Can I use fresh pumpkin instead of canned for pumpkin cupcakes?

Yes. Cook and purée fresh pumpkin, then drain in a fine-mesh sieve or cheesecloth for several hours to remove excess moisture. For best consistency, measure by weight when substituting.

How do I know when my pumpkin cupcakes are done baking?

Insert a toothpick in the center—it should come out clean or with a few crumbs (not wet batter). The tops should also spring back lightly when touched.

Can I make mini pumpkin cupcakes with this recipe?

Absolutely. Use a mini muffin tin and bake 10–12 minutes. This recipe yields about 36 mini cupcakes.

My cream cheese frosting is too soft. How can I fix it?

Chill the frosting 15–20 minutes, then beat briefly. If needed, add a few tablespoons of powdered sugar to thicken (note it will be sweeter).

Can I add mix-ins to these pumpkin cupcakes?

Yes—fold in ½ cup chocolate chips, chopped nuts, or dried cranberries at the end of mixing for a fun twist.

Pumpkin Cupcakes That Will Change How You Bake Fall Treats 2025

Name: Pumpkin Cupcakes with Cream Cheese
Prep time: 20 min
Cook time: PT-487685H37M58S
Total time: PT-487685H37M58S
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ½ cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs, room temperature; 1 cup pumpkin purée (not pumpkin pie filling); ½ cup buttermilk*; 1 tsp vanilla extract; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt

Pumpkin Cupcakes with Cream Cheese

Print Recipe

These ultra-moist pumpkin cupcakes are warmly spiced and topped with a fluffy cream cheese frosting. Crowd-pleasing, foolproof, and perfect for every fall occasion—from bake sales to Thanksgiving dessert trays.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: About 2 hours (includes cooling & frosting)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcakes

1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs, room temperature
1 cup pumpkin purée (not pumpkin pie filling)
½ cup buttermilk*
1 tsp vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

*No buttermilk? Mix ½ cup milk with ½ tbsp lemon juice or vinegar; rest 5 minutes.

Instructions

Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Dry mix: In a medium bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Cream: In a large bowl beat butter with granulated and brown sugars until light and fluffy (3–4 minutes).
Eggs & pumpkin: Beat in eggs one at a time. Mix in pumpkin purée (mixture may look slightly curdled—normal).
Finish batter: Add dry ingredients in 3 parts, alternating with buttermilk in 2 parts (begin/end with dry). Stir in vanilla. Mix just until combined.
Fill & bake: Portion batter into liners (≈6 full). Bake 18–22 minutes, until a toothpick comes out clean. Cool 5 minutes in pan, then fully on a rack.
Frosting: Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and salt; beat until fluffy (about 3 minutes). Chill 20 minutes for sturdy swirls if piping.
Decorate: Pipe or spread frosting on cooled cupcakes.

Notes

Per cupcake with frosting (approx): 375 kcal, 3g protein, 53g carbs, 17g fat, 1g fiber, 40g sugar. Storage: unfrosted—airtight 2 days at room temp; frosted—refrigerate up to 5 days (bring to room temp 20 minutes before serving); freeze unfrosted up to 2 months (wrap individually). Mini cupcakes: bake 10–12 minutes (~36 minis). Variations: fold in 1/2 cup chocolate chips, chopped nuts, or dried cranberries. Tips: use pure pumpkin (not pie filling), don’t overmix, fill liners 2/3 for domes, verify oven temp with a thermometer.

Nutrition

Serving Size: 1 cupcake
Calories: 375
Sugar: 40g
Sodium: N/A
Fat: 17g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 3g
Cholesterol: N/A

Keywords: pumpkin cupcakes, cream cheese frosting, fall cupcakes, moist pumpkin cupcakes, Halloween cupcakes, Thanksgiving dessert

Find it online: https://harmonymeal.com/pumpkin-cupcakes/