![- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground ginger - ½ tsp salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 tsp vanilla extract - 1 tsp ground cinnamon In this recipe, I choose simple, fresh ingredients. The dry ingredients form the base of our cupcakes. They add structure. Flour gives the cupcakes their shape. Baking powder and baking soda help them rise. The spices—cinnamon, nutmeg, and ginger—bring warmth and flavor. For the wet ingredients, we use canned pumpkin puree. It gives moisture and a lovely pumpkin taste. Vegetable oil keeps the cupcakes tender. The sugars add sweetness and depth. Eggs bind everything together while adding richness. Finally, vanilla extract enhances the overall flavor. The frosting is a treat on its own. Cream cheese and butter create a smooth texture. Powdered sugar sweetens it perfectly. A bit of vanilla and cinnamon brings everything together. The result is a creamy frosting that pairs well with the spicy cupcakes. For the full recipe, check the instructions that follow. - Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. - In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, and ½ tsp salt. Set aside. - In a large mixing bowl, combine 1 cup canned pumpkin puree, ½ cup vegetable oil, ¾ cup brown sugar, ½ cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract. Whisk until smooth. - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. - Scoop the batter into the lined cupcake tins, filling each about 2/3 full. - Bake for 18-22 minutes. Check doneness with a toothpick; it should come out clean. - Let the cupcakes cool for 5 minutes in the tin before transferring them to a wire rack. - For the frosting, beat 8 oz of softened cream cheese and ½ cup of softened unsalted butter together until creamy. - Gradually add 2 cups of powdered sugar, 1 tsp vanilla extract, and 1 tsp ground cinnamon. Mix until smooth and fluffy. - Once the cupcakes are cool, use a piping bag or knife to generously frost each cupcake. To get the best texture for your pumpkin cupcakes, avoid overmixing. When you mix too much, the cupcakes can turn out dense. It’s okay if there are a few lumps in the batter. Also, use room temperature ingredients. This helps them mix better and gives you a softer cupcake. Want to take your cupcakes to the next level? Try adding chocolate chips or chopped pecans to the batter. They add a nice crunch and flavor. You can also experiment with flavored extracts, like almond or maple. This twist can make your cupcakes unique and delightful. For a clean and pretty finish, use a piping bag to frost your cupcakes. It gives them a professional look. If you want to add a little extra, sprinkle some crushed nuts or colorful sprinkles on top. This not only makes them pretty but also adds more texture and taste. For more details, you can check out the Full Recipe. {{image_2}} If you want gluten-free pumpkin cupcakes, you can easily make a swap. Just substitute all-purpose flour with a gluten-free flour blend. This change keeps the cupcakes light and fluffy while making them suitable for those who avoid gluten. It’s a simple swap that allows everyone to enjoy this tasty treat. For a vegan version, you can replace eggs with flax eggs. To make flax eggs, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use dairy-free butter and cream cheese to keep the frosting creamy and delicious. This option still gives you that rich pumpkin flavor without any animal products. You can change up the spices to create new flavors. For a unique twist, try adding cardamom or allspice. These spices add warmth and depth to the flavor profile. You might even experiment with a blend of cinnamon, nutmeg, and ginger for a fragrant cupcake that excites the taste buds. With these variations, you can adapt the pumpkin cupcakes to meet different dietary needs and flavor preferences. For the full recipe, check the [Full Recipe]. Keep your unfrosted pumpkin cupcakes in an airtight container at room temperature. They will stay fresh for up to 3 days. This way, you can enjoy the soft texture and warm spices. If you have frosted these cupcakes with the lovely cinnamon cream cheese frosting, refrigerate them. They will last for up to one week. Before serving, let them sit at room temperature for a bit. This helps bring out the best flavor and texture of the frosting. You can freeze your unfrosted cupcakes if you want to save some for later. They freeze well for up to 3 months. Make sure to wrap each cupcake tightly in plastic wrap or foil. Frost them after thawing to keep the cream cheese frosting fresh and fluffy. For the complete recipe, check out the Full Recipe. Yes, you can use substitutes like flaxseed meal or applesauce. To replace one egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use a quarter cup of unsweetened applesauce as a substitute. Both options work well and keep the cupcakes moist. A toothpick inserted in the center should come out clean. If the toothpick has batter on it, the cupcakes need more time. Keep an eye on them after 18 minutes. The baking time is usually 18 to 22 minutes, depending on your oven. Yes, just ensure it's properly cooked and pureed before use. Fresh pumpkin can add a nice flavor. To prepare, roast the pumpkin until it is soft, then scoop out the flesh and blend until smooth. Be sure to measure the puree accurately for best results. You now have all the steps to make delicious pumpkin cupcakes. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember, avoid overmixing for that perfect fluffy texture. You can also try cool variations, like gluten-free or vegan options. Storing them right keeps them fresh longer. Now, get baking and enjoy these tasty treats! Your friends and family will love them.](https://stirredrecipes.com/wp-content/uploads/2025/08/b8049289-d27d-4e6d-82cb-6155e491242d-300x300.webp)
Pumpkin Cupcakes with Cinnamon Cream Cheese
Indulge in the ultimate fall treat with these Pumpkin Spice Delight Cupcakes! Soft, fluffy, and bursting with warm spice flavors, these cupcakes are topped with a creamy cinnamon cream cheese frosting that melts in your mouth. With easy-to-follow steps and simple ingredients, you can impress your friends and family with these delicious desserts. Click through to explore the full recipe and start baking your way to cozy autumn delights!