If you're looking for the best pumpkin cupcakes with cream cheese frosting, these soft and fluffy cupcakes are guaranteed to become a fall favorite. Made with real pumpkin puree, maple syrup, and warm pumpkin pie spices, they're incredibly moist and topped with a rich cream cheese frosting. Whether you're baking for Halloween, Thanksgiving, a fall birthday party, or simply craving a cozy homemade dessert, these pumpkin cupcakes are always a hit. They can easily be made vegan and gluten-free, making them perfect for sharing with family and friends.
Why You'll Love These Pumpkin Cupcakes
- Soft, fluffy, and incredibly moist
- Made in one bowl with simple pantry ingredients
- Packed with real pumpkin flavor
- Topped with creamy cream cheese frosting
- Vegan and gluten-free friendly
- Perfect for Halloween, Thanksgiving, and fall gatherings
- Easy to freeze and make ahead
Frosted Pumpkin Cupcakes Recipe
Pumpkin Cupcake Batter Ingredients:
- 1 cup unsweetened oat or almond milk
- 1 cup pumpkin puree
- ⅓ cup melted vegan butter
- 1 cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cups all-purpose flour (regular or gluten-free, such as King Arthur Measure for Measure)
For the Cream Cheese Frosting:
- 1 ½ cups powdered sugar
- 4 oz cream cheese (regular or vegan)
- 4 tablespoon softened or melted butter (regular or vegan)
Ingredient Notes
Pumpkin Puree
Be sure to use 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can affect the texture and flavor.
Maple Syrup
Pure maple syrup adds sweetness while helping keep the cupcakes moist.
Pumpkin Spice Blend
The combination of cinnamon, ginger, cloves, and nutmeg creates the warm fall flavor everyone loves.
Cream Cheese Frosting
Regular or dairy-free cream cheese both work beautifully for these cupcakes.
King Arthur Measure for Measure Flour
For gluten-free cupcakes, I recommend King Arthur Measure for Measure flour for the best texture and rise.
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C) and line 14-16 cupcake molds with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, baking powder, baking soda, vanilla extract, and spices. Mix until well combined.
Add Dry Ingredients: Gradually stir in the flour until a smooth batter forms. Be careful not to overmix, as this can make the cupcakes dense.
Fill Cupcake Molds: Spoon the pumpkin cupcake batter into the lined cupcake wells, filling each about two-thirds full.
Bake the Cupcakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: While the cupcakes are cooling, use an electric hand mixer or whisk to beat together the powdered sugar, cream cheese, and softened butter until smooth and creamy.
Frost and Enjoy: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Enjoy your delicious frosted pumpkin cupcakes!
Storage Tips
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Refrigerator: Keep in an airtight container for up to a week.
- For Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting and serving.
Notes From Jill
I've made a lot of pumpkin recipes over the years, but these frosted pumpkin cupcakes are one of my favorite ways to celebrate pumpkin season. They're lighter than pumpkin bread but still packed with cozy pumpkin spice flavor. The cream cheese frosting takes them to the next level and makes them feel bakery-worthy with very little effort.
Tips for the Best Pumpkin Cupcakes
Don't Overmix the Batter
Mix just until the flour disappears. Overmixing can lead to dense cupcakes instead of a light, fluffy crumb.
Use Pure Pumpkin Puree
Be sure to use pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Let the Cupcakes Cool Completely
Warm cupcakes will cause the cream cheese frosting to melt and slide off.
Use a Cookie Scoop
A cookie scoop helps evenly portion the batter so all of the cupcakes bake at the same rate.
Measure Flour Correctly
Spoon the flour into the measuring cup and level it off with a knife to avoid dense cupcakes.
Frequently Asked Questions
Yep! You can bake the cupcakes up to 2 days in advance. Store them unfrosted in an airtight container and frost before serving.
Absolutely. Replace the cinnamon, ginger, cloves, and nutmeg with approximately 2 teaspoons pumpkin pie spice.
Not if they are unfrosted. But, because of the cream cheese frosting, I recommend storing leftover frosted cupcakes in the refrigerator after the first day.
The Best Pumpkin Cupcakes for Fall
These pumpkin cupcakes with cream cheese frosting are soft, moist, perfectly spiced, and easy enough for beginner bakers. Whether you're serving them at a Halloween party, Thanksgiving dinner, fall bake sale, or weekend family gathering, they're guaranteed to disappear quickly. If you love pumpkin desserts, be sure to save this recipe for pumpkin season.
Other Pumpkin Recipes
- Frosted Pumpkin Bread
- Pumpkin Bread
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Donuts with Cream Cheese Frosting
- Pumpkin Banana Bread
- Pumpkin Cinnamon Rolls
- Cinnamon Swirl Pumpkin Cupcakes
Pumpkin Cupcakes with Cream Cheese Frosting (Vegan & Gluten-Free Friendly)
Ingredients
Pumpkin Cupcake Batter
- 1 cup unsweetened oat or almond milk
- 1 cup pumpkin puree
- ⅓ cup melted vegan butter
- 1 cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cream Cheese Frosting
- 1 ½ cup powdered sugar
- 4 ounces cream cheese regular or vegan
- 4 tablespoon softened butter regular or vegan
Instructions
Frosted Pumpkin Cupcake Instructions
- Preheat the oven to 350. Line 14-16 cupcake molds with paper liners. I like to lightly spray my liners with nonstick spray so the muffins don't stick to the liner.
- Mix the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, sugar or purecane, baking powder, baking soda, vanilla, and spices together. Then, add the flour and mix just until a smooth batter forms. Be careful not to over mix the batter or the muffins will become dense.
- Spoon the pumpkin cupcake batter into 16 lined muffin wells. Bake them in the oven for 25-30 minutes.
- While the pumpkin cupcakes bake, use an electric hand mixer or whisk to mix the cream cheese frosting ingredients together. Pipe them over the cupcakes once they have cooled and enjoy!
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