Super moist Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are tender, sweet and packed with flavor!! Perfectly pumpkin spiced with your favorite fall flavors, these homemade pumpkin cupcakes are the ultimate pumpkin dessert.
As the fall season and the ‘pumpkin everything’ time of the year is upon us, it seems only appropriate… no… NECESSARY …. to treat ourselves to super moist pumpkin cupcakes.
So preheat that oven, break out the muffin tins and get ready to indulge in these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
Oh. My.
Super flavorful, super moist pumpkin cupcakes topped off with cream cheese frosting rich with cinnamon spice.
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.
Decadent? Yes! Indulgent? Also Yes! Fat free? Nooooo! … but totally worth it!
moist pumpkin cupcakes
Ugg.. that word.. moist. But what can I say, these pumpkin cupcakes are super moist pumpkin cupcakes!
Super easy to make with pantry staples you probably already have on hand, these pumpkin cupcakes are the perfect fall treat.
Plus, not only are the tender and tasty, they have so much pumpkin and fall spice flavor, you can’t help but embrace ‘pumpkin everything’ time of year.
Did we discuss the cinnamon cream cheese frosting yet? (palm slap to forehead)
These easy to make pumpkin cupcakes are amazing but it’s totally OK to use them strictly as a vehicle to get this cinnamon frosting to you face.
For real!! This cinnamon cream cheese frosting is ridiculously addictive. I’m talking insanely tasty.
You have been warned so don’t blame me when your yoga pants don’t fit after making these.
the best pumpkin cupcakes
- When it comes to the perfect pumpkin dessert, these moist pumpkin cupcakes win hands down. Perfectly spiced and packed with so much pumpkin flavor!
- They’re obviously portable, therefore these cupcakes are basically just a vessel to deliver that yummy homemade cinnamon frosting to your mouth.
- Super moist ( I know.. THAT word!) and tender, these pumpkin cupcakes melt in your mouth!!
- Perfect for every Halloween party, fall festival and seasonal potluck known to man.
- This homemade cinnamon cream cheese frosting is better than anything you will ever put in your mouth .. including pizza.
- It’s pumpkin everything season. Get on board, people!
To make these Pumpkin Cupcakes you will need:
- Vegetable or canola oil
- Brown sugar and white sugar
- Eggs
- Maple syrup – #secretmusthaveingredient
- Vanilla extract
- Pumpkin puree
- All purpose flour
- Baking powder and Baking soda
- Fall spices
- Butter
- Powdered sugar
- Cream cheese
how do you make pumpkin cupcakes?
Add the pumpkin to your mixing bowl and mix to combine.
Spoon pumpkin mixture into muffin cups 2/3 of the way full until all of your tins are full.
Bake for 18-22 minutes or until toothpick inserted comes out clean.
For the cinnamon cream cheese frosting, in a large mixing bowl and using an electric mixer, beat butter and cream cheese until smooth and creamy.
Add cinnamon, vanilla and salt to the mixture and then slowly add in the sifted powdered sugar in batches until all has been incorporated.
pro tips for perfect moist cupcakes
- Don’t over mix your pumpkin cupcake batter. Once run your mixer long enough to incorporate the ingredients to avoid tough or dense cupcakes.
- Use a small measuring cup or an ice cream scooper to add your batter to your cupcake tins. This way your cupcakes are all the same size with none of the mess.
- Sift your powdered sugar into your cream cheese mixture. No one likes lumpy frosting.
- Be sure to only fill your pumpkin cupcake wrappers about 2/3 of the way full for the perfect cooked cupcake.
- Cool completely before frosting your cupcakes otherwise the frosting will melt away and it will be a mess and you will be sad.
- Keep the frosting cool. Cream cheese frosting can be a bit grouchy at times but if you keep it cool and even pop it in the refrigerator for a spell, it’s just fine.
additional pumpkin cupcake toppings
- Buttercream frosting – Butter, powdered sugar and vanilla. Check out my Red, White & Blue cupcakes for the perfect buttercream frosting recipe.
- Vanilla glaze – Powdered sugar and vanilla extract.
- Add a bit of maple syrup to your cream cheese or buttercream frosting to really bring that fall flavor to the next level
- Sprinkle your cupcakes with pecans, walnuts or even a buttery struesel topping
- I found these cute little gumdrop pumpkins but you could also top your cupcakes with candy pumpkins or even cupcake picks if entertaining
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
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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, lightly packed
- 3 large eggs, room temperature
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1/2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Cinnamon Cream Cheese Frosting
- 2/3 cup butter, room temperature
- 8 ounces cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3.5 cups powdered sugar, sifted
- 1-2 tablespoons milk or cream
Instructions
For the Pumpkin Cupcakes
- To make these Pumpkin cupcakes, start by preheating your oven to 350 degrees and either spray your muffin tins with non stick cooking spray or line with cupcake wrappers
- Next, combine the oil, brown sugar, white sugar eggs, vanilla extract, maple syrup and spices in a large mixing bowl with an electric mixer. Add the pumpkin to your mixing bowl and mix to combine. In a separate bowl whisk together flour, baking soda, baking powder, spices and salt and then slowly incorporate into the wet ingredients until well combined.
- Spoon pumpkin mixture into muffin cups 2/3 of the way full. Bake for 18-22 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool 1 minute in the tins before moving cupcakes to a wire cooling rack to cool completely.
For the Cinnamon Cream Cheese Frosting
- For the cinnamon cream cheese frosting, in a large mixing bowl and using an electric mixer, beat butter and cream cheese until smooth and creamy. Mix in 1-2 tablespoons of milk until you reach the desired consistancy for your frosting.
Add cinnamon, vanilla and salt to the mixture and then slowly add in the sifted powdered sugar in batches until all has been incorporated. Once cupcakes have completely cooled, frost using a piping bag, zip top bag with a frosting coupling or just a good ol' butter knife.
Notes
- Don't over mix your pumpkin cupcake batter. Once run your mixer long enough to incorporate the ingredients to avoid tough or dense cupcakes.
- Use a small measuring cup or an ice cream scooper to add your batter to your cupcake tins. This way your cupcakes are all the same size with none of the mess.
- Sift your powdered sugar into your cream cheese mixture. No one likes lumpy frosting.
- Cool completely before frosting your cupcakes otherwise the frosting will melt away and it will be a mess and you will be sad.
- Keep the frosting cool. Cream cheese frosting can be a bit grouchy at times but if you keep it cool and even pop it in the refrigerator for a spell, it’s just fine.
Nutrition
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 August 2020.
ABSOLUTELY OUTSTANDING! SUPER TENDER AND MOIST AND THE FROSTING IS TO DIE FOR!
Thanks So much Jamie, Glad you enjoyed them and btw I know how you feel about the frosting, I don’t really like frosting but I can sit and eat this one by the spoonful.
yum..pumpkin cupcakes!