I love this recipe because the cupcakes turn out incredibly soft with the perfect balance of sweetness and spice. The pumpkin spice blend gives them a warm flavor that feels comforting and festive.
I also enjoy how the cream cheese frosting pairs beautifully with the pumpkin base. The brown sugar adds a caramel-like depth that makes these cupcakes taste bakery-quality.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pumpkin Cupcakes
170 g all-purpose flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 2 1/2 tsp pumpkin spice 225 g dark brown sugar 280 g pumpkin purée 75 g vegetable oil 2 eggs 1 tsp 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 tsp vanilla extract
Directions
Pumpkin Cupcakes
I preheat the oven to 160°C (320°F) and line a 12-cup cupcake tray with cupcake liners.
In a large bowl, I stir together the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, I whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and mix until no dry flour remains in the batter.
I divide the batter evenly between the cupcake liners and bake them for 23-24 minutes, or until a cake tester comes out clean.
I let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
Brown Sugar Cream Cheese Frosting
If needed, I place the cream cheese between paper towels to remove excess moisture.
I take the butter and cream cheese out of the refrigerator about 10 minutes before starting. I cube the butter and sift the powdered sugar.
Using a stand mixer with the paddle attachment, I cream the butter and dark brown sugar together for about 5 minutes on high speed. I scrape down the bowl and mix again for another 2 minutes.
I add the vanilla extract and cream cheese, then mix everything together for about 1 minute.
On low speed, I gradually mix in the powdered sugar in two additions until smooth and creamy.
I transfer the frosting into a piping bag fitted with a round piping tip and frost the cooled cupcakes.
If desired, I decorate the cupcakes with pumpkin spice, cinnamon, or fondant decorations.
I sometimes add chopped pecans or walnuts to the batter for extra texture and crunch.
For a chocolate twist, I mix chocolate chips into the cupcake batter. I also like adding a drizzle of caramel sauce over the frosting for extra richness.
If I want a lighter frosting, I reduce the powdered sugar slightly and whip the frosting longer for a fluffier texture.
storage/reheating
I store the cupcakes in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.
Before serving, I let them sit at room temperature for about 20 minutes so the frosting softens slightly.
I can also freeze unfrosted cupcakes for up to 2 months and frost them after thawing.
FAQs
Can I use homemade pumpkin purée?
Yes, I can use homemade pumpkin purée as long as it is smooth and not too watery.
What is pumpkin spice made of?
Pumpkin spice usually contains cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day ahead and frost them before serving.
Why are my cupcakes dense?
Overmixing the batter can make the cupcakes dense, so I mix only until the ingredients are combined.
Can I make this recipe without cream cheese frosting?
Yes, I can top the cupcakes with whipped cream frosting, buttercream, or simply dust them with powdered sugar.
Conclusion
Pumpkin Cupcakes are soft, warmly spiced, and topped with a rich cream cheese frosting that makes them perfect for fall gatherings, holidays, or cozy afternoons. I love how simple ingredients come together to create cupcakes that feel comforting, festive, and delicious every time.
Soft and moist pumpkin cupcakes with warm pumpkin spice and rich brown sugar cream cheese frosting for the ultimate cozy fall dessert.
Author:Emma
Prep Time:25 minutes
Cook Time:23-24 minutes
Total Time:53 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Pumpkin Cupcakes: 170 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 tsp pumpkin spice
225 g dark brown sugar
280 g pumpkin purée
75 g vegetable oil
2 eggs
1 tsp 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 tsp vanilla extract
Instructions
Pumpkin Cupcakes
Preheat oven to 160°C (320°F) conventional oven. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
In another bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until fully combined with no dry flour remaining.
Divide batter evenly among the cupcake liners.
Bake for 23–24 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Brown Sugar Cream Cheese Frosting
If needed, remove excess moisture from cream cheese using paper towels.
Let butter and cream cheese sit at room temperature for 10 minutes. Cube the butter and sift powdered sugar.
In a stand mixer with paddle attachment, beat butter and brown sugar on high speed for 5 minutes until fluffy. Scrape the bowl and mix for another 2 minutes.
Add vanilla extract and cream cheese, mixing for 1 minute until smooth.
On low speed, gradually add powdered sugar in two additions, mixing until fully incorporated.
Scrape down the bowl and beat for another 2 minutes until creamy and smooth.
Pipe frosting onto cooled cupcakes using a piping bag fitted with a round tip. Optionally garnish with cinnamon, pumpkin spice, or fondant pumpkins.
Notes
For homemade pumpkin spice, combine cinnamon, nutmeg, ginger, cloves, and allspice. Make sure cupcakes are fully cooled before frosting to prevent melting.
