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    Home Ā» Recipes Ā» Cake & Cupcakes

    Pumpkin Spice Cupcakes with Cream Cheese Frosting

    Published: Nov 4, 2016 Ā· Last Modified: Nov 20, 2023 by Jessica Ā· 34 Comments Ā· This post may contain affiliate links

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    The fluffiest, most flavorful BEST pumpkin cupcakes topped with the creamiest cream cheese frosting. I make these Pumpkin Spice Cupcakes with Cream Cheese Frosting every year for Thanksgiving!

    Pumpkin spice cupcakes on a piece or brown parchment paper.

    These pumpkin spice cupcakes are the fluffiest ever and stay so moist for days. Even by the third day they are still great. What makes these cupcakes better than the rest, is that they actually TASTE like pumpkin spice and are really jam packed with so much incredible pumpkin flavor. A lot of pumpkin desserts really lack flavor and it makes them so dull and unappetizing. But theeeeese perfect little pumpkin cupcakes with cream cheese frosting will take you soaring into pumpkin spice heaven.

    Have more pumpkin puree to use up? Try making my Pumpkin Cheesecake Swirl Muffins or Pumpkin Coffee Cake.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Recipe FAQs
    • More recipes you'll love
    • šŸ“‹ Recipe
    • ⭐ Reviews

    Why you'll love this recipe

    • These pumpkin cupcakes are absolutely bursting with pumpkin spice flavor!
    • The cupcakes are super moist with a perfect tender crumb.
    • The silky cream cheese frosting is smooth, rich and so delicious.
    Pumpkin spice cupcakes on a piece or brown parchment paper lying down with a bite taken out.

    Ingredients

    Pumpkin Cupcakes

    • Spices: Cinnamon, nutmeg, cloves
    • Pumpkin puree: NOT to be confused with pumpkin pie filling. You want the only ingredients to be pumpkin.
    • Cream cheese: Use full fat, block cream cheese for the most rich and flavorful results.

    See recipe card below for a full list of ingredients and easy-to-follow instructions.

    Pumpkin spice cupcakes on a piece or brown parchment paper with the liner unwrapped.

    Recipe FAQs

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, these are not the same. Pumpkin pie filling includes sugars, spices and other ingredients. With pumpkin puree, the only ingredient is pumpkin.

    How do I store pumpkin cupcakes?

    Chilled pumpkin cupcakes will stay fresh for up to 6 days stored in an airtight container in the refrigerator. You can also opt to keep them at room temperature for 3 days.

    How do pumpkin cupcakes freeze?

    Freeze cooled, unfrosted cupcakes in a resealable, freezer-safe container for up to 3 months. Thaw at room temperature. I recommend making the cream cheese frosting fresh.

    More recipes you'll love

    • Pumpkin cheesecake swirl muffin with a dark brown wrapping sitting atop of an orange leaf.
      Pumpkin Cheesecake Swirl Muffins
    • Slice of pumpkin streusel coffee cake on a piece of brown parchment paper on a metal spatula.
      Pumpkin Streusel Coffee Cake
    • The Best Pumpkin Bread
    • pumpkin spice muddy buddies - A deliciously spiced, super easy treat that is perfect for parties!
      Pumpkin Spice Muddy Buddies

    Did you make this recipe?

    Please leave a ā­ļø review below and tag @sprinkle_some_sugar on Instagram!

    šŸ“‹ Recipe

    Pumpkin spice cupcakes on a piece or brown parchment paper.

    My Favorite Pumpkin Spice Cupcakes

    Jessica
    The fluffiest, most flavorful BEST pumpkin cupcakes topped with the creamiest cream cheese frosting.
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 12 -15 cupcakes
    Calories 575 kcal

    Ingredients
      

    Pumpkin Cupcakes

    • 1 ā…” cups all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ā…› teaspoon cloves
    • ¾ cup unsalted butter softened
    • 1 cup light brown sugar packed
    • ½ cup granulated sugar
    • 1 cup canned pumpkin puree NOT pumpkin pie filling
    • 2 eggs

    Cream Cheese Frosting

    • 8 oz cream cheese room temperature
    • ½ cup unsalted butter room temperature
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 350°F. Line cupcake tins with paper liners, set aside.

    For the cupcakes

    • In a large bowl, whisk flour, baking powder, salt and spices together and set aside. Cream the butter with the sugars until light and fluffy, about 3 minutes. Add pumpkin and mix until smooth. Add eggs and beat until fully combined. Slowly add dry ingredients and mix until just incorporated, don’t over mix.
    • Fill cupcake liners ¾ high and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 10 minutes in hot pans before transferring to a wire rack to finish.

    For the frosting

    • Beat together the cream cheese and butter until completely smooth with no lumps remaining, about 2 minutes. Add in vanilla. Turn your mixer on low and pour in powdered sugar a little bit at a time until smooth. Increase mixer speed to medium and beat frosting until light and fluffy, about 3 minutes. If you would like a thinner frosting, thin out with some cream or milk.

    Notes

    Storage instructions: Pumpkin cupcakes will stay fresh for up to 6 days stored in an airtight container at room temperature or in the refrigerator.
    Freezing instructions: Freeze cooled, unfrosted cupcakes in a resealable, freezer-safe container for up to 3 months. Thaw at room temperature. I recommend making the cream cheese frosting fresh.

    Nutrition

    Calories: 575kcalCarbohydrates: 83gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 247mgPotassium: 128mgFiber: 1gSugar: 67gVitamin A: 4062IUVitamin C: 1mgCalcium: 92mgIron: 1mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. michele says

      November 21, 2016 at 11:54 pm

      Hi~ Would love to try these but not sure how much pumpkin. What size can? Thanks, Michele

      Reply
      • michele says

        November 21, 2016 at 11:57 pm

        sorry! just saw amount! oops!!!

        Reply
        • Jessica says

          November 23, 2016 at 5:23 pm

          šŸ™‚

          Reply
      • Jessica says

        November 23, 2016 at 5:28 pm

        You will only need to use one cup of pumpkin puree so you can buy the smaller can, I believe it is 15 oz.

        Reply
    2. Debra A Attinella says

      November 05, 2016 at 11:06 am

      Your photo is stunning and I love anything pumpkin spice!

      Reply
    3. Shelby says

      October 24, 2014 at 2:41 am

      I made these for a pumpkin-themed party last night and they were an absolute hit. I used a different frosting recipe I had, but the cupcakes themselves were awesome. The taste was great, they cooked evenly, and they came off of the liners seamlessly. Thank you so much for my new favorite cupcake recipe! (I'm sure the frosting is great too) šŸ˜‰

      Reply
      • Jessica says

        October 24, 2014 at 6:33 am

        That's awesome! I'm so happy everyone loved them!! They're my favorite too, I've been trying to make excuses to wait until thanksgiving to make them again but I just might cave! Lol šŸ˜‰

        Reply
    4. Emily says

      September 20, 2014 at 6:29 pm

      Do they need to be refrigerated??

      Reply
      • Jessica says

        September 20, 2014 at 7:22 pm

        Nope!

        Reply
    5. Nathalie says

      September 08, 2014 at 2:58 pm

      Terrific cupcakes!
      Pumpkin cupcakes isn't a Belgian heritage, but it's going to be part of my winter menu a lot.
      They were absolutely amazing, especially with the frosting.

      Thanks for sharing

      Reply
      • Jessica says

        September 08, 2014 at 5:27 pm

        Thanks so much! I'm so, so happy you enjoyed them! šŸ™‚

        Reply

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    About Jessica

    I'm so excited you're here! I’m Jess, a self-taught baker, recipe developer & food photographer in New Jersey! Here you will find easy and delicious family recipes that anyone can make. Take a look around and I hope you stay a while! ā¤ļø

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