Pumpkin Spice Cupcakes with Cream Cheese Frosting: The Ultimate Fall Treat You’ll Crave All Year

Imagine the smell of your favorite coffee shop in October—now put it in cupcake form and make it better. These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the cozy sweater of desserts: warm, bold, and impossible to resist. They’re moist without being heavy, sweet without the sugar crash, and spiced like they actually mean it.

No complicated techniques, no special tools—just a ridiculously good cupcake you can whip up even on a weeknight. If you’ve ever wanted a dessert that screams “fall” without trying too hard, this is it.

Why You’ll Love This Recipe

• Ultra-moist crumb: Pumpkin puree adds natural moisture that keeps these cupcakes tender for days.
• High-impact flavor: Real pumpkin plus warm spices—cinnamon, nutmeg, ginger, and cloves—create that signature fall vibe.
• Dreamy frosting: Tangy cream cheese frosting balances the sweetness and pipes like a pro.
• Foolproof prep: One bowl for wet, one for dry, minimal dishes, maximum payoff.
• Party-perfect: These hold up beautifully for potlucks, office treats, or your “I baked for myself” era.

What You’ll Need (Ingredients)

• Dry ingredients:
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (or allspice)
• Wet ingredients:
  • 1 cup (240g) pumpkin puree (not pumpkin pie mix)
  • 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) milk (dairy or unsweetened oat/almond)
  • 1 teaspoon pure vanilla extract
• Cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3–3 1/2 cups (360–420g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: 1–2 tablespoons heavy cream for a silkier texture
• Optional toppers: Cinnamon-sugar sprinkle, chopped toasted pecans, caramel drizzle, or pumpkin seeds.

Step-by-Step Instructions

1. Preheat and prepare: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

   Lightly mist liners with cooking spray for easy release.

2. Whisk the dry: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. Mix the wet: In a separate bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth and glossy.
4. Combine gently: Pour wet into dry. Stir with a spatula until just combined—no streaks of flour, some small lumps are fine. Do not overmix.
5. Fill the cups: Divide batter among liners, about 3/4 full. You should get 12–14 cupcakes depending on your pan.
6. Bake: 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.

   Rotate pan once if your oven has hot spots.

7. Cool completely: Let cupcakes cool in pan 5 minutes, then transfer to a rack to cool fully before frosting.
8. Make the frosting: Beat cream cheese and butter together on medium-high until fluffy, 2–3 minutes. Add vanilla and salt. Gradually add powdered sugar on low, then beat on high 1 minute.

   Adjust with cream for spreadability. Taste and tweak sweetness, FYI.

9. Frost like a pro: Use a piping bag with a large round or star tip, or just swoop with a spatula. Sprinkle cinnamon-sugar or add nuts if you’re feeling extra.
10. Serve: Best slightly chilled or at cool room temp.

    Resist the urge to inhale all 12. Or don’t—your call.

Storage Instructions

• Refrigerate: Because of the cream cheese frosting, store in an airtight container in the fridge for up to 4 days.
• Make-ahead: Bake cupcakes (unfrosted) and store at room temperature, covered, up to 24 hours. Frost before serving.
• Freeze: Freeze unfrosted cupcakes up to 2 months.

  Thaw at room temp, then frost. Frosting can be made 3 days ahead and refrigerated; rewhip before using.

• Travel tip: Chill cupcakes before transporting so the frosting stays firm.

Why This is Good for You

• Pumpkin power: Pumpkin brings vitamin A, fiber, and antioxidants that support vision and immunity. Yes, dessert can flex.
• Better balance: The tangy cream cheese cuts sugar impact, and the spices add flavor without extra calories.
• Smart fats: Using oil keeps the crumb moist, so you don’t need loads of butter inside the cupcake.
• Mindful sweetness: Brown sugar adds depth, meaning you get big flavor without cranking up the sweetness to 11.

Pitfalls to Watch Out For

• Overmixing the batter: This toughens the crumb.

  Stir just until combined.

• Using pumpkin pie filling: It’s pre-sweetened and spiced; it will throw off the recipe. Use pure pumpkin puree.
• Cold frosting ingredients: Cream cheese and butter must be soft or you’ll get lumpy frosting. Not cute.
• Overbaking: Dry cupcakes are tragic.

  Start checking at 18 minutes.

• Frosting warm cupcakes: Meltdown city. Cool completely first.

Different Ways to Make This

• Gluten-free: Swap in a 1:1 gluten-free flour blend with xanthan gum. Let batter rest 10 minutes before baking for better hydration.
• Dairy-free frosting: Use plant-based cream cheese and butter; add a touch more powdered sugar to stabilize.
• Whole wheat twist: Replace half the all-purpose flour with white whole wheat.

  Add 1 tablespoon extra milk if batter feels thick.

• Maple moment: Replace 1/4 cup brown sugar with pure maple syrup; reduce milk by 1 tablespoon to balance moisture.
• Nutty crunch: Fold 1/2 cup chopped toasted pecans or walnuts into the batter or sprinkle on top.
• Latte vibe: Add 1 teaspoon espresso powder to the dry mix for a PSL-meets-bakery situation, IMO.
• Mini cupcakes: Bake 12–14 minutes for 24–30 minis. Great for parties and portion control (kind of).

FAQ

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick. If it’s watery, strain it through cheesecloth or simmer to reduce moisture, or your cupcakes may bake up gummy.

How do I make the frosting stiffer for piping tall swirls?

Add more powdered sugar 1/4 cup at a time until it holds peaks, or chill the frosting for 15–20 minutes before piping.

Can I reduce the sugar?

You can cut up to 1/4 cup total from the cupcake batter without wrecking texture.

For frosting, reduce sugar and add 1–2 tablespoons cornstarch to maintain structure.

What if I don’t have all the individual spices?

Use 2 1/2 teaspoons pumpkin pie spice and omit the cinnamon, nutmeg, ginger, and cloves. It’s a direct, easy swap.

How do I know they’re done without a toothpick?

Gently press the center; if it springs back and doesn’t leave an indent, they’re done. The tops will look set and slightly domed.

Can I make this as a cake?

Absolutely.

Pour into a greased 9×9-inch pan and bake 28–34 minutes. Cool, then frost as usual.

Why did my frosting turn runny?

Your butter or cream cheese may have been too warm, or you added liquid too early. Chill 15 minutes, then rewhip and add a bit more powdered sugar.

Do I need a stand mixer?

Nope.

A hand mixer works great for frosting, and a whisk plus spatula are enough for the batter.

My Take

These cupcakes tick every fall box without becoming a sugar bomb. The spice blend is bold, the crumb stays plush for days, and the cream cheese frosting lands that perfect sweet-tangy balance. If you want one “signature” autumn bake, this is the one people will request on repeat.

Make a batch, stash a couple in the freezer for future you, and prepare for compliments that sound suspiciously like recipe bribes.