homemade pumpkin cupcakes

These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin spice flavors. These cupcakes are topped with a silky cinnamon maple cream cheese frosting.

Moist Pumpkin Cupcakes

light brown sugar

vegetable oil

eggs

maple syrup

vanilla extract

pumpkin puree (not pumpkin pie filling)

all-purpose flour

pumpkin pie spice

cinnamon

baking powder

baking soda

salt

milk (I use nonfat)

(2 sticks) unsalted butter, cold

cream cheese,

confectionary sugar

heavy whipping cream

For the cupcakes

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next mix in the pumpkin and beat until well combined.

In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.

Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting

Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.

Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.

Slowly add the confectionary sugar 2 cups at a time, followed by the cinnamon vanilla extract and maple syrup and beat until desired consistency is reached.

Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.

In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes.

5 stars for the recipe! The video makes it easier to follow the recipe.

Made the pumpkin cupcakes this afternoon........for whatever reason these took 21 minutes to bake......they are delicious and yet next time I will add chopped walnuts or mini chocolate chips.  I add both of these items when making pumpkin chocolate chip mini loaves and love them.  Will make again with these minor tweaks and already thinking for Thanksgiving!  Thank you!

Awesome! I was looking for a cupcake recipe for my daughter’s 5 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!

I made these today for my husband’s office party. The reviews I received from everyone were that these were absolutely delicious and I should open my own bakery! 
Thank you for working so hard to perfect this recipe!
When I make these for Thanksgiving, I’m thinking of adding a cream cheese filling with cinnamon chips!
Thank you again for a great recipe!

Fantastic recipe! Living in Australia, pumpkin pie spice is not something readily available, so I just googled it and made my own.  I had ran out of maple syrup so just substituted molasses, worked a treat. Thank you so much for the fantastic recipe. ?

Made the cupcakes they turned out amazing!! So Yummy!! Added chocolate chips to the cupcake batter. 

The only thing I did not like. The frosting recipe was WAY to much!!! I’m guessing the recipe was reduced for the cupcake batter but not for the frosting. I have enough frosting left to frost 2 full size cakes... after frosting 24 cupcakes. Anyone making this reduce the frosting to 1 cream cheese followed by the other requests to reduce... other than that everyone loved these and they are delicious ❤️

This recipe is amazing! I'm terrible at baking but followed the instructions closely and the cupcakes came out perfectly! So delicious and moist. Thank you for a great recipe, will be making again.

I made these cupcakes, paired with my own cinnamon buttercream, as I’m not a fan of cream cheese frostings. These are by far the nicest pumpkin cupcakes I’ve ever had, and I’ve had many. Moist and packed with beautiful flavour, a stunner!

Could you please share your cinnamon buttercream recipe?! :)

Thank you soooo much for this awesome recipe which made me win a 1st place at a cupcake contest in Luxemburg! ?The flavours are so comforting in this cold and rainy season...Thanks to it I have brand new KitchenAid!????

Hi Julienne,
Tried this recipe yesterday and it turned out to be delicious. The cupcakes were so light and the frosting complimented the spices in the cake. I reduced the sugar in the frosting to my liking and added hazlenuts &amp; pecans on top; but other than that, did not alter anything. Thanks a lot for this recipe. Ohh btw, I love your website. The recipes you have posted are a delight to look at and makes me want to try everything. You inspire me to bake!

I just made these... absolutely amazing! I had so much mix I made a large round cake and 10 cupcakes. 
I used gluten free flour and since I didn’t have nut milk I swapped for coconut cream, which imparts another gorgeous flavour with the pumpkin and spice. I also added finely chopped crystallised ginger for some texture.  A seriously good recipe... this is going in my favourites!

I made your recipe as written.  It was a hit all around. I made as cupcakes, they came out a little more dense than expected but my oven is on the fritz. The icing was delicious! I was planning on filling the cupcakes but based on the comments (huge amount of extra icing) I did not double &amp; had enough to stuff most. I read your comments on using regular cream cheese too late so added some meringue powder which helped. I can’t wait to try it again when I get my oven! 
Thanks again

I made these cupcakes and the frosting, they were fabulous, one of my daughters said this was the best cupcake she ever had and she's 25. Great job Julianne

I have been searching for the perfect pumpkin cupcake that has a great flavor and moist texture, like a CUPCAKE not muffin. I tried this recipe the other day, and these are it!!! Hands down best pumpkin cupcake I ever made and the recipe I have been dreaming about!

I made these for my boyfriend's birthday, and unfortunately they didn't turn out great. I baked for 15 minutes and did a toothpick test, came out totally clear, yet the cupcakes ended up way too dense. Any idea what I could have done wrong? The batter for me was way runnier than other cupcake recipes I've made. Also didn't have much luck with the icing, it also came out way too runny and didn't hold shape at all, I tried adding more powdered sugar but it ended up being too sweet, and it didn't help with the consistency. I would love to try this recipe again, because the flavours are incredible, I'm just not sure what to do differently.

I made this recipe, And it was the best recipe I ever made. Those cupcakes were delicious. I made 24, and they were gone by the next day. The frosting was excellent and easy to make. It makes for 24 cupcakes and more. Love it!

i made this recipe with squash instead of pupkin and it still tasted rlyyyy good and the frosting worked well with food colouring! thanks for the recipe! :)

I made these.  The cupcakes turned out fine but the icing was a disaster.   I followed the recipe to the letter but it came out runny.  There was no way I could pipe it.  I ended up with enough icing to frost 5 cakes. In the end I put it on with a knife but it was dripping off the sides.  I put it in the fridge in hopes the it might harden up.

My friend wanted me to make cupcakes for her nieces birthday I suggest pumpkin cupcakes and she said yes! I made them and everyone at the party LOVED them. Someone at that party wanted me to make them for her moms birthday so I did once again everyone loved them! Then someone at that party wanted me to make them for a baptism !! THEN the people who had the baptism wanted me to make them AGAIN for thanksgiving lol ! So these cupcakes are an absolute HIT!!!

I wish I could rate it more stars!!! I baked these for Thanksgiving and they were a HUGE hit! Tasted absolutely delicious. Super easy. Would highly recommend.

I’ve made this recipe twice! The first time they came out very dense and when cooled down they fell. So I threw them away my flour, baking soda and powder...bought all brand new. Made them again...basically the same as the first batch. Certainly not light and moist like it says. 
But the flavor was good.

Made 3 batches this week, gave them to friends. "HAPPY FALL"

https://mediavine-res.cloudinary.com/video/upload/t_original/v1540186252/jwk2sxwm6iqgabhicecj.mp4

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