Mouth-Watering Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting are like little bites of autumn magic joy, warm, spiced, and impossibly delicious. Whether you’re baking for a family gathering, a holiday feast, or just because you’re craving something seasonal, these cupcakes will quickly become your go-to treat for all things autumn. They’re easy to make, packed with flavor, and guaranteed to steal the spotlight on any dessert table.

What Are Pumpkin Cupcakes?

Pumpkin Cupcakes are a celebration of all things fall, combining warm spices like cinnamon with the earthy sweetness of pumpkin. The base is a moist, fluffy muffin made from pumpkin purée and almond flour for a nutty twist. The crowning glory? A luscious cream cheese frosting, elevated with a hint of pumpkin and cinnamon. These little wonders are the perfect balance of sweet and spice, and they’re as beautiful as they are delicious.

Pumpkin desserts have been delighting people for centuries. Originating as a staple ingredient in Native American cuisine, pumpkins made their way into desserts during colonial times. Fast-forward to today, and pumpkin cupcakes are a modern nod to this history, bringing nostalgia and seasonal vibes straight to your plate.

Pro Tips for the Best Pumpkin Cupcakes  

• Fresh Pumpkin Purée is Key. If you can, use fresh pumpkin purée. It makes a world of difference in flavor and texture compared to canned purée. Also, roast your pumpkin to bring out its natural sweetness.
• Don’t Overmix the Batter. Mix just until the ingredients are combined to avoid dense cupcakes. Light and fluffy is the goal.
• Once prepared, let the frosting chill in the fridge for 10-15 minutes. It’ll be easier to pipe and hold its shape.
• A quick toast enhances their nuttiness and adds a delightful crunch to the cupcakes.

Can I Use Canned Pumpkin Purée?  

Yes, you can. While fresh purée has a slight edge in flavor, canned works wonderfully for convenience.

Can I Make These Cupcakes Gluten-Free?  

Yes, you can make these cupcakes gluten-free with a simple substitution! Replace the all-purpose flour with a gluten-free baking flour blend, which is designed to mimic the texture and structure of regular flour. Ensure the baking powder is also labeled gluten-free, as some brands may contain traces of gluten.

Can I Use This Batter For A Cake?

Yes, you can! Simply prepare the batter as directed, then pour it into an 8 or 9-inch cake pan. Bake at 180°C/360°F for about 35-45 minutes, checking for doneness with a toothpick. Once baked, let the cake cool completely before frosting.

Can I Store Them Without Frosting?  

Yes, you can bake and store the muffins in an airtight container for up to 3 days before frosting them.

Can I Freeze Pumpkin Cupcakes?

You can definitely make these pumpkin cupcakes ahead of time and then freeze them to enjoy later. However, if you decide to freeze your pumpkin cupcakes, do so without the frosting – cream cheese frosting doesn't freeze well. Frozen pumpkin cupcakes will last for 2 months. Thaw them overnight in the fridge. The next day, decorate them with the frosting and serve.

More Pumpkin Centered Deliciousness for You!

Classic Homemade Pumpkin Pie

Gluten Free Pumpkin Breakfast Cake

Pumpkin Pie Bars

Pumpkin Creme Brulee

2-Ingredient Chocolate Pumpkin Cake

Pumpkin Bars

Pumpkin Crinkle Cookies

How to Store Pumpkin Cupcakes  

Store frosted cupcakes in the refrigerator in an airtight container for up to 4 days. Bring them to room temperature before serving for the best flavor. If you’d like to freeze the muffins, do so without the frosting; they’ll keep for up to 3 months.

How to Make Pumpkin Cupcakes 

Step 1. Peel and slice the pumpkin. Place it on a baking sheet lined with parchment paper, cover with foil, and roast at 180°C/360°F for 35 minutes.

Step 2. Transfer the baked pumpkin and blend into a smooth purée with a hand blender.

Step 3. In a large mixing bowl, whisk eggs, sugar, vanilla, and cinnamon until frothy. Add melted butter, pumpkin purée, flour, baking powder, and almond flour. Fold in chopped almonds gently with a spatula.

Step 4. Line a muffin tin with paper cups and fill each one with batter.

Step 5. Transfer your muffins into the oven and bake at 180°C/360°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Step 6. Beat cream cheese, powdered sugar, pumpkin purée, cinnamon, and vanilla until smooth and creamy. Then fill the piping bag with the mixture.

Step 7. Once the cupcakes are cool, pipe or spread the frosting on top. There you have it, fluffy, spiced cupcakes with a creamy frosting that screams fall.