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Pumpkin Spice Cupcakes

Light and tender pumpkin spice cupcakes with a rich and sweet maple cream cheese frosting. Easy to make and full of delicious pumpkin flavor!

frosted pumpkin cupcake on counter

Favorite Pumpkin Cupcakes for Fall

Who else is excited for fall? As soon as I send the kids back to school, I start dreaming about crisp autumn days, warm homemade hot chocolate, fuzzy sweaters, apple cider and of course all of the delicious pumpkin recipes.

These pumpkin spice cupcakes were first on my list this season. They’re easy to make (you don’t even need a mixer) and are full of delicious pumpkin flavor. They taste like a glorified pumpkin muffin with the addition of a tangy and sweet maple cream cheese frosting on top.

The pumpkin puree gives them a super moist and tender texture, while the pumpkin pie spice adds just the right amount of fall flavor. They are a great dessert to make for a Halloween party or to add to your Thanksgiving menu. Your guests will love them!

pumpkin cupcakes in muffin pan

Baking Tips

  • Pumpkin puree vs. pie filling. Many people often get confused about whether to use pumpkin puree or pumpkin pie filling. Although they look similar, the pie filling has extra sugar and spice added in which will make the cupcakes overly sweet. Look for the plain puree, or even learn how to make pumpkin puree from scratch.
  • Filling the pan. You don’t want to fill the muffin cups all the way with batter. Only about 1/2 to 2/3 of the way full so that they have room to rise while baking. I’ve found that using a large cookie scoop to fill each cup is the perfect amount.
  • Toothpick test. Stick a toothpick in the centers to test if they are done. Also try not to open the oven too much while baking (so that the heat doesn’t escape and cause the cupcakes to deflate).
  • Cool before frosting. It’s important that you let the cupcakes cool completely before adding the frosting on top. If they are still warm, the frosting could melt and won’t hold it’s shape.
  • Top with extras. To take these cupcakes to the next level, drizzle with a homemade caramel sauce and add an extra sprinkle of cinnamon or pumpkin pie spice.
frosted pumpkin cupcakes on plate

Frosting for Pumpkin Spice Cupcakes

The sweet maple cream cheese frosting is the perfect complement to the subtle spice in these pumpkin cupcakes. It’s easy to make with only 5 ingredients in just 5 minutes. Of course you could always use a classic cream cheese frosting or cinnamon buttercream, but the maple extract adds a boost of sweet flavor that makes these cupcakes undeniable.

Make sure the consistency of your frosting is thick enough to hold it’s shape when piping. I like to use a 1M star tip to frost the perfect cupcakes. It’s easy to use and makes them look like they came from a local bakery! If you don’t have a tip, you could always snip the corner off a zip top bag and pipe the frosting on that way.

PARTY DECORATIONS

These cupcakes make the perfect party treat for a fall gathering. Press a candy pumpkin or a few pieces of candy corn on top of each for a festive flare. Or transform them into the perfect Halloween dessert by using orange frosting and/or adding Halloween sprinkles.

Storing and Freezing

  • To store: Any leftover cupcakes will keep in the fridge for up to 5 days if stored in an airtight container. You can’t keep them at room temperature due to the dairy content from the cream cheese in the frosting.
  • To freeze: You may also freeze the cupcakes for up to 3 months, however I prefer to freeze them before adding the frosting on top.
bite taken from pumpkin cupcake

More Delicious Fall Desserts:

frosted pumpkin cupcakes on plate

Pumpkin Spice Cupcakes

5 from 16 votes
Light and tender pumpkin spice cupcakes with a rich and sweet maple cream cheese frosting. Easy to make and full of delicious pumpkin flavor!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12

Ingredients 

Pumpkin Cupcakes:

Maple Cream Cheese Frosting:

  • 8 Tablespoons butter , softened
  • 8 ounces cream cheese , softened
  • 4 cups powdered sugar , more as needed
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons maple extract

Instructions

  • Preheat the oven to 350°F. Prepare 12 muffin cups by lining with paper liners. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.
    flour and spices in bowl
  • In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, canola oil and eggs and mix until well blended. Mix in the flour mixture until combined.
    pumpkin batter in bowl
  • Scoop into prepared muffin tin, filling 1/2 to 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack.
    pumpkin cupcakes in muffin pan
  • For the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and maple extract. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.
    maple cream cheese frosting in glass bowl
  • Frost the cooled cupcakes with a 1M frosting tip or piping bag if desired.
    frosted pumpkin cupcake on counter

Notes

Storage: Store in the refrigerator in an airtight container. The cupcakes will keep for about 4-5 days. You may freeze the cupcakes up to 3 months, however I prefer to freeze the cupcakes before frosting. 

Calories: 494kcal | Carbohydrates: 68g | Protein: 3g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 285mg | Potassium: 135mg | Sugar: 57g | Vitamin A: 3705IU | Vitamin C: 0.8mg | Calcium: 56mg | Iron: 1.2mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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