Moist and flavorful, these easy pumpkin spice cupcakes with cream cheese frosting are the perfect fall dessert—featuring gluten-free and vegan options for the best homemade autumn cupcakes everyone will love.
Nothing quite captures the cozy spirit of autumn like pumpkin spice cupcakes. Whether you’re loyal to your pumpkin lattes, love baking pumpkin pies, or can’t resist pumpkin breads, there’s just something special about homemade pumpkin spice cupcakes. They’re warm, comforting, and impossible to resist.
These moist pumpkin spice cupcakes with cream cheese frosting are the perfect fall treat—ideal for everything from casual family gatherings to Halloween parties and even Thanksgiving dessert tables.
Whether you’re after an easy pumpkin spice cupcake recipe, looking to try gluten-free pumpkin spice cupcakes, or need a delicious vegan pumpkin spice cupcakes variation, this recipe has you covered. Every bite delivers that signature moist and soft crumb that makes them a favorite year after year.
Ahead, I’ll show you exactly how to make this easy pumpkin spice cupcake recipe, with simple swaps to suit gluten-free and vegan diets. Get ready for your kitchen to smell like pure fall magic—because few pumpkin dessert recipes feel quite as satisfying as baking a fresh batch of spiced cupcakes.
The Ultimate Pumpkin Spice Cupcakes Recipe for Cozy Fall Baking
Pumpkin spice cupcakes are the ultimate fall comfort food, bringing together the earthy richness of pumpkin puree and the cozy warmth of cinnamon and pumpkin pie spice. These spiced cupcakes strike just the right balance of sweet and spiced, making them a standout among pumpkin dessert recipes. Topped with a luscious cream cheese frosting—or a cinnamon frosting twist—they become a show-stopping treat that’s just as lovely to look at as it is to eat.
This recipe makes 24 cupcakes—perfect for sharing at autumn events or storing extras in the freezer for a quick treat later. With everyday ingredients and easy-to-follow steps, it’s an easy pumpkin spice cupcakes recipe that’s great for bakers of all skill levels.
The Best Pumpkin Spice Cupcakes Recipe
If you’re looking for the best pumpkin spice cupcakes recipe, you’ve come to the right place. This recipe is tried, tested, and perfect for both novice bakers and seasoned pros.
For the Pumpkin Cupcakes (24 servings):
- 2 cups all-purpose flour (or gluten-free 1:1 baking flour for gluten-free pumpkin spice cupcakes, e.g., Bob’s Red Mill or King Arthur)
- 1½ cups granulated sugar (use coconut sugar for a refined sugar-free option)
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 3 large eggs, room temperature (use flax eggs for vegan pumpkin spice cupcakes)
- 1 cup extra light olive oil (or vegetable oil; use coconut oil for vegan cupcakes)
- 15 oz pumpkin puree (canned or homemade, not pumpkin pie filling)
For the Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (use dairy-free cream cheese for vegan)
- 3/4 cup unsalted butter, room temperature (use vegan butter for vegan)
- 2 cups powdered sugar (adjust to taste for sweetness)
- 1 Tbsp vanilla extract
- Pinch of salt
- (Optional) for pumpkin spice cupcakes with cinnamon frosting variation, add 1-1½ tsp ground cinnamon to the frosting.
Step-by-Step: How to Make Pumpkin Spice Cupcakes
Follow these detailed steps to create homemade pumpkin spice cupcakes that are moist, flavorful, and perfectly spiced. This recipe is designed for ease and consistency, ensuring a bakery-quality result every time.
Step 1: Prepare Your Baking Setup: Preheat your oven to 350°F (175°C). This temperature ensures even baking for a moist and soft crumb. Line a 24-count muffin pan with 24 cupcake liners (for an elevated look, try using fall-toned cupcake liners — I personally love these orange ones).
Step 2: Mix the Dry Ingredients: In a mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, salt. Whisk until fully combined to ensure even distribution of leavening agents and spices. (For gluten-free pumpkin spice cupcakes, substitute with a 1:1 gluten-free baking flour blend).
Step 3: Combine the Wet Ingredients: In a separate mixing bowl, combine the wet ingredients: pumpkin puree (ensure it’s pure pumpkin, not pie filling), extra light olive oil (or vegetable oil for a neutral flavor), room temperature eggs. Whisk vigorously until the mixture is smooth and the oil is fully emulsified, with no streaks remaining. (For vegan pumpkin spice cupcakes, replace eggs with 3 flax eggs (3 Tbsp ground flaxseed mixed with 9 Tbsp water, rested for 10 minutes) and use coconut oil).
Step 4: Blend Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined, being careful not to overmix. Overmixing can lead to dense cupcakes, so stop once the batter is smooth and no flour pockets remain. The batter should be thick yet pourable, perfect for creating moist pumpkin spice cupcakes.
Step 5: Fill and Bake: Using a cookie scoop or measuring cup, divide the batter evenly among the 24 cupcake liners, filling each about 2/3 full. This ensures uniform cupcakes that rise beautifully. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes rest in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature. Cooling is crucial before frosting to prevent melting.
Step 6: Make the Cream Cheese Frosting: In a large bowl, using a hand mixer, combine softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Beat on medium-low speed until the powdered sugar is fully incorporated, about 1 minute. Then, increase to high speed and whip for 3–4 minutes, until the frosting is light, fluffy, and smooth. (For pumpkin spice cupcakes with cinnamon frosting, add 1 – 1½ tsp ground cinnamon during mixing). For vegan frosting, use dairy-free cream cheese and vegan butter (e.g., Kite Hill or Earth Balance).
Step 7: Frost and Decorate: Transfer the frosting to a large pastry bag fitted with a large open star tip (e.g., Wilton 1M) for a professional swirl. Pipe generous swirls of frosting onto each cooled cupcake. Alternatively, spread frosting with a spatula for a rustic look.
Optional: Sprinkle with a pinch of cinnamon, nutmeg, or edible gold dust for a festive autumn cupcakes touch.
Refrigerate frosted cupcakes until ready to serve to set the frosting and enhance flavors.
Tips for the Best Pumpkin Spice Cupcakes
To ensure your pumpkin spice cupcakes for fall are a hit, follow these expert tips:
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature for easier mixing and better texture.
- Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix just until combined.
- Let Cool Completely: Frosting warm cupcakes will melt the frosting—be patient!
- Use Real Pumpkin Puree: Be sure to use pure pumpkin puree—not pumpkin pie filling. The filling has added sugar and spices that can throw off the flavor and sweetness of your cupcakes.
Pumpkin Spice Cupcake Variations: Gluten-Free, Vegan, and Cinnamon Frosting
Gluten-Free Pumpkin Spice Cupcakes
If you’re baking for a gluten-free diet, simply swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure the rest of your ingredients—like baking powder and spices—are certified gluten-free to avoid any cross-contamination. With the right mix, you’ll still get that moist and tender texture everyone loves in homemade pumpkin spice cupcakes.
Vegan Pumpkin Spice Cupcakes
To make vegan pumpkin spice cupcakes, replace the eggs with flax eggs (mix 3 tablespoons of ground flaxseed with 9 tablespoons of water) and use coconut oil instead of olive oil. For the frosting, choose dairy-free cream cheese and vegan butter. Don’t forget to use vegan-friendly sugar, as some processed sugars are not plant-based. These cupcakes turn out just as moist and flavorful, making them a perfect option for plant-based fall baking.
Cinnamon Frosting Variation
Want an extra touch of autumn warmth? Stir 1- 1½ teaspoon of ground cinnamon into the cream cheese frosting to create pumpkin spice cupcakes with cinnamon frosting. It adds a cozy, spiced boost that pairs beautifully with the pumpkin and makes these cupcakes even more irresistible.
Serving and Pairing Ideas
Pumpkin spice cupcakes are a crowd-pleaser at any fall gathering, from casual get-togethers to festive holiday celebrations. Here are a few ideas to make them even more memorable:
- Presentation: Display your cupcakes on a rustic wooden board, and decorate with mini pumpkins or colorful autumn leaves for that cozy seasonal touch. (Be sure to check out this article on the cutest fall cupcake decorating ideas for even more seasonal inspiration.)
- Pairings: These cupcakes pair beautifully with a warm spiced apple cider or a classic pumpkin spice latte.
- Occasions: They’re perfect for Halloween (add a candy pumpkin on top!), Thanksgiving dessert spreads, or even autumn-themed bake sales.
I Hope These Pumpkin Spice Cupcakes Bring Fall Joy to Your Kitchen
If you’re searching for the best pumpkin spice cupcakes recipe, this one truly delivers—it’s easy to follow, wonderfully moist, packed with warm, cozy spices, and finished with a creamy, tangy cream cheese frosting. Whether you’re baking for a fall party, Thanksgiving dessert table, or simply because you’re craving homemade pumpkin spice cupcakes, this recipe is sure to become a go-to favorite.
With options for gluten-free pumpkin spice cupcakes, vegan versions, and even a cinnamon frosting twist, there’s something here for everyone to enjoy. A sprinkle of cinnamon or a decorative pecan on top adds that perfect final touch of autumn charm.
So grab your whisk, breathe in those warm spiced aromas, and whip up a batch of seasonal goodness. I hope these cupcakes bring a little extra joy—and a lot of flavor—to your fall.
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