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Multiple pumpkin cupcakes in paper liners on a marble table that have been topped with a swirl of cream cheese frosting and mini individual fondant pumpkin decorations.

Pumpkin Cupcakes

These pumpkin cupcakes are the perfect fall treat! Moist, spiced pumpkin cupcakes topped with rich, creamy cream cheese frosting and adorable mini pumpkins for decoration. Easy to make and easier to eat, they are perfect for Halloween, Thanksgiving or any Fall celebration!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 401kcal

Ingredients

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • 1 cup pure pumpkin puree, NOT pumpkin pie filling
  • ½ cup canola oil, or vegetable oil
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 2/3 cup unsalted butter, at room temperature
  • 1 ¼ cups powdered sugar
  • 8 oz cream cheese, at room temperature
  • 1 teaspoon vanilla extract

To Decorate (Optional):

  • 12 fondant pumpkins or Brach’s Mellowcreme Pumpkins

Instructions

Make the Cupcakes:

  • Preheat the oven to 350°F and prep a 12-hole cupcake pan with cupcake liners.
  • Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a mixing bowl and whisk to combine.
  • In a separate bowl, whisk together the pumpkin puree, oil, eggs, sugar, and vanilla extract.
  • Add the dry ingredients to the bowl with the wet ingredients and whisk together until just combined.
  • Distribute the mixture evenly between your 12 cupcake liners.
  • Bake for 20 minutes or until a skewer poked into the center of a cupcake comes out clean.
  • Leave the cupcakes in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

  • Add the butter to the bowl of an electric stand mixer and beat on a medium speed with the whisk attachment until smooth and creamy.
  • Add the powdered sugar and beat until super smooth and fluffy, scraping down the sides if necessary. This should take about 5 minutes.
  • Add the cream cheese and vanilla extract and beat for another 2 minutes.

Assemble the Cupcakes:

  • Once the cupcakes have cooled completely, spread or pipe swirls of the frosting on top of each one. Use a piping bag with a Wilton 1M decorating tip attached for a professional look.
  • Top each cupcake with a mini pumpkin if desired.

Notes

  • Ensure all ingredients are at room temperature for the best texture and consistency.
  • Use the spoon-and-level method for measuring flour to avoid dry cupcakes.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.

Nutrition

Calories: 401kcal | Carbohydrates: 38g | Protein: 3g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 208mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3367IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg