Pumpkin Cupcakes

Beth Pierce


These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with an easy four ingredient cream cheese frosting. Fall never tasted so good. I love to bring these to potlucks, family reunions, and neighborhood socials. They are the perfect individually proportioned sweet treat.


☆☆☆☆☆ 0 votes

20 Min
20 Min



  • 1 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 1 tsp
    pumpkin pie spice
  • 1 c
    pumpkin pie spice
  • 1/2 c
    vegetable oil
  • 2
  • 2/3 c
    brown sugar
  • 1 tsp
    vanilla extract

  • 1/2 c
    butter softened
  • 8 oz
    cream cheese softened
  • 1 tsp
  • 4 c
    powdered sugar
  • ·
    candy corn (optional)

How to Make Pumpkin Cupcakes


  1. Preheat oven to 350 degrees. Line 12 count standard muffin (cupcake pan) with cupcake liners.
  2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In separate medium bowl whisk together pumpkin puree, vegetable oil, eggs, brown sugar and vanilla.
  3. Add dry ingredients to wet ingredients in 3 intervals; stirring just until combined between each one. Divide batter evenly between the cupcake holes; filling about 2/3’s of the way up. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
  4. Using a stand mixer with the paddle attachment or hand mixer beat cream cheese and butter until smooth, creamy and lump free. Mix in vanilla and 1 cup of powdered sugar at a time until fully incorporated. Pipe or frost fully cooled cupcakes. If desired top with candy corn.

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About Pumpkin Cupcakes

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