If you crave cozy, autumn-inspired flavors and dream of luscious, creamy frosting piled high, then you’re in for a treat! These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are delightfully moist, rich in warm spices, and finished with a generous swirl of tangy-sweet frosting that practically melts in your mouth. They strike the perfect balance between a spiced cake and a cupcake, making them the ideal dessert for family gatherings, parties, or simply enjoying at home with a hot cup of coffee. The best part? They’re easy enough for bakers of any skill level to master and guaranteed to wow everyone who tries them.
Ingredients You’ll Need
This recipe keeps things simple and accessible, relying on just a handful of essential ingredients. Each one plays a starring role, contributing to the irresistible texture, lingering spiced aroma, and vibrant color that make these cupcakes so memorable.
- All-purpose flour: The backbone of the cupcakes, giving them a light, tender crumb that rises beautifully in the oven.
- Baking powder: Creates that perfectly fluffy rise, ensuring your cupcakes never turn out dense.
- Baking soda: Balances acidity and helps the cupcakes brown just right.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Ground cinnamon: Brings warmth and depth that pairs beautifully with pumpkin.
- Pumpkin pie spice: A fragrant blend of spices that instantly delivers that classic autumn flavor.
- Vegetable oil: Keeps the batter moist for days and ensures a soft, tender crumb.
- Packed brown sugar: Adds rich, caramel-like sweetness and keeps the cupcakes ultra-moist.
- Large eggs: Give structure, lift, and a little extra richness to the batter.
- Pumpkin puree: The secret to moist, flavorful cupcakes with a gorgeous golden hue.
- Vanilla extract: Adds warmth and rounds out the spice profile.
- Cream cheese (softened): The base for our tangy, creamy, cinnamon-kissed frosting.
- Unsalted butter (softened): Adds richness and smoothness to the frosting.
- Powdered sugar: Gives the frosting structure and sweetness, blending perfectly for a fluffy finish.
- Ground cinnamon (for frosting): Enhances the creamy frosting with a gentle spicy kick.
- Vanilla extract (for frosting): Deepens flavor in the smooth, dreamy topping.
How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F and lining a standard 12-cup muffin tin with festive paper liners. This not only makes for easy clean-up, but also helps the cupcakes release effortlessly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Combining the dry ingredients first prevents any lumps and makes sure the spices are evenly distributed—every bite will be bursting with those signature fall flavors.
Step 3: Combine Wet Ingredients
Grab a large bowl and whisk together the vegetable oil and packed brown sugar until smooth and glossy. Next, add the eggs, pumpkin puree, and a splash of vanilla extract. Keep whisking until everything is beautifully combined into a thick, golden mixture filled with pumpkin goodness.
Step 4: Bring It All Together
Gradually add your dry mix to the wet, stirring gently until just combined. Don’t overmix! You want a tender crumb, so stop stirring as soon as you no longer see streaks of flour. The batter will be thick and fragrant, promising delicious results.
Step 5: Divide and Bake
Spoon the batter evenly into your lined muffin tin, filling each about two-thirds full. Pop them in the oven and bake for 18 to 20 minutes. You’ll know they’re ready when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean. The hardest part? Letting them cool completely before frosting!
Step 6: Whip Up the Cinnamon Cream Cheese Frosting
Once the cupcakes are cool, beat the softened cream cheese and butter together until perfectly smooth—absolutely no lumps. Gradually add powdered sugar, ground cinnamon, and vanilla extract. Whip until the frosting is fluffy, cloud-like, and full of cinnamon-spice flair. This is the crowning glory of your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting!
Step 7: Frost and Enjoy
Generously frost each cupcake using a spatula or go bakery-style with a piping bag and a large star tip. The creamy, cinnamon-flecked swirl is irresistible, both to look at and to eat. Take a moment to admire your handiwork, then dive in and savor every bite!
How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Garnishes
A simple sprinkle of cinnamon or a pinch of pumpkin pie spice on top of the frosting adds a pretty touch and a little extra flavor. You could also decorate with mini pumpkin candies, candied pecans, or even a drizzle of caramel if you’re feeling festive. These thoughtful finishing touches make each cupcake even more special when serving guests.
Side Dishes
Pair your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting with fresh apple slices, spiced chai lattes, or a fruit salad to balance the sweetness and further highlight those autumn notes. They’re also wonderful with a scoop of vanilla ice cream if you want a truly decadent dessert plate.
Creative Ways to Present
Arrange the cupcakes on a cake stand for a show-stopping centerpiece at your holiday table. For parties, try displaying each cupcake in a festive wrapper or arranging them in the shape of a pumpkin for a fun seasonal touch. You can even tuck a small cinnamon stick into the frosting for rustic charm—it’s all about having fun with it!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting store beautifully in an airtight container in the refrigerator for up to three days. The cream cheese frosting keeps everything moist and flavorful, and you’ll love pulling one out for an afternoon treat.
Freezing
If you want to make these ahead, freeze the unfrosted cupcakes in a tightly sealed freezer bag for up to 2 months. Simply thaw at room temperature, then whip up (or thaw) the frosting and decorate before serving for cupcakes that taste bakery-fresh every time.
Reheating
To refresh a refrigerated cupcake, let it sit at room temperature for about 30 minutes—the flavors and texture will be perfectly restored. If your kitchen is chilly, a 5–10 second zap in the microwave (before frosting) will bring a little of that just-baked warmth back.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is smooth and not too watery. Homemade puree can be a bit thinner than canned, so consider draining excess liquid for best results.
Is it possible to make these cupcakes gluten free?
Yes! Substitute your favorite 1:1 gluten free flour blend for the all-purpose flour. The results are remarkable, and you won’t have to sacrifice any of that moist, spicy perfection.
What’s the best way to achieve a bakery-style swirl with the frosting?
Use a large star tip and piping bag for those gorgeous, tall swirls. If you don’t have special tools, even spreading with a spatula will create rustic charm—just don’t skimp on the frosting!
Can I make the frosting less sweet?
You can absolutely reduce the powdered sugar a bit if you prefer a tangier, less sweet frosting. The consistency may be softer, so adapt to taste and texture as you go.
How can I keep the cupcakes extra moist?
The pumpkin puree and oil do most of the heavy lifting here, but don’t overbake—pull the cupcakes as soon as a toothpick comes out clean. Storing them covered will help retain that lovely moisture for days.
Final Thoughts
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are one of those treats you’ll find yourself revisiting time and time again, especially as the air turns crisp and cozy. They’re festive, irresistibly soft, and every bite sings with warming spice and creamy frosting. Give this recipe a try—you’ll instantly see why it’s a favorite in so many kitchens!
Print
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these delicious Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for autumn gatherings or as a sweet treat anytime!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients: In a large bowl, whisk oil and brown sugar, then add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Blend batter: Gradually add dry ingredients to wet mixture, stirring until just combined. Divide batter among cupcake liners.
- Bake: Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Cool before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, beating until light and fluffy. Frost cupcakes and serve.
Notes
- For a bakery-style look, pipe frosting with a large star tip.
- Cupcakes can be made a day ahead and stored in the refrigerator, then brought to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
