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! 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!