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.
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!