Why You’ll Love This Recipe
I love how simple this recipe is while still feeling bakery-worthy. The cupcakes are light but moist thanks to the pumpkin purée and oil, and the pumpkin spice adds warmth without overpowering. The frosting is what makes these truly special — rich cream cheese frosting with a subtle caramel-like depth from brown sugar. Together, they’re the perfect fall dessert that always impresses friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cupcakes:
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170 g all-purpose flour
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1 ¼ teaspoons baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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2 ½ teaspoons pumpkin spice
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225 g dark brown sugar
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280 g pumpkin purée, room temperature
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75 g vegetable oil, room temperature
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2 eggs, room temperature
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1 teaspoon vanilla extract
For the Brown Sugar Cream Cheese Frosting:
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200 g butter
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15 g dark brown sugar
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100 g full-fat cream cheese
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345 g powdered sugar, sifted
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½ teaspoon vanilla extract
Directions
Make the Cupcakes
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I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
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In a bowl, I whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
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In another large bowl, I whisk the brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
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I gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
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I divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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I bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.
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I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Frosting
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In a saucepan, I melt the butter with the brown sugar over medium heat, stirring until the sugar dissolves. I let it cool slightly.
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I beat the cream cheese until smooth, then add the butter mixture, powdered sugar, and vanilla.
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I whip everything until the frosting is smooth and fluffy.
Frost the Cupcakes
Once the cupcakes are completely cooled, I pipe or spread the frosting generously on top.
Servings and Timing
This recipe makes 12 cupcakes. The total time is about 53 minutes — 30 minutes prep, 23 minutes baking. Each cupcake has around 465 calories.
Variations
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Extra spice: I sometimes add an extra pinch of cinnamon or nutmeg for a stronger spice flavor.
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Nutty topping: Chopped pecans or walnuts sprinkled over the frosting add crunch.
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Maple twist: A splash of maple extract in the frosting gives a wonderful seasonal touch.
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Gluten-free: A 1:1 gluten-free flour blend works well in place of all-purpose flour.
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Mini version: I bake the batter in a mini muffin tin for bite-sized treats, adjusting the baking time to 10–12 minutes.
Storage/Reheating
I store frosted cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I bring them to room temperature for the best texture. Unfrosted cupcakes can be frozen for up to 2 months — I thaw them overnight in the fridge, then frost before serving.
FAQs
Can I make pumpkin purée at home?
Yes, I roast pumpkin or butternut squash until tender, then blend it smooth. Homemade purée works just as well as canned.
Why are my cupcakes dense?
That usually happens if the batter is overmixed. I stir gently just until combined to keep the cupcakes light.
Can I make these ahead of time?
Yes, I bake the cupcakes a day in advance, then frost them on the day I want to serve them.
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices, which would throw off the balance of this recipe.
How do I make my frosting less runny?
If the frosting is too soft, I add more powdered sugar or chill it briefly before spreading.
Conclusion
These Pumpkin Cupcakes with brown sugar cream cheese frosting are one of my favorite fall desserts — moist, spiced, and topped with creamy frosting that melts in the mouth. I love baking them for autumn gatherings, but they’re so good I’ll happily make them any time of year. They’re festive, flavorful, and always a crowd-pleaser.
Print
Pumpkin Cupcakes
- Total Time: 53 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Soft, fluffy, and full of warm fall spices, these pumpkin cupcakes are topped with a rich brown sugar cream cheese frosting—perfect for autumn baking.
Ingredients
Pumpkin Cupcakes:
170 g all-purpose flour
1¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
2½ tsp pumpkin spice (or homemade blend)
225 g dark brown sugar
280 g pumpkin purée, room temperature
75 g vegetable oil, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
Brown Sugar Cream Cheese Frosting:
200 g unsalted butter
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar, sifted
½ tsp vanilla extract
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.
Mix Wet Ingredients:
In a separate bowl, whisk together brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
Combine Batter:
Add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
Bake Cupcakes:
Divide batter evenly among cupcake liners (about ¾ full). Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make Frosting:
Beat butter and brown sugar together until creamy. Add cream cheese and beat until smooth.
Gradually mix in powdered sugar, then add vanilla. Beat until fluffy.
Assemble:
Pipe or spread frosting on cooled cupcakes. Decorate with a sprinkle of pumpkin spice if desired.
Notes
Pumpkin Purée: Use canned or homemade purée. If homemade, make sure it’s well-drained.
Pumpkin Spice: To make your own, mix cinnamon, nutmeg, ginger, and cloves.
Storage: Store frosted cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.
Make Ahead: Cupcakes can be baked ahead and frozen (unfrosted) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
