I often find inspiration in trying out Fall Baking Recipes. My latest pumpkin cupcakes combine smooth canned pumpkin puree and fresh eggs with a rich cinnamon cream cheese frosting made from chunks of softened cream cheese and unsalted butter. The result is a moist treat bursting with seasonal spice and uplifting flavor.

Jump to Recipe

I’ve always been on the hunt for that one perfect fall treat and these pumpkin cupcakes with cinnamon cream cheese frosting might just be it. Every time I bake them I end up with a batch of super moist cupcakes that are extra soft and packed with pumpkin spice.

I start with a cup of canned pumpkin puree, mix in half a cup of vegetable oil, and blend in 2 large eggs along with a teaspoon of vanilla extract and pumpkin pie spice. The cupcakes come together to be the ideal fall dessert, perfect for those Thanksgiving moments as well as any casual get-together.

And don’t even get me started on the frosting – it’s a mix of 8 oz cream cheese and half a cup of unsalted butter, whipped up with some powdered sugar and a dash of cinnamon to create that fluffiest, creamiest topping ever. I couldn’t be happier with these cupcakes; they just hit the spot every time.

Why I Like this Recipe

1. I like how the pumpkin flavor really comes through – it’s like a warm, cozy hug in every bite even when the recipe seems super simple.
2. I love that the cupcakes are so moist and soft, and the cream cheese frosting adds a perfect tangy sweetness that makes them extra delicious.
3. I really enjoy how easy it is to whip up this recipe even if you’re not the best baker, it just comes together without too much hassle.
4. I appreciate that all the ingredients are pretty common, so I don’t ever have to hunt down rare stuff when I’m in the mood for a tasty, comforting treat.

Ingredients

Print Recipe (No Advertisments)

Pumpkin puree is fiber-rich, adds moisture and boosts vitamins for a healthy start.
Vegetable oil gives a moist texture and smooth mouthfeel without altering flavor.
Eggs pack protein, binding ingredients and add richness to the cupcakes.
All purpose flour forms a stable base and provides essential carbohydrates.
Pumpkin pie spice infuses warm, aromatic flavors that perfectly compliment the pumpkin.
Cream cheese adds a tangy, smooth richness making the frosting delightfully creamy.
Unsalted butter enriches texture with a delicate, buttery note in the frosting.
Ground cinnamon imparts sweet warmth and a vibrant spice accent in the final treat.

Ingredient Quantities

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup all purpose flour

1 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

8 oz cream cheese, softened (for the frosting)

1/2 cup unsalted butter, softened (for the frosting)

2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract (for the frosting)

1/2 teaspoon ground cinnamon (for the frosting)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a cupcake tin with paper liners.

2. In a large bowl, mix together the pumpkin puree, oil, eggs, and vanilla extract until well combined.

3. In another bowl, stir the flour, granulated sugar, baking soda, baking powder, salt, and pumpkin pie spice.

4. Gradually add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix.

5. Spoon the batter into the liners, filling each about 2/3 full.

6. Bake for about 18-20 minutes or until a toothpick comes out clean when inserted in the center.

7. Let the cupcakes completely cool on a rack before frosting.

8. For the frosting, beat the softened cream cheese and butter together until smooth.

9. Add the powdered sugar gradually, then mix in the vanilla extract and ground cinnamon until the frosting is light and fluffy.

10. Spread or pipe the frosting onto the cooled cupcakes and enjoy your pumpkin cupcakes with cinnamon cream cheese frosting!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Cupcake tin with paper liners
3. Two mixing bowls (one for the wet ingredients and one for the dry ingredients)
4. Measuring cups and spoons
5. Spatula and whisk for stirring
6. Electric mixer for the frosting
7. Cooling rack for letting the cupcakes cool
8. Piping bag or another spatula for frosting application

FAQ

Q: How do I know when the cupcakes are done?

A: Just stick a toothpick in the center; if it comes out clean then its done.

Q: Why do I need to let the eggs and cream cheese be at room temperature?

A: It helps the ingredients mix better and avoids curdling, which gives a smoother batter and frosting.

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes you can. Roast your pumpkin and mash it up, but be sure to measure it properly since fresh puree might be a bit wetter.

Q: What if I dont have pumpkin pie spice?

A: You can make a mix using cinnamon, nutmeg, ginger and a pinch of cloves to get a similar flavor.

Q: How should I store any leftovers?

A: Store the cupcakes in an airtight container in the fridge for up to 3 days or freeze them if you want them to last longer.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations

Vegetable oil: You can replace it with melted coconut oil at a 1:1 ratio, but keep in mind it might add a hint of coconut flavor
Eggs: If you don’t have eggs on hand, try using 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg
Pumpkin puree: If you’re out of canned pumpkin, you can roast a small pumpkin, mash it up, and use that instead
Cream cheese: In the frosting you can swap cream cheese with mascarpone if you’re looking for a slightly different tangy taste

Pro Tips

1. Make sure all your wet ingredients are at room temp before you start mixing – cold eggs and cream cheese can mess up how smooth your batter and frosting turn out.
2. Don’t overmix the batter, even if it feels like mix a bit more wont hurt – overmixing can make your cupcakes dense and less moist.
3. Let the cupcakes cool completely before frosting, otherwise the frosting might melt and slide off all over your cupcakes.
4. If you like a stronger pumpkin flavor, try adding an extra pinch of pumpkin pie spice – sometimes recipes can be a bit on the mild side.