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+ servings

Pumpkin Cupcakes

Fall is nearing, what is a better dessert than Pumpkin Cupcakes! Super easy to whip up and frosted with a silky cream cheese frosting.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Servings: 20 - 24
Calories: 158kcal


  • 2 cups cake flour or (1 ¾ cups all-purpose flour plus 1/4 cup cornstarch)
  • 3 teaspoons baking powder
  • 1 teaspoon of pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ¼ granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1 cup pumpkin puree


  • 8 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 tablespoon milk or heavy cream
  • 2 tsp vanilla
  • 3 ½ -4 cups powdered sugar
  • 1 tablespoon chopped pecans optional


  • Preheat the oven 350 degrees F. Line a cupcake/muffin pan with paper liners, then set it aside.
  • In a medium bowl, sift together the flour, cornstarch, baking powder, pumpkin pie spice, cinnamon, and salt. Set the bowl aside.
  • Beat together the butter and sugar, until creamy. Add in the eggs and beat together until it becomes light and fluffy.
  • Gradually mix in the flour mixture with the milk, continue mixing for about 30 seconds, then whisk in the pumpkin. Scrape the sides of the bowl if necessary.
  • Scoop the batter into the prepared liners, filling about ⅔ full, about ¼ cup.
  • Bake for 18-20 minutes, until the cupcakes spring back when lightly touched.
  • Remove from oven and place on wire rack to cool.
  • While cupcakes are cooling make your frosting, in a medium bowl, or using a stand mixer, on medium speed, beat together the cream cheese, butter, milk, and vanilla, until it is smooth and creamy.
  • Add in the powdered sugar, one cup at a time, until it reaches desired consistency for frosting. (To create rosettes, or other piping designs, you will want the frosting thicker, so it holds the shape.)
  • After frosting, sprinkle with chopped pecans.


  1. You can replace the cake flour with 1 3/4 cups all-purpose flour and 1/4 cup cornstarch.
  2. You can double or triple this batch or cut in half depending on how many people you want to serve.
  3. These can be frozen, see my tips above.
  4. You can use other frostings besides cream cheese, I have some options above that are great to try.
  5. Here is a recipe to make your own pumpkin pie spice if you do not have any on hand.
  6. Try to not overmix the batter.
  7. Make sure you use pumpkin puree and not pumpkin pie filling.
  8. These can be decorated however you like, we topped with chopped nuts, but you can also drizzle with caramel sauce, cinnamon, other nuts, chocolate chips, etc.
  9. You can add chocolate chips to the batter if you'd like, it makes a great flavor contrast.


Calories: 158kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 143mg | Fiber: 1g | Sugar: -1g | Vitamin A: 2317IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg