Moist Pumpkin Cupcakes

These homemade super Moist Pumpkin Cupcakes are a part of our fall cupcake recipes and they are perfect for pumpkin lovers. They include a couple of good sprinkles of pumpkin spice and real pumpkin flavor. These cupcakes are then topped with an amazing cream cheese frosting. You will love these and they may become your go-to pumpkin spice cupcakes.

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Pumpkin Cupcakes

Our recipe uses simple ingredients like brown sugar, pumpkin puree, pure vanilla extract, cinnamon and pumpkin pie spice. It is simple to assemble the recipe and can be done in around 10 minutes.

Ingredients

Moist Pumpkin Cupcakes

• 1 cup pumpkin purée 
• 3/4 cup brown sugar  
• 1/2 cup vegetable oil  
• 1 teaspoon vanilla extract
• 2 large eggs  
• 1 cup all purpose flour  
• 1 teaspoon baking powder  
• 1 teaspoon baking soda  
• 1 teaspoon salt  
• 2 teaspoons cinnamon  
• 2 teaspoons pumpkin pie spice

Cream Cheese Frosting

• 1/2 cup butter, softened at room temperature
• 8 oz cream cheese, softened at room temperature
• 1 teaspoon vanilla extract, to taste
• 4-6 cups powdered icing sugar, to personal preference

Baking Tips

Use cupcake liners, either paper or silicone, for best results. However, if that is not available to you, you can also grease your pan with Crisco or butter.

How To Make These Perfect Pumpkin Cupcakes

These step-by-step photos of ingredients and detailed instructions for this homemade pumpkin cupcake recipe is below and here to help you to visualize how you can make the recipe. Please scroll down further if you would like to print out the recipe!

For The Cupcakes

1. Heat oven first. It will save you so much time in the kitchen
2. Gather all of your tools and supplies
3. Then you will want to line a muffin tray or cupcake pan with paper or silicone muffin liners. Set aside.
4. Grab a large bowl and beat together the wet ingredients; the pumpkin puree, brown sugar and vegetable oil, for about 2 minutes.
5. Add in the vanilla extract and eggs. Beat until combined
6. Grab a small bowl and stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until they are fully combined.
7. Slowly beat the dry ingredients into the pumpkin mixture.
8. You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners.
9. Your oven should be preheated at this time. Add your cupcake pan, then bake
10. Check your cupcakes for doneness. They should be browned and you should be able to insert a toothpick and have it come out clean.
11. Allow the cupcakes to cool completely before attempting to frost. (This is always the hardest part for me)

Grab a large bowl and beat together the pumpkin puree, brown sugar and vegetable oil, for about 2 minutes.

Add in the vanilla extract and eggs. Beat until combined with your electric mixer

Grab a small bowl and stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until they are fully combined

Add flour mixture to the wet mixture

Beat until combined

You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners in your muffin tins. Bake for 18-22 minutes. Then place on a wire rack to cool completely.

For the Cream Cheese Frosting

This tangy cream cheese frosting is an easy recipe for the top of the cupcakes and compliments these moist cupcakes

1. Grab a large bowl. Combine the butter and sugar together. Mix until they are completely combined.
2. Add in the vanilla extract. Mix to combine
3. You will want to start with 4 cups of powdered icing sugar. Beat well. If additional powdered sugar is needed, you can add in 1 – 2 more cups.
4. If you have a piping bag, you will want to fill it with a large star tip.
5. Then scoop the cream cheese frosting in the bag.
6. Starting in the center and working your way to the edges, then back up the center, creating a dome effect

Cream cheese frosting fully combined

Allow cupcakes to cool completely prior to frosting.

Quick Tip For Easy Clean Up

If you choose to use a cooking spray, remember that it may cause residual stickiness so you will want to soak you cupcake pan and wash well, before putting it away

More Pumpkin Desserts You’ll Love

For more Fall recipes and Fall desserts see our Oreo Cupcakes, Pumpkin Pie In a Cup for more yummy goodness!

Can I Freeze These Cupcakes?

Yes! We do a lot of our cupcakes this way. We will make a couple of batches and freeze one for later. You will want to make sure not to freeze the cupcakes when they are iced. You can do it, but you may not get the best result when thawing. For best results, you will want to freeze the cupcakes, once cooled completely and with no frosting.

Airtight Container Store the frosted cupcakes in an airtight container for best results to keep in the moist texture. Or cover the unfrosted cupcakes with plastic wrap for the next day.