These pumpkin cupcakes are the ultimate fall treat fluffy, warmly spiced, and topped with dreamy cream cheese frosting. Whether you’re exploring autumn pumpkin treats, searching for cozy fall dessert recipes, or wondering how to make pumpkin cupcakes that turn out perfect every time, this recipe delivers! They’re simple, beginner-friendly, and ideal for cupcakes for school, festive gatherings, or cute spooky muffins for Halloween.

You can even transform them into pumpkin cheesecake cupcakes by adding a creamy swirl. From Thanksgiving dessert ideas to DIY autumn dessert inspiration, these cupcakes fit every fall mood beautifully.

table of contents

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 18–20 minutes
• Total Time: 30 minutes
• Servings: 12 cupcakes

Ingredients List

Pumpkin Cupcake Batter

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 4 tbsp butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla

Optional Variations

• Pumpkin Cheesecake Cupcakes:
  ¼ cup sweetened cream cheese dolloped into batter
• Spooky Muffins:
  Add candy eyes, black sprinkles, or orange frosting
• Desserts With No Chocolate:
  Use only the classic cream cheese topping
• Thanksgiving theme:
  Top with cinnamon sugar + pecans

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Mixing bowls
• Whisk
• Muffin tin
• Cupcake liners
• Rubber spatula
• Electric mixer
• Measuring cups & spoons

Step-by-Step Beginner-Friendly Instructions

1. Prep the oven
   • Preheat to 350°F (175°C).
   • Line a muffin tin with cupcake liners.
2. Mix dry ingredients
   • Combine flour, baking soda, baking powder, spices, and salt.
3. Mix wet ingredients
   • Whisk eggs, sugar, oil, pumpkin, and vanilla until smooth.
4. Combine mixtures
   • Add dry mixture to wet mixture and fold until just combined.
   • Batter should be thick and smooth.
5. Fill liners
   • Fill each liner ⅔ full.
   • For pumpkin cheesecake cupcakes, add a teaspoon of sweetened cream cheese to the center.
6. Bake
   • Bake 18–20 minutes or until tops spring back.
   • Cool completely before frosting.
7. Make frosting
   • Beat cream cheese + butter.
   • Add powdered sugar slowly.
   • Mix until thick and creamy.
8. Decorate
   • Pipe on frosting or spread with a spatula.
   • Add sprinkles, cinnamon, fall decor, or spooky faces.

Pro Tips

1. Avoid overmixing:
   This keeps cupcakes soft and fluffy.
2. Make ahead:
   Cupcakes freeze beautifully without frosting.
3. Frosting too soft?
   Chill for 15 minutes before piping.
4. Perfect for kids + school:
   Leave unfrosted for mess-free cupcakes for school.

Nutrition Table

(Per 1 cupcake with frosting)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cupcake	320	3g	38g	16g	2g	28g

Disclaimer: Nutritional values are estimates and may vary based on ingredients, brands, and preparation methods. This recipe is provided for general informational purposes only. Always review labels if you have food allergies or dietary restrictions.

Conclusion

These pumpkin cupcakes are soft, flavorful, and perfect for every fall celebration. Whether you’re planning school treats, Thanksgiving desserts, or spooky Halloween muffins, this recipe is simple, customizable, and always a crowd favorite. A must-save addition to your fall dessert recipes collection!

FAQs