Pumpkin Cupcakes (with Cream Cheese Frosting) (So Light and Fluffy!)

With a simple stir-together method, these easy Pumpkin Cupcakes with Cream Cheese Frosting are a perfect fall dessert to share with the kids! They have less sugar than similar cupcakes yet deliver big time on both texture and flavor.

When celebrating holidays and autumn with kids, I naturally turn to fall flavors—and it seemed like a good time to share this super simple recipe.

With classic cream cheese frosting and pumpkin spice flavor, these little beauties are fun to make with the kids (or on your own) and are perfectly pint-sized.

(We love these as muffins, too, so feel free to make them without the frosting!)

We love to have these as an easy kid-friendly Thanksgiving recipe, but they are also a really yummy kids’ birthday cupcake or school party addition.

The small size makes them perfect for sharing since one batch makes a full 24 cupcakes.

(You may also like Easy Pumpkin Cake, Healthy Vanilla Cupcakes, and Vegan Chocolate Cupcakes.)

Ingredients You Need

To make this easy Pumpkin Cupcakes with Cream Cheese Frosting recipe, you’ll need basic pantry staples including:

• All-purpose flour: This helps them to stay light and fluffy.
• Sugar: I used just enough sugar to add sweetness. Sugar helps the cupcakes be very moist.
• Baking powder and baking soda help the cupcakes rise.
• Pumpkin pie spice and vanilla: A combination of these two adds the classic flavor of pumpkin baked goods.
• Pumpkin puree: Look for unsweetened pumpkin puree, not pie filling. You can use canned or homemade pumpkin puree.
• Vegetable oil: Or you can use melted butter.
• Egg: This helps the batter bake through in the center and the texture be light and fluffy.

Ingredient Substitutions

• You can make these cupcakes with purchased canned pumpkin puree or homemade pumpkin puree—totally up to you!
• Gluten-free: Use a 1:1 style of gluten-free all-purpose flour.
• Egg-free: Omit the egg and add ¼ cup milk. Continue with the recipe.
• You can also use melted and slightly cooled butter in place of the vegetable oil.

Step-by-Step Instructions

To make these easy Pumpkin Cupcakes with Cream Cheese Frosting, here’s a look at the basic steps Scroll down for the full information.

1. Stir together the wet ingredients in a large bowl. Gently stir in the dry ingredients.
2. Add batter to a mini muffin pan lined with paper liners.
3. Bake until a cake tester inserted into the center comes out clean.
4. Make frosting and top the cooled cupcakes.

TIP: Always start any baking recipe by preheating the oven so it’s at the right temp when you’re ready to put the cupcakes into the oven.

Easy Cream Cheese Frosting

I love pumpkin baked goods with cream cheese frosting and the one here is so easy. All you need is:

TIP: You’ll need to let the cream cheese soften at room temperature, but after that it comes together with a whisk! Sprinkles are a fun topping, too.

How to Store

These Pumpkin Cupcakes with Cream Cheese Frosting can be made 24 hours before you plan to frost them. Let cool completely on a wire rack, then store unfrosted cupcakes in an airtight container at room temperature.

Store frosted leftovers in the fridge for up to 3 days in an airtight container. They taste remarkably the same even after being stored.

Best Tips for Success

• Gluten-free: Use cup-for-cup gluten-free flour.
• Egg-free: Omit the egg and add ¼ cup milk.
• Skip the frosting and serve these as muffins!
• Use whole wheat pastry flour instead of all-purpose if you prefer. (The cupcakes will be a little denser.)
• Add sprinkles if desired.

I’d love to hear from you if you try these cupcakes with your kids, so please comment below and rate the recipe to share what you thought!

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To make the cupcakes:

• Preheat the oven to 350 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray or line with paper mini cupcake liners.

• Stir together the pumpkin puree, oil, egg, and vanilla in a large bowl.

• Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

• Portion batter into the prepared muffin tin using about 1 tablespoon per cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a cupcake comes out clean.

• Transfer cupcakes to a wire rack to cool completely.

• Frost with Cream Cheese Frosting and serve.

To make the frosting:

• Add softened cream cheese to a medium bowl with the maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric handheld mixer.)

• Spread frosting onto the cupcakes. Or add frosting to a zip-top plastic bag, seal , cut off one corner and pipe frosting onto the cupcakes.

• Add sprinkles if desired.

• The cupcakes can be made 24 hours before you plan to frost them. Let cool completely on a wire rack then store in an airtight container at room temperature.
• Store leftover frosted cupcakes in the fridge for up to 3 days in an airtight container.
• I like to frost these close to serving. You can make the frosting ahead, transfer it to a zip top bag, and store in the fridge until ready to top the cupcakes.
• Gluten-free: Use cup-for-cup gluten-free flour.
• Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
• Full-size cupcakes: Use a standard-size muffin tin, and make 12 cupcakes, with each cup about ½ full; bake for 18-20 minutes.
• Skip the frosting and serve these as muffins!
• Use whole wheat pastry flour instead of all-purpose if you prefer. (The cupcakes will be a little denser.)
• Use mini cupcake liners or coat the muffin pan with nonstick spray.

Serving: 2 cupcakes, Calories: 237kcal, Carbohydrates: 21g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 197mg, Potassium: 95mg, Fiber: 1g, Sugar: 12g, Vitamin A: 3452IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg

This post was first published October 2020.