Irresistible Pumpkin Cupcakes with Pumpkin in 5 Steps

Oh my goodness, let me tell you about these pumpkin cupcakes with pumpkin frosting – they’re the kind of dessert that makes you close your eyes and just savor every bite. I’ve been baking these beauties every fall since I first discovered how perfectly pumpkin puree keeps cupcakes moist while giving them that gorgeous orange hue. The secret? Using just enough spices to sing without overpowering, and ohhh that creamy pumpkin frosting on top!

I developed this recipe after one too many dry pumpkin desserts disappointed me. These cupcakes stay tender for days thanks to the oil-based batter (trust me, butter doesn’t work as well here). The frosting might seem decadent with cream cheese, but adding real pumpkin puree gives it this incredible earthy sweetness that balances everything out. Whether you’re hosting Thanksgiving or just craving autumn in cupcake form, this is the recipe that never lets me down.

Why You’ll Love These Pumpkin Cupcakes with Pumpkin Frosting

Let me count the ways these pumpkin cupcakes will steal your heart:

• That moist, tender crumb – thanks to pumpkin puree’s natural magic (no dry cupcakes here!)
• The spice blend that’s just right – warm cinnamon and ginger without being overpowering
• Easy enough for weeknights but fancy enough for holiday parties (I’ve served these at both!)
• That pumpkin-on-pumpkin glory – because if you’re going pumpkin, go all in

Seriously, one bite of that spiced cupcake with creamy frosting and you’ll be hooked. Just ask my neighbors – I’ve had to start doubling the recipe!

Ingredients for Pumpkin Cupcakes with Pumpkin Frosting

Gathering the right ingredients makes all the difference with these pumpkin cupcakes. I’ve learned the hard way – measure carefully and use exactly what’s listed below. No shortcuts on the pumpkin puree!

For the Cupcakes

• 1 1/2 cups all-purpose flour (spooned and leveled, not packed!)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (not heaping – trust me)
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (100% pure, NOT pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (dark brown for extra flavor)
• 1/2 cup vegetable oil
• 2 large eggs (room temperature – they blend better)
• 1 tsp vanilla extract (the real stuff, please)

For the Frosting

• 1/2 cup unsalted butter (softened to room temp – no microwaving!)
• 4 oz cream cheese (also softened – full fat for best texture)
• 1/2 cup pumpkin puree (same as above – no pie filling)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 3 cups powdered sugar (sifted to avoid lumps)

See how I specify room temperature ingredients? That’s not just being fussy – it makes the batter and frosting come together like a dream!

How to Make Pumpkin Cupcakes with Pumpkin Frosting

Okay, let’s get baking! I’ve made this recipe so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through every step. The secret is keeping things simple and paying attention to those little details that make all the difference. You’ll have these pumpkin cupcakes ready in no time!

Preparing the Cupcake Batter

First things first – whisk all those gorgeous dry ingredients together in one bowl (flour, baking powder, soda, salt, and spices). In another bowl, mix the wet stuff – pumpkin puree, sugars, oil, eggs, and vanilla. Now here’s the important part: gently fold the dry mixture into the wet ingredients until just combined. I mean it – stop mixing when you still see a few flour streaks! Overmixing leads to tough cupcakes, and we want those babies tender.

Baking and Cooling

Scoop that beautiful orange batter into lined muffin cups, filling each about 2/3 full. They need room to rise! Bake at 350°F for 18-22 minutes until a toothpick comes out clean. Here’s my trick: rotate the pan halfway through for even baking. Let them cool in the pan for 5 minutes, then transfer to a rack. And please – I’m begging you – let them cool completely before frosting. Warm cupcakes melt frosting into a sad, soupy mess.

Making the Pumpkin Frosting

While the cupcakes cool, whip up that dreamy frosting. Beat the butter and cream cheese until smooth – this takes a good 2 minutes. Add the pumpkin puree, vanilla, and cinnamon, mixing until fully incorporated. Now gradually add the powdered sugar (I do it in 3 batches) until you get that perfect, spreadable consistency. If it’s too thin? More sugar. Too thick? A tiny splash of milk. Easy!

Tips for Perfect Pumpkin Cupcakes with Pumpkin Frosting

After burning through more pumpkin puree than I care to admit, here are my hard-won secrets for cupcake perfection:

• Pumpkin puree is NOT negotiable – that pie filling stuff will turn your cupcakes into sweet potato mush (learned that the messy way)
• Flour measuring is everything – spoon it into your cup and level it off, or you’ll end up with dry little bricks
• Cool means COOL – frost warm cupcakes and you’ll have orange rivers running everywhere (been there, cleaned that up)
• Spice with care – that extra pinch of cloves seems innocent but can overpower everything (my 2017 Thanksgiving disaster proves it)

Follow these and your pumpkin cupcakes will turn out bakery-perfect every single time!

Variations for Pumpkin Cupcakes with Pumpkin Frosting

Want to mix things up? Try adding a handful of chocolate chips to the batter for a sweet surprise. If you’re out of cinnamon, pumpkin pie spice works beautifully. For a nutty twist, fold in chopped pecans or walnuts. Feeling fancy? Top with a sprinkle of crushed gingersnaps or a drizzle of caramel. These pumpkin cupcakes are so versatile – make them your own!

Serving and Storing Pumpkin Cupcakes with Pumpkin Frosting

Here’s the scoop on keeping these pumpkin cupcakes at their best! They’re dreamiest served at room temperature – the flavors really pop when they’re not too cold. Store any leftovers (ha! as if!) in an airtight container in the fridge for up to 3 days. The frosting might firm up when chilled, so let them sit out for 15 minutes before serving again. Trust me, they’ll disappear long before you need to worry about storage – mine never last more than a day!

Nutritional Information

Just so you know, these pumpkin cupcakes’ nutritional info can vary depending on your specific ingredients. All those lovely spices and that creamy frosting? They’re absolutely worth every bite, but enjoy them in moderation!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Don’t do it! Fresh pumpkin has way too much water and will leave your cupcakes soggy. Stick to canned pumpkin puree – it’s consistent, easy, and gives that perfect texture.

Can I freeze these cupcakes?
Absolutely! Just freeze them unfrosted. Wrap them tightly in plastic wrap or store them in an airtight container for up to 2 months. Thaw at room temperature before frosting and serving.

My frosting is too runny – what do I do?
No worries! Just add more powdered sugar, a little at a time, until it thickens up. If it’s still too soft, pop it in the fridge for 10-15 minutes to firm up before piping.

Can I make these gluten-free?
Sure! Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve done it, and they come out just as moist and delicious.

Why do my cupcakes sink in the middle?
Usually, it’s from overmixing the batter or underbaking. Mix just until combined, and make sure your oven is fully preheated before baking. A toothpick test never lies!

Share Your Thoughts

Did you bake these pumpkin cupcakes? I’d love to hear how they turned out! Leave a rating below or tag me in your photos – nothing makes me happier than seeing your delicious creations!

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