I made Pumpkin Spice Cupcakes that stay unbelievably moist and the Cinnamon Cream Cheese Frosting is so addictive you’ll be sneaking spoonfuls when no one is looking.

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I’m obsessed with these Pumpkin Cupcakes. They’re what I grab when I need a sugar fix that actually tastes like fall without being fake.

The cake is so soft from pumpkin puree and the warm snap of ground cinnamon wakes up every bite. And that Cinnamon Cream Cheese Frosting?

Rich, tangy, and not too sweet, it stomps on plain vanilla icing. I love that crumbs stay moist and the frosting pipes like a dream.

Not fussy, just seriously good. Perfect for parties, or for eating four at midnight.

No shame. I will make these until my neighbors stage an intervention.

Ingredients

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All purpose flour: the cakey structure, makes them tender and holds everything together.
Granulated sugar: sweetens and gives that light crumb and tiny air pockets.
Light brown sugar: adds molasses warmth and a bit of chewiness.
Basically cozy.
Baking powder: helps them rise and stay fluffy, no dense cupcakes here.
Baking soda: reacts with pumpkin for lift and lightly browned tops.
Fine salt: balances sweetness and makes the spices pop a bit more.
Pumpkin pie spice: warm, familiar spice mix — classic autumn vibes.
Ground cinnamon: extra warmth and that comforting cinnamon smell.
Ground cloves: sharp, spicy note that keeps it interesting.
Eggs: give structure and moisture, they’re the glue of the batter.
Vegetable oil: keeps cupcakes moist and tender, stays soft the next day.
Pumpkin puree: the real pumpkin flavor and silky moisture, not too sweet.
Vanilla extract: soft, sweet aroma that rounds out the spices.
Sour cream or yogurt: Plus creaminess and extra moistness, worth adding.
Cream cheese: tangy base for frosting, gives that classic cream cheese bite.
Unsalted butter: makes frosting rich and spreadable, smooth mouthfeel.
Powdered sugar: sweetens and thickens the frosting to pipeable perfection.
Vanilla extract (frosting): adds depth and mellows the sweetness, nice touch.
Ground cinnamon (frosting): sprinkles in warm spice, pretty and tasty.
Heavy cream or milk: thins frosting so it’s fluffy or spreadable as needed.
Pinch of salt (frosting): cuts the sweetness and keeps it from being flat.

Ingredient Quantities

1 3/4 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 large eggs, room temperature

1/2 cup vegetable oil

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

2 tablespoons sour cream or plain yogurt (optional, makes them extra moist)

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract (for frosting)

1 teaspoon ground cinnamon (for frosting)

1 to 2 tablespoons heavy cream or milk, to thin frosting as needed

Pinch of salt (for frosting)

How to Make this

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1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves until evenly mixed.

3. In another bowl beat 2 large room temperature eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until slightly thickened. Add 1/2 cup vegetable oil, 1 cup pumpkin puree (not pie filling), 1 teaspoon vanilla extract, and 2 tablespoons sour cream or plain yogurt if using, and mix until smooth.

4. Stir the wet mixture into the dry ingredients just until combined. Do not overmix; a few small lumps are fine.

5. Divide batter evenly among the 12 cups, filling about 2/3 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

6. For the frosting, make sure 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter are softened to room temperature. In a mixing bowl beat the butter and cream cheese together until smooth and no lumps remain.

7. Add 3 cups sifted powdered sugar gradually, beating on low first so it doesn’t fly everywhere, then on medium until smooth. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. If frosting is too thick add 1 to 2 tablespoons heavy cream or milk, 1 tablespoon at a time, until you get a spreadable or pipeable consistency.

8. Taste and adjust: add a bit more cinnamon or salt if needed. If frosting is too thin chill for 10 to 15 minutes to firm up.

9. Frost cooled cupcakes with a knife or piping bag. Sprinkle a little extra cinnamon on top for garnish, or add chopped nuts if you like. Store leftovers covered in the fridge for up to 3 days, bring to room temperature before serving.

Equipment Needed

1. 12-cup muffin tin (with liners or nonstick spray)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer (or a strong whisk if you must)
6. Sifter or fine mesh sieve for powdered sugar
7. Cooling rack
8. Toothpick or cake tester
9. Offset spatula or butter knife for spreading frosting
10. Piping bag and tip (optional, for fancier frosting)

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, don't. Pumpkin pie filling has added sugar and spices and will throw off the texture and flavor. Use plain pumpkin puree only.

Q: How do I keep the cupcakes from sinking in the middle? A: Make sure your baking soda and powder are fresh and don't overmix the batter once you add the flour. Also bake them until a toothpick comes out with just a few moist crumbs, not wet batter.

Q: My frosting is too thick or too thin. How do I fix it? A: If too thick add 1 teaspoon of heavy cream or milk at a time until it's spreadable. If too thin add a little more sifted powdered sugar. Chill briefly if it needs to firm up before piping.

Q: Can I make these ahead and freeze them? A: Yes. You can freeze unfrosted cooled cupcakes in an airtight container for up to 3 months. Thaw, then frost before serving. You can also freeze the frosting, thaw in the fridge and re-whip before using.

Q: What's the best way to get perfectly smooth cream cheese frosting? A: Use room temperature cream cheese and butter, beat them together until totally smooth before adding powdered sugar. Sift the sugar, add it slowly and scrape the bowl often to avoid lumps.

Q: Can I reduce sugar or swap oils for something healthier? A: You can cut granulated sugar by up to 1/4 cup with minor texture change, but brown sugar adds moisture so don't cut too much. For oil, a neutral-tasting applesauce swap can work for half the oil, but cupcakes will be denser.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

1 3/4 cups all purpose flour -> substitute with 1 3/4 cups cake flour or 1 3/4 cups whole wheat pastry flour (use the cake flour for lighter cupcakes, whole wheat pastry for nuttier, slightly denser result). You may need to reduce mixing so they dont get tough.
1 cup granulated sugar -> swap for 1 cup coconut sugar or 3/4 cup maple syrup (if using maple syrup lower the oven temp by 25°F and reduce other liquids slightly). Coconut sugar gives a caramel note, maple syrup makes them more moist.
1 cup pumpkin puree -> use 1 cup cooked, mashed sweet potato or butternut squash puree (same volume). Flavor is very similar, might be a tad sweeter so you can cut back a bit on sugar if you want.
8 ounces cream cheese -> replace with 8 ounces mascarpone or 6 ounces Greek yogurt plus 2 tablespoons softened butter (mascarpone keeps the rich creaminess, Greek yogurt makes a tangy lighter frosting but is softer so chill before piping).

Pro Tips

Pro tips
1. Use room temperature eggs, butter and cream cheese. They mix smoother and you avoid lumps in the frosting.
2. Don’t overmix the batter. Stop when the flour is mostly incorporated; a few small lumps are fine. Overmixing makes cupcakes dense.
3. Chill the frosting a little if it seems too loose, but bring it back to room temp before piping so it spreads nicely.
4. Test for doneness with a toothpick near the center, and if it comes out with a few moist crumbs that is perfect — totally fine to pull them out then.

Okay so here is the recipe written more like a real person, with some mistakes and stuff you might see if a friend typed it up fast. I left out nothing important though so don’t worry.

Preheat your oven to 350 F and either line a 12-cup muffin tin with liners or spray it so nothing sticks. I usually use liners cause they make life easier.

Dry stuff first: in a big bowl whisk together 1 3/4 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt, 2 tsp pumpkin pie spice, 1 tsp cinnamon and 1/4 tsp ground cloves until it looks mixed. its ok if not perfect.

Wet stuff next: in another bowl beat 2 large eggs that have been sitting out for a bit with 1 cup granulated sugar and 1/2 cup packed light brown sugar until it gets a little thicker. add 1/2 cup vegetable oil, 1 cup pumpkin puree (not the pie filling), 1 tsp vanilla and 2 tbsp sour cream or plain yogurt if you want extra moist cupcakes, mix until mostly smooth.

Fold the wet into the dry. stir just until combined, dont overdo it. a few small lumps are fine and better than tough cupcakes.

Spoon the batter into the 12 cups, about 2/3 full each. Bake for 18 to 22 minutes. check with a toothpick in the center, if it comes out clean or with a few moist crumbs theyre done. let them sit in the pan for 5 minutes then move to a wire rack to cool completely before frosting.

Frosting: make sure your 8 oz cream cheese and 1/2 cup (1 stick) butter are soft to the touch. beat them together until smooth with no lumps. add 3 cups sifted powdered sugar slowly, start on low so it doesnt fly everywhere, then bump to medium until smooth. add 1 tsp vanilla, 1 tsp ground cinnamon and a pinch of salt. if too thick add 1 tbsp heavy cream or milk at a time until it spreads or pipes how you want. if too thin put in the fridge for 10 to 15 minutes to firm up.

Taste the frosting and adjust if you want more cinnamon or a tiny bit more salt. frost cooled cupcakes with a knife or a piping bag, sprinkle a little extra cinnamon on top or chopped nuts if you like. store leftover cupcakes covered in the fridge for up to 3 days, bring them back to room temp before serving because they taste better that way.

There, done. Enjoy.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Pumpkin Spice Cupcakes that stay unbelievably moist and the Cinnamon Cream Cheese Frosting is so addictive you'll be sneaking spoonfuls when no one is looking.

Servings

servings

Calories

523

kcal

Equipment: 1. 12-cup muffin tin (with liners or nonstick spray)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer (or a strong whisk if you must)
6. Sifter or fine mesh sieve for powdered sugar
7. Cooling rack
8. Toothpick or cake tester
9. Offset spatula or butter knife for spreading frosting
10. Piping bag and tip (optional, for fancier frosting)

Ingredients

1 3/4 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 tablespoons sour cream or plain yogurt (optional, makes them extra moist)
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
1 teaspoon ground cinnamon (for frosting)
1 to 2 tablespoons heavy cream or milk, to thin frosting as needed
Pinch of salt (for frosting)

Directions

Preheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
In a large bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves until evenly mixed.
In another bowl beat 2 large room temperature eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until slightly thickened. Add 1/2 cup vegetable oil, 1 cup pumpkin puree (not pie filling), 1 teaspoon vanilla extract, and 2 tablespoons sour cream or plain yogurt if using, and mix until smooth.
Stir the wet mixture into the dry ingredients just until combined. Do not overmix; a few small lumps are fine.
Divide batter evenly among the 12 cups, filling about 2/3 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, make sure 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter are softened to room temperature. In a mixing bowl beat the butter and cream cheese together until smooth and no lumps remain.
Add 3 cups sifted powdered sugar gradually, beating on low first so it doesn't fly everywhere, then on medium until smooth. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. If frosting is too thick add 1 to 2 tablespoons heavy cream or milk, 1 tablespoon at a time, until you get a spreadable or pipeable consistency.
Taste and adjust: add a bit more cinnamon or salt if needed. If frosting is too thin chill for 10 to 15 minutes to firm up.
Frost cooled cupcakes with a knife or piping bag. Sprinkle a little extra cinnamon on top for garnish, or add chopped nuts if you like. Store leftovers covered in the fridge for up to 3 days, bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.