Moist pumpkin cupcakes that are soft, spiced, and totally cozy… truly a fall baking favorite! Each one is filled with cinnamon, ginger, and nutmeg, rolled in pumpkin spice sugar for crunch and sparkle, then finished with a swirl of cream cheese frosting that makes them look straight from a bakery.
The flavors remind me of my pumpkin snickerdoodle cookies, only here you get that same spiced sweetness in a softer, frosted bite!
Don’t let that leftover pumpkin sit in the fridge… make my soft and decadent chocolate chip pumpkin sheet cake with it!
Step-by-Step Instructions
1
Combine the butter and dry ingredients. You want to mix in the butter until it resembles a coarse sand texture. This is key to achieving a super-soft and moist texture!
2
Mix in the wet ingredients. Mix until just combined to keep from overmixing.
3
Scoop into a lined metal cupcake pan. Fill them roughly 3/4 full. You will have enough batter to make 12 cupcakes!
4
Roll the warm pumpkin cupcakes in pumpkin spice sugar. Once baked, let cool for roughly 15 minutes. They should feel just barely warm. Gently peel off the liners and roll the sides in the spiced sugar.
For something a little less sweet but just as pumpkin‑spiced, try my moist pumpkin scones. They’re crisp on the edges, tender on the inside, and perfect with coffee!
5
Pipe the cream cheese frosting on top. I used a large round piping tip to create a classic swirl!
6
Gently roll the sides again in the sugar. If you plan to serve them, you can place the cupcakes in a new liner or directly onto a serving tray.
Cupcakes for dessert, soft and gooey pumpkin pie cinnamon rolls for breakfast! Soft, swirled, and dripping with spiced cream cheese glaze… That’s my idea of a perfect fall weekend.
If pumpkin isn’t your thing, I have plenty of other fall flavors! My chocolate caramel turtle cupcakes are ultra-rich and perfect for anyone who loves a chocolate-caramel combo. Or go for monster cookie-inspired cupcakes! They’re packed with chocolate candies and oats!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
Pumpkin Spice Cupcake Batter
- 1 1/2 cups cake flour, *See notes below for measuring*
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter, room temperature
- 1/2 cup pumpkin puree
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1/3 cup whole milk, room temperature
- 1 1/2 tablespoons molasses
- 1 teaspoon vanilla bean paste
Spiced Sugar
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 1 cup unsalted butter, room temperature
- 8 oz full-fat cream cheese, cold
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste
Instructions
For the Pumpkin Batter
- Preheat the oven to 350°F(180°C). Line a metal cupcake pan with 12 cupcake liners.
- In a stand mixer bowl, whisk together the flour, sugar, brown sugar, pumpkin spice, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about 2-3 minutes.1 1/2 cups (180 g) cake flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 1 tablespoon (5 g) pumpkin pie spice, 2 teaspoons (6 g) baking powder, 1/2 teaspoon (2 g) fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
- In a separate bowl, whisk together the pumpkin puree, eggs, oil, milk, molasses, and vanilla.1/2 cup (115 g) pumpkin puree, 2 (110 g) large eggs, 1/3 cup (75 g) vegetable oil, 1/3 cup (75 g) whole milk, 1 1/2 tablespoons (24 g) molasses, 1 teaspoon (3 g) vanilla bean paste
- Mix in the wet ingredients until almost combined, scrape down the bowl, and mix a few seconds longer until fully combined.
- Scoop the batter into the cupcake liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
- Bake for 18-25 minutes, or until the tops bounce back when touched lightly. Let the pan cool on a wire rack while you make the sugar.
- In a small bowl, combine the sugar, pumpkin spice, and cinnamon.3/4 cup (150 g) granulated sugar, 1 teaspoon (2 g) pumpkin spice, 1 teaspoon (2 g) cinnamon
- Remove the cupcakes from the cupcake pan. When they feel barely warm still, gently remove the liners, roll the sides and bottoms in the spiced sugar, and place them onto a parchment lined baking tray. Set aside while you make the frosting.
For the Cream Cheese Frosting
- In a stand mixer bowl, cream the butter until fluffy, 1-2 minutes. Then mix in the cream cheese on low until just combined.1 cup (226 g) unsalted butter, 8 oz (8 ounces) full-fat cream cheese
- Mix in half of the powdered sugar on low speed, then mix in the other half. Beat the frosting on medium-low speed until white and fluffy, about 2 minutes.3 cups (360 g) powdered sugar
- Mix in the heavy cream and vanilla bean paste until combined.1 tablespoon (10 g) heavy cream, 1 teaspoon (3 g) vanilla bean paste
For Assembly
- Use a piping bag with a large round tip and pipe swirls of frosting on top of each cupcake.
- Then, gently roll the sides of the cupcake and frosting in the spiced sugar.
- If needed, you can place the cupcakes into new liners. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These were amazing! So delicious! Everyone in the office wanted seconds. I will definitely be making these again!
So happy to hear that Andrew!
We loved this recipe,especially my 2 year old!
Can’t wait to try all the others😍
Yay! Thank you so much for sharing, I appreciate the review!!
Oh my goodness! These are #1 on my fall baking list, they look incredible! I can literally smell and taste how good these are. Thanks for the recipe!
Yay!! Hope you love them Suzie!
Hi there, this looks delicious <3. Could this be baked into cake layers as well? Thank you 🙂
Hi Caroline! You could definitely bake it as a cake!