Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Pumpkin cupcakes; 1 2/3 cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda; 1/2 teaspoon baking powder 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 2 eggs; 1 1/2 cups pumpkin puree 1/2 cup canola oil; 1/4 cup water; Cream Cheese Frosting; 1/2 cup unsalted butter (softened); 8 oz cream cheese (softened); 1 teaspoon vanilla extract (softened 4 cups powdered sugar); marzipan pumpkin for decoration

By Courtney ODell

5 from 1 vote

Oct 05, 2025

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Delicious, moist Pumpkin Cupcakes with a tangy, sweet, cream cheese frosting and adorable marzipan pumpkins make the most adorble, easy Halloween dessert – perfect for parties or Trick or Treating!

Easy pumpkin cupcakes on a cooling rack.

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Pumpkin cupcakes with a bite taken, the best pumpkin cupcakes.

The best pumpkin cupcakes with icing and cinnamon sticks.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Pumpkin Cupcakes
- From-Scratch Pumpkin Cupcakes Recipe Ingredients
- Easy Steps for Perfect Pumpkin Cupcakes
Tips and Tricks to Perfect Pumpkin Cupcakes
What to Serve With Pumpkin Cupcakes

How to Make Pumpkin Cupcakes

This Pumpkin Cupcake recipe is made from scratch – and is easy enough that even beginning bakers can make perfect bakery-style cupcakes!

From-Scratch Pumpkin Cupcakes Recipe Ingredients

To make this recipe, you will need the following ingredients:

For the cupcakes:

1 2/3 cups All-purpose Flour: This is the foundation of the cupcakes, providing the necessary structure. Gluten proteins in the flour give the cupcakes their crumb texture and help them rise in the oven.
1 1/2 cups Granulated Sugar: The sugar adds sweetness and also plays a role in the browning and caramelization of the cupcakes when baked.
1 teaspoon Baking Soda: This is a leavening agent that helps the cupcakes rise and become fluffy. It reacts with the acidic ingredients (like pumpkin puree) in the recipe to produce carbon dioxide, which creates air pockets in the batter.
1/2 teaspoon Baking Powder: Another leavening agent, baking powder helps the cupcakes to rise and gives them a light and airy structure. It contains its own acid and therefore does not need an acidic ingredient to react with.
1 teaspoon Cinnamon: A classic fall spice, cinnamon adds warmth and depth of flavor, enhancing the taste of the pumpkin.
1/2 teaspoon Salt: Salt enhances the flavors of the other ingredients and balances out the sweetness of the cupcakes.
1/4 teaspoon Nutmeg: This spice, like cinnamon, complements the pumpkin and contributes to the overall flavor profile of the cupcakes.
2 Eggs: Eggs contribute to the structure of the cupcakes, giving them stability and height. The egg yolks add richness and the whites help with leavening.
1 1/2 cups Pumpkin Puree: The star of the recipe, pumpkin puree gives the cupcakes their distinctive pumpkin flavor and a moist, dense crumb.
1/2 cup Canola Oil: Oil adds moisture to the cupcakes and helps keep them tender. Canola oil is a neutral oil that won’t interfere with the flavors of the pumpkin and spices.
1/4 cup Water: Water is used to thin the batter slightly, making it easier to mix and ensuring that the cupcakes bake evenly.

For the frosting:

1/2 cup Unsalted Butter, softened: The butter adds richness and creaminess to the frosting. It also provides structure once the frosting is chilled, allowing it to hold its shape when piped onto cupcakes.
8 oz Cream Cheese, softened: This is the primary ingredient that gives the frosting its name. Cream cheese lends a distinctive tangy flavor that complements the sweetness of the powdered sugar and contrasts nicely with the flavors in the cupcakes.
1 teaspoon Vanilla Extract: Vanilla extract adds depth and complexity to the frosting’s flavor, complementing the tanginess of the cream cheese and the sweetness of the sugar.
4 cups Powdered Sugar: This sweetens the frosting and, importantly, helps to thicken it. The fine texture of powdered sugar ensures the frosting is smooth and not grainy.

Easy Steps for Perfect Pumpkin Cupcakes

After you’ve gathered your ingredients, we will use this process:

A bowl with ingredients for easy, homemade pumpkin cupcakes.

Prep & Whisk Dry Ingredients

Preheat the oven to 350 degrees F, prepare a 12-count cupcake pan with paper liners.
In a large mixing bowl combine the flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg with a whisk.

Mix

Add the eggs, pumpkin puree, canola oil, and water. Mix with a hand mixer, scraping down the sides of the bowl with a spatula as needed until completely combined.

pumpkin cupcake batter in cupcake liners in a muffin tin

Fill Cupcakes

Fill each liner about 2/3 of the way to the top. Do not overfill.

Bake

Bake for 18-22 minutes or until a toothpick can be inserted and come out clean.
Allow the cupcakes to cool while making the frosting.

Make Frosting

Beat the softened butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add the powdered sugar until completely combined.

Pumpkin cupcakes on a cooling rack, the best easy pumpkin cupcakes.

Title goes here

Pipe onto the cooled cupcake and top with a marzipan pumpkin, and a little crumbled cookie or finely crushed nuts as an optional garnish.

Tips and Tricks to Perfect Pumpkin Cupcakes

Use Quality Pumpkin Puree: The flavor of your cupcakes will largely depend on the quality of the pumpkin puree you use. Choose a puree that’s 100% pumpkin, with no added sugars or spices.

Spice It Up: While the recipe calls for cinnamon and nutmeg, you can add other spices such as ginger or cloves for additional depth of flavor.

Room Temperature Ingredients: Make sure your eggs, pumpkin puree, and butter are all at room temperature before you begin. This ensures that the ingredients blend together smoothly and evenly.

Avoid Overmixing: Mix the ingredients just until they’re combined. Overmixing can lead to cupcakes that are dense rather than light and fluffy.

Check for Doneness: Oven temperatures can vary, so start checking your cupcakes a few minutes before the suggested baking time is up. A toothpick inserted into the center should come out clean.

Cool Completely: Make sure your cupcakes are completely cool before you frost them. If the cupcakes are still warm, the frosting will melt and slide off.

Piping the Frosting: For a professional-looking finish, use a piping bag and a decorative nozzle to apply the cream cheese frosting.

Storage: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to two days, or frozen for up to three months. Frosted cupcakes should be stored in the refrigerator and will keep for up to a week.

Serving: Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.

Add a Garnish: Consider garnishing the frosted cupcakes with a sprinkle of cinnamon, a whole or crushed pecan, or even a small marzipan pumpkin for a festive touch.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely, homemade pumpkin puree can add a fresh and unique flavor to your cupcakes. Just make sure it is well-drained so it doesn’t make the batter too wet.

Can I use pumpkin pie spice instead of the spices listed?

Yes, you can substitute the cinnamon and nutmeg with pumpkin pie spice which usually contains a combination of cinnamon, nutmeg, ginger, and cloves.

How can I keep my cupcakes moist?

Using oil instead of butter can contribute to a moist texture. Also, the pumpkin puree adds moisture to these cupcakes. Just be careful not to overbake them, as that can dry them out.

Can this recipe make a cake instead of cupcakes?

Yes, this recipe can be adapted for a cake. You may need to adjust the baking time based on the size and type of your cake pan.

Can I freeze unfrosted cupcakes?

Yes, unfrosted cupcakes can be frozen for up to 3 months. When you’re ready to use them, let them thaw at room temperature, then frost as usual.

My cream cheese frosting is too runny. How can I fix it?

The cream cheese and butter may have been too soft when you started, or the frosting might need more powdered sugar. If your frosting is runny, try chilling it for a bit to firm it up.

Can I use gluten-free flour in cupcakes?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, each blend is different so you may need to adjust the amount of liquid in the recipe.

Can I make this recipe vegan?

Use a flax or chia egg instead of regular eggs, and find a vegan substitute for the cream cheese and butter in the frosting. Also, make sure your sugar is vegan.

Why did my cupcakes sink in the middle?

This can happen if your oven is too hot, causing the cupcakes to rise quickly and then collapse. It can also be a sign of too much baking soda or powder. Make sure you measure these ingredients carefully.

Can I add ingredients to these cupcakes?

Absolutely, feel free to customize your pumpkin cupcakes with add-ins. Just be aware that adding too many extras can affect the texture of the cupcakes.