Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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These pumpkin cupcakes with cinnamon cream cheese frosting are the only pumpkin cupcake recipe you need. They’re moist, extra soft, filled with pumpkin spice and topped with the fluffiest, creamiest frosting around. The perfect cupcake for fall!
I’ve made a lot of pumpkin recipes in my time – but these pumpkin cupcakes with cinnamon cream cheese frosting definitely received the best reviews. The pumpkin cupcakes on they’re own are perfection because they have a super soft crumb, rise beautifully, and a crazy delicious pumpkin cinnamon flavor. And when they’re topped cinnamon cream cheese frosting????? Cupcake heaven.
Pumpkin Cupcake Recipe
For these pumpkin cupcakes, I wanted them to have a warm spice cake flavor but I didn’t want it to take over. Pumpkin needs to be the star of the show. So we’re using just the right amount of cinnamon, ginger & nutmeg. Then brown sugar and vanilla round out the delicious flavor profile and allow the pumpkin flavor to really shine.
Hello there pumpkin pie in cupcake form.
Then it was absolutely pertinent (FANCY WORDS) that the cupcakes were moist but not greasy. I found that using oil gave a softer crumb than butter, and helped to ensure that the cupcakes don’t get heavy. Then 2 eggs keep the crumb tender and milk for moisture. The pumpkin actually adds moisture too – so it really does double duty here. 
Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes.
Now it’s time to talk about the cinnamon cream cheese frosting. It just might be the best frosting around. It’s not too sweet, has a slight tanginess from the cream cheese, and a delicious cinnamon flavor. I seriously love the frosting because it’s not sickly sweet, and I seriously couldn’t think of a better topping for these pumpkin cupcakes.
If you’re a pumpkin lover, frosting addict, Thanksgiving enthusiast, cupcake connoisseur – you’ll love these pumpkin cupcakes with cinnamon cream cheese frosting.
Or for more pumpkin treats, try these other favorites:
- Pumpkin Chocolate Chip Cupcakes
- Pumpkin Bread with Cream Cheese Glaze
- Pumpkin Cheesecake Bars
- Pumpkin French Toast
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Cookies
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil, , or canola
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin
- 1/3 cup milk
Cinnamon Cream Cheese Frosting
- 2/3 cup unsalted butter, , softened
- 6 oz cream cheese
- 1 teaspoon cinnamon, , I often do 1 1/2
- 1 teaspoon vanilla extract
- 3 - 3.5 cups powdered sugar
- 1-2 tablespoons cream, , as needed
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350F degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes.
- In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
- In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain (about 1-2 minutes).
- Mix in the pumpkin.
- With the mixer on low speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
- Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Cinnamon Cream Cheese Frosting
- In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.
- Add in the cinnamon & vanilla extract.
- Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.
- Frost the cooled cupcakes using a flat knife or piping bag.
Amazing Recipe!
I work in a kitchen where most of our staff have formal culinary training, some have even been pastry chefs and taught pastry. I’m always nervous to bring in treats that may not be up to their standards. These cupcakes got rave reviews! I’ve been getting asked for the recipe all day. Thank you for making me look good in front of the professionals!!
Hi!
How can you add pure pumpkin? Do you grate it, cube it, blend it in the culinary robot? What would be best? Thank you!
Hi Anne,
I always use canned pumpkin – such as Libby’s. https://www.amazon.com/Libbys-100-Pure-Pumpkin-Cans/dp/B00MY716BE You can make your own pumpkin puree by boiling it until soft, and then pureeing it until smooth. I find that takes a lot of time though, so I just use canned.
Delicious! I baked these for all of my neighbors and they loved them. I didn’t add as much powdered sugar as the recipe called for, but that was just my preference. The frosting was still wonderful!
Easy and delicious! Make the house smell unbelievably good. Definitely a hit with everyone. My son’s new favourite. 🙂
Fantastic recipe. I used pumpkin pie spice instead of individual spices still turned out really well. Thank you!
Absolutely fantastic recipe! Even family who doesn’t like pumpkin enjoyed these cupcakes!
These were soooooo good!!! I recently went to pull up a recipe for an icing that I used to make and it turned out the page no longer exists, so I couldn’t access the recipe anymore. Once I made these, my boyfriend told me to make sure I actually physically write down this recipe just in case the page no longer exists later on, like that icing recipe, LOL. They were so freaking good, one of the best cupcakes I’ve ever made!
These were soooo delish! I used 2 cups of powdered sugar and the icing tasted amazing. I personally don’t think 3 or 3.5 is necessary. I totally thought these were going to be impossible to make, but they were surprisingly easy and incredibly tasty. Definitely making again!
I’m so glad you enjoyed the recipe and decided to give it a try! I definitely think everyone can bake
Hey, sorry I may have stupid question. What type of cream is used for icing ? Heavy cream or whipped cream ?
I’m sorry for the slow reply! Either one will be fine
I just made them, let them cool slightly and ate one. I haven’t frosted them yet but I have to say that the flavors are perfect and the cinnamon cream cheese frosting I’m sure will put them over the top! Thanks for the wonderful recipe.