These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They’re moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. The perfect cupcake for fall!
I’ve made many pumpkin treats, but these pumpkin cupcakes with cinnamon cream cheese frosting consistently get the best feedback. The cupcakes themselves have a tender, soft crumb, rise nicely, and showcase a true pumpkin-cinnamon flavor. Paired with the light, tangy cinnamon cream cheese frosting, they’re cupcake perfection.
Pumpkin Cupcake Recipe
I wanted a warm spiced cake that still lets the pumpkin shine. The spices here—cinnamon, ginger, and nutmeg—are used in moderation so the pumpkin remains the star. Brown sugar and vanilla deepen the flavor without overpowering the pumpkin.
Think of it as pumpkin pie in cupcake form.
To keep the cupcakes moist but not greasy, oil is used for a softer crumb and lighter texture than butter. Two eggs add structure and tenderness, while a bit of milk adds extra moisture. The pumpkin itself also contributes moisture, doing double duty in texture and flavor.
Use pure pumpkin (not pumpkin pie filling) so you control the flavor and texture. Pumpkin pie filling contains added spices and sweeteners that you don’t need for this recipe.
The cinnamon cream cheese frosting is balanced—creamy with a subtle tang from the cream cheese and a pleasant cinnamon note. It’s not overly sweet, which complements the spiced cupcakes beautifully.
If you love pumpkin, buttery frosting, or festive fall desserts, these cupcakes are for you.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (or canola)
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin
- 1/3 cup milk
Cinnamon Cream Cheese Frosting
- 2/3 cup unsalted butter, softened
- 6 oz cream cheese
- 1 teaspoon cinnamon (1 1/2 tsp optional)
- 1 teaspoon vanilla extract
- 3–3.5 cups powdered sugar
- 1–2 tablespoons cream, as needed
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350°F. Line muffin pans with paper liners; this yields about 18 cupcakes.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat the oil, white sugar, brown sugar, eggs, and vanilla until smooth, about 1–2 minutes.
- Mix in the pumpkin until combined.
- With the mixer on low, add the dry ingredients in about two additions, alternating with half of the milk each time, mixing just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full.
- Bake on the center rack for 16–19 minutes, until the tops feel slightly firm and a toothpick comes out clean. Cool completely before frosting.
Cinnamon Cream Cheese Frosting
- In a large bowl, beat the butter until fluffy, about 2 minutes. Add the cream cheese and beat until smooth.
- Add the cinnamon and vanilla and mix to combine.
- Beat in powdered sugar about 1 cup at a time, starting on low speed. If frosting is too thick, add cream 1 tablespoon at a time until you reach the desired consistency.
- Frost cooled cupcakes using a knife or a piping bag.
Notes
* Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days.
** Unfrosted cupcakes can be frozen; thaw in the refrigerator before frosting.
*** Make-ahead tip: Bake cupcakes the day before and store at room temperature in an airtight container. Make frosting ahead and keep covered in the fridge; bring to room temperature before frosting.