Perfectly Spiced Pumpkin Cupcakes for Fall
Pumpkin cupcakes are the ultimate fall treat! These are perfectly spiced and topped with cream cheese frosting to satisfy your sweet tooth. They are a must for all pumpkin lovers!
What is your favorite dessert for your birthday? I’ll be honest – mine isn’t cake. Well, I really would prefer a pumpkin spice fall dessert something or other, but my birthday is in January. People get weird about pumpkin in January.
So my favorite is typically a cookie cake. With frosting. You know, the kind you can get in the mall.
But if people weren’t weird about pumpkin in January, and I could choose anything I wanted from any time of year? It would be pumpkin cupcakes. I love me some fall and I love me some cupcakes!
They’re the perfect combination of pumpkin bread and cream cheese frosting. Except you get even more frosting with the cupcake recipe. Did I mention that I also like frosting?
I’ve made some cute Halloween cupcakes like the candy corn and owl versions. But – and I can’t believe this – I’ve never made pumpkin cupcakes from scratch! It was finally time.
These moist, fluffy cupcakes are perfectly spiced and paired with decadent cream cheese and cinnamon frosting. They’re so tasty.
The Bath and Body Works pumpkin scent? Based on these. Okay, not really – but if they were based on a real recipe, it would be this one. You’re going to love them.
Here’s what you’re going to need for these cupcakes.
Ingredients
- 1 1/2 cups (158 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup of sugar
- 2/3 cup firmly packed light brown sugar
- 1/2 cup canola oil
- 2 – 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla
- 1 1/2 tbsp real maple syrup
- 1/3 cup of Greek yogurt
Cream Cheese Frosting
- 12 ounces cream cheese, at room temperature
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 teaspoon of vanilla extract
- 3 cups of powdered sugar
- 3/4 teaspoon of ground cinnamon
These will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.
You can beat in 1-2 Tbsp of fresh cream in the frosting if it’s too thick. You can even add 1 tsp of vanilla extract to frosting for an added flavor.
These will last in the fridge for two – three months. Make sure to put them in an airtight container.
Get the printable recipe for these cupcakes below:
Pumpkin Cupcakes
Equipment
- 12 Cupcake liners
- 1 Mixer
- Cupcake scoop
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 1/2 cup canola oil
- 2 – 3 egg(s) large
- 1/2 cup pure pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tbsp real maple syrup
- 1/3 cup Greek yogurt
Cream Cheese Frosting
- 12 ounces cream cheese at room temperature
- 1 1/2 sticks unsalted butter at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 3/4 teaspoon ground cinnamon
Instructions
Cupcakes
- Preheat the oven to 350 F. Line a cupcake pan with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Continue by adding the sugar and mix until combined.
- In another bowl, whisk the vanilla, pumpkin, oil, eggs, maple syrup, and yogurt.
- Add the pumpkin mixture into the dry ingredients. Scrape down the sides as needed and mix until combined. Fill the paper liners three quarters full, using an ice cream scooper.
- Bake for 20 – 25 minutes, or until a toothpick comes out clean. Once ready, remove them from the oven and let cool for 10 minutes before removing them from the pan.
- Remove them and set them on a cooling rack for frosting.
Cream Cheese Frosting
- In a medium bowl, using an electric mixer, mix the cream cheese with the butter until soft and smooth.
- Beat in the vanilla and cinnamon. Mix until combined.
- Add in the powdered sugar gradually, and manually mix until combined.
- Place the frosting in a piping bag fitted with a large closed star tip.
- Pipe over cooled cupcakes and sprinkle a bit more cinnamon on top if you like.
Nutrition
If you loved these, I’d love it if you would leave a comment! You should also check out these other pumpkin recipes:
