Pumpkin Cupcakes are the easiest (and yummiest) way to bring all the fall flavor to a cute, shareable dessert. They start with a yellow cake mix shortcut, but swapping in pumpkin puree and warm spices makes them taste soft, moist, and full of pumpkin pie vibes.
And the best part of the cupcake? It’s topped with a delicious, cinnamon cream cheese frosting that is perfectly spiced and the perfect addition to the cupcake. We like to add a candy pumpkin on top and they are instantly party-ready for Halloween, Thanksgiving, or any fall gathering.
If you’re looking for more great pumpkin goodies that are great for sharing, be sure to check out our Pumpkin Bars and Pumpkin Brownies.
Why you’ll love it + Why it works:
- So simple. Cake mix shortcut makes them quick, easy, and reliable.
- The frosting! Cinnamon cream cheese frosting is the perfect creamy topping.
- Pumpkin replaces water. Pumpkin puree adds moisture and structure, so cupcakes bake up soft instead of dry.
Pumpkin Cupcakes Ingredients
Cupcakes
- Yellow cake mix (1 box, 15.25 ounces): Makes these cupcakes quick and consistent.
- Ingredients listed on the box, minus the water : These finish the batter as directed while pumpkin replaces the water.
- Pumpkin pie spice (½ teaspoon): Adds warm fall spice flavor.
- Cinnamon (½ teaspoon): Boosts the cozy spice flavor and pairs with pumpkin.
- Vanilla extract (1 teaspoon): Adds warmth and makes the cupcakes taste more homemade.
- Pumpkin puree (1 can, 15 ounces): Adds moisture and real pumpkin flavor and helps replace the water in the mix.
Cinnamon Cream Cheese Frosting
- Cream cheese, softened (8 ounces): Makes the frosting tangy, creamy, and rich.
- Butter, softened (¼ cup): Adds richness and helps the frosting whip smooth.
- Vanilla for frosting (1 teaspoon): Adds warmth and boosts flavor.
- Powdered sugar (2 cups): Sweetens and thickens the frosting.
- Cinnamon for frosting (1½ teaspoons): Gives the frosting that perfect cinnamon flavor.
- Candy pumpkins, optional: Makes them cute and festive for fall parties.
How to Make Pumpkin Cupcakes
PREP. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
BATTER. In a large bowl, prepare 1 (15.25-ounce) box cake mix as directed on the box, but substitute 1 (15-ounce) can pumpkin puree for the water and add ½ teaspoon pumpkin pie spice. Add 1 teaspoon vanilla and ½ teaspoon 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 8 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon vanilla, 2 cups powdered sugar, 1½ teaspoons 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.
Homemade Pumpkin Spice
Mix ground 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, 2 teaspoons ground ginger, and ½ teaspoon ground nutmeg.
Kristyn’s Recipe Tips
- Fill liners about ⅔ full so they rise nicely without overflowing.
- Cool completely before frosting so the frosting stays thick and fluffy.
- If frosting is too soft, chill it for 10 to 15 minutes, then pipe.
- For extra spice, add a tiny pinch more pumpkin pie spice to the batter.
- Make them mini: Use this recipe to bake mini cupcakes. Use a mini muffin tin and bake for about 12 minutes.
- Favorite Variations:
- Chocolate chip pumpkin cupcakes: fold ¾ cup mini chocolate chips into the batter.
- Salted caramel topper: drizzle caramel over the frosting and add a tiny pinch of flaky salt.
- Nutty crunch: mix chopped pecans or walnuts into the batter, or sprinkle on top.
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The box of yellow cake mix can be replaced with a box of white cake mix or spiced cake mix. Use the ingredients listed on the back of the box, but omit the water. If you use a spiced cake mix, you may also wish to reduce or omit the pumpkin pie spice and cinnamon.
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.
Freeze frosted cupcakes. 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!
Hi! I loved the cupcakes made with this recipe. Would I be able to use it to make a 6 inch round cake?
This is bursting with fall flavors! Incredibly delicious and delightful.
These were the yummiest and so easy to throw together. Cannot wait to make these cupcakes again!
They’re in the oven right now. Wasn’t sure if I was supposed to replace the 8 ounces of water in the cake mix with 8 ounces of pumpkin puree or use all 15 ounces of pumpkin puree. I did 8 ounces…fingers crossed.
I did the same thing just now. I am hoping they turn out ok.
I want to make your pumpkin cupcakes but i only have 398ml of pumpkin your recipe calls for 15oz can. Would i be able to make them with that amount of pumpkin thank you
Yes, that is about 13.5 ounces, which should still work just fine!
The pumpkin cake was excellent and delicious however the cream cheese icing wouldn’t thicken even with a little more power sugar and sticking in the fridge. What else could I do?
Glad to hear you enjoyed the cupcakes. Hmmm, I haven’t had any troubles with the frosting being too thin. You could try adding a little cornstarch to help thicken. It shouldn’t alter the flavor but may help it stiffen a bit.
I loved these cupcakes. I made them for a Halloween party. Can this recipe be used in a bundt pan?
What size cake mix are you using?
Added a little more cinnamon and pumpkin pie spice to batter. Fantastic!
These cupcakes were delicious but I need to make a gluten free version! If I used a gluten free yellow cake mix, would I need to alter anything in your original recipe? Thanks so much!
I made these super simple cupcakes and absolutely delicious! Best cupcakes I’ve ever made🎃
The cinnamon cream cheese frosting is the best part about the whole recipe. It tastes sooo good with the pumpkin.
I love the thought of pumpkin and fall. Especially all the food that goes with the season. These cupcakes with the yummy frosting were so good! Really like the combination.
These were delicious and so pretty! The perfect fall dessert!
I love this cinnamon cream cheese frosting with the pumpkin cupcake! They taste so good together!! All my favorite fall flavors!
Mine too! You can’t go wrong with the cream cheese and pumpkin combo. So glad to hear you love these!
I’ve made this recipe for the past several years now…it’s a family favorite that gets requested every fall! 🙂
Oh I’m so happy to hear that!! Thanks for sharing!
Love me some pumpkin cupcakes this time a year! These are delicious and very easy to make! Thank you for the recipe.
Do you use the same amount of pumpkin as the water? Or more?
I just made these Pumpkin Cupcakes and they are delicious. Very easy and taste is rich in pumpkin and cinnamon flavor. Going to be a yearly fall treat! 🎃🎃🎃
I made this a few years ago for a Halloween church event, and they went over so well! I have made them around Halloween every year since. I don’t consider myself a baker at all, and has never made homemade frosting, but they turn out great every time. My kids love helping me make them too!
loving these recipe ideas! Can’t wait to start cooking…first up..: pumpkin cupcakes with cream cheese frosting!
Awesome! I’m excited for you! Hope you enjoy the cupcakes!
Hi, I’m a HUGE fan of yours, Kristyn! I am planning on making these and was wondering if I can make ahead and freeze?Thanks for your help! Steph
Absolutely!! Just let them thaw and add the cream cheese frosting when you’re ready to serve.
I a bit skeptical before trying this,because it seemed too easy to be good. I made these last night for a Halloween party and they were amazing! The only thing I did differently was I added more pumpkin spice seasoning than the recipe said to. I added closer to 1 tbsp, but if you don’t like a lot of the spices, the origional measurements would be good for you. Overall, I would absolutely make these again. very easy and delicious!
Great! I am so glad you tried them! Nothing wrong with adding more pumpkin! Thanks for sharing!
Can you make this recipe as a cake inStead of cup cakes?
I am sure you could. I have not tried, personally. You would need to bake longer.
Best RECIPE i’ve used, the cupcake HaD a great pUmpkin flavor, i doubled on the pumpkin spice and CINNAMON for mines. But the cupcake was moist and Delicious, everyone Ate Them up within a day.
Yay!! Love hearing this!! Thank you so much for sharing that!
I CHOSE to make the cake part from scratch.. followed the rest of the recipe as written but I’m a lover of really tasting my flavors so I decided to double the pumpkin pie spice & cinnamon both in the batter & frosting…. delicious!!! This recipe is a fall home run & I will be sharing it w/several friends!!! Thanks!!
Thanks for sharing it 🙂 A cake from scratch is perfect! Sounds delicious!
I can’t wait to make this recipe! It seems perfect for get-togethers since there are 24 cupcakes and not the 12-15 from a cake mix.
It really is!! Sure hope you like them as much as we do 🙂
Can you freeze the frosting?
I personally have not tried, so I can’t honestly tell you how it will turn out. It should be ok 🙂
What a perfect fall treat!
Awe, thank you so much!!
I received so many compliments from co-workers. They hunted me down to tell me how good this was. I made into a sheet cake. You definitely need to cook for the longest time if not a few minutes more for the sheet cake version.
Great idea!! I am glad everyone loved it! Thank you so much for letting me know!
I just made these with my daughter and they turned out beautifully and they were absolutely delicious! Thank you!
You’re welcome!! I’m so happy to hear they were a success. Thanks for giving the recipe a try!
Really delicious cupcAkes! VeRy easy to make! I Made a bunch for my Kiddo’s class halloween party!
Thank you so much!! I am so glad you tried them 🙂
In the paragraph way above it just says too add the cake mix, spices, and puree… Down lower here i read to use all ingredients except the water from the back of the box but i had already made them. They still taste really good but i think they would taste better had i added the eggs and oil. It was slightly confusing to have the directions at the top and bottom of the page with them being different. Thank god they turned out! My husband loved them!
I will need to change that. Thanks for letting me know 🙂 I am glad he still loved them!
I made these cupcakes and they were so moist and delicious !!!!
I am so glad you think so 🙂 Thank you for trying them!
So i made these tonight, and iam not aire why they cooked faster than the Suggested cooking. Ttime, it may have to do woth the fact i used the yellow cake mix that was without butter. Next time i will use that, i did however use one box yellow and one box spiced batter was good cupcake was decent, may jave been more moist if i used that Yellow cake with butter instead of oil. I will make the frosting tom which im sure will be good..
This recipe calls for a box of yellow cake mix, What size? The 18.25 or 16.25?
Lovely recipe. Want to try it using the cake mix substitute u mentioned. It says to cut in the 1/2 cup butter. So do i omit the ‘1/2 cup OIL’ i’m supposed to add to the mix? thanks.
Sooo do you substitute pumpkin purée for the water?? So do you only do the amount it says on the back or the whole can of pumpkin?
Yes, don’t do the water on the back of the box, but add 15 oz can of the puree instead 🙂
You say that if you don’t have a cake mix, you can make your own and you give a substitute recipe. You talk about cutting in the butter, but don’t say how much butter to put in.
This looks like the perfect way to welcome in Fall and all things pumpkin! I think I may be eating that frosting by the spoon!
Haha!! That’s ok 🙂 I am glad you liked them!!
Love the little pumpkins you’ve added on top. So cute!
Thank you!! They add a nice touch 🙂
These look so easy and I love that they have pumpkin in them! They are perfect for fall!
They are super easy 🙂 I hope you give them a try! Thank you!
I wish that all of the cinnamon icing would make it onto the cupcakes, but more made it into my mouth. It’s soooo good!
LOL!!! I know what you mean! Glad you liked it!
What a perfect fall treat! I’ll take all the pumpkin I can get this time of year. Yum!!
xo Michael
I am with ya!! Thank you so much for sharing!
These are basically like a pumpkin roll, but not as much effort. Really good when you feel like something warm and rich with spice in it, in the fall.
Most definitely!! Thanks so much for stopping by!
I’m loving these recipe, can’t wait to try them
Yay, I’m glad! Let me know what you think, when you do! Thank you 🙂
Could I substitute white cake mix for the yellow? And can these be made into mini cupcakes?
Yes & Yes 🙂 Let me know what you think! Thank you!
If you cannot find pumpkin purée can you use a can of pumpkin?
Thanks
Linda
I need to bake these on Sunday. Please let me know.
I’m sure it will turn out fine, though I haven’t personally tried. I bet it will taste good, still 🙂
Do I need to add water to the pumpkin, since it’s not the purée?
Thanks,
Linda
No, I wouldn’t 🙂
Love your recipes!!!
Thanks so much!!
No eggs?
These came out so good. This is a great recipe for an easy pumpkin pie cupcake.
Yay, I’m so glad! Thank you so much for sharing!
Hi if I use spice cake mix instead of yellow cake mix would i still add the pumpkin pie spice or would i just leave it out?
I haven’t tried, but you could make it, see if it’s the taste you want, then maybe add a little more or maybe it would be just enough. Hope that helps!
I too have been in search of an easy pumpkin cupcake and the frosting looks so creamy. Thank you for posting it
Well, I hope this recipe helps! You are so welcome! Hope you like them!
I made these this weekend and they were delicious yet a big blander than I anticipated. Maybe they couks be pumped up a little but with more pumpkin pie spice?
Thanks for the recipe!
You could definitely add more pumpkin spice if you want! Thanks for letting me know and giving them a try!
What if the yellow box recipe only calls for 3 eggs and 1/2 cup oil? It doesn’t say anything about water. Do I still use entire can of pumpkin along with oil and eggs? It’s pillsbury brand mix. Thanks!
You make the mix according to the directions on the box, but minus the water and the pumpkin puree with replace that. Hope that helps 🙂 Let me know what you think!
What if the box doesn’t say water at all? We are making these in school. I’m a teacher ????
Could you make these as mini-cupcakes? How long would you bake them for?
Of course!! I would start checking them maybe around 12 min and you could always add a min each time. I haven’t made them as mini ones before, so I couldn’t say exactly how long. Hope that helps!!
I am a pumpkin lover! Gotta make these little cuppy cakes!!
Can i use the Libby Pumpkin Puree can? I read on a different site that using this for cupcakes won’t work. Thanks!
Hi eat,let want to make these but one question…….do I have to sift the powdered sugar before making the frosting?
No, you do not. 😉
these look yummy, bet they would be even better with a boxed spice cake! Definitely going to try yours. Thank you for sharing.
Michelle
Anyone try this with the spiced cake mix??
I was thinking of doubling the batch, but doing one box White cake one spiced? Any thoughts?
i think i did something wrong when do u add the vanilla and cinamon to the cupcakes
Yes I am getting ready to make these and I have the same question
Just updated the recipe. 😉
Thanks! I did that hoping I was correct!
I made these yesterday and put a little twist on them: a churro-like topping. They were super yummy! Even my hubby who says he “hates” pumpkin liked them. Great recipe! http://www.onpurposehome.com/2014/11/21/pumpkin-churro-cupcakes/
Kim
Great idea!! So glad even the hubby liked them. 😉
Can I use white cake mix instead?…
You sure could 😉
I have made these every weekend for the past 3 weeks. Everyone loves them. I made them for a 6 year old’s birthday, an 8 year old’ s birthday, a treat at my quilt guild, and work. They make they house smell good too!
Oh, I LOVE to hear that Sandy!! Sounds like they are a hit. And I hope they were easy too! 😀
How many does this make?
I was able to get about 16 cupcakes out of this recipe. 😉
I made these and got 20. Of course, they didn’t last long! Huge hit at the halloween party and my teenage daughter has requested them for thanksgiving!
Hi,
Am making your cupcakes and am so excited… but, maybe on the top where you say all ingredients on the back… you should note there that you are substituting pumpkin for water! Those of us who have been baking for years don’t tend to read all the recipe before starting! Especially cupcakes! Thank you!
Thanks for the suggestion – just updated the recipe. I highly recommend reading the whole recipe first though. 😉
My frosting ended up a little runny. Could you suggest something to help?
You can add more powdered sugar to give it a thicker consistency, just a little at a time until its how you like it. 🙂
Yes, you can! Thanks for the comment. 🙂
I would add more powdered sugar to stiffen it up a bit. 😉
I’m making these right now! Bringing them to a birthday party for a friend. I made some full size cupcakes, and some mini cupcakes. They smell delicious!
I am going to make these..love pumpkin!!
Let me know how it goes!!
I love anything pumpkin! These sound amazing! 🙂
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How would you alter the recipe to put in a bundt cake pan? I want to make it look like a pumpkin by doubling the recipe
Hmmmm… I would look on a standard cake mix box and see what the time is for 2 circle pans and work off of that. 😉
How many does this make?
It makes between 18-24 cupcakes. 🙂
Yum! These look delicious! Pinning! xo
These are SO pretty!!
THANK YOU!!!
Did you add the entire can of pumpkin puree or only enough to replace water?
I’m curious about this as well? The whole 15 oz can or just the amount of water called for in the recipe?
Yes, the whole can. 🙂
I wanted to know if I can make this as a sheet cake? If I can how long do I bake it for?
I haven’t tried, but you totally could 🙂 I would maybe do 20 minutes.
The entire can. 😉
I am definitely not sick of pumpkin recipes! Pinned!
Yes, it needs the cake mix, plus ingredients on back, minus the water. Not sure if it was edible, but thank you for trying it.