pumpkin cupcakes

Pumpkin Chocolate Cupcakes

flour

cocoa powder

baking soda

espresso powder

neutral-flavored oil

vanilla extract

light brown sugar

buttermilk

baking powder

salt

cinnamon

nutmeg

ginger

pumpkin puree

sugar

unsalted butter, softened

vanilla bean,

heavy cream

Preheat the oven to 350, and line 6...

Preheat the oven to 350, and line 6 cups in a muffin pan with liners.

First, make the chocolate batter: whisk together the...

First, make the chocolate batter: whisk together the flour, cocoa powder, baking soda and espresso powder. Set aside.

Whisk together the oil, vanilla, brown sugar, buttermilk,...

Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Next, make the pumpkin spice batter: whisk together...

Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

Whisk together the egg white, pumpkin, brown sugar,...

Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.

When ready to fill the pan, mix the...

When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Then, mix the dry ingredients for the pumpkin cupcakes into its wet ingredients. You have two separate batters.

Layer the batters in the cupcake liners, swirling...

Layer the batters in the cupcake liners, swirling if you like. I did a layer of chocolate on the bottom, followed by pumpkin, chocolate, and finally pumpkin. I didn't swirl the batter together for the cupcakes you see in the photos--the baking soda in the chocolate batter will make it rise up around the slightly denser pumpkin batter. Lovely!

Bake the cupcakes for 17-20 minutes, or until...

Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs.

Let the cupcakes cool in the pan for...

Let the cupcakes cool in the pan for 1 minute, and then move to a cooling rack to cool completely.

To make the frosting: beat the butter until...

To make the frosting: beat the butter until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating.

Add the heavy cream, starting with just 1...

Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed to make the perfect frosting consistency.

Frost the cupcakes with the vanilla bean frosting,...

Frost the cupcakes with the vanilla bean frosting, and serve.

This is my favorite recipe for super moist and easy pumpkin spice cupcakes topped with delicious cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

(125 grams) all-purpose flour (spoon & leveled)

pumpkin pie spice*

(120 milliliters) canola or vegetable oil*

eggs

(150 grams) packed light or dark brown sugar

(225 grams) canned pumpkin puree*

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners &#8211; fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting

 In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Frost cooled cupcakes however you&#8217;d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.

I make this recipe into loaves all the time! never had a complaint! Some did say they liked it better than Starbucks pumpkin loaf

These are incredible!! I had a pumpkin cupcake recipe I used before discovering this one, and this recipe blows that last one out of the water! They’re super fluffy, perfectly spiced, and absolutely delicious. I also topped my cupcakes with homemade salted caramel sauce— yum!! Thanks for sharing Sally!

These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They're moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around.&nbsp;

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

all-purpose flour

ginger powder

vegetable oil (,

white sugar

brown sugar

pumpkin

milk

unsalted butter (, softened)

oz cream cheese

cinnamon (, I often do 1 1/2)

cream (, as needed)

Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.

In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

In a large bowl beat together the oil, sugars, eggs &amp; vanilla extract until no lumps remain (about 1-2 minutes).

Mix in the pumpkin.&nbsp;

With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.

Spoon the batter into the prepared muffin pan, filling each about 2/3 full.&nbsp;

Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Pumpkin Cupcakes

In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.

Add in the cinnamon &amp; vanilla extract.&nbsp;

Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.

Frost the cooled cupcakes using a flat knife or piping bag.&nbsp;

Cinnamon Cream Cheese Frosting

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

vegetable oil

maple syrup

pumpkin puree (not pumpkin pie filling)

pumpkin pie spice

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

These pumpkin cupcakes are moist, melt-in-your-mouth soft, and so easy to make! The cream cheese frosting is even easier and not overly sweet.

tsp baking powder

tsp baking soda

eggs (room temperature)

olive oil ((or vegetable oil))

oz cream cheese ((1 1/2 packages), room temperature)

unsalted butter, room temperature ((12 Tbsp))

Tbsp vanilla extract

Preheat oven to 350˚F. Line a 24 count muffin pan with 24 cupcake liners.

In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 2 tsp cinnamon.

In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.

Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 350˚F for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.

How To Make pumpkin Cupcakes:

Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated. Scrape down the bowl with spatula and beat on high speed 4 min or until fluffy, scraping down the bowl as needed. Transfer to large pasty bag fitted with large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.

How to Make Whipped Cream Cheese Frosting:

The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting.

unsalted butter, (softened not melted)

white granulated sugar

brown sugar, (lightly packed)

(15 ounces) cooked pumpkin

buttermilk (or 1 cup regular milk with 1 tablespoon vinegar), (divided)

white all-purpose flour

(8 ounces) full-fat cream cheese, (softened)

unsalted butter, (softened)

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.

In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.&nbsp;

Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract

In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each part with adding in 1/4 cup buttermilk (to use up the &nbsp;remaining 3/4 cup buttermilk).

Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. 

Cool 10 minutes before removing from pans to wire racks to cool completely.

For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth. 

Frost the cooled cupcakes.  Best within 2-3 days.

https://embed.mediavine.com/videos/fdn3sdryj1lmsrkwg4xc

Make the BEST spiced Pumpkin Cupcakes with flavor-packed cinnamon cream cheese frosting, real pumpkin, and an incredible blend of seasonal spices.

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

brown sugar (, packed)

oil ((vegetable or canola oil))

cloves

unsalted butter (, room temperature)

cream cheese (, room temperature)

Pumpkin candies (, optional, for garnish)

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.

In separate bowl combine flour, baking soda, baking powder, spices and salt.

Add dry ingredients to bowl with the pumpkin mixture and stir to combine.

Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.

Remove cupcakes to a cooling rack and cool completely before frosting.

Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.

Frost the cupcakes and garnish with pumpkin candy, if desired.

For the frosting:

https://content.jwplatform.com/videos/RszeKjBL.mp4

For extra flavor, we add lots of spices to this pumpkin cupcake batter. You can use homemade pumpkin puree for this or buy it from the store. When you look for pumpkin puree, don&#8217;t use &#8220;pumpkin pie mix&#8221; (usually a larger can) and instead buy the can that is &#8220;pure pumpkin puree&#8221;. The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over.

Easy Pumpkin Cupcakes from Scratch

(195 grams) all purpose flour

sea salt

unsalted butter

(200 grams) lightly packed brown sugar

pumpkin pumpkin

(170 grams) cream cheese

(130 grams) powdered sugar

almond extract

My neighbour gave us a huge chunk of pumpkin he had picked from his brothers farm. I made these cupcakes exactly as the recipe and I'm glad I did. Delicious!!! Well written recipe, easy to follow and the result was spectacular. Thank you for sharing this recipe. I wanted to eat them all, but I gave some to my neighbour to say thanks for the pumpkin. They loved these muffins too.

Super moist and sweet but not too sweet. Fluffy and had a good pumpkin seasoning flavor. I'm not a fan of the  pumpkin pie  spice you buy already done in the store so the fact that all spices were what I like was a bonus! I could eat the frosting just by itself Lol. 3rd recipe I've tried on this site and all 3 were fantastic! Please come up with a pumpkin cheesecake recipe 😋

OMG, these were heavenly!! I think I may have added too much extra cinnamon into my batch of cupcakes but other than that, this is one of my go-to recipes now. I pureed a pumpkin by roasting it and there's still plenty more left, and I will be turning them into the second batch of your cupcakes. Thank you so much!

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Top 13 pumpkin cupcakes recipes from across the web

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The most viewed pumpkin cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine