Moist, fluffy, and packed with warm pumpkin spice flavors, these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are the perfect treat for fall. Whether you're celebrating Thanksgiving, Halloween, or simply craving a cozy autumn dessert, these cupcakes will bring seasonal joy to every bite.

Why You’ll Love This Recipe

Full of Fall Flavors – The combination of pumpkin, cinnamon, and warm spices makes every bite taste like autumn.
Ultra Moist & Fluffy – Thanks to the pumpkin puree and applesauce, these cupcakes have an incredibly soft texture.
Easy to Make – With simple ingredients and straightforward steps, these cupcakes are great for both beginner and experienced bakers.
Luscious Frosting – The cinnamon cream cheese frosting is smooth, slightly tangy, and pairs perfectly with the pumpkin base.
Perfect for Holidays & Gatherings – These cupcakes are a crowd-pleaser for Thanksgiving, Halloween, or any fall event.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Dry Cupcake Ingredients:

All-purpose flour
Granulated sugar
Light brown sugar
Baking powder
Pumpkin pie spice
Ground cinnamon
Baking soda
Ground cloves
Salt

Wet Cupcake Ingredients:

100% pure pumpkin puree (not pumpkin pie filling)
Eggs
Cinnamon applesauce
Canola or vegetable oil
Pure vanilla extract

Cream Cheese Frosting Ingredients:

Full-fat block cream cheese, softened
Unsalted butter, softened
Ground cinnamon
Pure vanilla extract
Salt
Confectioners' (powdered) sugar, sifted

For Baking Cupcakes:

Cupcake liners

Directions

Make Pumpkin Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin pan with 18 cupcake liners.
In a large mixing bowl, sift together all dry cupcake ingredients. Whisk until combined.
In a separate bowl, whisk together all wet cupcake ingredients until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined—avoid overmixing.
Fill each cupcake liner ⅔ full with batter.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely before frosting.

Make Cinnamon Cream Cheese Frosting:

Using a stand mixer or handheld mixer, beat the softened cream cheese and butter on medium-high speed until smooth (about 2 minutes).
Add the cinnamon, vanilla extract, and salt. Mix until combined.
On low speed, gradually add sifted powdered sugar. Once incorporated, increase to medium-high speed and beat for another 2 minutes until creamy.

Frost Cupcakes:

If desired, fill the centers of the cooled cupcakes with frosting using a piping bag.
Frost the tops using a piping bag with a star tip or spread with a spatula.
Decorate with fall-themed toppings like pumpkin candies or sprinkles.

Servings and Timing

Servings: 18 cupcakes
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per cupcake: 290 kcal

Variations

Nutty Twist – Add chopped pecans or walnuts to the batter for a bit of crunch.
Chocolate Lovers' Option – Mix in mini chocolate chips for a pumpkin-chocolate combo.
Dairy-Free Version – Use dairy-free cream cheese and butter alternatives for the frosting.
Extra Spice – Increase cinnamon or add a dash of nutmeg for a bolder spice flavor.
Maple Frosting – Swap vanilla extract with maple extract in the frosting for a maple-cinnamon twist.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Keep frosted cupcakes in an airtight container for up to 5 days.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.
Reheating: Warm slightly in the microwave for a few seconds to soften before serving.

FAQs

How do I make sure my cupcakes are moist?

Using pumpkin puree, applesauce, and oil ensures these cupcakes stay moist and soft. Avoid overmixing the batter to maintain a light texture.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s pureed smoothly and has the same consistency as canned pumpkin.

Can I make these cupcakes ahead of time?

Absolutely! Bake them a day in advance and store them unfrosted at room temperature. Frost them before serving.

Can I use a different frosting?

Yes, these cupcakes also pair well with vanilla buttercream, maple frosting, or even a whipped cream topping.

How do I make the frosting thicker?

If your frosting is too soft, add more powdered sugar (1 tablespoon at a time) or chill it for 10-15 minutes before piping.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I use oil instead of applesauce?

Yes, replace the applesauce with an equal amount of oil for an even richer texture.

What piping tip should I use for frosting?

A large star tip (like Wilton 1M) creates beautiful swirls, but any round or open-star tip works well.

How do I prevent cupcakes from sinking in the middle?

Ensure your oven is properly preheated and avoid opening the oven door too soon. Also, don't overmix the batter.

What toppings go well with these cupcakes?

Try caramel drizzle, toasted pecans, pumpkin seeds, or cinnamon sugar for extra flavor.

Conclusion

These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a must-try for any fall baking enthusiast. They are soft, spiced, and perfectly sweetened, making them a fantastic treat for any autumn occasion. Whether you’re serving them at a holiday gathering or enjoying them with a cup of coffee, these cupcakes are sure to impress.