Pumpkin Cupcakes with Cream Cheese Frosting

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Last Updated on February 7, 2026 by Kiersten James

Soft, moist pumpkin cupcakes made from scratch with real pumpkin purée, topped with homemade cream cheese frosting.

These pumpkin cupcakes are soft, moist, and actually taste like pumpkin – not just sugar and spice.

They’re lightly sweet, evenly textured, and sturdy enough to frost generously without falling apart.

This is a dependable fall cupcake you can bake once and reuse all season long for birthdays, church events, school functions, and casual weekends at home.

Why You’ll Love These Pumpkin Cupcakes

• They stay moist without becoming heavy or dense.
• The pumpkin flavor is clear and balanced, not hidden behind excess sugar.
• They bake evenly with a gentle dome and consistent crumb.
• No mixer needed! Just bowls, a whisk, and a rubber spatula.
• Pair perfectly with homemade cream cheese frosting.

Ingredients You’ll Be Using:

All-purpose flour: provides structure.

Cinnamon, allspice, and ginger: add subtle warmth without becoming overpowering

Baking powder + baking soda: create the necessary lift and tenderness

Salt: sharpens the pumpkin flavor

Unsweetened pumpkin purée: gives moisture and real pumpkin taste

Granulated sugar: sweetens without weighing the batter down

Avocado oil: keeps the crumb soft and moist

Eggs: bind the batter and support structure

Tips for the Best Pumpkin Cupcakes Ever

1. Using smooth, unsweetened pumpkin purée ensures a tender crumb and even texture. I use Libby’s!
2. Keeping the sugar level low allows the pumpkin flavor to remain front and center.
3. Avocado oil provides moisture without altering flavor or structure.
4. Mixing only until combined prevents dense or tough cupcakes.
5. Cooling completely before frosting keeps the frosting stable and clean.

How to Make Pumpkin Cupcakes From Scratch

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 3/4 cup canned unsweetened pumpkin purée
• 7 tablespoons sugar
• 1/2 cup avocado oil
• 2 large eggs
• 3 cups cream cheese frosting

Overview:

Prep the oven and pan: Move an oven rack to the middle position and preheat to 350°F. Line a standard 12-cup muffin tin with paper liners.

Whisk the dry ingredients: Whisk together the flour, cinnamon, baking powder, baking soda, salt, allspice, and ginger in a large bowl.

Whisk the wet ingredients: In a separate bowl, whisk the pumpkin purée, sugar, avocado oil, and eggs until smooth and fully combined.

Combine the batter: Using a rubber spatula, gently fold the wet ingredients into the dry ingredients just until combined. Stop mixing as soon as no dry flour remains.

Bake: Divide the batter evenly among the prepared muffin cups – about 1/3 cup batter in each. Bake for 15 minutes, rotating the pan halfway through, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Frost: Let the cupcakes cool in the pan for 10 minutes, then transfer the cupcakes from the pan to a wire rack to cool completely.

Frost once fully cooled with homemade cream cheese frosting and garnish with ground cinnamon, if desired.

Storage & Make Ahead

Unfrosted cupcakes keep well at room temperature, covered in plastic, for up to 3 days. They also freeze beautifully for up to 2 months if wrapped in plastic and kept in an airtight container.

Frosted cupcakes should be stored in the refrigerator and brought to room temperature before serving.

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