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Pumpkin Spice Cupcakes – tender, moist pumpkin cupcakes loaded with warm fall spices and topped with a tangy cinnamon cream cheese frosting.
Fall means pumpkin everything around here, and these pumpkin spice cupcakes are one of the recipes I come back to every single year. They were actually one of the very first recipes I ever shared on this blog, all the way back in 2011, and they have stuck around because they are just that good. The cupcakes themselves are soft, moist, and packed with cinnamon, nutmeg, and cloves, and the cinnamon cream cheese frosting on top takes them right over the edge into must-make territory
I love making cupcakes instead of a full cake for fall gatherings, potlucks, or just because. There is no cutting even slices or fussing with a cake stand — everyone just grabs a cupcake and goes. This recipe makes a big batch, so it is perfect for a crowd, and the best part is you can bake the cupcakes a day or two ahead and frost them the day you need them.
Erin’s Notes
- Big batch: this recipe makes plenty of cupcakes, so it’s perfect for parties, potlucks, or a crowd.
- Make-ahead friendly: bake the cupcakes a couple of days ahead and frost them the day you plan to serve.
- Warmly spiced: cinnamon, nutmeg, and cloves give these real fall flavor, not just “pumpkin spice” in name only.
- Tangy cinnamon cream cheese frosting: a simple twist on classic cream cheese frosting that pairs perfectly with the spiced cupcakes.
Ingredient Notes
- Pumpkin puree: make sure you grab plain pumpkin puree, not pumpkin pie filling — pie filling already has sugar and spices added, which will throw off the recipe.
- Spices: cinnamon, nutmeg, and cloves give these cupcakes their fall flavor. See the Variations section below for a pumpkin pie spice shortcut.
- Brown sugar: light brown sugar adds moisture and a little bit of caramel flavor along with the granulated sugar.
- Oil: canola oil keeps these cupcakes moist for days — this is not a butter-based cupcake batter.
- Cream cheese: use full-fat, block-style cream cheese (not the spreadable kind in a tub) for a frosting that holds its shape.
Pumpkin Spice Cupcakes
Ingredients
Cupcakes:
- 2 2/3 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 15 oz. can pumpkin puree
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 4 large eggs
Cream Cheese Frosting
- 8 oz cream cheese
- 5 Tablespoons butter, softened
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 Tablespoon milk, if needed
Instructions
- Preheat oven to 350º F. Prepare cupcake pans, makes approximately 30 cupcakes.
To make the cupcakes
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.2 2/3 cups all-purpose flour, 2 teaspoon baking soda, 2 teaspoon baking powder, 2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon salt
- In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil.1 15 oz. can pumpkin puree, 1 cup granulated sugar, 1 cup light brown sugar, 1 cup canola oil
- Add the eggs one at a time, beating well after each.4 large eggs
- With the mixer on low, add the flour in slowly, until just combined.
- Fill the cupcake liners about 2/3rd of the way full.
- Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
To make the frosting:
- Using an electric mixer cream together cream cheese and butter, until smooth.8 oz cream cheese, 5 Tablespoons butter
- Mix in vanilla. Gradually stir in the powdered sugar and cinnamon.2 teaspoon vanilla extract, 1 teaspoon cinnamon, 3 cups powdered sugar
- Beat on medium until smooth. If frosting is too thick add milk to get to desired consistency.1 Tablespoon milk
- Frost cooled cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cupcakes
- Mix the dry ingredients: whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Mix the wet ingredients: in a stand mixer, blend the pumpkin puree, granulated sugar, brown sugar, and oil together, then add the eggs one at a time, beating well after each addition.
- Combine: with the mixer on low, slowly add the flour mixture in, mixing just until combined. Don’t overmix, or the cupcakes will be dense instead of light and fluffy.
- Fill and bake: fill cupcake liners about 2/3 of the way full and bake at 350°F for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely: transfer the cupcakes to a wire rack and let them cool all the way before frosting — warm cupcakes will melt the frosting.
- Make the frosting: beat the cream cheese and butter together until smooth, mix in the vanilla, then gradually add the powdered sugar and cinnamon. Beat until smooth, adding a splash of milk if it needs to loosen up.
- Frost and serve: frost the cooled cupcakes and enjoy!
Recipe Tips
- Keep wet and dry separate: mixing the dry ingredients separately from the wet ensures everything combines evenly without overmixing or trapping too much air in the batter.
- Use liners: cupcake liners make these easy to serve, store, and dress up for the season.
- Scoop with an ice cream scoop: this gets an even amount of batter in every liner with far fewer spills on your tray.
- Check for doneness: the tops should spring back when touched, and a toothpick inserted in the center should come out clean.
- Cool completely before frosting: if the cupcakes are even a little warm, the frosting will melt right off.
Recipe Variations
- Swap the spices: instead of measuring out cinnamon, nutmeg, and cloves separately, you can use 2 teaspoons of homemade or store-bought pumpkin pie spice in place of all three.
- Make them mini: this batter works great as mini cupcakes — just reduce the bake time to about 10-12 minutes, checking for doneness with a toothpick.
- Add some crunch: sprinkle chopped pecans or walnuts over the frosted cupcakes for a little texture and crunch.
- Try a different frosting: classic cream cheese frosting, chocolate ganache, or a vanilla buttercream all work well with these cupcakes if you want to switch things up.
Storage & Freezing
Store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days, since the cream cheese frosting needs to stay cold.
These cupcakes freeze well both frosted and unfrosted. To freeze unfrosted cupcakes, let them cool completely, then place them in an airtight container or freezer bag. To freeze frosted cupcakes, flash freeze them on a tray until the frosting is firm, then transfer to an airtight container so the frosting doesn’t get smashed. Either way, freeze for up to 2-3 months, then thaw in the refrigerator before serving.
More Pumpkin Recipes You’ll Love
- Pumpkin Dump Cake – can’t get much easier than this!
- Pumpkin Coffee Cake – perfect for fall brunch
- Pumpkin Bread – a staple every fall
- Pumpkin Chocolate Chip Muffins – the perfect way to start the day!
I totally agree that cupcakes are easier to serve than cake. Portion control, LOL! Love this recipe, especially the frosting.
What a perfect dessert for fall! Looking forward to enjoying this sweet treat all season long!
What a flavorful cupcake recipe! I will have to serve these for my daughter’s birthday party this month! Delicious!
I was just looking for something to take to a Halloween party! This is it!
Oh my goodness! I am in heaven! These cupcakes look divine!