These Moist Pumpkin Cupcakes are soft, spiced, and topped with creamy, dreamy cream cheese frosting — perfect for fall gatherings or cozy dessert cravings!

Why You’ll Love This Recipe

• Soft & Moist Texture – Perfectly tender cupcakes that melt in your mouth.

• Warm Spices – A blend of cinnamon, nutmeg, ginger, and cloves for rich fall flavor.

• Creamy Frosting – Silky smooth cream cheese topping that pairs perfectly with pumpkin.

• Easy & Quick – Simple ingredients, minimal prep, and ready in just 35 minutes.

Ingredients

For the Pumpkin Cupcakes:

• 1 cup pumpkin purée (not pumpkin pie filling)

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Garnishes:

• Chopped pecans or walnuts

• A sprinkle of cinnamon or pumpkin spice

• Caramel drizzle

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

Step 3: Combine Dry Ingredients

In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Step 4: Make the Batter

Gently fold dry ingredients into wet mixture until just combined. Divide batter evenly among liners, filling them about ⅔ full.

Step 5: Bake the Cupcakes

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 6: Make the Frosting

Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then mix in vanilla and salt. Chill the frosting if it becomes too soft.

Step 7: Frost & Garnish

Frost cooled cupcakes generously and garnish with chopped nuts, cinnamon, or a caramel drizzle if desired.

Tips & Variations

• Make Ahead: Store unfrosted cupcakes in an airtight container for up to 2 days.

• Extra Flavor: Add a tablespoon of maple syrup to the batter for a richer taste.

• Dairy-Free Option: Use dairy-free cream cheese and vegan butter for the frosting.

• Decorating Tip: Pipe the frosting for a bakery-style finish.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Yes! Roast, mash, and strain fresh pumpkin for a thicker, smoother purée.
2. How do I store these cupcakes?
Keep them in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze them?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
4. Can I make this into a cake?
Absolutely! Pour the batter into an 8-inch cake pan and bake for 30–35 minutes.

Final Thoughts

These Moist Pumpkin Cupcakes are soft, flavorful, and topped with a rich cream cheese frosting that makes them simply irresistible. Perfect for fall parties, cozy evenings, or anytime you crave a sweet, spiced treat!