These pumpkin cupcakes pair a spiced pumpkin batter with cream cheese frosting. The recipe makes 24 cupcakes; the card below has the complete ingredient amounts. Use one 15-ounce (425 g) can of pumpkin puree, not a 50-ounce can.
Ingredients That Matter
The batter uses all-purpose flour, baking powder, baking soda, granulated and brown sugar, pumpkin puree, oil, eggs, vanilla, and warm spices. Pumpkin pie spice, ginger, and cinnamon should be whisked evenly into the dry ingredients so each cupcake has a balanced flavor. Use plain pumpkin puree rather than sweetened pumpkin pie filling.
The frosting is made from softened unsalted butter, softened cream cheese, powdered sugar, a pinch of salt, and vanilla. Let the cupcakes cool completely before adding it.
How to Make Pumpkin Cupcakes
- Heat the oven to 350°F (175°C) and line two 12-cup muffin pans.
- Whisk the flour, granulated sugar, leaveners, salt, pumpkin pie spice, ginger, and cinnamon in one bowl.
- Whisk the brown sugar, 15-ounce (425 g) can of pumpkin puree, oil, eggs, and vanilla in another bowl.
- Fold the wet mixture into the dry mixture just until no flour remains. Avoid overmixing.
- Fill each liner about three-quarters full. Bake for approximately 20 minutes, checking the centers with a skewer. Cool the cupcakes completely.
- Beat the softened butter and cream cheese until smooth. Add the powdered sugar gradually, then the salt and vanilla. Beat briefly until light, and frost the cooled cupcakes.
Helpful Baking Tips
- Measure the flour accurately; excess flour can make the cupcakes heavy.
- Fold the batter gently and stop when the dry flour disappears.
- If baking both pans together, rotate them partway through if your oven heats unevenly.
- For neat frosting, make sure the cupcakes are cool and the butter and cream cheese are softened but not melted.
- Unfrosted cupcakes can be frozen in an airtight container; thaw before frosting.
More Baking Ideas
For another cupcake option, try these fudgy chocolate cupcakes. For help with a different topping, see the buttercream frosting guide. This soft banana bread is another make-ahead bake.
Easy Pillowy Soft Pumpkin Cupcakes with Cream Cheese Frosting
These delicious and amazing pumpkin cupcakes are pillowy soft and topped with the most amazing cream cheese frosting. This recipe makes 24 cupcakes, perfect for get-togethers, gifting, or a delightful fall treat for the family.
Dry ingredients
- 2 cups all-purpose flour (240 g)
- 1/2 cup granulated sugar (100 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
Wet ingredients
- 1 cup brown sugar (220 g)
- 1 can (15 ounces) pumpkin puree (425 g)
- 1 cup neutral vegetable oil
- 4 large eggs (at room temperature)
- 1 tablespoon vanilla extract
Cream cheese frosting
- 2/3 cup unsalted butter (150 g, softened)
- 8 ounces cream cheese (225 g, softened)
- 1/8 teaspoon salt
- 4 cups powdered sugar (480 g)
- 1 tablespoon vanilla extract
Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon until evenly combined.
In another bowl, whisk the brown sugar, 15-ounce (425 g) can of pumpkin puree, oil, eggs, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry flour remains; do not overmix.
Fill the liners about three-quarters full, using approximately 1/4 cup of batter per cupcake.
Bake for about 20 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool completely on a wire rack before frosting.
For the frosting, beat the softened butter and cream cheese with the salt for about 2 minutes, until smooth.
Add the powdered sugar in batches, mixing on low speed after each addition.
Add the vanilla extract and mix until incorporated.
Beat the frosting briefly on medium speed until light and smooth.
Pipe or spread the frosting on the completely cooled cupcakes.
If desired, finish with a light dusting of pumpkin pie spice or cinnamon.
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