Easy Spiced Pumpkin Cupcakes with Cream Cheese Frosting

Quick Hook

Easy Pumpkin Cupcake Recipe is my go-to fall fix. Did you ever want a cupcake that tastes like pie?
Main flavor is warm cinnamon, ginger, and tangy cream.

Fun fact: pumpkin searches peak every October online. I say that as a baker and snack hoarder.
Oh my gosh, I once overmixed batter. Disaster happened.

Brief Overview

These spiced treats come from classic American fall baking.
Think Thanksgiving pies made portable and hand friendly.

Difficulty is easy for beginner bakers.
Total time: about 1 hour .
Prep is quick. Bake time short.

Makes 12 standard cupcakes per batch. Serve as morning treats or party desserts.
They pair perfectly with coffee or cider.

This is a true Pumpkin Cupcake Recipe from Scratch.
I love that simple, homey vibe every time.

Main Benefits

Top health perk is real pumpkin. Pumpkin adds vitamin A and fiber.
That keeps things a bit healthier.

These are perfect for bake sales and cozy nights. They belong in any Easy Fall Dessert Recipes lineup.
Kids and adults both will ask for seconds.

What makes them special is texture and tang. Moist Pumpkin Cupcakes meet a tangy Cream Cheese Frosting Recipe.
That contrast gives each bite a little magic.

This recipe hits a sweet spice balance. It’s not cloying or too heavy.
You get Pumpkin Spice Cream notes, not fake syrup.

I love the versatility here. Top with chopped pecans or drizzle caramel.
Try a streusel for crunchy contrast.

A quick tip from experience. Cool cupcakes fully before frosting.
Warm cakes mean runny frosting and sad faces.

Ready to bake? Next up are the ingredients and measurements.
Grab your bowls; ingredients follow below.

Fun little fact to start. Many home bakers swear by canned pumpkin. It gives consistent results. I do too. This Easy Pumpkin Cupcake Recipe is my go-to fall fix.

Main Ingredients

For the Cupcakes

• 1 1/4 cups all-purpose flour (160 g)
• 1 tsp baking powder (4 g)
• 1/2 tsp baking soda (3 g)
• 1/2 tsp fine sea salt (3 g)
• 1 1/2 tsp ground cinnamon (3 g)
• 1/2 tsp ground ginger (1 g)
• 1/4 tsp ground cloves or allspice (0.5 1 g)
• 1 cup canned pumpkin purée (240 g) — use 100% pumpkin, not pie filling.
• 1/2 cup granulated sugar (100 g)
• 1/2 cup light brown sugar, packed (100 g)
• 1/2 cup vegetable oil (120 ml) or 1/2 cup melted unsalted butter (113 g)
• 2 large eggs, room temperature (~100 g)
• 1 tsp pure vanilla extract (5 ml)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened (225 g) — block style, full fat.
• 1/4 cup unsalted butter, softened (56 g)
• 2 2 1/2 cups powdered sugar, sifted (240 300 g)
• 1 tsp pure vanilla extract (5 ml)
• Pinch fine sea salt (optional)

Quality cues matter. Pumpkin should smell fresh. No extra syrup. Cream cheese must be block, not spreadable tub. Flour weighed or spooned and leveled.

Seasoning Notes

Classic spice mix is cinnamon, ginger, and cloves. This combo makes Spiced Pumpkin Cupcakes. Add a pinch of nutmeg for depth. For Pumpkin Spice Cream vibes, a tiny cardamom pinch helps.

Flavor boosters: a splash of vanilla. A touch of brown sugar gives molasses notes. Toasted pecans add crunch. Caramel drizzle lifts sweetness.

Quick swaps: no cloves? Use allspice. No oil? Use 1/2 cup melted butter (113 g) . No cream cheese? Try mascarpone.

Equipment Needed

• 12-cup muffin tin and liners.
• Electric mixer or sturdy whisk.
• Measuring cups, spoons, or kitchen scale.
• Rubber spatula and cooling rack.
• Piping bag or offset spatula optional.
  Common swaps: use a whisk if no mixer. Use a spoon and level for flour. Tin can be filled carefully by hand.

Honestly, these tools make Moist Pumpkin Cupcakes easy. I once baked a Pumpkin Cupcake Recipe from Scratch with a whisk and a hot mug to warm eggs.

It worked. Try it at your next autumn bake.

Cooking Method quick chat before we bake

“Pumpkin makes everything cozier,” my mum used to say. I believe it. These Pumpkin Cupcakes hit that sweet spot. If you want a go-to Easy Pumpkin Cupcake Recipe, this is it.

Think moist pumpkin, warm spices, and a tangy Cream Cheese Frosting Recipe that sings.

Prep Steps

Get your mise en place. Measure flour as 160 g. Weigh pumpkin as 240 g. Line a 12-cup tin. So much easier to bake cleanly.

Save time by prepping liners and a cooling rack before you mix. Put wet ingredients in one bowl. Put dry in another. Works every time.

Safety note: eggs and pans carry risk. Careful: pans are hot . Wash hands after touching raw eggs.

step-by-step Process

1. Preheat oven to 350° F ( 175° C) and line tin.
2. Whisk flour, baking powder, soda, salt, cinnamon, ginger and cloves. No lumps.
3. Whisk pumpkin, sugars, oil, eggs and vanilla until smooth. Emulsify for 20 30 seconds if using a mixer.
4. Fold dry into wet in two additions. Mix just until combined. Batter should be slightly thick.
5. Fill liners 2/3 full (about 3 tbsp). Bake 18– 22 minutes . Rotate pan halfway for even baking.
6. Test doneness with a toothpick. It should come out with a few moist crumbs. Cool 5– 10 minutes in pan. Transfer to rack and cool 30– 40 minutes fully.
7. Beat 225 g softened cream cheese and 56 g butter until smooth. Add 240 300 g sifted sugar and vanilla. Frost when cupcakes are cold.

Visual cues: domed tops, slight spring back and moist crumbs on the tester mean done. For frosting, look for a soft peak and holdable texture.

Pro Tips

Use room temperature eggs for loftier rise. Spoon and-level flour avoids dense cupcakes. If frosting is too soft, chill 15– 30 minutes .

Avoid overmixing. Don’t frost warm cupcakes. Don’t overfill liners.

make-ahead: bake cups a day early. Keep them in an airtight tin. Frost the day you serve. These Spiced Pumpkin Cupcakes pair great with hot cider.

Honestly, they taste like autumn in a bite. Try this Pumpkin Cupcake Recipe from Scratch and watch everyone smile.

Recipe Notes

If you try this recipe, you’ll see why I call it the Easy Pumpkin Cupcake Recipe . It’s forgiving. I once forgot to bring eggs to room temp.

The cupcakes still turned out moist. Honestly, pumpkin makes baking feel cozy and clever.

Serving Suggestions

Serve these Pumpkin Cupcakes on a simple white plate. A few chopped toasted pecans add crunch. Try a spoonful of warm salted caramel too.

For drinks, hot apple cider or a strong espresso works wonders. These are perfect for bake sales or as an Easy Fall Dessert Recipes pick.

Storage Tips

Cool cupcakes completely before storing. Refrigerate in an airtight container. If you expect to keep them over 48 hours, chill them.

To freeze, wrap each cupcake tightly. Then place in a freezer safe box. Thaw in the fridge overnight. When reheating, bring to room temperature before serving.

Frost only when cupcakes are fully cooled to avoid melting.

Variations

Want a dairy-free twist? Use vegan cream cheese and vegan butter. It still tastes great. For gluten-free, swap a 1:1 gluten-free flour blend.

For seasonal swaps, try roasted squash instead of canned pumpkin. Or add orange zest for brightness. These turns create lovely Spiced Pumpkin Cupcakes and keep the texture like Moist Pumpkin Cupcakes.

Nutrition Basics

Each cupcake has about 330 calories. Expect roughly 16 g fat and 42 g carbs. These are estimates. Pumpkin adds fiber and beta carotene.

The cream cheese frosting gives protein and calcium. Enjoy in moderation for a tasty treat with some nutrients.

I remember my first batch of Pumpkin Cupcakes from scratch. I was nervous. They ended up fluffy and electric with spice.

Try the Cream Cheese Frosting Recipe as written. It balances the Pumpkin Cream tang perfectly.

Conclusion

Try this Easy Pumpkin Cupcake Recipe this week. It’s quick. It’s comforting. You’ll get charming results. If it flops, laugh, tweak, and bake again. You got this.