Light and fluffy, these Homemade Moist Pumpkin Cupcakes are packed with real pumpkin flavor and spice, with maple syrup, cinnamon, and pumpkin flavors. Then they’re topped with a silky cinnamon maple cream cheese frosting. Irresistible!

Pumpkin cupcake with cream cheese frosting with the wrapper pulled off

The Best Pumpkin Cupcakes with Cream Cheese Frosting

Sometimes I think it can be difficult to find a Moist Pumpkin Cupcake that is both flavorful and also light and fluffy, but I am pleased to say that I achieved this task.

These cupcakes are light and fluffy and packed with pumpkin flavor. Then they’re are topped with a silky cinnamon maple cream cheese frosting. Does it get any better?

But not only are these pumpkin cupcakes super moist, but they also have an incredible flavor. This recipe uses all brown sugar, which I found to really bring out the molasses under notes in these cupcakes. I also added a touch of maple syrup and equal parts pumpkin pie spice and cinnamon. I wanted these cupcakes to have a real spice flavor.

If you have a weakness for pumpkin desserts, just as I do, definitely give these a try!

Why Are These Cupcakes The Best?

Truth? I made FOUR different versions of these pumpkin cupcakes before I settled on the best one (with help from my taste testers of course). Here are a few reasons why these cupcakes with the cinnamon maple cream cheese frosting ended up being the winner.

It has a super tender, moist crumb – thanks to the use of all oil.
The brown sugar really brings out the molasses flavor.
They have a real pumpkin spice flavor.
The frosting is silky smooth, not overly sweet, and just melts in your mouth.

Pumpkin cupcakes with cream cheese frosting on a plate

Ingredients for Pumpkin Cupcakes and Frosting

Here are the main ingredients you’ll need for these pumpkin cupcakes and the cream cheese frosting.

Brown sugar – I used all brown sugar to really enhance the molasses flavor.
Vegetable oil – Helps create a tender, moist crumb.
Maple syrup – Gives the cupcakes a sweet, rich flavor that pairs well with the spices.
Pumpkin puree – Make sure to grab puree, not pumpkin pie filling.
Pumpkin pie spice & cinnamon
All-purpose Flour, Baking powder & baking soda– Sifting all these together with the spices helps prevent a lumpy batter.
Milk – any milk will work
Unsalted butter – Make sure it’s cold, that is the secret to my frosting!
Cream cheese – Full-fat is a must, otherwise the consistency will not be thick enough. It should also be cold, not room temperature.
Powdered sugar
Heavy whipping cream– make the frosting light and fluffy

Ingredients for pumpkin cupcakes laid out in various bowls and measuring cups

How to Make Moist Pumpkin Cupcakes with Cream Cheese Frosting

The hardest part of these pumpkin cupcakes is waiting for them to cool!

Step 1: Combine the wet ingredients. Beat the sugar, oil, eggs, maple syrup, and vanilla until well incorporated and the batter is lighter in color. Add in the pumpkin and beat to combine.

Process photo of pumpkin cupcake batter, brown sugar mixed with wet ingredients

Process photo of pumpkin cupcake batter, after the pumpkin puree is added

Step 2: Add the dry ingredients. In a separate bowl, combine the dry ingredients. Alternate adding half of the dry ingredients and half of the milk to the batter at a time, beat until it combines. Then add the remaining dry ingredients and the milk.

Be sure to stir the batter from the bottom to the top. This is especially important as there’s a lot of liquid in the batter, and if it’s not properly mixed, your cupcakes can sink or bake unevenly.

Process photo of pumpkin cupcake batter with flour added

Process photo of pumpkin cupcake batter in a mixing bowl with a white spatula

Step 3 Bake. Divide the batter evenly into the cupcake liners. Bake for 14 to 16 minutes. To evenly fill the cupcake liners, I recommend using a large cookie scoop.

cupcake pan with liners filled with batter for pumpkin cupcakes

baked pumpkin cupcakes sitting in a cupcake pan

Step 4: Make the frosting. Cut the butter into blocks and beat until slightly softened. Add in the cream cheese. Beat until fluffy and free of lumps. Add in the powdered sugar 2 cups at a time, followed by the cinnamon, vanilla extract, and maple syrup. Add the remaining powdered sugar and heavy whipping cream. I’ve included some additional frosting tips below.

Step 5: Decorate the cupcakes. Once the cupcakes are cool, pipe the frosting onto the top. Enjoy!

Cream cheese frosting piped onto a pumpkin cupcake

Cream Cheese Frosting Troubleshooting Tips

Use cold ingredients for the frosting. For a stable cream cheese frosting that’s ideal for piping, you want to start with cold butter and cold cream cheese – not room temperature.

Use the correct cream cheese. Full-fat cream cheese, the kind that comes in a block is best.

Properly cream the butter first. Since the butter is cold, it should be whipped to a soft and spreadable consistency before adding the cream cheese. That way when the cream cheese is added, the consistency of the two will be similar.

a teal spatula of whipped butter hanging over a mixing bowl with

How to prevent a lumpy frosting: Cream the butter and cream cheese together until it’s completely smooth when you run a knife through it. At first, it may have a cottage cheese consistency, but continue mixing until it’s smooth.

close up of creamed butter and cream cheese

Can the frosting be made ahead? You can prepare the frosting in advance and then pipe it the next day, which I often do. Store it in an airtight container. Just take the frosting out of the refrigerator about an hour before you want to frost your cupcakes. You may want to rewhip the frosting prior to using.

If the frosting is too thin: If you have not added the heavy cream, try skipping it. Otherwise adding additional powder sugar can help, but before doing so, try refrigerating for about 30 minutes to see if it holds up.

Recipe Tips for Success

Here are a few tips for making the best pumpkin cupcakes.

Don’t overmix the batter. Be sure that all the ingredients are well combined but once they are, don’t continue stirring.
Use a cookie scoop to measure batter. My secret to the mess-free transfer of cupcake batter to the liners is to use a large cookie scoop. This also ensures the liners get filled evenly!
How to tell when the cupcakes are done? You definitely don’t want to overbake these cupcakes (and bake out the moisture!). Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

Two stacked unfrosted pumpkin cupcakes, the top one has a bite missing

Can I Make This As a Layer Cake?

Yes! You can make my recipe for Pumpkin Mascarpone Cake which is similar but made with a mascarpone whipped cream instead of a cream cheese frosting. Although you could still make it with this cream cheese frosting as well.

Storing Finished Cupcakes

I recommend refrigerating the cupcakes once they’ve been frosted. To prevent them from drying out, be sure to store them in an airtight container.

They’re best served at room temperature, so remove them from the refrigerator about 20 minutes before serving.

Can I Freeze These Cupcakes?

I don’t recommend freezing the frosted cupcakes. You can however prepare the cupcakes in advance and freeze them. To freeze them, place the cooled cupcakes on a sheet pan and flash freeze, uncovered for 20 minutes or so. Transfer to an airtight container to store in the freezer.

Slowly thaw to prevent additional condensation by first thawing in the fridge for several hours then transfer to the countertop and thaw until they reach room temperature.

Frost the cupcakes once completely thawed.