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These are the best pumpkin cupcakes — full of autumn flavor and simple to make. The cupcakes have a tender, soft crumb and are finished with a silky brown sugar cream cheese frosting. This recipe is ideal for anyone who loves pumpkin treats.
These pumpkin cupcakes are moist, very soft, and packed with warming spices. The batter comes together quickly, and the finished cupcakes pair perfectly with the brown sugar cream cheese frosting for a classic fall dessert.
They are wonderful for seasonal gatherings, school events, or an easy weekend bake when you want something comforting and delicious.
Why this recipe works
- Brown sugar cream cheese frosting: Rich and smooth with a deep caramel note from dark brown sugar.
- Pumpkin cupcakes: A tender, moist cupcake with pronounced pumpkin and spice flavor that’s quick to prepare.
- Showstopper: Easy to decorate — top with fondant pumpkins or a simple dusting of pumpkin spice or cinnamon for a beautiful finish.
Ingredient notes
Here are key ingredients and tips. For exact amounts see the recipe card below.
- All-purpose flour: Use all-purpose flour for a light, airy cupcake. A protein content around 10–11% works well.
- Dark brown sugar: Adds a deeper toffee and caramel flavor than light brown sugar.
- Baking powder & baking soda: Provide lift so the cupcakes bake up fluffy.
- Salt: Balances and enhances the sweetness and spices.
- Eggs: Bring to room temperature for best incorporation.
- Vegetable oil: Use a neutral oil such as canola for moist cupcakes.
- Pumpkin purée: Use canned pumpkin purée or homemade purée (not pumpkin pie filling). See the FAQ for a quick method to make your own.
- Pumpkin spice: Either store-bought or a homemade blend works well to amplify the pumpkin flavor.
- Cream cheese: Full-fat cream cheese yields the creamiest frosting.
Step-by-step instructions
You’ll need an electric mixer (or hand whisk), two large bowls, a whisk, and a spatula. The full recipe is in the recipe card below.
Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake tin with paper liners.
Step 1: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
Step 2: In a separate bowl, combine the wet ingredients (pumpkin purée, vegetable oil, eggs, vanilla) and whisk until smooth.
Step 3: Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until no dry flour remains. Avoid overmixing.
Step 4: Divide the batter evenly among the 12 liners using a large cookie scoop. Bake for 23–24 minutes, or until a tester comes out clean. Cool on a wire rack, remove from the tin after 5 minutes, and cool completely before frosting.
Frosting: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and dark brown sugar on high for 5 minutes. Scrape down the bowl and mix 1–2 minutes more. Add the vanilla and cream cheese and beat for 1 minute. With the mixer on low, add sifted powdered sugar in two parts until fully incorporated, then increase speed briefly to achieve a smooth, pipeable texture.
Finish: Transfer the frosting to a piping bag fitted with your preferred tip (Wilton 1M or 1A work well) and pipe onto cooled cupcakes. Decorate with fondant pumpkins or a light dusting of pumpkin spice or cinnamon if desired.
Expert baking tips
- Use a kitchen scale: Weights give the most precise and repeatable results — the recipe defaults to grams for accuracy.
- Don’t overmix: Finish with a gentle fold using a spatula to ensure the batter is evenly combined without developing gluten.
- Pan choice matters: Light-colored aluminum pans reflect heat and bake more gently, giving a softer crumb. Dark pans brown faster and can create a firmer crust.
FAQ
Insert a toothpick or cake tester into the center of a cupcake. If it comes out clean or with a few dry crumbs, they are done.
Yes. Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Keep unused frosting refrigerated up to 1 week. Bring frosting to room temperature and stir before piping.
Halve a small pumpkin (such as Hokkaido), remove seeds, and roast cut-side down on a baking sheet at 200ºC / 390ºF for 30–40 minutes until soft. Scrape the flesh and purée in a blender until smooth. Cool and store in an airtight container in the fridge.
Homemade pumpkin pie spice
Combine 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoon ground cloves, and 3/4 teaspoon ground allspice. Store in an airtight container in a cupboard.
Storage
Store frosted cupcakes in an airtight container in the refrigerator. Remove to room temperature for 20–30 minutes before serving. Best within 1–2 days for optimal texture.
Other fall recipes to try
-
Bakery-Style Double Chocolate Muffins (One-Bowl)
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
-
Cherry Crumble Cheesecake
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more ideas and seasonal bakes.
Pumpkin Cupcakes
Pin Recipe
Equipment
-
12-cup cupcake pan
Ingredients
Pumpkin Cupcakes
- 170 g all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoon pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
Instructions
Pumpkin Cupcakes
- Preheat the oven to 160ºC/320ºF (conventional). Line a 12-cup cupcake tray with liners.
- In a large bowl, combine 170 g all-purpose flour, 225 g dark brown sugar, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and 2 1/2 tsp pumpkin spice.
- In another bowl, whisk 280 g pumpkin purée, 75 g vegetable oil, 2 eggs, and 1 tsp vanilla until smooth.
- Pour the wet ingredients into the dry and fold gently until no dry flour remains.
- Divide batter among 12 liners and bake 23–24 minutes or until a tester comes out clean. Cool on a rack, remove from tin after 5 minutes, then cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- If needed, drain excess moisture from cream cheese by wrapping in paper towels for a few minutes.
- Bring butter and cream cheese to room temperature, cut butter into cubes, and sift the powdered sugar.
- Cream 200 g butter and 15 g dark brown sugar on high for 5 minutes. Scrape down the bowl and mix 1–2 minutes more.
- Add 100 g cream cheese and 1/2 tsp vanilla, beat 1 minute. On low speed, add 345 g sifted powdered sugar in two additions, scraping the bowl between additions. Beat briefly until smooth.
- Pipe frosting onto cooled cupcakes and optionally decorate with fondant pumpkins or dust with pumpkin spice or cinnamon.
Notes
Mix 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoon ground cloves, and 3/4 teaspoon ground allspice. Store in an airtight container.
Nutrition
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