If autumn had a flavor, it might just be these Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Imagine tender, moist cupcakes, perfectly spiced and crowned with the silkiest, most luscious cinnamon-kissed cream cheese frosting you’ve ever tasted. Each bite feels like a cozy hug, making these cupcakes an irresistible treat for holiday gatherings, weekday cravings, or whenever you want to celebrate the season’s best flavors.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of pantry staples and a dollop of pumpkin can create something that tastes so magical. Every ingredient here plays a starring role, from the aromatic spices in the cupcakes to the creamy richness of the frosting. Here’s what you’ll need and why each is absolutely crucial.

Pumpkin puree: Adds natural moisture and a subtle earthiness that’s signature to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
Vegetable oil: Ensures these cupcakes are extra moist—no dry, crumbly cupcakes here!
Large eggs: Provide structure and richness, helping bind all the ingredients together.
Granulated sugar: Delivers the right amount of sweetness and helps with the cupcake’s tender crumb.
Vanilla extract: Rounds out the flavors in both the cupcake and the frosting with cozy, aromatic warmth.
All-purpose flour: Gives body to the cupcakes without being too heavy.
Baking soda & baking powder: Work in tandem to give these cupcakes that perfect rise and delicate texture.
Salt: Just a pinch brightens up all the other ingredients and balances the sweetness.
Ground cinnamon, nutmeg, ginger, and cloves: This quartet of spices lends that iconic autumnal warmth and complexity.
Cream cheese (softened): The star of the frosting—smooth, tangy, and utterly creamy.
Unsalted butter (softened): Adds silkiness and depth to the frosting, perfectly complementing the cream cheese.
Powdered sugar: Sweetens and fluffs up the frosting without any grit.
Ground cinnamon (for the frosting): Infuses the cream cheese frosting with cozy spice, making it completely irresistible.
Pinch of salt: A tiny bit in the frosting balances out the sweetness and highlights those cinnamon notes.

How to Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Step 1: Preheat and Prep Your Cupcake Pan

Begin by preheating your oven to 350°F. Grab a standard muffin pan and line it with 12 cupcake liners. This simple step turns your batter into individual little cakes and makes cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and beautifully golden. This is where the magic starts—the rich pumpkin and eggs create the base for the cupcakes’ texture.

Step 3: Whisk Together the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Sifting ensures your cupcakes turn out light and evenly spiced every time.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to your wet mixture, stirring gently just until everything is incorporated. Overmixing is the enemy of fluffy cupcakes, so a light touch is best here. If you want a nutty twist, now’s the time to fold in some chopped pecans or walnuts!

Step 5: Fill and Bake

Divide your perfectly spiced batter evenly among the cupcake liners, filling each about two-thirds full. Pop the tray in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool in the pan briefly before transferring to a wire rack.

Step 6: Make the Cinnamon Cream Cheese Frosting

Beat together the softened cream cheese and butter until the mixture is creamy and smooth. Add in the powdered sugar, cinnamon, vanilla, and a pinch of salt. Whip everything together until your frosting is light, fluffy, and tempting enough to eat by the spoonful.

Step 7: Frost and Enjoy

Once your cupcakes are completely cool, generously swirl on the cinnamon cream cheese frosting. For that bakery-style look, use a piping bag with your favorite tip—or go rustic and swoop it on with a spatula. Either way, each bite will be blissful.

How to Serve Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Garnishes

A sprinkle of cinnamon, a dusting of nutmeg, or perhaps a tiny sugared pumpkin candy can instantly elevate the look of your Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. Try a handful of toasted pecan pieces or a drizzle of caramel for extra flair and texture.

Side Dishes

These cupcakes pair beautifully with a cup of spiced chai, a steamy mug of coffee, or even warm apple cider. Want to go all out? Serve alongside a fruit salad with cranberries and pears for a truly autumn-inspired dessert spread.

Creative Ways to Present

For parties, display your cupcakes on a tiered cake stand for a showstopping effect. Arrange them in a circle to form a “pumpkin patch,” or box them up as sweet homemade gifts. Frost with fun patterns, or use mini cupcakes for bite-sized treats at large gatherings—Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are always a hit when shared!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting in an airtight container in the refrigerator. They’ll stay moist and delicious for up to four days—just bring them to room temperature before serving for the best texture and flavor.

Freezing

You can freeze unfrosted cupcakes for up to three months. Let them cool completely, wrap them tightly in plastic wrap, and stash them in a freezer bag. Thaw overnight in the fridge and frost with fresh cinnamon cream cheese frosting when ready to serve. The frosting itself also freezes well, so you can prep ahead for busy days.

Reheating

If you love a slightly warm cupcake, let it sit out until it reaches room temperature or give it a quick 10-second zap in the microwave (unfrosted is best for this). The frosting can be brought back to a creamy consistency by letting it sit on the counter and giving it a quick whisk before piping or spreading.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully, just make sure it’s not too watery. Drain any excess moisture for the perfect cupcake texture.

How do I get my cream cheese frosting really fluffy?

Start with room temperature cream cheese and butter, and beat them together until smooth before adding powdered sugar. Whip everything on medium-high speed until the Cinnamon Cream Cheese Frosting is light and airy.

Can I make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting gluten-free?

Yes, you can swap the all-purpose flour for a good gluten-free blend. Just ensure it contains xanthan gum if your mix doesn’t, to keep your cupcakes tender.

What’s the best way to frost the cupcakes like a bakery?

Use a piping bag fitted with a large star or round tip for those gorgeous swoops. If you don’t have one, a zip-top bag with the corner snipped works too!

Can I double the recipe?

Definitely! This recipe easily doubles or even triples if you’re baking for a crowd. Just line up those muffin pans and prepare for compliments.

Final Thoughts

If you’re looking for the quintessential autumn cupcake, you can’t go wrong with Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting. With their perfectly balanced spices and dreamy frosting, they’re sure to become a staple in your kitchen. Gather your ingredients and treat yourself—you absolutely deserve a batch!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight in the flavors of fall with these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for festive gatherings or a cozy night in.

Ingredients

Scale

For the cupcakes:

1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

For the frosting:

8 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
2 cups powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat oven to 350°F and line a muffin pan with 12 cupcake liners.
Mix wet ingredients: In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, and vanilla until smooth.
Combine dry ingredients: In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Blend wet and dry ingredients: Gradually add the dry mix to the wet mixture, stirring until just combined.
Bake: Divide batter into cupcake liners and bake for 18–22 minutes until a toothpick comes out clean.
Make frosting: Beat cream cheese and butter until creamy, then add sugar, cinnamon, vanilla, and salt. Mix until smooth and fluffy.
Frost cupcakes: Once cooled, frost the cupcakes as desired.

Notes

For added texture, fold in 1/2 cup chopped pecans or walnuts to the batter.
Frosting can be made ahead and stored in the fridge—bring to room temperature before piping.
Store cupcakes in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American