Name: The Best Pumpkin Cupcakes Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 170 g all-purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 2 ½ teaspoon pumpkin spice (mix of cinnamon, nutmeg, ginger, cloves, and allspice); 225 g dark brown sugar; 280 g pumpkin purée, room temperature; 75 g vegetable oil, room temperature; 2 eggs, room temperature; 1 teaspoon vanilla extract; 200 g butter, softened; 15 g dark brown sugar; 100 g full-fat cream cheese; 345 g powdered sugar, sifted; ½ teaspoon vanilla extract

Jump to Recipe

If you’re craving a cozy, irresistibly moist treat that practically screams autumn, you simply must try The Best Pumpkin Cupcakes. These cupcakes are perfectly spiced, tender, and topped with a luscious brown sugar cream cheese frosting that melts in your mouth. Every bite brings out that warm pumpkin flavor combined with subtle notes of cinnamon, nutmeg, and cloves, creating an unforgettable seasonal delight. Whether you’re baking for a crowd or just indulging yourself, The Best Pumpkin Cupcakes will quickly become your go-to fall recipe that radiates comfort and joy.

The Best Pumpkin Cupcakes Ingredients You’ll Need

The Best Pumpkin Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to achieving that perfect balance of flavor, texture, and color in The Best Pumpkin Cupcakes. Each component plays a vital role, from the all-purpose flour that provides structure, to the pumpkin purée that delivers moistness and vibrant orange hues. The warm pumpkin spice blend infuses these cupcakes with that unmistakable fall feel, and the brown sugar adds richness and depth.

All-purpose flour: The base of your cupcake that ensures a tender yet sturdy crumb.
Baking powder & baking soda: These leavening agents give your cupcakes a light, fluffy rise.
Salt: Enhances the sweetness and balances all the spices.
Pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that creates that classic fall flavor.
Dark brown sugar: Adds moisture and a hint of caramel richness to the batter.
Pumpkin purée: The star ingredient providing creamy texture and unmistakable pumpkin flavor.
Vegetable oil: Keeps the cupcakes moist and tender without overpowering the flavor.
Eggs: Bind everything together while adding richness.
Vanilla extract: Rounds out the flavors with a sweet, aromatic touch.
Butter (for frosting): Creates a smooth, decadent texture in the cream cheese frosting.
Cream cheese: Adds tanginess and creaminess to the frosting, balancing the sweetness perfectly.
Powdered sugar: Sweetens and thickens the frosting for that perfect pipe-able consistency.

How to Make The Best Pumpkin Cupcakes

Step 1: Prepare your oven and cupcake tin

Preheat your oven to 160ºC (320ºF) using the conventional setting. Line your 12-cup cupcake tray with liners to ensure the cupcakes bake evenly and come out cleanly. This step sets the stage for flawless cupcakes every time.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. This blend infuses the batter with sweetness and warm spices, giving each cupcake that signature comforting aroma.

Step 3: Combine the wet ingredients

In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract. Using room temperature ingredients ensures everything blends smoothly and results in a silky batter.

Step 4: Bring the batter together

Pour the wet mixture into the bowl with the dry ingredients and gently fold using a whisk or spatula. Mix until you see no dry flour, but be careful not to overmix—this keeps the cupcakes light and tender.

Step 5: Bake the cupcakes

Divide the batter evenly among the cupcake liners. Bake for 23 to 24 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to sit for 5 minutes in the tray, then transfer them to a cooling rack to cool completely—this prevents sogginess and makes frosting easier.

Step 6: Make the brown sugar cream cheese frosting

Begin by creaming softened butter and dark brown sugar together in your mixer on high speed for 5 minutes until fluffy. Add vanilla extract and cream cheese, mixing for an additional minute to combine. Gradually blend in sifted powdered sugar in two parts on low speed, scraping the bowl as needed, then whip everything together on medium speed for 2 more minutes for a luxuriously smooth frosting.

Step 7: Frost your cupcakes

Fill a piping bag fitted with a round tip and generously frost each cooled cupcake. Garnish as desired, and prepare for compliments!

How to Serve The Best Pumpkin Cupcakes

Garnishes

Enhance the look and flavor of your cupcakes with simple yet delightful garnishes. A sprinkling of pumpkin spice or cinnamon powder adds a beautiful touch and extra warmth. Alternatively, use mini fondant pumpkins or edible gold dust to make the presentation playful and festive.

Side Dishes

The Best Pumpkin Cupcakes pair wonderfully with a rich cup of hot coffee or spiced tea, perfectly complementing the sweetness and spices. For a dessert spread, add some salted caramel sauce or whipped cream on the side for dipping or drizzling.

Creative Ways to Present

Make your cupcakes the star at any gathering by presenting them on tiered cake stands or rustic wooden boards. Using autumn-themed cupcake liners or decorative picks enhances the vibe, while serving alongside fresh apple slices or candied pecans adds a fun seasonal twist.

Make Ahead and Storage

Storing Leftovers

The Best Pumpkin Cupcakes stay fresh when stored in an airtight container in the refrigerator for up to 4 days. Keep them chilled to preserve the freshness of the cream cheese frosting and maintain the tender crumb of the cupcakes.

Freezing

You can freeze unfrosted cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. Frost after thawing to keep the frosting texture perfect. Frozen unfrosted cupcakes will keep well for up to 3 months, making baking ahead a breeze.

Reheating

To enjoy your cupcakes warm, remove them from the refrigerator and let them come to room temperature first. For a quick warm-up, microwave an unfrosted cupcake for 10 to 15 seconds and then add frosting, or gently microwave a frosted cupcake in 5-second bursts to avoid melting the icing too much.

FAQs

Can I use canned pumpkin purée for these cupcakes?

Absolutely! Canned pumpkin purée works perfectly and is a convenient option. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.

How do I make my own pumpkin spice?

Mix together 1 part ground cinnamon, ½ part ground ginger, ¼ part ground nutmeg, and a pinch of ground cloves. This homemade blend adds fresh, vibrant flavor that elevates The Best Pumpkin Cupcakes.

Can I substitute the vegetable oil with butter?

While butter adds a lovely richness, vegetable oil keeps the cupcakes more moist and tender. If using butter, melt it first and cool before adding, but expect a slightly denser texture.

Is there a way to make these cupcakes dairy-free?

Yes! Substitute the cream cheese and butter in the frosting with dairy-free alternatives like vegan cream cheese and margarine. The cupcakes themselves are also easy to adapt with plant-based milk and oil.

What’s the best way to transport these cupcakes for a party?

Use a sturdy cupcake carrier with individual compartments or a cake box lined with parchment paper for stability. Keeping the cupcakes chilled until serving helps the frosting stay intact and fresh.

Final Thoughts

Once you bake The Best Pumpkin Cupcakes, you’ll understand why they are a beloved seasonal treasure. Their tender crumb, vibrant pumpkin flavor, and dreamy brown sugar cream cheese frosting make every bite feel like a warm hug on a crisp fall day. Trust me, once you try these, they’ll become your favorite way to celebrate pumpkin season, so go ahead and dive into making your batch today!