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–+ servings
Pumpkin cupcakes with cream cheese frosting on a rustic board.

Pumpkin Cupcakes

Soft, moist, and perfectly spiced pumpkin cupcakes topped with luscious cream cheese frosting. A cozy fall dessert perfect for Thanksgiving, Halloween, and family gatherings.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour or gluten-free blend
  • 1 cup dark brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin spice or cinnamon, nutmeg, ginger, and cloves blend
  • ½ teaspoon salt
  • 1 cup pumpkin purée not pumpkin pie filling
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs or flax eggs for vegan version
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened for frosting
  • 2 tablespoons brown sugar for frosting
  • 8 ounces cream cheese, softened or vegan cream cheese
  • 1 teaspoon vanilla extract for frosting
  • 2 to 3 cups powdered sugar for frosting

Instructions
 

  • Preheat the oven to 320°F (160°C) and line a 12-cup muffin tray with paper liners.
  • In a bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  • In another bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth.
  • Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
  • Divide the batter evenly into cupcake liners and bake for 23–24 minutes, or until a toothpick comes out clean.
  • Let cupcakes cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
  • For frosting: beat butter and brown sugar until fluffy. Add cream cheese and vanilla, then gradually mix in powdered sugar until smooth and silky.
  • Pipe or spread frosting onto cooled cupcakes. Dust with cinnamon or pumpkin spice before serving.

Notes

Variations: drizzle with caramel, swirl orange and white frosting, or top with fondant pumpkins or candy eyes for Halloween. For a healthier version, swap whole wheat flour and maple syrup. Storage: unfrosted cupcakes last 3 days at room temp, frosted cupcakes up to 5 days in the fridge. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 50mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 27gVitamin A: 4500IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg
Keyword fall dessert recipes, Halloween cupcakes, moist pumpkin cupcakes, Pumpkin Cupcakes, Thanksgiving desserts
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