If you’re looking for a cozy, autumn-inspired dessert, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are exactly what you need! They’re moist, fluffy, and infused with warm spices like cinnamon, nutmeg, and cloves, giving them that classic pumpkin pie flavor in cupcake form.

Topped with a dreamy cinnamon-spiced cream cheese frosting, these cupcakes are an irresistible treat for pumpkin lovers. Perfect for any fall gathering or a simple weeknight indulgence, these cupcakes are quick and easy to whip up, with no need for fancy ingredients or complicated steps.

Kitchen Equipment Needed

Mixing Bowls – For combining the wet and dry ingredients.
Electric Mixer – A hand or stand mixer for beating the frosting to a creamy consistency.
Cupcake Pan – Standard 12-cup cupcake pan.
Cupcake Liners – To prevent sticking and ensure easy removal.
Cooling Rack – For cooling cupcakes before frosting.

Ingredients Overview

Pumpkin Puree – Adds moisture and that delicious pumpkin flavor.
Warm Spices – Cinnamon, nutmeg, and cloves bring cozy, autumnal notes to these cupcakes.
Cream Cheese & Butter – For the frosting, adding a creamy, tangy sweetness that pairs perfectly with pumpkin.
Powdered Sugar – Sweetens the frosting without making it too dense.

Ingredients

Cupcakes

1 cup pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid over-mixing, as this can make the cupcakes dense.
Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, until desired sweetness and consistency are reached. Mix in the vanilla extract and cinnamon.
Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the frosting on top of each cupcake. Garnish with a sprinkle of cinnamon or a light dusting of nutmeg, if desired.

Recipe Tips

Make Ahead: Both the cupcakes and frosting can be made a day ahead. Store cupcakes at room temperature and refrigerate the frosting until ready to use.
Adjust Frosting Sweetness: If you prefer a less sweet frosting, reduce the powdered sugar slightly or add an extra teaspoon of cream cheese for more tang.
Room Temperature Ingredients: For best results, make sure the cream cheese and butter are softened to room temperature for smooth frosting.

What to Serve With This Recipe

These cupcakes are delicious with a warm cup of coffee, chai tea, or a spiced apple cider. They’re also a lovely addition to a fall dessert table with treats like caramel apples or apple pie bars.

Frequently Asked Questions

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugar and spices that will alter the flavor and consistency.

Q: How should I store these cupcakes?
A: Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture.

Q: Can I freeze the cupcakes?
A: Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost before serving.

Serving Suggestions

Decorate the cupcakes with a light sprinkle of cinnamon or a dash of nutmeg. You could also top with candied pecans, toasted pumpkin seeds, or a small pumpkin candy for a festive look.

Ingredients

Cupcakes

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Combine wet ingredients: Mix pumpkin puree, sugar, oil, eggs, and vanilla in a bowl.
Mix dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine mixtures: Fold dry ingredients into the wet mixture until just combined.
Fill liners: Divide batter among cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes. Cool completely on a rack.
Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and cinnamon.
Frost cupcakes