These Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are soft, moist and packed with warm fall flavor in every bite. Made with pumpkin, pumpkin pie spice and creamy cinnamon frosting, these easy pumpkin cupcakes are perfect for fall baking, Thanksgiving dessert tables, Halloween parties and cozy family gatherings.

If you love pumpkin desserts, cream cheese frosting and cozy homemade cupcakes, this pumpkin spice cupcake recipe is guaranteed to become a favorite during fall baking season.

Why You’ll Love These Pumpkin Spice Cupcakes

Soft moist cupcake texture
Warm pumpkin spice flavor
Rich cinnamon cream cheese frosting
Perfect fall dessert recipe
Great for holidays and parties
Easy homemade cupcake recipe
Cozy bakery style flavor at home

What Makes Pumpkin Spice Cupcakes So Popular?

Pumpkin spice desserts continue to be one of the most popular fall baking trends every year because they combine warm comforting spices with rich pumpkin flavor. (en.wikipedia.org)

Pumpkin also helps keep cupcakes soft and moist while cinnamon, nutmeg and pumpkin pie spice create that classic cozy autumn flavor everyone associates with fall baking.

The cinnamon cream cheese frosting adds rich tangy sweetness that pairs perfectly with the warm spices in the cupcakes.

Honestly… these taste exactly like fall in cupcake form.

Ingredients You’ll Need

For the Cupcakes

flour
baking powder
baking soda
salt
pumpkin pie spice
cinnamon
pumpkin puree
sugar
brown sugar
eggs
vanilla
oil

For the Cinnamon Cream Cheese Frosting

cream cheese
butter
powdered sugar
cinnamon
vanilla

Ingredient Notes

Pumpkin Puree

Pumpkin puree keeps these cupcakes soft moist and full of rich pumpkin flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling.

Pumpkin Pie Spice

Pumpkin pie spice combines classic warm spices like cinnamon, ginger, nutmeg and cloves creating that signature pumpkin spice flavor.

Brown Sugar

Brown sugar adds extra moisture and rich caramel flavor to the cupcakes.

Cream Cheese Frosting

Cream cheese frosting pairs perfectly with pumpkin desserts because the tangy flavor balances the sweetness beautifully.

Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.

How to Make Pumpkin Spice Cupcakes

Step 1: Prepare the Batter

In a mixing bowl combine the dry ingredients.

In a separate bowl whisk together the pumpkin puree, sugars, eggs, vanilla and oil.

Slowly combine the wet and dry ingredients mixing until fully blended.

Step 2: Fill the Cupcake Liners

Line a muffin pan with cupcake liners and fill each liner about 2/3 full.

Step 3: Bake

Bake until the cupcakes are cooked through and a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

Step 4: Make the Frosting

Beat the cream cheese and butter until smooth and creamy.

Add the powdered sugar, cinnamon and vanilla mixing until fluffy.

Step 5: Frost the Cupcakes

Pipe or spread the frosting onto the cooled cupcakes.

Tips for the Best Pumpkin Spice Cupcakes

Do not overmix the batter
Use room temperature ingredients for smoother frosting
Cool cupcakes fully before frosting
Use pure pumpkin puree for best flavor
Chill the frosting slightly if it becomes too soft

Easy Variations

Maple Pumpkin Cupcakes

Add maple extract to the frosting for extra fall flavor.

Pumpkin Chocolate Chip Cupcakes

Fold mini chocolate chips into the cupcake batter.

Pumpkin Spice Latte Cupcakes

Add espresso powder to the batter or frosting.

Mini Pumpkin Cupcakes

Make mini cupcakes for parties and holiday dessert trays.

Perfect Occasions for Pumpkin Spice Cupcakes

These cupcakes are perfect for:

Thanksgiving dessert tables
Halloween parties
fall birthdays
bake sales
cozy weekend baking
school parties
fall potlucks
holiday dessert trays

Pumpkin spice desserts continue to remain one of the most recognizable flavors of fall baking season.

Storage Tips

Store frosted pumpkin spice cupcakes in an airtight container in the refrigerator for up to 5 days.

For best texture:

allow cupcakes to come to room temperature before serving
keep refrigerated because of the cream cheese frosting
store unfrosted cupcakes separately if making ahead

Frequently Asked Questions

Can I use canned pumpkin?

Yes. Canned pumpkin puree works perfectly for pumpkin spice cupcakes.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin pie filling already contains sugar and spices while pumpkin puree is plain pumpkin.

Can pumpkin spice cupcakes be frozen?

Yes. Freeze unfrosted cupcakes for up to 2 months then thaw and frost before serving.

Why are my pumpkin cupcakes dense?

Overmixing the batter can create dense cupcakes.

Does cream cheese frosting need refrigeration?

Yes. Because of the cream cheese these cupcakes should be refrigerated when not serving.

Make Your Own Spices at Home

It’s so easy to make your own spices at home, check out our post for Homemade Pumpkin Pie Spice.

Don’t forget to check out these other fun recipes from Daily Dish Recipes:

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Nicole Cook

These Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting are soft moist cupcakes filled with warm pumpkin spice flavor and topped with rich creamy cinnamon frosting. Perfect for fall baking, Thanksgiving desserts, Halloween parties and cozy holiday gatherings, these easy pumpkin cupcakes are packed with classic autumn flavor in every bite.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings cupcakes

Calories 458 kcal

Ingredients

For the Pumpkin Cupcakes:

1 ½ cups all-purpose flour
1 teaspoons baking powder
¼ teaspoons baking soda
2 teaspoons pumpkin pie spice
½ teaspoons salt
1 cup pumpkin puree
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoons vanilla extract

For the Cinnamon Cream Cheese Frosting

8 ounces cream cheese
¼ cup unsalted butter softened
1 teaspoons vanilla extract
16 ounces powdered sugar
1 ½ teaspoons ground cinnamon
candy sprinkles, colored sugar for decorating (optional)

Instructions

For the Pumpkin Cupcakes:

Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In another bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs and vanilla extract until combined.
Add the wet bowl of ingredients to the dry bowl of ingredients and mix just until everything is completely combined.
Using a large spoon or an ice cream scoop, fill the cupcake liners about 2/3 full of batter.
Bake in a 350°F oven for 20-22 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
Remove the cupcakes from the oven and allow to cool for 5 minutes before removing them to a wire rack to finish cooling. Cool completely before frosting.

For the Cinnamon Cream Cheese Frosting:

In a large bowl, beat the cream cheese, butter and vanilla extract until well blended.
Beat the sugar in, a little at a time, blending well between additions. Add cinnamon and blend again.
Once cupcakes are cooled completely, frost cupcakes as desired.
Top with candies, sugars or anything else your heart desires.