Are you ready for a taste of fall in every bite? Look no further than these 18 delicious pumpkin cupcake recipes that are sure to satisfy your sweet tooth. From classic spiced flavors to creative twists like maple glaze and caramel drizzle, we’ve got you covered.
In this article, we’ll be sharing some of the most irresistible pumpkin cupcake recipes out there, each one packed with flavor and topped with a delicious frosting or topping. Whether you’re a fan of traditional spices like cinnamon and nutmeg or prefer a little extra sweetness in your treats, we have something for everyone.
So go ahead, get cozy, and start baking up some pumpkin goodness. Your taste buds will thank you!
Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Celebrate the flavors of fall with these moist and aromatic Spiced Pumpkin Cupcakes, topped with a tangy cream cheese frosting. Perfect for a seasonal dessert or snack.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together pumpkin puree, butter, eggs, cinnamon, and nutmeg.
4. Combine wet and dry ingredients; divide among cups.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
Cooking Time: 18-20 minutes
Maple Glazed Pumpkin Cupcakes
These moist and flavorful cupcakes are infused with the warmth of pumpkin and topped with a rich maple glaze, perfect for the fall season.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– Maple glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, milk, eggs, baking powder, and salt.
3. Add melted butter and whisk until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before glazing.
Maple Glaze:
– 1/2 cup pure maple syrup
– 2 tablespoons heavy cream
Whisk together until smooth. Drizzle over cooled cupcakes.
Cooking Time: 20-25 minutes per batch of 12 cupcakes.
Chocolate Chip Pumpkin Cupcakes
These cupcakes combine the warmth of pumpkin spice with the decadence of chocolate chips, resulting in a delightful fall treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, pumpkin puree, milk, eggs, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. Add melted butter and whisk until combined.
4. Fold in chocolate chips.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Spice Latte Cupcakes
These moist and flavorful cupcakes capture the essence of a Pumpkin Spice Latte, with a hint of warm spices and a drizzle of sweet caramel. Perfect for fall gatherings or as a special treat for your loved ones.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting
– Caramel sauce, for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar and drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Vegan Pumpkin Cupcakes with Cinnamon Frosting
Warm up to the flavors of fall with these moist and delicious vegan pumpkin cupcakes topped with a creamy cinnamon frosting. Perfect for a cozy evening or as a sweet treat for your next holiday gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup canned pumpkin puree
– 1/2 cup unsweetened almond milk
– 1/4 cup maple syrup
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts (optional)
– For the frosting: 1/2 cup vegan butter, softened; 1 3/4 cups powdered sugar; 2 tablespoons cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, pumpkin puree, almond milk, maple syrup, oil, baking powder, vanilla extract, and salt.
3. Divide batter evenly among liners. Bake for 20-22 minutes or until a toothpick comes out clean.
4. Allow cupcakes to cool completely before frosting with the cinnamon mixture (softened vegan butter + powdered sugar + cinnamon).
Cooking Time: 20-22 minutes
Pumpkin Cupcakes with Brown Butter Frosting
A seasonal twist on classic cupcakes, these moist pumpkin treats are topped with a rich brown butter frosting that will leave you wanting more.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 tablespoons (1 stick) unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 tablespoon browned butter (see note)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Note: To brown butter, melt 2 tablespoons of butter in a skillet over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty (about 5 minutes). Let cool before using.
Caramel Drizzled Pumpkin Cupcakes
These moist pumpkin cupcakes are infused with the warmth of spices and topped with a rich caramel drizzle, perfect for the fall season.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Whipped Coconut Cream
A seasonal twist on classic cupcakes, these moist pumpkin treats are topped with a light and airy whipped coconut cream. Perfect for fall gatherings or as a special treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the whipped coconut cream:
– 8 ounces heavy whipping cream
– 1 can (14 oz) full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. For the whipped coconut cream, chill bowl and beaters in freezer for 10 minutes. Beat heavy whipping cream and coconut milk until stiff peaks form.
Cooking Time: 20-25 minutes
Double Chocolate Pumpkin Cupcakes
These moist and decadent cupcakes combine the warmth of pumpkin with the richness of chocolate, perfect for fall celebrations or anytime you need a treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine pumpkin puree, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Melt the chocolate chips in the microwave or double boiler. Allow to cool slightly.
6. Fold the melted chocolate into the cupcake batter.
7. Divide the batter evenly among the muffin tin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Pecan Praline Topping
Warm up the fall season with these moist pumpkin cupcakes topped with a crunchy pecan praline topping. Perfect for Halloween parties, Thanksgiving gatherings, or any autumn occasion.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup whole milk
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the pecan praline topping:
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 cup chopped pecans
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. While cupcakes are baking, prepare praline topping: melt butter and sugars in a small saucepan over medium heat. Cook, stirring constantly, until caramel forms (about 5 minutes). Stir in chopped pecans.
8. Allow cupcakes to cool completely before topping with praline mixture.
Cooking Time: 20-25 minutes
Gluten-Free Pumpkin Cupcakes with Vanilla Bean Frosting
Celebrate fall with these moist and flavorful gluten-free pumpkin cupcakes, topped with a creamy vanilla bean frosting. Perfect for a seasonal treat or special occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
– 1/2 bean of vanilla pod, split lengthwise
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, eggs, and sugar until smooth.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with vanilla bean frosting.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Salted Caramel Buttercream
Get ready to warm up with the flavors of fall! These moist pumpkin cupcakes are paired with a rich and creamy salted caramel buttercream, making for a perfect autumnal treat.
Ingredients:
For the Cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
For the Salted Caramel Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons caramel sauce
– 1/4 teaspoon flaky sea salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, pumpkin puree, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and vanilla extract.
4. Combine wet and dry ingredients; pour into cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely.
7. For the buttercream, beat softened butter and powdered sugar until smooth.
8. Add caramel sauce and sea salt; mix until combined.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Cinnamon Swirl
These moist and aromatic cupcakes are infused with the comforting flavors of pumpkin, cinnamon, and nutmeg. The addition of a sweet and sticky cinnamon swirl on top takes these treats to the next level.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, pumpkin puree, eggs, cinnamon, and nutmeg. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Roll out remaining dough on a floured surface to desired thickness. Cut into strips for swirling.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Gingerbread Frosting
A delicious fall treat that combines the warmth of pumpkin and spices with the comfort of gingerbread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Gingerbread Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Gingerbread Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons crystallized ginger, finely chopped
– 2 teaspoons vanilla extract
Combine all ingredients in a bowl and whisk until smooth. Spread or pipe onto cooled cupcakes.
Pumpkin Cupcakes with Marshmallow Fluff Filling
A sweet and seasonal treat that combines the warmth of pumpkin spice with the playful surprise of marshmallow fluff filling.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow Fluff Filling (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Marshmallow Fluff Filling:
1. In a small bowl, whip together 1/2 cup Marshmallow Fluff and 1 tablespoon unsalted butter until smooth.
2. Spoon a dollop of filling into each cooled cupcake.
Pumpkin Cupcakes with Cream Cheese and Walnut Topping
Elevate your fall baking game with these moist pumpkin cupcakes topped with a tangy cream cheese frosting and crunchy walnut streusel. Perfect for a Halloween party or as a treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– Cream cheese frosting ingredients (see below)
– Walnut streusel topping ingredients (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, butter, eggs, and vanilla extract; whisk until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
Walnut Streusel Topping:
– 1/4 cup chopped walnuts
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
Pumpkin Cupcakes with Bourbon Buttercream
These moist pumpkin cupcakes are infused with the warmth of bourbon and topped with a tangy buttercream frosting, making them a perfect treat for fall gatherings.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup whole milk
– 2 large eggs
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon bourbon whiskey
For the buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– 2 tablespoons bourbon whiskey
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, cinnamon, nutmeg, and bourbon.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with bourbon buttercream.
Cooking Time: 18-20 minutes
Pumpkin Cupcakes with Toasted Meringue
Celebrate the fall season with these moist and flavorful pumpkin cupcakes topped with a crunchy toasted meringue. Perfect for a Halloween party or a cozy evening with friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with toasted meringue.
Toasted Meringue:
1. Preheat oven to 200°F (90°C).
2. In a small bowl, whisk together 2 large egg whites and 1 tablespoon granulated sugar until stiff peaks form.
3. Spread meringue mixture onto parchment-lined baking sheet.
4. Bake for 1 1/2 hours or until crispy.
5. Dust cooled cupcakes with confectioners’ sugar and top with toasted meringue.
Summary
Get ready to indulge in the flavors of fall with these 18 irresistible pumpkin cupcake recipes! From classic spiced pumpkin cupcakes with cream cheese frosting to maple glazed, chocolate chip, and vegan options, there’s something for everyone. With creative toppings and fillings like caramel drizzle, whipped coconut cream, and toasted meringue, you’ll be spoiled for choice. Whether you’re a fan of sweet or savory, these delicious recipes are sure to satisfy your pumpkin cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
