Name: Pumpkin Cupcake
Yield: 24

Pumpkin Cupcake Recipe made with real pumpkin, warm seasonal spices, and topped with a rich cinnamon-cream cheese frosting for the ultimate fall treat.

author’s note

These Pumpkin Cupcakes Disappear Fast!

I first tried these Pumpkin Cupcakes at a party years ago and was instantly hooked. A friend had adapted the recipe from Taste of Home magazine, and even though I tried other versions over the years, nothing compared. After making a few adjustments of my own, these cupcakes became my all-time favorite.

With their reliable pumpkin spice flavor, tender texture, and rich cinnamon-cream cheese frosting, these cupcakes truly stand out.

If you’re looking for something easier than a layered cake, these simple Pumpkin Cupcakes are the ultimate fall treat and guaranteed to be a hit wherever you serve them.

Butter and sugar being beaten until smooth for the recipe.

Ingredients In Pumpkin Cupcake Recipe

Ingredient	Swaps / Tips
Pumpkin Purée	Use canned (not pie filling). If using fresh purée, blot excess liquid first.
Brown & White Sugar	Dark brown sugar works if you want more molasses flavor.
Butter	Can swap half for oil for an even moister texture.
Buttermilk	Make your own: 1 cup milk + 1 tbsp vinegar or lemon juice.
Pumpkin Pie Spice	Mix cinnamon, nutmeg, ginger, allspice, and cloves.
Cream Cheese	Always use full-fat block cream cheese (not spread).

Mixing egg, butter, and sugar with an electric hand mixer.

How To Make Pumpkin Cupcake Recipe

Heat Oven: 350°F and line muffin tin with cupcake liners.
Mix Wet Ingredients: Beat butter, sugars, eggs, pumpkin, and vanilla until smooth.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and spices.
Combine: Alternate adding dry ingredients and buttermilk into the wet mixture.
Bake: Fill liners ⅔ full and bake for 18–22 mins, or until a toothpick comes out clean.
Cool & Frost: Let cupcakes cool completely, then frost.

Featured Comment

“Y’all, these are amazing! Made them for a potluck and people were fighting over who got to take the last few home. I got rave reviews from every single person who had one (as well as my 5 year old). Incredibly moist and the frosting is lick the bowl good. I’m surprised there aren’t more reviews. Don’t sleep on this recipe!”
– Heather

Quick Tip

Can I use this batter in a cake? Yes, but it’s easier to use the Pumpkin Carrot Cake recipe instead, as it’s similar and also includes cream cheese frosting.

Canned pumpkin being added to the batter mixture.

chelsea’s recipe tips

Pumpkin Cupcake Recipe Tips For Success

Measure flour carefully: Too much makes the cupcakes dense. Spoon and level it or, even better, weigh it!
Don’t overmix: Only mix until combined for soft, tender cupcakes.
Fill evenly: A cookie scoop keeps the cupcakes uniform and helps them bake at the same rate.
Cool completely: Even slightly warm cupcakes will melt that frosting.
Chill if needed: If the frosting feels too soft to pipe, refrigerate it for 15–20 minutes.

Storage

Room Temp: Store unfrosted cupcakes in an airtight container for up to 2 days.
Fridge: Frosted cupcakes keep well for 3–4 days. Let sit at room temp before serving.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw, then frost fresh.