Light and fluffy, these homemade pumpkin cupcakes are packed with pumpkin flavor and autumn spice. Sweetened with brown sugar and maple syrup, the finished cupcakes are topped with a cinnamon-maple cream cheese frosting that’s totally irresistible!

Pumpkin cupcake with cream cheese frosting with the wrapper pulled off

Sometimes it can be difficult to find a moist pumpkin cupcake that is flavorful, yet also light and fluffy. But I’m happy to say this recipe checks all the boxes. These cupcakes are tender, packed with fall flavor, and topped with smooth cream cheese frosting. Does it get any better?

Why I Love These Pumpkin Cupcakes

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 this recipe ended up being the winner:

Incredible flavor: The brown sugar in this recipe brings out the molasses notes in these cupcakes. I also added a touch of maple syrup and equal parts pumpkin pie spice and cinnamon. The end result is cupcakes that taste like fall baking perfection.
Perfect texture: They have a super tender, moist crumb – thanks to the use of all oil.
Easy! Despite the impressive results, these pumpkin cupcakes are simple to make. You’ll only need a few basic ingredients, most of which you likely already have in your pantry.

What You’ll Need

Here’s a quick look at what you’ll need to make this pumpkin cupcakes recipe. Be sure to scroll down to the recipe card for a printable list:

For the Pumpkin Cupcakes:

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.
Vanilla Extract
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

For the Frosting:

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– Makes the frosting light and fluffy

How to Make Pumpkin Cupcakes

Let’s take a quick look at how to make this recipe, step-by-step. The hardest part of these pumpkin cupcakes is waiting for them to cool!

Process photo of pumpkin cupcake batter, brown sugar mixed with wet ingredients — Combine sugar, oil, eggs, syrup and vanilla.

Process photo of pumpkin cupcake batter, after the pumpkin puree is added — Combine sugar, oil, eggs, syrup and vanilla.

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 with flour added — Add dry ingredients.

Process photo of pumpkin cupcake batter in a mixing bowl with a white spatula — Add dry ingredients.

Add the dry ingredients, milk, and mix. 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.

PRO TIP: 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.

cupcake pan with liners filled with batter for pumpkin cupcakes — Divide batter among cupcake liners.

baked pumpkin cupcakes sitting in a cupcake pan — Divide batter among cupcake liners.

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.

a teal spatula of whipped butter hanging over a mixing bowl with — Beat butter and cream cheese until fluffy.

close up of creamed butter and cream cheese — Beat butter and cream cheese until fluffy.

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

Cream cheese frosting piped onto a pumpkin cupcake

Getting the Frosting Right

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.
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.
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.

Tips for the Best Pumpkin Cupcakes

Don’t over-mix 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.

Pumpkin cupcakes with cream cheese frosting on a plate

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 The 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.

More Pumpkin Recipes to Try