Pumpkin Cupcakes Recipe That Everyone Will Crave

I have a confession. I used to be a pumpkin spice skeptic. The hype felt like too much.

Then I cracked the code on the perfect pumpkin cupcakes recipe. These aren’t just muffins with frosting. They are fluffy, spiced clouds of pure autumn joy.

This pumpkin cupcakes recipe is the one that converted me. It’s embarrassingly easy and ridiculously good. Your kitchen will smell like a Hallmark movie, and your friends will think you’re a baking wizard.

What’s the secret?

It’s not magic, it’s moisture. Most pumpkin desserts can be dense and sad. This pumpkin cupcakes recipe uses a specific balance of oil and pumpkin puree to create an unbelievably tender crumb.

The flavor is deeply spiced without being overwhelming. It tastes like nostalgia, but better. Have you ever bitten into a cupcake that was dry?

Yeah, we’re not doing that here. This is the pumpkin dessert you’ll actually want to make again and again.

Ingredients

Gathering your ingredients is the first step to cupcake glory. I promise, you probably have most of this in your pantry right now.

The star, of course, is the pumpkin puree. Not pumpkin pie filling! That’s a common mistake.

Here’s your shopping list for these amazing pumpkin spice cupcakes.

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice (see, I told you it was easy)
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract
For the frosting: 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 tsp vanilla

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin. This is the point of no return. Get those liners ready for action.
Whisk the dry ingredients together.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. A good whisk ensures no bitter baking soda pockets.
Mix the wet ingredients in a separate, larger bowl. Combine the pumpkin puree, sugar, oil, eggs, and vanilla.
Whisk until it’s smooth and beautifully orange.
Combine wet and dry mixtures. Gently fold the dry ingredients into the wet ingredients. Do not overmix!
A few lumps are totally fine. Overmixing is the enemy of fluffy pumpkin cupcakes.
Fill the liners and bake. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick comes out clean.
Cool completely before frosting. I know it’s hard, but patience is key. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
While they cool, beat the cream cheese frosting ingredients until light and fluffy.

Storage Instructions

These pumpkin cupcakes are best enjoyed fresh, but they store beautifully. For short-term, keep them in an airtight container at room temperature for a day. For longer storage, the fridge is your friend.

Store frosted cupcakes in the refrigerator for up to 5 days.

You can also freeze the unfrosted cupcakes for a future treat. Wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Why You’ll Love This Pumpkin Cupcakes Recipe

It’s a guaranteed crowd-pleaser. From kids to grandparents, no one can resist these spiced treats.
They are perfect for Thanksgiving, potlucks, or a random Tuesday.
The recipe is practically foolproof. I’ve made this pumpkin cupcakes recipe with my niece, and it’s hard to mess up. It’s a great confidence-builder for new bakers.
Your house will smell incredible. Seriously, it’s better than any scented candle. The aroma of baking pumpkin and spice is pure comfort.

Common Mistakes to Avoid

Using pumpkin pie filling instead of puree. This will give you a sweet, spiced mess.
Pie filling has added sugar and spices, which will throw off the whole balance of the recipe.
Overmixing the batter. This develops the gluten in the flour and leads to tough, dense cupcakes. Stir until just combined, then walk away.
Frosting warm cupcakes. The cream cheese frosting will melt into a sad puddle. Let them cool completely.
IMO, this is the hardest part of the whole process.

Alternatives and Variations

This pumpkin cupcakes recipe is wonderfully adaptable. For a gluten-free version, use a 1:1 gluten-free flour blend. To make it vegan, use flax eggs and vegan butter/cream cheese.

You can also add mix-ins like chocolate chips or chopped pecans to the batter. For a different twist, try a maple glaze instead of cream cheese frosting.

FAQs

Can I freeze these pumpkin cupcakes?

Absolutely! Freeze them without frosting for best results.

Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

What’s the best substitute for pumpkin pie spice?

No pumpkin pie spice?

No problem. You can make your own by combining 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves or allspice. This homemade blend works perfectly in this pumpkin cupcakes recipe.

How long do these cupcakes stay fresh?

When stored properly in an airtight container, these pumpkin spice cupcakes will stay fresh at room temperature for 1 day.

In the refrigerator, they remain delicious for up to 5 days. The flavor actually deepens a bit on the second day!

Is this pumpkin cupcakes recipe kid-friendly?

Yes, it’s a huge hit with kids! The spices are warm but not overwhelming.

It’s a fantastic recipe to bake with children. They love scooping the batter and, of course, licking the frosting bowl. Check out my other easy baking projects for more family fun.

Can I prep this pumpkin cupcakes recipe ahead of time?

You sure can.

The batter can be made, portioned into the liners, covered, and refrigerated overnight. Bake them straight from the fridge the next day, adding a minute or two to the baking time. This is a great party-prep hack.

For more make-ahead tips, see my guide on holiday baking prep.

Final Thoughts

This pumpkin cupcakes recipe is my go-to for a reason. It’s simple, reliable, and delivers incredible flavor every single time. I hope this becomes your signature fall dessert too.

Don’t just take my word for it, bake a batch and see for yourself. FYI, they pair perfectly with a hot coffee. If you make them, tag me on social media or leave a comment below.

I’d love to hear how your pumpkin cupcakes turned out!

You’ll find even more simple, heartwarming treats on my Pinterest board — it’s full of cozy favorites.

Lauren