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Pumpkin Cupcakes

Pumpkin Cupcakes

These are my festive Pumpkin Cupcakes. Topped with Pumpkin Cream Cheese Frosting and a pumpkin macaron.

Course Dessert
Cuisine American
Keyword cupcakes, pumpkin
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 550 kcal


Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour 190 grams 6.7 oz
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup vegetable oil 113 grams 4 oz
  • 2 eggs
  • 1/4 cup granulated sugar 50 grams 1.7 oz
  • 1/2 cup brown sugar 100 grams 3.5 oz
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree 170 grams 6 oz

Pumpkin Cream Cheese Frosting

  • 1/2 cup cream cheese softened 113 grams, 4 oz
  • 1/4 cup unsalted butter softened 56 grams, 2 oz
  • 1/4 cup pumpkin puree 56 grams, 2 oz
  • 2-3 cups powdered sugar sifted 255 grams, 9 oz-382 grams, 13.5 oz
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1 teaspoon vanilla extract


Pumpkin Cupcakes

  1. Pre-heat oven to 350F.
  2. Line a cupcake pan with 12 cupcake liners.
  3. Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  4. In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
  5. Add sugars and whisk until mixture is incorporated.
  6. Add pumpkin puree and vanilla extract and whisk until incorporated.
  7. Add dry ingredients and mix with a spatula until just incorporated.
  8. Divide batter between the 12 cupcake tins.
  9. Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
  10. Let cupcakes cool down.

Pumpkin Cream Cheese Frosting

  1. Cream butter and cream cheese with an electric mixer for about 2 minutes. Then add the pumpkin puree and stir to combine.

  2. Add 2 cups of the powdered sugar to the bowl with the mixer off.
  3. Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, nutmeg, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.


  1. Cupcakes will keep well in the fridge for up to 4 days.
Nutrition Facts
Pumpkin Cupcakes
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.