Cinematic overhead shot of pumpkin spice cupcakes topped with swirled cream cheese frosting, surrounded by cinnamon sticks, star anise, toasted pecans, and autumn leaves on a white marble surface, with warm golden hour lighting and cozy fall kitchen ambiance.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin spice cupcakes are the kind of treat that makes your kitchen smell like fall walked in and decided to stay.

Moist, tender, packed with warm spices, and crowned with tangy cream cheese frosting—these aren’t your average cupcakes.

I’ve made these dozens of times, tweaked the ratios, tested different methods, and I’m giving you the version that actually works.

No dense hockey pucks. No dry disappointments. Just cupcakes that taste like autumn in edible form.

KEY INFO

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 1 hour 15 minutes (includes cooling)
Yield: 24 standard cupcakes
Difficulty: Easy
Dietary Tags: Vegetarian (easily adapted to vegan)

EQUIPMENT NEEDED

Simple alternatives: Hand whisk for frosting (your arm will hate you), spoon for frosting instead of piping bag

INGREDIENTS

For the Cupcakes
  • 2 cups (240g) all-purpose flour (spooned and leveled, not packed)
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar (light or dark works)
  • 1 can (15 oz/425g) pure pumpkin puree (NOT pumpkin pie filling—check the label)
  • â…” cup (160ml) vegetable or canola oil (neutral oil is key here)
  • 3 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or DIY: 1 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + â…› tsp cloves)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder (fresh, not expired)
  • ¾ teaspoon baking soda (fresh, not expired)
  • ¾ teaspoon kosher salt
For the Cream Cheese Frosting
  • 8 oz (225g) cream cheese (full-fat, softened to room temperature)
  • ½ cup (115g) unsalted butter (softened to room temperature)
  • 3½ cups (420g) powdered sugar (sifted if lumpy)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ teaspoon maple extract (optional, but it’s brilliant)
Optional Garnishes
  • Toasted chopped pecans
  • Candy pumpkins
  • Light dusting of pumpkin pie spice

METHOD

Step 1: Set Up

Preheat your oven to 350°F (177°C).

Line two 12-cup muffin pans with paper liners.

Pull out your eggs, butter, and cream cheese now so they can warm up while you work.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Pumpkin pie spice
  • Cinnamon
  • Ginger

Whisk it well so everything’s evenly distributed.

Set aside.

Step 3: Combine Wet Ingredients

In another large bowl, whisk together:

  • Pumpkin puree
  • Oil
  • Brown sugar
  • Eggs
  • Vanilla

Whisk until completely smooth and uniform.

No lumps of brown sugar hiding in there.

Step 4: Bring It Together

Pour the wet mixture into the dry ingredients.

Use a rubber spatula to fold gently—and I mean gently.

Mix just until no streaks of flour remain.

The batter will be thick and slightly lumpy.

That’s normal. Don’t overmix.

Overmixing = tough, dense cupcakes that no one wants.

Step 5: Fill Those Liners

Use a cookie scoop or a ¼-cup measure.

Fill each liner about ⅔ to ¾ full.

Any more and they’ll spill over the edges like a baking disaster film.

A rustic kitchen countertop arranged with measured ingredients for pumpkin spice cupcakes, featuring soft autumn light, copper mixing bowls, scattered spices, and fresh pumpkin puree in a vintage ceramic bowl.

Step 6: Bake

Slide both pans into the oven.

Bake for 20-23 minutes.

They’re done when:

  • A toothpick inserted in the center comes out clean or with a few moist crumbs
  • The tops spring back when lightly pressed
  • The edges just start to pull away from the liners

Don’t overbake. Dry pumpkin cupcakes are a crime against fall.

Step 7: Cool Properly

Let cupcakes cool in the pans for 10 minutes.

Then transfer them to a wire rack.

Cool completely before frosting—at least 30-45 minutes.

If you frost warm cupcakes, the frosting will melt into a sad puddle.

Step 8: Make the Frosting

In a mixing bowl, beat the softened butter on medium speed for about 1 minute until creamy.

Add the softened cream cheese.

Beat on medium for another minute until smooth and combined.

Don’t overbeat or the frosting gets grainy and loose.

Step 9: Add Flavor and Sugar

Beat in vanilla, maple extract (if using), and a pinch of salt.

With the mixer on low speed, gradually add the powdered sugar.

Once it’s all incorporated, increase to medium speed.

Beat for 2-3 minutes until light, fluffy, and holding peaks.

If it’s too thick, add a teaspoon of milk.

If it’s too thin, add more powdered sugar.

Step 10

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