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–+ servings
Freshly frosted homemade pumpkin cupcakes on a white kitchen table.

Pumpkin Cupcakes Recipe

Moist, spiced pumpkin cupcakes topped with creamy, tangy cream cheese frosting — the perfect fall dessert for Thanksgiving or cozy gatherings.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling & Frosting Time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 24 cupcakes
Calories: 265kcal
Cost: $10–$12

Equipment

  • 1 Standard cupcake tin 12-cup capacity
  • 24 Paper cupcake liners Regular size
  • 2 Mixing bowls 1 large, 1 medium
  • 1 Electric mixer Or hand whisk
  • 1 set Measuring cups/spoons For accurate ingredients
  • 1 Rubber spatula For folding batter
  • 1 Whisk For dry ingredients
  • 1 Wire cooling rack For cooling cupcakes
  • 1 Piping bag with frosting tip Optional, for decorating

Ingredients

Cupcakes

  • 1 cup Pumpkin puree Not pumpkin pie filling
  • 0.75 cup Vegetable oil Neutral oil preferred
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar Light or dark
  • 2 Eggs Room temperature
  • 0.5 cup Sour cream Adds moisture
  • 1 teaspoon Vanilla extract Pure preferred
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground ginger
  • 0.125 teaspoon Ground cloves

Frosting

  • 8 oz Cream cheese Softened
  • 4 tablespoon Butter Softened
  • 2 cups Powdered sugar For frosting
  • Ground cinnamon For garnish

Instructions

  • Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
  • In a large bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Fold dry ingredients into wet mixture until just combined. Do not overmix.
  • Divide batter evenly among liners, filling each about ⅔ full.
  • Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
  • Beat cream cheese and butter until fluffy. Gradually add powdered sugar and beat until smooth.
  • Frost cooled cupcakes with piping bag or spatula. Garnish with a dusting of cinnamon if desired.

Notes

Use room temperature ingredients for best mixing. Store frosted cupcakes in the fridge for up to 3 days.

Nutrition

Serving: 70g | Calories: 265kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 165mg | Potassium: 110mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2300IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1.2mg