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 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!