The first time I made pumpkin spice cupcakes with cream cheese frosting, my kitchen smelled like autumn had moved in. The scent of cinnamon, nutmeg, and clove mingling with sweet pumpkin—honestly, it’s the kind of aroma that makes you want to wrap yourself in a blanket and forget the world for a while. I stumbled onto this recipe during a rainy October weekend (you know the kind, when you crave something warm and cozy but also a little bit special). My sister had just dropped off a bunch of canned pumpkin, and I figured, why not try cupcakes instead of the usual bread?
These pumpkin spice cupcakes aren’t just a seasonal treat—they’re a year-round comfort, especially when you top them with velvety cream cheese frosting. I’ve tweaked and tested this recipe more times than I can count, trying to get the perfect balance of moist crumb, bold spice, and that dreamy tangy-sweet topping. If you’re looking for a cupcake that’s festive enough for a holiday table but simple enough for a Sunday afternoon snack, this is it.
What I love about these pumpkin spice cupcakes is how they fit almost every occasion. They’re perfect for busy families (my kids devour them), and the recipe is forgiving—even if you’re a little heavy-handed with the spices, it still turns out delicious. Plus, the cream cheese frosting is nearly impossible to mess up. If you’ve ever struggled with dry cupcakes or too-sweet frosting, trust me—this recipe will win you over. Whether you’re a pumpkin fanatic or just dipping your toe into fall baking, these cupcakes are about to become your new go-to.
So grab your muffin tin and let’s get baking! After making these cupcakes for bake sales, family gatherings, and solo coffee breaks, I can promise: pumpkin spice cupcakes with cream cheese frosting are always crowd-pleasers.
Why You’ll Love This Recipe
- Quick & Easy: These pumpkin spice cupcakes come together in under 40 minutes, making them perfect for last-minute cravings or weeknight treats. You don’t need fancy equipment or complicated steps.
- Simple Ingredients: Everything you need is likely already in your pantry. Canned pumpkin, warm spices, and basic baking staples—nothing exotic or hard to source.
- Perfect for Autumn Gatherings: These cupcakes are a hit at Thanksgiving, Halloween parties, or cozy Sunday brunches. I’ve brought them to potlucks, and they disappear fast!
- Crowd-Pleaser: Kids love the sweet, tender cake, and adults appreciate the subtle spice and creamy tang of the frosting. Seriously, I’ve never seen leftovers.
- Unbelievably Delicious: The texture is moist and fluffy, packed with pumpkin flavor and finished with a rich cream cheese frosting. It’s comfort food with a little extra flair.
What makes this pumpkin spice cupcake recipe stand out? For starters, I blend the pumpkin puree with brown sugar and oil for a moist crumb that isn’t heavy. The spice mix—cinnamon, nutmeg, ginger, and clove—hits all the right notes without overpowering the pumpkin. And that frosting? It’s just the right amount of tangy and sweet, thanks to a little lemon juice and real butter.
This isn’t just another cupcake—it’s the one I make when I want people to ask for seconds. It’s forgiving enough for beginners (my nephew baked these on his own last Thanksgiving) but fancy enough to impress. When you bite in, it’s not just a cupcake—it’s a little taste of autumn, comfort, and celebration all wrapped up in a paper liner. If you want a treat that’s decadent but not fussy, this is the recipe you’ll keep coming back to.
Pumpkin spice cupcakes with cream cheese frosting are more than just dessert—they’re a memory in the making. Whether you dress them up for a party or sneak one with your morning coffee, you’ll understand why they’re irresistible after just one bite.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap ingredients based on dietary needs or what you have on hand.
- For the Cupcakes:
- All-purpose flour (180g) – sifted for a lighter crumb
- Baking powder (1 ½ tsp/6g) – helps the cupcakes rise
- Baking soda (½ tsp/2g) – gives extra lift
- Salt (½ tsp/3g) – balances the sweetness
- Ground cinnamon (2 tsp/5g) – classic pumpkin spice warmth
- Ground nutmeg (¼ tsp/1g) – adds depth
- Ground ginger (¼ tsp/1g) – a little zing
- Ground cloves (⅛ tsp/0.5g) – don’t skip for an authentic spice profile
- Canned pumpkin puree (1 cup/240g) – not pumpkin pie filling!
- Granulated sugar (½ cup/100g) – for sweetness
- Brown sugar (½ cup/100g) – adds moisture and caramel notes
- Vegetable oil (⅓ cup/80ml) – keeps cupcakes soft; you can use melted coconut oil if you prefer
- Large eggs (2, room temperature) – for structure
- Pure vanilla extract (1 tsp/5ml) – flavor boost
- Whole milk (¼ cup/60ml) – you can swap for almond or oat milk
- For the Cream Cheese Frosting:
- Cream cheese (8 oz/226g, softened) – I like Philadelphia brand for a smooth texture
- Unsalted butter (¼ cup/60g, softened) – adds richness
- Powdered sugar (2 ½ cups/300g) – adjust for desired sweetness
- Pure vanilla extract (1 tsp/5ml) – flavor depth
- Fresh lemon juice (1 tsp/5ml) – brightens the frosting and cuts richness
- Pinch of salt – optional, but recommended
You can easily make these cupcakes gluten-free by swapping the flour for a 1:1 gluten-free baking blend (I’ve had great luck with Bob’s Red Mill). For dairy-free, use vegan butter and a plant-based cream cheese (like Kite Hill). If you want to cut down on sugar, try coconut sugar or a monk fruit blend. The spices can be adjusted to taste—sometimes I add extra cinnamon, or a pinch of allspice if I’m feeling festive.
For sourcing, I always look for organic pumpkin puree (Libby’s is my go-to). If you’re using homemade puree, make sure it’s thick and not watery for best results. And don’t forget: fresh spices make all the difference! If your cinnamon smells dull, it’s probably time to replace it. These little tweaks add up to cupcakes that everyone will rave about.
Equipment Needed
- Muffin tin (standard 12-cup) – I use a nonstick pan, but any will do
- Paper cupcake liners – for easy cleanup and pretty presentation
- Medium and large mixing bowls – helps keep wet and dry ingredients separate
- Whisk and spatula – a hand whisk works fine, but a stand mixer is handy for the frosting
- Measuring cups and spoons – accuracy counts, especially for baking
- Electric mixer or stand mixer – not required, but makes the frosting ultra-smooth
- Wire cooling rack – for quick cooling and preventing soggy bottoms
- Ice cream scoop or large spoon – for dividing the batter evenly
If you don’t have a muffin tin, you can use silicone baking cups on a baking sheet; they work surprisingly well and are easy to clean. For mixing, I’ve used everything from vintage hand beaters to a basic fork in a pinch—sometimes you just need to improvise. Make sure your mixer blades and spatulas are clean before starting the frosting, as any leftover crumbs can make it grainy.
Budget tip: You don’t need fancy tools. My first batch was made with a $5 hand whisk and an old aluminum pan, and they turned out great. If you love baking, invest in a good stand mixer eventually—it makes life easier, especially for frostings. And if you’re using reusable silicone liners, wash them with a little vinegar for stain-free results.
Preparation Method
-
Preheat the oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Tip: If you want taller cupcakes, use fewer liners and fill them generously. -
Mix dry ingredients: In a medium bowl, whisk together 180g all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves.
Note: Sift the flour for a lighter texture. If your spices are clumped, break them up with your fingers. -
Combine wet ingredients: In a large bowl, whisk 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, and ⅓ cup vegetable oil until smooth. Add 2 eggs (room temperature) and 1 tsp vanilla extract; whisk again. Stir in ¼ cup milk.
Warning: Don’t overmix—just combine until smooth. The batter should look thick but pourable. -
Combine wet and dry: Add the dry ingredients to the wet bowl in two batches. Use a spatula to gently fold until just combined (no streaks of flour, but try not to overwork).
Tip: Overmixing leads to dense cupcakes. The batter should be fluffy and slightly orange. -
Fill the muffin tin: Using an ice cream scoop or large spoon, fill each liner about ¾ full (roughly 55g per cupcake).
Note: If you’re a perfectionist, weigh each cup for even baking. -
Bake: Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Sensory cue: The tops should look set and bounce back when touched. -
Cool: Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
Warning: Frosting warm cupcakes leads to melty messes—patience pays off! -
Make the cream cheese frosting: In a bowl, beat 8 oz cream cheese and ¼ cup butter (both softened) until smooth and creamy. Add 2 ½ cups powdered sugar, 1 tsp vanilla, 1 tsp lemon juice, and a pinch of salt. Beat until fluffy (2-3 minutes).
Tip: Scrape down the bowl halfway to avoid lumps. -
Frost the cupcakes: Once cupcakes are cool, use a piping bag or spatula to swirl on frosting. Sprinkle with cinnamon or pumpkin spice if you like.
Personal note: I sometimes let my kids decorate with chopped pecans or mini chocolate chips—fun and delicious!
Troubleshooting: If your cupcakes sink, check your oven temperature (an oven thermometer helps). If the frosting is too soft, chill it for 20 minutes before piping. Remember, baking isn’t always perfect—if your cupcakes are a little uneven, just cover them with extra frosting!
Cooking Tips & Techniques
Let’s face it, baking can be unpredictable, especially with pumpkin spice cupcakes. Here are some lessons I’ve learned (the hard way) and tips to make sure your batch turns out picture-perfect every time.
- Room temperature ingredients: Always use room temp eggs, milk, butter, and cream cheese. Cold cream cheese makes for lumpy frosting, and cold eggs can make your batter split.
- Sift your flour and spices: I skipped this once and got dense cupcakes with spice pockets—not ideal. Sifting makes everything fluffy.
- Don’t overmix: Stir just until combined. Overworking the batter builds gluten, making cupcakes tough instead of tender.
- Bake in the center of the oven: Too close to the top or bottom and you risk uneven baking. Rotate the pan halfway if your oven heats unevenly.
- Test doneness early: Every oven is different. Start checking at 18 minutes. I’ve burned more cupcakes than I’d like to admit by trusting the timer alone.
- Frosting consistency: If your frosting is runny, the butter or cream cheese was too warm. Chill for 15-20 minutes, then whip again.
- Batch multitasking: While cupcakes bake, clean up the bowls and prep the frosting. This keeps the kitchen tidy and saves time.
Consistency tip: Use a kitchen scale for measuring—especially flour and pumpkin puree. I used cups for years, but my results got way better with weights. And don’t forget to taste your frosting before piping. Sometimes a tiny splash more lemon or vanilla makes all the difference.
If you make mistakes—like forgetting the sugar (yes, I’ve done it)—don’t stress. Frosting covers a lot of sins, and cupcakes are pretty forgiving. The most important thing is to have fun. If they look a little rustic, that’s just part of homemade charm!
Variations & Adaptations
There’s no such thing as a one-size-fits-all cupcake, right? Here are my favorite ways to switch up these pumpkin spice cupcakes for different diets, seasons, and flavor cravings.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (Bob’s Red Mill is reliable). The texture stays moist and nobody can tell the difference.
- Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting, and swap the milk for almond or oat milk in the batter.
- Chocolate-Pumpkin Twist: Add ½ cup (90g) mini chocolate chips to the batter, or swirl in a tablespoon of cocoa powder for extra depth.
- Nutty Delight: Fold in ½ cup (60g) chopped toasted pecans or walnuts, or sprinkle them on top after frosting.
- Spice it Your Way: Love ginger? Double it! Prefer less clove? Leave it out. Make the spice blend fit your taste.
- Mini Cupcakes: Make bite-sized treats by using a mini muffin tin; bake for 10-12 minutes instead.
I once swapped the cream cheese frosting for a maple buttercream (just add 2 tbsp pure maple syrup to your favorite buttercream recipe)—it’s incredible for brunch. For allergies, sunflower seed butter can stand in for nut toppings. And if you’re baking for a crowd, double the recipe—these freeze beautifully for up to a month.
The best part of these pumpkin spice cupcakes is how flexible they are. Sometimes I toss in dried cranberries for a festive touch, or a little orange zest for brightness. Make them your own—the base is solid, and the possibilities are endless.
Serving & Storage Suggestions
Pumpkin spice cupcakes are at their best when served fresh and slightly cool. I like to frost them generously and add a sprinkle of cinnamon or pumpkin spice on top for a pretty finish. If you want to get fancy, a drizzle of caramel sauce or a scattering of chopped nuts makes them extra special.
These cupcakes pair perfectly with hot drinks—think spiced chai, coffee, or even apple cider. They’re lovely on a dessert platter next to apple pie bars or snickerdoodles for a fall-themed spread. For parties, arrange them on a tiered stand with edible flowers or mini flags for a Pinterest-worthy display.
For storage, keep the cupcakes in an airtight container in the fridge for up to 4 days. The flavor actually deepens after a day or two, thanks to the spices. You can freeze unfrosted cupcakes for up to a month; thaw and frost when ready to serve. If reheating, zap briefly in the microwave (10 seconds) or warm in a low oven—just enough to take the chill off. The frosting may soften, but the taste stays dreamy!
One last tip—if you want to make cupcakes ahead for a big event, bake and freeze them, then frost fresh. They’ll taste like you just pulled them out of the oven.
Nutritional Information & Benefits
Each pumpkin spice cupcake (with frosting) is about 250 calories, 4g protein, 10g fat, and 36g carbs. There’s a good dose of vitamin A thanks to the pumpkin, and the spices offer a little antioxidant boost. If you use whole wheat flour and cut back on the sugar, you can make them a bit healthier without sacrificing flavor.
These cupcakes are naturally nut-free (unless you add nuts) and can be made gluten-free or dairy-free with simple swaps. Pumpkin itself is low in calories and packed with beta-carotene and fiber, so you’re getting a little nutritional bonus with every bite.
Of course, they’re still dessert, so moderation is key (as my grandma always said: “One cupcake at a time!”). I love that you can customize this recipe for most dietary needs, making it accessible for family and friends.
Conclusion
If you’re searching for a pumpkin spice cupcakes recipe that’s foolproof, flavorful, and genuinely fun to make, this is it. With easy cream cheese frosting tips and loads of spice, every bite is a cozy celebration. You can tweak the spices, swap ingredients, and make these cupcakes truly yours.
I love this recipe because it brings people together—whether it’s a holiday, bake sale, or just an ordinary Tuesday. The blend of pumpkin and spice, topped with creamy frosting, is pure comfort in cupcake form. So, don’t hesitate: bake a batch, share with friends, and let me know how you make them your own!
Leave a comment below with your favorite variation or any baking mishaps (I’ve had plenty!). Share this recipe on Pinterest or tag me with your creations—I’d love to see your pumpkin spice masterpieces. Happy baking!
FAQs
Can I use homemade pumpkin puree for these cupcakes?
Absolutely! Just make sure your puree is thick, not watery. Homemade pumpkin sometimes needs to be strained for best results.
How do I keep the cream cheese frosting from getting runny?
Use cream cheese and butter that are softened but not warm. If it’s too loose, chill for 15-20 minutes before piping. Powdered sugar helps thicken, too.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two ahead and store them in the fridge. Frost just before serving for best flavor and texture.
Are pumpkin spice cupcakes suitable for freezing?
Unfrosted cupcakes freeze beautifully for up to a month. Thaw at room temperature, then frost fresh. Frosted cupcakes can be frozen, but the texture might soften a bit.
Can I use pre-mixed pumpkin pie spice instead of individual spices?
Sure! Substitute 2 ½ teaspoons of pumpkin pie spice for the cinnamon, nutmeg, ginger, and clove blend. Adjust to taste if you like more or less spice.
Pin This Recipe!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Description
These moist and fluffy pumpkin spice cupcakes are packed with warm autumn spices and topped with a tangy, velvety cream cheese frosting. Perfect for holidays, bake sales, or cozy afternoons, this easy recipe is a crowd-pleaser that can be adapted for gluten-free or dairy-free diets.
Ingredients
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/3 cup (80ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) whole milk (or almond/oat milk)
- 8 oz (226g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sift for a lighter texture.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add eggs and vanilla extract; whisk again. Stir in milk.
- Add dry ingredients to wet ingredients in two batches. Gently fold with a spatula until just combined; do not overmix.
- Fill each cupcake liner about 3/4 full (roughly 55g per cupcake).
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
- For the frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, lemon juice, and salt. Beat until fluffy (2-3 minutes), scraping down the bowl as needed.
- Once cupcakes are cool, frost with cream cheese frosting using a piping bag or spatula. Optionally, sprinkle with cinnamon, pumpkin spice, chopped pecans, or mini chocolate chips.
Notes
Use room temperature ingredients for best results. Sift flour and spices for a fluffy texture. Do not overmix the batter. If frosting is too soft, chill before piping. Cupcakes can be made gluten-free or dairy-free with simple swaps. Unfrosted cupcakes freeze well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
Keywords: pumpkin spice cupcakes, cream cheese frosting, fall dessert, autumn baking, easy cupcakes, Thanksgiving, Halloween, nut-free, kid-friendly, moist cupcakes
