Easy Pumpkin Cupcakes Recipe

When the air turns crisp and the leaves start to fall, there’s one treat my kitchen simply has to make. These easy pumpkin cupcakes are my absolute, hands-down favorite way to welcome the cozy season.

They are incredibly moist, perfectly spiced, and topped with a cloud of cream cheese frosting that is, frankly, irresistible. I promise you, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to pull off.

Why You’ll Adore This Recipe

Honestly, what’s not to love? These cupcakes come together with minimal fuss, using just a couple of bowls and a mixer. You don’t need any fancy skills or equipment, just a love for fantastic flavor.

The batter is wonderfully forgiving, and the result is a bakery-quality treat that feels special and homemade. Every single time I bring these to a gathering, I end up sharing the recipe before I leave.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cupcake bliss. Make sure your butter, eggs, and cream cheese are at room temperature; it makes a world of difference in creating a smooth, lump-free batter and frosting.

For the Cupcakes

• 1 ½ cups (195g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 8 tablespoons (113g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1 ½ teaspoons vanilla extract
• 2 large eggs
• 1 cup (227g) pure pumpkin puree

For the Cream Cheese Frosting

• 3/4 cup (170g) cream cheese, softened
• 8 tablespoons (113g) unsalted butter, softened
• 2 cups (227g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (the secret weapon!)
• 1 tablespoon milk or orange juice

The Heart of the Matter: Your Pumpkin Puree

Let’s talk about the star of the show: pumpkin puree. Using a high-quality, pure pumpkin puree is non-negotiable for the best flavor. You’re looking for pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.

Trusted brands like Libby’s are widely available and work beautifully. If you’re feeling ambitious, making your own puree from a sugar pumpkin is a rewarding adventure that fills your kitchen with an incredible aroma.

How to make Easy Pumpkin Cupcakes?

Preheat and Prepare

Start by preheating your oven to 325°F (162°C). This slightly lower temperature helps the cupcakes bake evenly and rise to a perfect dome. Line a standard 12-cup muffin tin with your favorite paper or foil liners.

Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a tiny separate bowl, mix your cinnamon, ginger, cloves, and nutmeg. Add two teaspoons of this spice blend to the flour mixture and whisk it all together until it’s perfectly uniform.

Cream Butter and Sugar

In a large mixing bowl, combine the softened butter, packed brown sugar, and vanilla extract. Using an electric hand mixer on medium speed, beat them together for a good 3 minutes. You want it to become light, pale, and wonderfully fluffy.

Incorporate Eggs and Pumpkin

Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating on medium-low speed just until each yolk disappears into the mixture. Don’t overmix at this stage.

Bring It All Together

Turn your mixer to its lowest speed. Add half of the pumpkin puree, mixing until it’s mostly incorporated. Now, add half of the flour mixture, mixing just until combined. Repeat with the remaining pumpkin and flour, scraping the bowl as needed.

Fill and Bake

Divide the beautiful orange batter evenly among the 12 prepared muffin cups, filling each about 3/4 of the way full. Slide the tin into the preheated oven and bake for 20 to 25 minutes.

Check for Doneness

They’re done when a toothpick inserted into the center of a cupcake comes out clean. Alternatively, lightly tap the top; if it springs back, they’re ready. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Whip Up the Frosting

While the cupcakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, beating on low speed until it’s all incorporated.

Finish the Frosting

Add the vanilla extract, that special almond extract, and the milk. Beat on low, then increase to medium-high for a minute until the frosting is whipped, light, and spreadable. Add another splash of milk if it seems too thick.

Frost and Decorate

Once the cupcakes are completely cool, frost them generously with a knife or piping bag. Sprinkle the top of each one with a little pinch of the reserved spice mix for a gorgeous, fragrant finish.

The Magic of Almond Extract in Frosting

You might be curious about that almond extract in the frosting. It’s a small addition that makes a huge impact! The nutty, warm flavor of almond extract complements the pumpkin spices in a truly magical way.

It doesn’t taste overtly of almond; instead, it deepens the overall warmth and complexity of the frosting. If you’re out, you can skip it, but trust me, it’s worth adding to your shopping list.

Tips

Room temperature ingredients are your best friend here. They emulsify together much more easily, creating a smooth batter that bakes up uniformly tender. If you forget to take your stuff out, try this trick: place cold eggs in a bowl of warm water for 10 minutes.

For the butter, you can cut it into tablespoons and microwave it for just 5-second bursts until it’s soft but not melted. Do not overmix the batter once you add the flour! Mix just until you no longer see dry streaks of flour.

Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes. And please, for the love of all that is good, let the cupcakes cool completely before you even think about frosting them.

How to Store and Keep Them Fresh

Because of the luscious cream cheese frosting, these cupcakes need to be stored in the refrigerator. Place them in a single layer in an airtight container to prevent them from drying out or absorbing any fridge odors.

They’ll keep beautifully for up to 4 days. The flavor actually deepens and gets even better the next day! Let them sit at room temperature for about 30 minutes before serving to take the chill off.

Creative Variations to Try

Feel like mixing it up? Fold a handful of chocolate chips, chopped toasted pecans, or even raisins into the batter right before portioning it into the liners. For a fun twist, add a teaspoon of orange zest to the frosting instead of almond extract.

It gives it a bright, citrusy note that cuts through the richness beautifully. You could also add a tiny pinch of cayenne pepper to your spice mix for a subtle, warm kick that surprises and delights everyone.

Print Recipe

Easy Pumpkin Cupcakes Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: E easy baking F Fall dessert H homemade frosting T Thanksgiving

Difficulty: easy Prep Time 15 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 10 mins

Cooking Temp: 325  F Servings: 12 Estimated Cost: $ 8.75 Calories: 409

Best Season: Fall, Winter

Description

These incredibly delicious pumpkin cupcakes are moist, spiced, and bursting with real pumpkin flavor. Topped with a rich homemade cream cheese frosting that includes a hint of almond extract for depth, they're the ultimate fall treat. Easy to make in one bowl and ready in under an hour, these cupcakes are perfect for Halloween parties, Thanksgiving desserts, or cozy weekend baking.

Ingredients

Servings

For Cupcakes

• 1 ¹⁄₂ cups all-purpose flour (195g)
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon fine sea salt
• 1 ¹⁄₂ teaspoons ground cinnamon
• ³⁄₄ teaspoon ground ginger
• ¹⁄₂ teaspoon ground cloves
• ¹⁄₂ teaspoon ground nutmeg
• 8 tablespoons unsalted butter (113g; room temperature)
• 1 cup brown sugar (200g; lightly packed)
• 1 ¹⁄₂ teaspoons vanilla extract
• 2 large eggs (room temperature)
• 1 cup pure pumpkin puree (227g; canned or homemade)

For Cream Cheese Frosting

• ³⁄₄ cup cream cheese (170g; room temperature)
• 8 tablespoons unsalted butter (113g; room temperature)
• 2 cups powdered sugar (227g)
• ¹⁄₂ teaspoon vanilla extract
• ¹⁄₄ teaspoon almond extract (optional but recommended)
• 1 tablespoon milk or orange juice (to thin frosting if needed)

Directions

Make the Cupcakes

1. Preheat oven to 325°F (162°C). Line a 12-cup muffin tin with paper or foil cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well blended.
   Set aside 1 teaspoon of the spice mix for topping the frosted cupcakes.
3. In a large bowl, beat softened butter, brown sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Reduce mixer speed to low. Add half of the pumpkin puree and mix until incorporated. Then add half of the dry ingredients and mix just until combined. Repeat with remaining pumpkin and flour mixture.
   Do not overmix.
6. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and tops spring back when lightly tapped.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
   Frosting will melt if applied to warm cupcakes.

Make the Frosting & Decorate

1. In a large bowl, beat cream cheese and butter with an electric mixer until smooth and fluffy.
2. Gradually add powdered sugar in three additions, beating on low speed and scraping down the bowl between each.
3. Add vanilla extract, almond extract, and milk. Beat on low until smooth and fluffy. Add more milk if a thinner consistency is desired.
   Almond extract enhances the pumpkin pie spices beautifully.
4. Frost cooled cupcakes using a knife or piping bag. Sprinkle the reserved spice mixture on top for a festive touch.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 409kcal

% Daily Value *

Total Fat 21.4g33%

Saturated Fat 12.8g64%

Trans Fat 0.5g

Cholesterol 86.4mg29%

Sodium 167.9mg7%

Potassium 140mg4%

Total Carbohydrate 51.8g18%

Dietary Fiber 1.3g6%

Sugars 37.3g

Protein 4g8%

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Calcium 60 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pumpkin puree tip: Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade works great too!
• Spice substitute: Replace individual spices with 2 teaspoons of store-bought or homemade pumpkin pie spice.
• Frosting texture: This makes enough for generous frosting. If spreading by knife, you may have leftover frosting.
• Storage: Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Frosted cupcakes should be refrigerated and consumed within 4 days.
• Make ahead: Bake cupcakes 1 day in advance and frost just before serving.

Keywords: pumpkin cupcakes, cream cheese frosting, easy cupcake recipe, fall dessert, pumpkin spice cupcakes, homemade pumpkin dessert, holiday cupcakes