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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting – tender pumpkin cupcakes up all the delicious fall spices and topped with a cinnamon flavored cream cheese frosting.  
Fall is all about pumpkin.  It can be as simple as picking up your pumpkin spice latte at the coffee shop or going all out with this Pumpkin Dream Cake.  It really doesn’t matter, as long as pumpkin is involved.  
I have been making these pumpkin spice cupcakes for years, they were actually one of the very first recipes on my site back in 2011. I really can’t get enough pumpkin as soon as the weather changes.  Pumpkin Pancakes for breakfast on the weeks.  And even cookies!  These chewy Pumpkin Chocolate Chip Cookies will quickly become your favorite too. 
Light and fluffy pumpkin spice cupcakes with cream cheese frosting

I love making cupcakes instead of a full layer cake.  They are just so much easier, plus better to serve.  Everyone just takes one cupcake, there is no knife, and platter, and trying to get each slice the same size.  It is all built in for you!  This batch of pumpkin spice cupcakes makes 24, so you will definitely have enough for a crowd.  
And the best part about cupcakes is you can make them ahead of time. I wait to frost them until the day of, but you can store the baked cupcakes in an air tight container for a couple days, or even freeze them if you want to make them even further ahead.  
Pumpkin Cupcakes that are moist and super tender. Topped with a cream cheese frosting with a hint of cinnamon

How to Make Cupcakes

  • When making cupcakes you want to have your dry ingredients and wet ingredients separate.  This ensures that everything is mixed together evenly, not over mixed, and that you don’t incorporate too much air in the batter.  You want them to rise and get that nice dome on top!  
  • I like to use liners when I am making cupcakes.  It is a great way to make them pretty and special for the season, and also just easy to serve and store. 
  • The easiest way to scoop the batter into the liners is with an ice cream scoop.  You get the same amount of batter in each one, and not a lot of spills on your tray. 
  • You know cupcakes are done when you touch the top and they spring back.  You can also use a tooth pick to see if it comes out clean.  
  • Allow the cupcakes to cool completely before frosting.  You can even make them ahead and frost a couple days later.  If the cupcakes are still warm, the frosting will melt and just make a big mess. 

Pumpkin Spice Cupcakes are perfect for fall. Topped with a cinnamon flavored cream cheese frosting

What Frosting Goes with Pumpkin Cupcakes

A cream cheese frosting is traditional and always works well.  Just follow the recipe on these Pumpkin Bars for that version.   I like to add a little more flavor, so I added cinnamon to this frosting to make is taste even more like fall. Chocolate and pumpkin go really well together as well, so topping with chocolate ganache would be amazing!  The ganache in this Chocolate Chip Pumpkin Cake has the recipe you need for that. 

You could even use your favorite vanilla butter cream frosting.  It is pretty versatile what you can use. 

Pumpkin Cupcakes with a swirl of cinnamon cream cheese frosting

More Pumpkin Recipes You’ll Love

A close up of a cupcake e on a plate
Yield: 24

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes with Cream Cheese Frosting - tender pumpkin cupcakes up all the delicious fall spices and topped with a cinnamon flavored cream cheese frosting.

Pumpkin Spice Cupcakes - Tender pumpkin cupcakes with a cinnamon flavored cream cheese frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • 2 2/3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 (15 oz.) can pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canola
  • 4 eggs

Cream Cheese Frosting

  • 8 oz . cream cheese
  • 5 tbsp . butter, softened
  • 2 tsp vanilla
  • 1 tsp .cinnamon
  • 3 cups powdered sugar
  • 1 Tbls milk (if needed)


  1. Preheat oven to 350 degrees. Prepare cupcake pans, makes approximately 30 cupcakes.
  2. To make the cupcakes:Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.
  3. In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil.
  4. Add the eggs one at a time, beating well after each.
  5. With the mixer on low, add the flour in slowly, until just combined.
  6. Fill the cupcake liners about 2/3rd of the way full.
  7. Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
  8. To make the frosting: Using an electric mixer cream together cream cheese and butter, until smooth.
  9. Mix in vanilla. Gradually stir in the powdered sugar and cinnamon.
  10. Beat on medium until smooth. If frosting is too thick add milk to get to desired consistency.
  11. Frost cooled cupcakes.


Adapted from Annie's Eats

Nutrition Information



Serving Size

30 Servings

Amount Per Serving Calories 242Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 48mgSodium 312mgCarbohydrates 42gFiber 1gSugar 30gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Erin S
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Thursday 17th of October 2019

Oh my goodness! I am in heaven! These cupcakes look divine!


Thursday 17th of October 2019

I was just looking for something to take to a Halloween party! This is it!

Jacque Hooper

Wednesday 16th of October 2019

What a flavorful cupcake recipe! I will have to serve these for my daughter's birthday party this month! Delicious!

Sara Welch

Wednesday 16th of October 2019

What a perfect dessert for fall! Looking forward to enjoying this sweet treat all season long!


Wednesday 16th of October 2019

I totally agree that cupcakes are easier to serve than cake. Portion control, LOL! Love this recipe, especially the frosting.

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