level and texture of the cupcakes.

Always check the label before adding the pumpkin to your mixing bowl.

How Do I Keep Pumpkin Cupcakes Moist?

The pumpkin puree and vegetable oil are doing most of the work here.

The biggest thing you can do is don’t overbake them. Start checking the cupcakes around the recommended baking time and use a toothpick to test the center.

You want the toothpick to come out clean or with a few moist crumbs. If it comes out completely wet, give them another minute or two. If you wait until they’re bone-dry, you’ve gone too far.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Nope. Use plain canned pumpkin puree for these cupcakes. Pumpkin pie filling already has sugar and spices added, which would change the sweetness, spice level and texture of the recipe.

And yes, the cans look annoyingly similar. Read the label before you dump it into the bowl.

Should I use oil or butter for pumpkin cupcakes?

For these cupcakes, stick with the vegetable oil called for in the recipe. Oil helps keep pumpkin cupcakes soft and tender, even after they’ve cooled.

Butter would give you a different texture and flavor, but there’s really no reason to mess with what works here.

How full should I fill the cupcake liners?

Fill the liners about halfway to two-thirds full, or roughly 1/4 cup of batter per cupcake. This gives the cupcakes enough room to rise without overflowing all over your muffin pan.

A cookie scoop or 1/4-cup measuring cup makes portioning the batter much easier.

Why are my pumpkin cupcakes dense or gummy?

The most common culprit is overmixing the batter. Once the wet and dry ingredients come together, mix just until everything is combined.

You don’t need to beat the batter until it’s perfectly smooth. A few small lumps are completely fine. Overworked batter can develop too much gluten, leaving you with dense, chewy cupcakes instead of the soft texture we’re after.

Do frosted pumpkin cupcakes need to be refrigerated?

Yes. Because these cupcakes are topped with real cream cheese frosting, store them in the refrigerator in an airtight container.

For the best flavor and texture, let the cupcakes sit at room temperature for a little while before serving. Cold cream cheese frosting is perfectly safe, but it isn’t exactly living its best life straight out of the refrigerator.

Can I make these pumpkin cupcakes ahead of time?

Absolutely. Bake the cupcakes a day ahead, let them cool completely and store them covered. You can make the frosting ahead as well and keep it refrigerated.

When you’re ready to serve, let the frosting soften slightly and give it a quick mix before frosting the cupcakes.

How Do I Store Pumpkin Cupcakes?

Because these cupcakes have cream cheese frosting, store them in the refrigerator in an airtight container.

They’ll keep for several days, although the frosting is at its best when the cupcakes aren’t ice-cold. Let them sit at room temperature for a short time before serving.

Can I Freeze Pumpkin Cupcakes?

Yes, but I recommend freezing the unfrosted cupcakes for the best texture.

Let the cupcakes cool completely, then wrap them individually or place them in a freezer-safe container. Freeze for up to 3 months.

Thaw completely, then frost before serving.

You can also freeze the cream cheese frosting separately in an airtight container. Thaw it in the refrigerator and beat it briefly before using.

Can I Use a Different Frosting?

Absolutely.

The cinnamon cream cheese frosting is my favorite pairing for these cupcakes, but a simple vanilla buttercream would work too.

If you’re making these for Thanksgiving, you could also add a little maple flavor to the frosting for an extra fall-inspired finish.

More Pumpkin Desserts

• Pumpkin Crinkle Cookies 
• Halloween Spider Web Cake
• Pumpkin Snickerdoodles 
• Pumpkin Spice Cake with Cream Cheese Frosting
• No Bake Pumpkin Cheesecake Pie
• Pumpkin Cobbler with Bourbon Salted Caramel Sauce

A Few Final Words

These Pumpkin Spice Cupcakes are exactly the kind of fall baking I love: easy enough to actually make, packed with pumpkin flavor and topped with a frosting that makes them feel a little more special.

They’re soft, cozy, warmly spiced and just sweet enough.

And if you happen to eat one standing at the kitchen counter before anyone else gets home?

I didn’t see a thing.

Enjoy! ♥ Heather

Update Notes: This post was originally published in October of 2016 but was republished with an updated recipe, new photos, step by step instructions and tips in September 2023.