Pumpkin Cupcakes

Pumpkin cupcakes are a fall classic, but even classics can be improved with a little testing. I first shared this recipe back in 2017, and while it quickly became a reader favorite, I’ve since perfected it with one small tweak: halving the butter and adding oil for a moister crumb, so your cupcakes stay soft and tender, even if they’re baked a touch too long.

5+ starsI If I could give it 10 I would! Love them without the icing as well!!
-Traci

Pumpkin cupcakes are a fall classic, but even classics can be improved with a little testing. I first shared this recipe in 2017, and while it quickly became a reader favorite, I wanted to make sure the cupcakes stayed extra moist, even if someone accidentally baked them a little too long.

Over the years, I’ve learned that small changes in fat ratios make a big difference in the texture of cakes and cupcakes. Butter adds rich flavor, but oil creates a moister crumb that stays soft even after a day or two. By cutting the butter in half and replacing it with oil, these pumpkin cupcakes bake up moist, tender, and never dry – exactly what you want in the perfect fall cupcake.

The other tweak came with the frosting. While pumpkin pairs beautifully with cream cheese, I wanted to elevate it beyond the standard. That’s where cinnamon cream cheese frosting comes in. The hint of warm spice in the frosting doesn’t overpower the pumpkin but enhances it, creating a balance of cozy fall flavors in every bite. It’s the kind of pairing that makes these cupcakes stand out, not too sweet, not too heavy, and perfectly spiced.

When I say this is the pumpkin cupcake recipe you can rely on, it’s because I’ve done the work to make sure it’s foolproof and the results speak for themselves!

How to Make the Best Pumpkin Cupcakes

For the Pumpkin Cupcakes

1. Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.

2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.

3. In a large mixing bowl, add the brown sugar, butter, and vegetable oil. Using an electric mixer on medium speed, beat the mixture until it looks creamy and well blended, about 2 minutes.

4. Add the eggs and pumpkin puree, mixing until everything is fully incorporated and smooth.

5. Reduce the mixer speed to low, and gradually add the dry flour mixture to the wet ingredients. Mix just until combined.

6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs attached.
8. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before adding the frosting.

For the Cinnamon Cream Cheese Frosting

1. Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
2. Add in the vanilla extract, powdered sugar, and cinnamon, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
3. If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
4. Transfer to a piping bag and pipe onto the cupcakes.

Tips for the Best Pumpkin Cupcakes

For best results, follow my pro tips for the best cupcakes:

• Measure your flour accurately. Scoop the flour into your measuring cup using a spoon, then level it off with the back of a butter knife. Avoid dipping the cup directly into the flour bag or packing the flour down, as either method can add too much flour and make your cupcakes dry.
• Don’t overfill cupcake liners properly. Only fill them about 2/3 full to prevent overflow while baking.
• Frost with a piping bag. For the best results, use a piping bag and tip. If you don’t have one, a ziploc bag with the tip cut can work, though it won’t create the same polished look.

These are to die for! Can’t decide if we like them better with pumpkin or chocolate frosting – I just use both!!
-Shelly

Substitutions & Variations

• Gluten Free Pumpkin Cupcakes: I have made these cupcakes gluten free with awesome results by using King Arthur’s Gluten Free measure for measure flour. Substitute that flour as a one for one replacement.
• If you love frosting: Hollow out the center of the cupcake and fill it with more frosting.
• Change the frosting: If you prefer a different frosting, try any of these options:
  • Cream Cheese Frosting
  • Salted Caramel Frosting
  • Chocolate Frosting
  • Spiced Buttercream Frosting
  • Pumpkin Frosting

Storing Frosted or Unfrosted Cupcakes

If you plan to frost your cupcakes within 48 hours, keep the unfrosted ones in an airtight container at room temperature. Once frosted, cupcakes can be stored on the counter in an airtight container for up to 3 days.

Freezing Cupcakes

Cupcakes can be frozen whether they are frosted or not. Place them on a baking sheet to freeze individually, then wrap each cupcake in plastic wrap and store them in a freezer-safe container. To thaw, remove the plastic wrap, place the cupcakes in a large container, and refrigerate overnight before serving.

More Pumpkin Recipes

• Starbucks Pumpkin Bread Recipe
• Pumpkin Scones Recipe
• Pumpkin Sugar Cookies
• Baked Pumpkin Spice Donuts

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Pumpkin Cupcake Recipe

By: Beth

Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Servings: 12 cupcakes

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Pumpkin cupcakes are a fall classic, but even classics can be improved with a little testing. I first shared this recipe back in 2017, and while it quickly became a reader favorite, I’ve since perfected it with one small tweak: halving the butter and adding oil for a moister crumb, so your cupcakes stay soft and tender, even if they’re baked a touch too long.

Equipment

• Glass Mixing Bowl
• Muffin Pan
• My favorite spatula!

Ingredients

Pumpkin Cupcakes

• ▢ 1 ¼ cups (150g) all-purpose flour
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ¼ tsp salt
• ▢ ½ tsp ground cinnamon
• ▢ 1 tsp pumpkin pie spice
• ▢ ¾ cup (161g) brown sugar, packed
• ▢ ¼ cup (57g) unsalted butter, room temperature
• ▢ ¼ cup (50g) vegetable oil, or any neutral oil
• ▢ 2 large eggs
• ▢ 1 cup (227g) pumpkin puree

Cinnamon Cream Cheese Frosting

• ▢ 8 oz (226g) cream cheese, room temperature
• ▢ ½ cup (113g) unsalted butter, room temperature
• ▢ 1 tsp vanilla extract
• ▢ 4-5 cups (454-567g) powdered sugar
• ▢ 1 tsp ground cinnamon

Instructions 

Pumpkin Cupcakes

• Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with paper liners and set aside.
• In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
  1 ¼ cups (150g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, 1 tsp pumpkin pie spice
• In a large mixing bowl, add the brown sugar, butter, and vegetable oil. Using an electric mixer on medium speed, beat the mixture until it looks creamy and well blended, about 2 minutes.
  ¾ cup (161g) brown sugar, ¼ cup (57g) unsalted butter, ¼ cup (50g) vegetable oil
• Add the eggs and pumpkin puree, mixing until everything is fully incorporated and smooth.
  2 large eggs, 1 cup (227g) pumpkin puree
• Reduce the mixer speed to low, and gradually add the dry flour mixture to the wet ingredients. Mix just until combined.
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake for 18–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs attached.
• Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before adding the frosting.

Cinnamon Cream Cheese Frosting

• Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
  8 oz (226g) cream cheese, ½ cup (113g) unsalted butter
• Add in the vanilla extract, powdered sugar, and cinnamon, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
  1 tsp vanilla extract, 4-5 cups (454-567g) powdered sugar, 1 tsp ground cinnamon
• If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
• Transfer to a piping bag and pipe onto the cupcakes.

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Nutrition

Serving: 1cupcake | Calories: 483kcal | Carbohydrates: 67g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 207mg | Potassium: 116mg | Fiber: 1g | Sugar: 54g | Vitamin A: 3827IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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