Name: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp ground cinnamon; 1 tsp vanilla extract

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These pumpkin cupcakes with cinnamon cream cheese frosting are the perfect fall treat, combining warm spices, a moist crumb, and a creamy, slightly tangy frosting. They’re easy to make, taste like autumn in every bite, and make a beautiful addition to any holiday dessert table or cozy gathering.

Why You’ll Love This Recipe

I love how incredibly soft and flavorful these pumpkin cupcakes are. They’re not overly sweet, and the pumpkin puree keeps them moist for days. The cinnamon cream cheese frosting adds just the right balance of spice and richness, creating a comforting and indulgent dessert. Whether I’m baking for Thanksgiving or just craving something seasonal, these cupcakes never disappoint. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin cupcakes:

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Ground ginger
Granulated sugar
Brown sugar
Eggs
Pumpkin puree
Vegetable oil
Vanilla extract

For the cinnamon cream cheese frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Ground cinnamon
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In a separate large bowl, I beat together the sugars and eggs until light and smooth, then add in the pumpkin puree, oil, and vanilla extract.
I gradually mix the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.
While the cupcakes cool, I prepare the frosting by beating cream cheese and butter until creamy.
I add powdered sugar, cinnamon, and vanilla extract, then beat until fluffy and smooth.
Once the cupcakes are completely cool, I frost them generously using a piping bag or a spatula.

Servings and timing

This recipe makes about 12 cupcakes.
Prep time: 15 minutes
Bake time: 20 minutes
Cooling + Frosting time: 30 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes add chopped pecans or walnuts to the batter for a bit of crunch. If I want extra spice, I increase the cinnamon or add a dash of allspice. Swapping the cinnamon frosting for a maple cream cheese version also gives these cupcakes a sweet twist. For a dairy-free option, I use dairy-free cream cheese and plant-based butter.

Storage/Reheating

I store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, I like to let them sit at room temperature for about 30 minutes so the frosting softens. If I’m making them ahead, I sometimes bake the cupcakes in advance and freeze them (unfrosted) for up to 2 months. Thaw overnight in the fridge and frost before serving. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

FAQs

How do I know when the cupcakes are done?

I check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready.

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree, but I make sure it’s well-drained and smooth for the best texture.

Can I make these cupcakes ahead of time?

Absolutely. I often bake them a day or two ahead and store them in the fridge. I frost them just before serving if I want them to look extra fresh.

What’s the best way to frost the cupcakes?

I like using a piping bag with a large tip for a professional look, but spreading the frosting with a spatula works just as well.

Can I double the recipe?

Yes, this recipe doubles well. I just make sure to use two muffin tins or bake in batches.

Conclusion

These pumpkin cupcakes with cinnamon cream cheese frosting bring the cozy essence of fall into every bite. I love how simple they are to make and how impressive they look when finished. Whether for a festive occasion or a weekend treat, they’re sure to satisfy any seasonal craving.