Pumpkin season is here and the best pumpkin cupcakes are what fall baking dreams are made of. These moist, fluffy beauties come packed with warm spices and are crowned with a cloud of brown sugar cream cheese frosting. They’re the kind of treat you’ll want to share at every cozy gathering or maybe just keep all to yourself
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Why You’ll Fall in Love with These Cupcakes
There’s pumpkin cupcakes… and then there’s the best pumpkin cupcakes. These are soft, tender, and spiced just right. That rich, slightly tangy frosting adds the perfect touch of sweetness. They’re foolproof, easy to make, and come out bakery-perfect every time
You’ll also love these soft and chewy Pumpkin Oatmeal Cream Pies loaded with cozy spice that sandwich creamy filling between melt-in-your-mouth cookies
Ingredients You’ll Need
For the Cupcakes
170 g all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 ½ tsp pumpkin pie spice
225 g dark brown sugar
280 g canned pumpkin purée (room temp)
75 g vegetable oil
2 large eggs (room temp)
1 tsp vanilla extract
For the Frosting
200 g unsalted butter, room temp
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar, sifted
½ tsp vanilla extract
How to Make the Best Pumpkin Cupcakes
Start by preheating your oven to 160°C or 320°F and lining a muffin tin with 12 cupcake liners
In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar
In another bowl, whisk the pumpkin purée, oil, eggs, and vanilla until smooth
Pour the wet mixture into the dry and gently fold until combined. Don’t overmix or the cupcakes may turn dense
Divide the batter evenly and bake for 23 to 24 minutes. You’ll know the best pumpkin cupcakes are done when a toothpick comes out clean
Cool completely before adding the dreamy frosting
Brown Sugar Cream Cheese Frosting
Cream the butter and brown sugar together until light and fluffy
Add in the vanilla and cream cheese, mixing just until smooth
Slowly add the powdered sugar in two parts, scraping as you go
Pipe the frosting generously over each cupcake. This creamy topping takes the best pumpkin cupcakes to a whole new level
For a no-bake twist that still brings all the fall flavor, try these Pumpkin Cheesecake Balls that come together in minutes
Tips for Perfect Cupcakes
Use a kitchen scale to weigh your ingredients for the most consistent results
Don’t skip the cooling time before frosting or things will get messy
Light-colored cupcake tins help prevent overbaking the bottoms
Canned pumpkin purée works well, but roasting and blending your own gives a homemade edge
Choose full-fat cream cheese for the richest, most stable frosting
Storage Tips
Unfrosted cupcakes can be stored in an airtight container at room temperature for two days
Keep the frosting in the fridge for up to one week
Before using, bring the frosting back to room temp so it spreads smoothly
Once frosted, keep the best pumpkin cupcakes in the fridge and let them sit out a few minutes before serving
FAQs About Pumpkin Cupcakes
Can I make these ahead of time
Yes. You can bake the cupcakes a day ahead and store them unfrosted. The frosting can be made in advance too
How do I know when they’re done baking
Insert a toothpick in the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready
Can I freeze them
Yes. Freeze the best pumpkin cupcakes (unfrosted) in a freezer-safe container for up to two months
Or turn up the crunch and fun with our soft-baked Pumpkin S’mores Cookies that blend marshmallow, chocolate, and pumpkin spice in every bite
These really are the best pumpkin cupcakes for fall. Warm, sweet, and spiced just right they’re made to be shared, devoured, and remembered. So whip up a batch and taste why this cozy classic is everyone’s favorite fall treat
Try it out, leave a comment, and let us know how yours turned out. Don’t forget to pin it and share with a fellow pumpkin lover
Follow us on Pinterest for more cozy fall treats, or come hang out with us on Facebook
Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting
Ingredients
- 170 g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp pumpkin pie spice
- 225 g dark brown sugar
- 280 g canned pumpkin purée room temp
- 75 g vegetable oil
- 2 large eggs room temp
- 1 tsp vanilla extract
- 200 g unsalted butter room temp
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar sifted
- ½ tsp vanilla extract
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
- In another bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth.
- Fold wet mixture into dry ingredients using a spatula until just combined.
- Divide batter evenly into liners, filling each about three-quarters full.
- Bake for 23–24 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- For frosting, cream butter and brown sugar for 5 minutes until light and fluffy.
- Add cream cheese and vanilla, beat 1 minute until smooth.
- Gradually add powdered sugar in two additions, scraping sides as needed.
- Mix until thick and silky; chill 10 minutes if too soft before piping onto cupcakes.