Pumpkin Cupcakes are one of our favorite fall desserts because they start with a cake mix, and with a few extra ingredients, they are so soft, moist, and full of pumpkin spice flavor. Swapping the water for pumpkin puree gives the cupcakes great texture and that classic pumpkin flavor everyone loves.
We love making these for Halloween parties, Thanksgiving dessert tables, fall birthdays, and after-school treats. The cinnamon cream cheese frosting makes them extra delicious, and a little candy pumpkin on top turns them into the cutest seasonal cupcake.
If you love these cupcakes, be sure to try Pumpkin Bars, Pumpkin Chocolate Chip Cookies, Pumpkin Dump Cake, and Pumpkin Bread.
Why you’ll love it + Why it works:
- Simple Shortcut: Cake mix provides a reliable base that bakes up fluffy every time.
- Perfect for Fall: Warm pumpkin spice and cinnamon make these a favorite for autumn gatherings and holidays.
- Great for Sharing: They’re easy to transport for parties, bake sales, school events, and family dinners.
- Creamy Finish: Cinnamon cream cheese frosting perfectly complements the lightly spiced cupcakes.
Pumpkin Cupcake Ingredients
Cupcake
- Yellow Cake Mix (1 (15.25-ounce) box, plus ingredients listed on back minus the water): Provides a dependable base that bakes into soft, fluffy cupcakes with very little effort. Any standard yellow cake mix works well.
- Pumpkin Pie Spice (½ teaspoon): Adds warm fall spices like cinnamon, nutmeg, ginger, and cloves for classic pumpkin flavor. Or make Homemade Pumpkin Pie Spice.
- Cinnamon (½ teaspoon): Boosts the warm spice flavor and pairs perfectly with the pumpkin.
- Vanilla Extract (1 teaspoon): Enhances the sweetness and rounds out the overall flavor.
- Pumpkin Puree (1 (15-ounce) can): Replaces the water to make the cupcakes extra moist while adding rich pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Cinnamon Cream Cheese Frosting
- Cream Cheese (8 ounces, softened): Creates a smooth, tangy frosting that pairs beautifully with pumpkin desserts. Full-fat cream cheese gives the best texture.
- Unsalted Butter (¼ cup, softened): Adds richness and helps create a fluffy frosting. See How to Soften Butter Quickly.
- Vanilla Extract (1 teaspoon): Adds sweetness and balances the tanginess of the cream cheese.
- Powdered Sugar (2 cups): Sweetens and thickens the frosting while keeping it smooth.
- Cinnamon (1½ teaspoons): Adds warm spice that complements both the frosting and the cupcakes.
- Candy Pumpkins (optional): Make an easy festive decoration that’s perfect for fall parties and Halloween.
How to Make Pumpkin Cupcakes
PREP. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
BATTER. In a large bowl, prepare box cake mix as directed on the box, but substitute pumpkin puree for the water and add pumpkin pie spice. Add vanilla and cinnamon.
Pour batter into cupcake liners about ⅔ of the way full.
BAKE. Bake for 17-20 minutes. Let cool completely on a wire rack.
FROSTING. Combine ingredients cream cheese, unsalted butter, vanilla, powdered sugar, cinnamon in a medium bowl and beat until smooth.
Pipe or spread frosting on the pumpkin cupcakes and top with a Candy Pumpkin if desired or sprinkles.
Kristyn’s Recipe Tips
- Use room temperature cream cheese and butter for the smoothest frosting.
- Don’t overfill the cupcake liners or the cupcakes may overflow while baking.
- Let the cupcakes cool completely before frosting so the frosting stays fluffy.
- Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Use a pipping bag or spoon the frosting into a gallon Ziploc and then cut the corner off. Snip a smaller portion off the tip for fine smooth swirls or cut a larger piece off the tip for thicker smooth swirls.
Pumpkin Cupcake Recipe
Video
Ingredients
- 1 (15.25-ounce) box Yellow Cake Mix, (plus ingredients listed on back minus the water)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
- candy pumpkins, (optional)
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Prepare cake mix as directed on the box, but substitute the pumpkin puree for the water and add pumpkin pie spice. Add vanilla and cinnamon.
- Pour batter into cupcake liners about ⅔ of the way full.
- Bake for 17-20 minutes. Let cool completely.
Frosting
- Combine ingredients for frosting in a medium bowl and beat until smooth.
- Pipe or spread frosting on and top with a Candy Pumpkin if desired. ENJOY!
Notes
- Use room temperature cream cheese and butter for the smoothest frosting.
- Don’t overfill the cupcake liners or the cupcakes may overflow while baking.
- Let the cupcakes cool completely before frosting so the frosting stays fluffy.
- Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Use a pipping bag or spoon the frosting into a gallon Ziploc and then cut the corner off. Snip a smaller portion off the tip for fine smooth swirls or cut a larger piece off the tip for thicker smooth swirls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Unfrosted cupcakes can be stored in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. Store the frosting separately in the fridge for 2 weeks or freezer for 6 months.
Frosted cupcakes will keep at room temp for a few hours, but then put them in an airtight container and store them in the refrigerator for up to 4 days.
Stick the entire cupcake in the freezer until the frosting is solid. Wrap with plastic and freeze for 3-6 months. Unwrap and then thaw.
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This recipe was first shared September, 2018.
I used the frosting recipe for use with a different cupcake. I doubled the recipe but only used a total of 3 Cups powdered sugar and I only used the 1.5 teaspoons total cinnamon. Delicious!
Thanks fro sharing your experience with the recipe and I’m happy that it turned out delicious!
These are SO GOOD! I’ve been making them for several years and they always turn out perfectly!
Highly recommend!! My new favorite cupcakes!
It’s one of my favorites too, so I’m thrilled you enjoyed it.
This recipe is so easy. It is a new favorite for the family. I made a 13×9 cake. It is so light and fluffy, best cake I have made
I’m happy to hear that it was a hit!
Do you have to make adjustments to make a cake, instead of cupcakes?
We have a recipe for a yummy pumpkin cake! If you prefer the cinnamon cream cheese frosting (from the cupcakes) you could make that. This recipe calls for just a regular cream cheese frosting. https://lilluna.com/pumpkin-cake/ We also have a recipe for a pumpkin bundt cake that is really tasty too: https://lilluna.com/pumpkin-bundt-cake/
For the cake mix recipe, can you use it for a cake instead of cupcakes??
We have a really yummy pumpkin cake recipe that is similar. The cake does call for a regular cream cheese frosting, but you could add cinnamon to it if you want the cinnamon cream cheese frosting from the cupcakes. https://lilluna.com/pumpkin-cake/
These pumpkin cupcakes have been my go-to for the last few years for my kid’s schoolroom classes and teachers. They are delicious and so fun to make for all the littles!
Oh that makes me so happy to hear!! I’m glad they are a hit!