Easy Pumpkin Cupcakes

Whip up a batch of these easy pumpkin cupcakes in under an hour for the perfect Fall treat, Thanksgiving dessert, or fun weekend baking activity with the kids! These pumpkin cupcakes have a super moist, melt-in-your-mouth texture and are topped with an easy, 4-ingredient cream cheese frosting!

When it comes to pumpkin, there's two things I like. Pumpkin bread and soft pumpkin cookies. My mini pumpkin bread loaves are my go-to Fall bread, so when a friend turned them into cupcakes, asked myself why I hadn't done that before. So today, we're making that happen by turning the perfect pumpkin bread recipe into a sweeter treat.

These easy pumpkin (lightly spiced) cupcakes are made from scratch with canned pumpkin and are topped with a cream cheese frosting. Check out what you need below and get to mixing! Plus, I've included the link to some cute Thanksgiving printable cupcake toppers to take these cupcakes up to the beautiful notch they deserve.

What You Need to Make Easy Pumpkin Cupcakes

• All-purpose flour, sugar, baking soda, baking powder, salt, vegetable oil, and eggs
• Nutmeg and cinnamon
• 1 can pumpkin puree
• Cream cheese, powdered sugar, and eggs

How to Make Easy Pumpkin Cupcakes

Step 1: Mix Dry Ingredients

In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.

Step 2: Mix in Wet Ingredients

Add eggs, pumpkin, vegetable oil, and water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I suggest mixing by hand with a spatula. If you are using a electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.

Step 3: Scoop into Cupcake Pan & Bake

Scoop 3 tablespoons of batter in each cupcake liner and gently shake pan to even out the batter. Bake at 350 degrees for 18-24 minutes, or until toothpick comes out clean. Cool completing before frosting.

Step 4: Let Cool Then Top with Frosting

Follow the instructions in the recipe card below to make the cream cheese frosting then use a knife or piping bag to top each cupcake.

Step 5: Decorate

This wouldn't be design eat repeat without a fun way on how to decorate these pumpkin cupcakes! Top with Fall-themed sprinkles or print off these printable Fall cupcake toppers for the perfect addition to your party!

Frequently Asked Questions:

What frosting goes with pumpkin cupcakes?

I recommend using a cream cheese frosting like the recipe below. The richness is just so much better than regular vanilla frosting and will result in that traditional pumpkin cupcake taste.

Can I make these pumpkin cupcakes with fresh pumpkin?

I haven't tested it this way, but you're definitely welcome to try. You will likely need to alter the recipe a bit since fresh pumpkin is often much runnier than canned pumpkin.

How many cupcakes does this make?

If you follow the instructions and use 3 tablespoon scoops, you will get about 20-22 regular-sized cupcakes.

4.88 from 8 votes

Easy Pumpkin Cupcakes

Makes: 22 cupcakes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

A super moist, melt-in-your-mouth EASY pumpkin cupcake topped with a 3-ingredient cream cheese frosting! Perfect Fall treats or Thanksgiving desserts.

Recipe by Melissa Rose

Ingredients

 

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Pumpkin Cupcakes

• 1 ⅔ cup all-purpose flour
• 1 ½ cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 2 eggs
• 1 15 oz. canned pumpkin
• ½ cup vegetable oil
• ¼ cup water

Cream Cheese Frosting

• 1 (8oz) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 ½ teaspoon vanilla extract
• 2 cups powdered sugar
• ⅛ teaspoon salt

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Instructions

 

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How to Make Pumpkin Cupcakes:

1. In a large bowl, mix together 1 ⅔ cup all-purpose flour, 1 ½ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon nutmeg together with a whisk.
2. Stirring between each addition, add 2 eggs, 1 15 oz. canned pumpkin, ½ cup vegetable oil, and ¼ cup water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I suggest mixing this by hand with a spatula. If you are using an electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
3. Scoop 3 tablespoons of batter in each cupcake liner and gently shake pan to even out the batter. Bake at 350℉ for 18-22 minutes, or until toothpick comes out clean. Cool completely before frosting. 

How to Make Cream Cheese Frosting

1. Using a stand or hand-held mixer, beat the 1 (8oz) package cream cheese, softened for 1-2 minutes until smooth and creamy. Scrape down the sides with a spatula, as needed.
2. Add ½ cup unsalted butter, softened and 1 ½ teaspoon vanilla extract and continue mixing for 1 minute until combined. Lastly, slowly add in 2 cups powdered sugar and ⅛ teaspoon salt then beat on high speed for 30 seconds until well combined.
3. Use a knife or piping bag to frost the cooled cupcakes. This recipe will lightly frost roughly 24 cupcakes (if spreading on with a knife). Because this frosting is on the creamy side, it's best spread vs. trying to pipe on intricate swirls with a piping tip.

Nutrition

Calories: 216kcal, Carbohydrates: 31g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 159mg, Potassium: 24mg, Sugar: 24g, Vitamin A: 160IU, Calcium: 10mg, Iron: 0.5mg

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