Delightfully moist and spiced pumpkin-cupcakes, topped with a tangy cream cheese frosting—perfect for fall gatherings or any time you’re craving cozy dessert comfort.
Why You’ll Love This Recipe
These cupcakes stand out because they:
Are simple yet full of warm pumpkin‐spice flavor.
Use oil rather than butter in the batter, which helps yield a soft, moist crumb. (Sally’s Baking)
Feature cream cheese frosting that complements rather than overwhelms the pumpkin flavor. (Sally’s Baking)
Are easy to make, using mostly basic pantry staples. (Sally’s Baking)
Are versatile—great for dessert, a brunch treat, or to share with friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cupcakes:
*If you don’t have pumpkin pie spice, use ½ teaspoon each ground allspice and ground ginger + ¼ teaspoon each ground nutmeg and ground cloves. (Sally’s Baking)
Directions
Preheat oven to 350 °F (177 °C). Line a 12-count muffin pan with cupcake liners. (Sally’s Baking)
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside. (Sally’s Baking)
In another bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla extract until well combined. (Sally’s Baking)
Pour the wet ingredients into the dry ingredients. Stir (or gently mix with a mixer) until just combined—do not overmix. The batter will be thick. (Sally’s Baking)
Divide the batter among the cupcake liners, filling each about ⅔ full (roughly 3 tablespoons of batter per cupcake) to avoid spilling over. (Sally’s Baking)
Bake for about 20–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean (or with just a few moist crumbs). (Sally’s Baking)
Remove cupcakes from oven and allow them to cool completely in the pan or on a wire rack before frosting.
For the frosting: In a large bowl using a handheld or stand mixer fitted with the paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Then add the confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for about 2 minutes until smooth and fluffy. If you prefer a thicker frosting, add the extra ¼ cup confectioners’ sugar. (Sally’s Baking)
Frost the cooled cupcakes as desired—use a piping bag with a round tip (for a decorative swirl) or simply spread with a knife.
Store leftover cupcakes in the refrigerator (frosted or unfrosted) for up to 3 to 5 days. (See Storage/Reheating section below.)
Servings and timing
This recipe yields 12 cupcakes. (Sally’s Baking)
Prep time: ~ 20 minutes. (Sally’s Baking)
Cook time: ~ 20 minutes. (Sally’s Baking)
Total time: ~ 3 hours is listed on the website (but most of that is cooling time). (Sally’s Baking)
Variations
Add ½ cup chopped pecans or walnuts to the batter for a nutty crunch.
Fold in ½ cup chocolate chips for a pumpkin-chocolate twist.
Use a pumpkin spice cream cheese frosting by adding ½ teaspoon of pumpkin pie spice into the frosting.
Convert to mini cupcakes: Use mini cupcake liners and bake for about 12–13 minutes. (Sally’s Baking)
For a lighter version, you can substitute half the oil with unsweetened applesauce (½ cup applesauce + ¼ cup oil) — you may notice slightly different texture. (Sally’s Baking)
Storage/Reheating
Store frosted cupcakes covered in the refrigerator for up to 5 days. Un-frosted cupcakes keep up to 3 days at room temperature (covered) or longer when refrigerated.
For freezing: Unfrosted or frosted cupcakes may be frozen for 2–3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. (Sally’s Baking)
To serve leftovers: Remove from fridge about 30 minutes before serving so the frosting softens and the cupcake crumb becomes more tender.
FAQs
What kind of pumpkin puree should I use?
Use canned pure pumpkin puree (not pumpkin pie filling). The brand should be plain pumpkin. Homemade puree can work but may be more moist—if using homemade, blot excess liquid first. (Sally’s Baking)
Can I use butter instead of oil in the cupcake batter?
This recipe uses oil specifically to achieve a very moist crumb. Butter could alter texture and make the cupcakes a bit denser or less moist, so oil is recommended.
Why did my frosting turn out runny?
If you use “cream cheese spread” instead of the full-fat brick cream cheese, it may be too soft or watery, causing runny frosting. Use full-fat cream cheese in a block and ensure it’s well chilled before mixing. Also, if your room is warm, refrigerate the frosting for 20–30 minutes before piping.
Can I reduce the sugar or oil for a lighter version?
You can try reducing the oil slightly (or replacing part with applesauce) but the texture may change—less moist or slightly denser. Sugar reductions may affect flavor and texture as well. (Sally’s Baking)
Can I turn this into a full-size cake?
Yes. The original cupcake recipe is adapted from a larger cake recipe. You could double the ingredients and bake in appropriate cake pans, though you may need to adjust bake time.
What’s the best way to fill the cupcake liners?
Fill each liner to about two-thirds full (approximately 3 tablespoons of batter per cupcake) to allow for rise without overflow. (Sally’s Baking)
Can I add nuts or chocolate chips?
Absolutely. You can fold in ½ cup chopped nuts or chocolate chips into the batter. Just gently stir before dividing into liners.
How do I know when the cupcakes are done baking?
Insert a toothpick into the centre of a cupcake—if it comes out clean or with just a few moist crumbs (but not raw batter), they’re done. Baking time is about 20-22 minutes.
Do I need to refrigerate cupcakes with cream cheese frosting?
Yes. Because of the cream cheese and butter in the frosting, you should store frosted cupcakes in the refrigerator. Remove about 30 minutes before serving to allow them to come to room temperature for optimal flavor and texture.
Conclusion
These pumpkin cupcakes with cream cheese frosting strike a lovely balance: rich pumpkin-spice flavour, moist texture, and a tangy yet sweet frosting that doesn’t overpower. Whether you’re baking for a fall gathering or simply treating yourself, they deliver comfort and flavor in every bite. Enjoy the process—and the delicious results!
3 cups (360 g) confectioners’ sugar (plus ¼ cup extra if needed)
1 teaspoon pure vanilla extract
⅛ teaspoon salt
Instructions
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
In another bowl, whisk together oil, eggs, brown sugar, pumpkin puree, and vanilla until well combined.
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
Divide batter among cupcake liners, filling each about ⅔ full (roughly 3 tablespoons per cupcake).
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cupcakes to cool completely before frosting.
To make frosting, beat cream cheese and butter on high speed until smooth. Add confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until fluffy. Add extra sugar if needed for thickness.
Frost cooled cupcakes using a piping bag or a knife.
Store cupcakes in the refrigerator for up to 5 days.
Notes
If you don’t have pumpkin pie spice, substitute with ½ tsp allspice, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves.
Use only full-fat brick cream cheese for best frosting consistency.
Let cupcakes come to room temperature before serving for best texture.
For a lighter version, substitute half the oil with unsweetened applesauce.
