Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting – Full of pumpkin flavor and perfect for Fall baking!
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Are y’all ready for pumpkin explosion in bloggyland?! ? You know it’s coming, right?! I have to admit that I will have to do my part to infiltrate the internet with all things pumpkin … and these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting are the perfect way to start the Fall baking season! They are full of pumpkin flavor … and oh, so good!!
I have to admit that I kinda look forward to the fall season when everything switches over to pumpkin, apple, and maple. And I know I’m not alone.
So … about these cupcakes – they are not overwhelming in flavor. I think they have just the right balance for a yummy and delicious fall treat!
Although these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting don’t come from a boxed cake mix, let me assure you that they’re still super easy to make! I find it easiest to make these with a hand mixer, but you can use a stand mixer – or even mix them by hand!
Things You’ll Need:
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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Ingredients
For the Cupcakes
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup butter, softened 1 stick
- 1 ⅓ cups granulated sugar
- 2 eggs slightly beaten
- 1 cup pumpkin canned or cooked and mashed
- ¾ cup milk
For the frosting
- 1 package cream cheese, softened 8 oz.
- ¼ cup butter softened
- ¼ cup pumpkin canned or cooked and mashed
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
For the cupcakes
- Preheat oven to 375°F. Line a muffin tin with cupcake papers (24 cavities) and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until thoroughly combined. Add the pumpkin and combine. Stir in the dry ingredients alternately with the milk, blending until the mixture is smooth after each addition.
- Divide the batter between the prepared muffin cups, filling about two-thirds full. Bake for 23-25 minutes or until a wooden toothpick inserted near the center of one of the cupcakes tests clean. Remove cupcakes to a wire rack to cool completely.
For the frosting
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
Refrigerate leftover cupcakes.
Notes
- Short on fridge space? You can make the cupcakes a day ahead but save the frosting for just before serving.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I must say I recently tried a pumpkin muffin recipe from another blog and it was so bad I had to toss them all before I could even salvage them with icing, so I am going to try your cupcakes next, I know they are going to be much better! thanks Jamie!Jenna
Oh no! I hate when that happens! I hope you enjoy these, Jenna!
These look so delicious! I have not tried cupcakes with pumpkin before. With autumn approaching it might be a good time give your recipe a try. Have a great weekend 🙂
Most definitely!
Gorgeous!!!
Thank you, Judith! 🙂
Well, Jamie, those cupcakes look marvelous……….as does all the others recipes. Have to go back and read those recipes.We actually had Gluten Free pumpkin pancakes this morning, cause I realized I was out of my Gluten Free waffles.Have to say they were delicious. We do love pumpkin around here in the Fall, our fav, so we got a lil head start thisyear. lolThanks for sharing these luscious looking recipes.Blessings, Nellie
Thanks for stopping by, Nellie! I could eat pumpkin year round! Love it!
Yum! I love all things pumpkin and these are beautiful! My kids will love these, thanks for sharing!
When do you add the pumpkin to the frosting? These look amazing! I love all things pumpkin. And I've never seen pumpkin in the frosting too! Genius!!
I’m going to try them as we love pumpkin.
Just made these and they came out delicious! My oven runs a little hot so a I shortened the time but the bottoms still got a little crispy. I may try them at 350 next time. Thank you!
I just made your pumpkin cupcakes with pumpkin spice frosting. The cupcakes look delicious but the frosting came out runny. I followed the recipe to a tea. Not sure what happened. I had to add cornstarch and more powered sugar. Way to sweet and still not very stiff. more like a icing than a frosting.
I made these Sunday afternoon and they were a hit with everyone! I wish I could post a pic.
Hi Jamie!!
I absolutely LOVE this recipe! I have to ask though, what’s your trick to getting the icing so fluffy? I couldn’t seem to get the fluffy consistency, it was more runny. Still tastes delicious though thank you for sharing!
Do have instructions for making this into a cake ?
Prepare the batter as stated. Prepare your cake pan with cooking spray or grease/flour. Two 8x8x2 or 9x9x2-inch baking pans need about 25 to 35 minutes. A 9×13-inch pan needs about 30-25 minutes. Be sure to test the middle with a toothpick to make sure it’s done! Enjoy 😊
Excellent recipe! It made 24 cupcakes as noted and the frosting was more than enough when halved. I mixed in toffee bits for half of the batter to add crunch. With or without toffee bits, they were delish. Thank you for a great recipe!
Have you tried these in mini muffin pans? If so, what cooking time do you recommend?
I have not – but if you do, I would love to hear back in case anyone else has the same question!
Is there a way to substitute the spices for pumpkin spice?
Sure! You’ll need about 1-1/2 tsp. to 1-3/4 tsp. pumpkin spice in place of the other spices.
Thank you! Btw these are so delicious! They never stay around long in my house 😋
I baked the cupcakes for 16 minutes and that was perfect. I have a gas oven so I don’t know of that makes a difference. Definitely don’t cook for 20-25 min. If you have a gas oven. I also used pumpkin pie spice instead of all the individual spices and I used half heavy cream and half milk instead of just milk. They turned out delicious!
I baked mine for 16 minutes. I have a gas oven so if you have a gas oven don’t bake them more than 16 min. Also I used pumpkin pie spice instead of all the individual spices, and I used half heavy cream and half milk instead of just milk. And you could probably cut the frosting recipe in half because I had a bunch left over. They were delicious!
These cupcakes are yummy! Very nice flavor! However, my frosting came out very thin! I added more powder sugar and some corn starch and I still couldn’t get it to thicken. So I ended up with more of a glaze. My frostings never turn out 🙁 But the cupcakes are super yum!
Love these cupcakes! Only issue I had was the frosting. Mine turned out super runny even though I followed the instructions. Do you have any advice as to making the frosting thicker without adding more sugar?
Thanks!
Love this recipe and have now made it many times! How long after can you refrigerate them will they still be good?
You should try drying out the pumpkin puree. If it’s canned, it contains so much water that I don’t see how this frosting would stabilize. I’m going to try the frosting later, but I’m going to use cheesecloth to strain out the pumpkin liquid.