Pumpkin Spice Cupcakes
When the weather cools, these are the first thing I bake. Pumpkin puree keeps them incredibly moist, a generous hit of warm spice makes them cosy, and the spiced cream cheese frosting on top ties it all together. They are the taste of autumn in cupcake form.
Real pumpkin puree (not pie filling) is key, and oil keeps them soft for days. They come together in one bowl with just a whisk.
For more cosy bakes, try my carrot cake, or the fragrant earl grey lavender cupcakes.
Why this recipe works
Pumpkin puree adds moisture and a tender crumb while carrying the warm spices beautifully. Oil keeps the cupcakes soft longer than butter would. A whisk-and-go method means no creaming, and the tangy cream cheese frosting balances the sweet, spiced cake.
What you'll need
One-bowl simple, with autumn spices:
- Pumpkin: pure pumpkin puree, not spiced pie filling.
- Spices: cinnamon, ginger, nutmeg and clove — or a ready pumpkin spice blend.
- Cream cheese: full-fat block for a stable frosting.
Smart swaps: no pumpkin spice blend? Mix your own from cinnamon, ginger, nutmeg and clove. Sweet potato puree works in place of pumpkin. For a lighter topping, a cinnamon whipped cream is lovely.
Pumpkin Spice Cupcakes
Moist pumpkin cupcakes with cream cheese frosting. Makes 12.
Ingredients
- 1 cup (240 g) pumpkin puree
- ½ cup (120 ml) neutral oil
- ¾ cup (160 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (180 g) all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin spice blend
- ¼ tsp salt
- For frosting: 8 oz (226 g) cream cheese + 3 cups (360 g) powdered sugar
Method
- Heat oven to 175°C / 350°F and line a 12-hole tin.
- Whisk the pumpkin, oil, both sugars, eggs and vanilla until smooth.
- Add the flour, baking soda, pumpkin spice and salt, mixing just until combined.
- Divide between the cases and bake 18–22 minutes, until springy.
- Cool completely. Beat the cream cheese, softened butter, powdered sugar and a pinch of spice until smooth.
- Pipe or swirl the frosting onto the cooled cupcakes.
Step by step
Step 1 — Whisk it together
Whisk the pumpkin, oil, sugars and eggs, then fold in the dry ingredients. One bowl, no mixer — it could not be easier.
Step 2 — Bake until springy
Fill the cases about two-thirds full and bake until the tops spring back. Cool completely before frosting.
Step 3 — Frost and spice
Beat a tangy cream cheese frosting with a pinch of spice, then swirl on top. A dusting of cinnamon makes them look the part.
Pro tips
- Use pure pumpkin, not pie filling. Pie filling is pre-sweetened and spiced and throws off the recipe.
- Do not over-fill the cases. Two-thirds full gives a nice domed top.
- Full-fat block cream cheese for a frosting that holds its swirl.
- Cool fully before frosting. Warm cupcakes melt cream cheese frosting.
- Blot excess pumpkin liquid if your puree seems watery.
Storage & make-ahead
Because of the cream cheese frosting, store these in the fridge, covered, for up to 4 days; bring to room temperature before serving. Unfrosted cupcakes freeze well for up to 3 months — thaw and frost fresh. The cupcakes actually taste even better the day after baking as the spices settle.
Variations & substitutions
- Maple frosting: add a spoonful of maple syrup to the frosting.
- Chocolate chip: fold ½ cup chocolate chips into the batter.
- Sheet cake: bake in a square tin for 25–30 minutes.
- Mini: bake as minis for 10–12 minutes.
Frequently asked questions
Can I use fresh pumpkin?
Yes, if it is well-drained and smooth. Canned pure pumpkin is more consistent and convenient.
What is in pumpkin spice?
Cinnamon, ginger, nutmeg and clove. Mix your own if you do not have a blend.
Why are mine dense?
Over-mixing or too much flour. Mix just until combined and weigh the flour.
Can I freeze them?
Yes — freeze unfrosted for up to 3 months and frost after thawing.
Final thoughts: these are autumn in a cupcake, and they never last long in my house. Bake a batch on the first cool day and tell me your favourite spice tweak over on the contact page.
For tips on baking with pumpkin puree, King Arthur Baking is a great resource.
About Alishba
I'm a self-taught home cook who writes recipes the honest way — refined until they genuinely work, with no shortcuts and no fake awards. More recipes by Alishba →
