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Pumpkin Pie Cupcakes Recipe: A Cozy Fall Favorite

Pumpkin Pie Cupcakes

Moist pumpkin-spiced cupcakes are finished with creamy full-fat cream-cheese frosting and optional autumn garnishes. This recipe makes 12 standard cupcakes.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin-Spiced Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 cup (225–245 g) Plain pumpkin purée
  • 1 teaspoon Vanilla extract
  • 1/4 cup (60 ml) Whole milk or buttermilk
Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 to 3 1/2 cups (360–420 g) Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 1/2 teaspoon Ground cinnamon or pumpkin pie spice, optional
Optional Garnish
  • as needed Cinnamon or pumpkin pie spice
  • as needed Crushed graham crackers
  • as needed Small pie-crust or cinnamon-cookie pieces

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl.
  3. Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the pumpkin purée and vanilla extract.
  5. Add the dry ingredients in two additions, alternating with the milk or buttermilk. Mix only until the batter is combined.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  9. Beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, then beat in the vanilla, salt, and optional spice.
  10. Frost only after the cupcakes are completely cool, then add cinnamon, graham cracker crumbs, or small pie-crust pieces if desired.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. Measure flour by weight when possible, or spoon it into a measuring cup and level it. For loose frosting, refrigerate it for 15–20 minutes before piping. Store frosted cupcakes covered in the refrigerator.