Pumpkin Cupcakes: Moist Fall-Spiced Cupcakes with Cream Cheese Frosting

Pumpkin cupcakes are the ultimate fall dessert — moist, spiced, and irresistibly soft with a swirl of rich cream cheese frosting. Perfect for cozy gatherings, autumn bake sales, or when you’re simply craving something pumpkin-flavored, these cupcakes balance sweet and spice in every bite. Made with real pumpkin puree, warm pumpkin pie spices, and topped with silky cream cheese frosting, these cupcakes deliver bakery-level quality right from your kitchen.

Why These Pumpkin Cupcakes Are Fall’s Best Treat

These pumpkin cupcakes are more than just seasonal sweets — they’re packed with flavor, incredibly moist, and easy to whip up. Pumpkin puree and buttermilk work together to create a soft, fluffy crumb, while the warm blend of cinnamon, nutmeg, and cloves gives that unmistakable pumpkin spice flair. Whether you’re a beginner or a baking pro, this recipe is a foolproof favorite.

What You’ll Need to Bake These Spiced Pumpkin Cupcakes

• Cake Flour: Creates a tender crumb and soft texture
• Granulated Sugar: Adds sweetness and balances spice
• Egg: Provides structure and richness
• Butter: Adds flavor and moisture
• Buttermilk: Enhances moistness and helps the cupcakes rise
• Canned Pumpkin Purée: Real pumpkin flavor and dense moisture
• Pumpkin Pie Spice: Delivers that cozy fall spice mix
• Vanilla Extract: Rounds out flavor with a subtle sweetness
• Baking Powder & Baking Soda: Ensures the perfect rise
• Salt: Elevates all other flavors
• Cream Cheese: Forms the base of the tangy-sweet frosting
• Powdered Sugar: Sweetens and thickens the frosting

Substitution Ideas for Dietary Needs or Missing Ingredients

• All-Purpose Flour: If cake flour isn’t available, substitute with 1 cup + 2 tbsp of all-purpose flour for a slightly denser cupcake.
• Greek Yogurt + Milk: Replace buttermilk with 1/4 cup milk + 1 tsp lemon juice or use full-fat Greek yogurt for a tangy alternative.
• Homemade Pumpkin Pie Spice: Blend cinnamon, nutmeg, ginger, cloves, and allspice if you don’t have a pre-made mix.
• Vegan Options: Use a flax egg and vegan butter and cream cheese alternatives for a dairy-free version.

How to Make Moist Pumpkin Cupcakes from Scratch

1. Preheat and Prep: Set your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
2. Mix the Dry Ingredients: In a bowl, whisk cake flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (about 2 minutes).
4. Add Egg and Vanilla: Mix in the egg and vanilla extract for 1-2 minutes until pale and airy.
5. Blend in Pumpkin Purée: On low speed, mix in the pumpkin puree until fully combined.
6. Combine Wet and Dry: Gradually add the dry ingredients and buttermilk to the pumpkin mixture, mixing on low just until incorporated.
7. Bake: Fill each cupcake liner ¾ full and bake for 17-19 minutes. A toothpick should come out clean when done.
8. Cool: Let cupcakes rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Luscious Cream Cheese Frosting for Pumpkin Cupcakes

1. Beat the Butter: In a large bowl, whip softened butter on high speed until fluffy and pale (about 5 minutes).
2. Add Cold Cream Cheese: Mix in cold cream cheese until fully combined.
3. Incorporate Powdered Sugar: Sift in powdered sugar gradually, mixing on low until smooth.
4. Spice it Up: Add pumpkin pie spice and beat on high for 1-2 minutes until light and creamy.
5. Decorate: Pipe frosting onto fully cooled cupcakes using your favorite decorative tip (Wilton 1M is recommended).

Expert Tips for Perfect Pumpkin Cupcakes Every Time

• Don’t Overmeasure Flour: Spoon flour into your measuring cup and level it for accuracy. Better yet, weigh it: 1 cup of cake flour = 112g.
• Use Room Temperature Ingredients: This helps the batter mix evenly and rise better.
• Cold Cream Cheese for Frosting: Keeps your frosting thick and pipeable.
• Test for Doneness: A clean toothpick means they’re ready. Don’t overbake.
• Storage: Store cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Serving Suggestions and Flavor Variations

• Toppings: Sprinkle with crushed pecans or cinnamon sugar for extra crunch.
• Filling Option: Add a dollop of pumpkin butter or cinnamon cream cheese inside for a hidden surprise.
• Pair With: Serve alongside spiced chai, a pumpkin spice latte, or warm apple cider.
• Make-Ahead: Bake cupcakes a day ahead and frost the next day for best texture.
• Gluten-Free Version: Swap cake flour for a gluten-free baking blend, adjusting liquid slightly.

Why These Pumpkin Cupcakes Belong on Your Fall Baking List

Whether you’re prepping for a festive gathering or just indulging in seasonal baking, these pumpkin cupcakes hit all the right notes. They capture the essence of fall in every bite — moist pumpkin cake, warm spices, and creamy frosting — all wrapped in a perfect handheld dessert. With simple ingredients and foolproof instructions, this recipe is one you’ll come back to every pumpkin season.

Bringing It All Together: Your Go-To Pumpkin Cupcake Recipe

These pumpkin cupcakes strike the perfect balance of sweet, spiced, and creamy — ideal for autumn celebrations, cozy weekends, or whenever your pumpkin craving strikes. With easy-to-follow steps and accessible ingredients, even beginner bakers can achieve soft, bakery-quality results every time. Whether enjoyed fresh from the oven or chilled from the fridge, these cupcakes are the kind of treat that earns repeat requests. Save this recipe, because once you try it, it’ll become your fall baking favorite.

Frequently Asked Questions About Pumpkin Cupcakes

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