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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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Prep Time 15 minutes
Cook Time 22 minutes
Cooling & Frosting Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
  2. In a large bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. Divide batter evenly among liners, filling each about ⅔ full.
  6. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
  7. Beat cream cheese and butter until fluffy. Gradually add powdered sugar and beat until smooth.
  8. 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.