You’re in for a treat! As autumn’s crisp air settles in, nothing says cozy like the warm, spicy aroma of pumpkin cupcakes baking in your kitchen. Whether you’re craving classic flavors or adventurous twists, this roundup of 20 irresistible recipes has something for every home baker. Get ready to fall in love with pumpkin all over again—let’s dive into these delicious creations!
Cinnamon Swirl Pumpkin Cupcakes
Craving cozy fall vibes? These cinnamon swirl pumpkin cupcakes deliver warm spices and tender crumb in every bite. Perfect for holiday gatherings or a sweet afternoon treat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
- 1 ½ cups all-purpose flour (I always sift mine for extra fluffiness)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling—this matters!)
- ¾ cup granulated sugar
- ½ cup vegetable oil (I use avocado oil for a neutral flavor)
- 2 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp vanilla extract
- ¼ cup brown sugar (for that irresistible swirl)
- 1 tbsp ground cinnamon (extra for bold swirl definition)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt until fully combined.
- In a large bowl, mix 1 cup canned pumpkin puree, ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract with a hand mixer on medium speed for 2 minutes until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated—overmixing leads to dense cupcakes.
- In a small bowl, combine ¼ cup brown sugar and 1 tbsp ground cinnamon for the swirl mixture.
- Spoon half of the cupcake batter evenly into the prepared muffin cups, filling each about one-third full.
- Sprinkle a generous teaspoon of the cinnamon-sugar swirl mixture over each batter portion in the cups.
- Top with the remaining batter, then use a toothpick to swirl through each cupcake 3-4 times for a marbled effect without overmixing.
- Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center comes out clean—check at 20 minutes to avoid overbaking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Enjoy these moist, spice-filled delights with a soft crumb and gooey cinnamon swirls. Elevate them with a dollop of cream cheese frosting or serve warm alongside coffee for ultimate comfort.
Caramel Drizzled Pumpkin Cupcakes
Let’s be real—these aren’t just cupcakes; they’re your new fall obsession. Think fluffy pumpkin spice clouds drenched in a sweet, salty caramel that’ll have you licking the bowl. Ready in under an hour, they’re the perfect holiday treat or cozy weekend project.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (don’t skimp—this is the cozy magic)
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 cup canned pumpkin puree (not pie filling—trust me on this)
– ½ cup granulated sugar
– ½ cup packed brown sugar (light or dark works, but dark adds a deeper molasses note)
– ½ cup vegetable oil (or melted coconut oil for a subtle twist)
– 2 large eggs, at room temperature (they blend smoother, promise)
– 1 tsp vanilla extract
– For the caramel drizzle: ½ cup store-bought caramel sauce, warmed slightly (I cheat with a good-quality jar to save time)
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined—no lumps allowed.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a hand mixer on medium speed for 2 minutes until smooth and slightly fluffy.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Tip: Overmixing leads to dense cupcakes, so stop as soon as you see no flour streaks.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full. A cookie scoop makes this mess-free and ensures even baking.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
7. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Tip: Rushing this step can cause the caramel to melt off, so patience is key.
8. Once cooled, warm the caramel sauce in a microwave-safe bowl for 15–20 seconds until pourable but not hot.
9. Drizzle the caramel over the cupcakes using a spoon or piping bag. For a pro look, zigzag it back and forth and let it drip down the sides.
10. Serve immediately, or let the caramel set for 5 minutes if you prefer a neater finish. Tip: Sprinkle with a pinch of sea salt right after drizzling for a sweet-salty kick that elevates everything.
These cupcakes bake up incredibly moist with a tender crumb that melts in your mouth. The caramel adds a glossy, buttery richness that pairs perfectly with the warm pumpkin spices. Try serving them slightly warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them for a festive potluck—they disappear fast!
Pumpkin Cupcakes with Brown Butter Frosting
Nothing beats cozy holiday baking, and these pumpkin cupcakes are your new seasonal obsession. They’re moist, warmly spiced, and topped with a nutty brown butter frosting that’s pure magic. Get ready to impress at any gathering—these disappear fast.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level to avoid dense cupcakes)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon (I add a pinch extra for that cozy kick)
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1 cup canned pumpkin puree (not pumpkin pie filling—trust me on this)
– ½ cup granulated sugar
– ½ cup packed light brown sugar
– 2 large eggs, at room temperature (they blend smoother, promise!)
– ½ cup vegetable oil (I use avocado oil for a neutral flavor)
– 1 teaspoon pure vanilla extract
– ½ cup unsalted butter (for the frosting—browning it is key)
– 2 cups powdered sugar, sifted (no lumps allowed!)
– 2–3 tablespoons whole milk, as needed
– ½ teaspoon vanilla extract (for the frosting)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract—whisk until smooth and no streaks remain.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated; avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean; the tops should spring back lightly when touched.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents soggy bottoms.
8. For the frosting, melt the unsalted butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 5–7 minutes; watch closely to avoid burning.
9. Pour the browned butter into a heatproof bowl, scraping in all the browned bits, and let it cool to room temperature but not solidify.
10. In a stand mixer fitted with the paddle attachment, beat the cooled brown butter with the powdered sugar on low speed until crumbly.
11. Add the vanilla extract and 2 tablespoons of milk, then increase the speed to medium-high and beat for 2–3 minutes until light and fluffy; add more milk if needed for spreadable consistency.
12. Frost the cooled cupcakes generously with the brown butter frosting using a piping bag or offset spatula.
For the ultimate treat, these cupcakes are moist with a tender crumb and a rich, spiced pumpkin flavor that pairs perfectly with the toasty, caramel-like frosting. Serve them slightly chilled for a firmer frosting texture, or sprinkle with a dash of cinnamon for extra flair—they’re a holiday hit that’ll have everyone asking for seconds.
Vegan Pumpkin Cupcakes with Coconut Cream
Bake these vegan pumpkin cupcakes with coconut cream frosting and watch them disappear faster than holiday leftovers. They’re moist, spiced, and dairy-free—perfect for fall gatherings or a cozy night in. Trust me, even non-vegans will ask for seconds.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for fluffier cupcakes)
– 1 cup canned pumpkin puree (not pumpkin pie filling—puree is key for that rich flavor)
– ¾ cup granulated sugar
– ½ cup coconut oil, melted (this adds a subtle tropical note)
– ¼ cup unsweetened almond milk (room temp works best to avoid clumping)
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon (I use Ceylon cinnamon for a warmer spice)
– ½ tsp ground ginger
– ¼ tsp salt
– 1 can (13.5 oz) full-fat coconut milk, chilled overnight (for the cream—don’t shake it!)
– 2 tbsp powdered sugar (for sweetening the coconut cream)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
3. In a separate bowl, mix the pumpkin puree, granulated sugar, melted coconut oil, and almond milk until smooth.
4. Tip: Fold the wet ingredients into the dry ingredients gently—overmixing can lead to dense cupcakes.
5. Spoon the batter evenly into the prepared cupcake liners, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Let the cupcakes cool completely in the pan for 10 minutes before transferring to a wire rack—this prevents them from crumbling.
8. While the cupcakes cool, open the chilled can of coconut milk without shaking it and scoop out the solid cream into a bowl, leaving the liquid behind.
9. Using a hand mixer, beat the coconut cream with powdered sugar and vanilla extract on high speed for 2-3 minutes until fluffy.
10. Tip: If the coconut cream is too soft, chill it in the fridge for 15 minutes before beating for better texture.
11. Once the cupcakes are fully cooled, frost them generously with the coconut cream using a spatula or piping bag.
Vegan pumpkin cupcakes with coconut cream frosting offer a moist, spiced crumb that pairs perfectly with the light, creamy topping. Serve them chilled for a firmer frosting or at room temperature to let the pumpkin flavor shine—either way, they’re a crowd-pleaser. Try sprinkling with a pinch of cinnamon or toasted coconut flakes for an extra festive touch.
Pecan Crusted Pumpkin Cupcakes
Kick off your holiday baking with these irresistible pecan-crusted pumpkin cupcakes. They’re the perfect blend of cozy spice and satisfying crunch. Get ready to impress everyone at your festive gathering.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– 1 3/4 cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg (freshly grated makes all the difference)
– 1/4 tsp ground cloves
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1/2 cup granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs (room temperature helps them incorporate smoothly)
– 1/2 cup vegetable oil
– 1 tsp pure vanilla extract
– 1/2 cup buttermilk (full-fat gives the best texture)
– 1 cup finely chopped pecans (toast them first for maximum flavor)
– 1/2 cup unsalted butter, softened
– 4 oz cream cheese, softened (I take it out of the fridge an hour ahead)
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until fully combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and 1 tsp vanilla extract. Whisk vigorously for 2 minutes until smooth.
4. Tip: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until no flour streaks remain—overmixing leads to dense cupcakes.
5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Sprinkle the finely chopped pecans evenly over the top of each cupcake, pressing them lightly into the batter.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed for 2 minutes until creamy.
10. Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed until incorporated after each addition. Tip: Scrape down the bowl sides to ensure everything mixes evenly.
11. Add the 1 tsp vanilla extract and beat on medium-high speed for 1–2 minutes until the frosting is light and fluffy.
12. Frost the cooled cupcakes generously with the cream cheese frosting.
Just imagine biting into these cupcakes—the moist, spiced pumpkin base pairs perfectly with the crunchy pecan topping and tangy cream cheese frosting. Serve them slightly chilled for a firmer texture, or garnish with a sprinkle of cinnamon for an extra festive touch.
Pumpkin Cupcakes with Salted Caramel Frosting
Bake these pumpkin cupcakes with salted caramel frosting and watch them disappear faster than holiday leftovers. This fall favorite combines warm spices with that sweet-salty frosting everyone craves—perfect for Thanksgiving, Halloween, or just because you deserve a treat. Trust me, your kitchen will smell incredible.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for fluffier cupcakes)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (don’t skimp—this is the cozy factor)
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp is key for smooth mixing)
– ¾ cup granulated sugar
– 2 large eggs (I prefer room temp eggs here—they incorporate better)
– 1 cup canned pumpkin puree (not pie filling!)
– ½ cup buttermilk (full-fat gives the best texture)
– 1 tsp vanilla extract
– ½ cup unsalted butter, softened (for the frosting—yes, more butter!)
– 4 oz cream cheese, softened
– 2 cups powdered sugar, sifted
– ½ cup salted caramel sauce (store-bought or homemade—I use Stonewall Kitchen)
– ¼ tsp sea salt flakes (for sprinkling at the end)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the pumpkin puree, buttermilk, and vanilla extract on low speed just until smooth—don’t overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined with no flour streaks visible.
7. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents soggy bottoms.
10. For the frosting, beat the softened butter and cream cheese in a large bowl on medium speed for 2 minutes until creamy.
11. Gradually add the sifted powdered sugar, mixing on low speed first to avoid a sugar cloud, then increase to medium until smooth.
12. Pour in the salted caramel sauce and mix on low until fully incorporated and fluffy.
13. Frost the cooled cupcakes using a piping bag or offset spatula, swirling generously.
14. Sprinkle each cupcake with a pinch of sea salt flakes for that perfect salty crunch.
Ready to dive in? These cupcakes are moist and tender with a warm spice kick, balanced by that rich, buttery frosting. Serve them slightly chilled for a firmer texture, or drizzle extra caramel on top for an Instagram-worthy finish.
Gluten-Free Pumpkin Cupcakes with Vanilla Bean Frosting
Whip up these gluten-free pumpkin cupcakes with vanilla bean frosting that taste like autumn in a bite. Perfect for holiday gatherings or cozy weekends, they’re moist, flavorful, and surprisingly easy to make—no one will guess they’re gluten-free!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1 blend for reliable results)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly grated if you have it—it makes a difference!)
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup vegetable oil (I prefer avocado oil for a neutral flavor)
- 2 large eggs (room temperature helps them blend smoothly)
- 1 tsp pure vanilla extract
- 8 oz cream cheese, softened (full-fat for the best texture)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- Seeds scraped from 1 vanilla bean (or 1 tsp vanilla bean paste if you’re in a pinch)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a large bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, eggs, and pure vanilla extract, mixing with a hand mixer on medium speed for 2 minutes until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated—overmixing can make the cupcakes dense.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and unsalted butter with a hand mixer on high speed for 3 minutes until light and fluffy.
- Add the sifted powdered sugar and vanilla bean seeds, mixing on low speed initially to avoid a sugar cloud, then increase to high and beat for another 2 minutes until smooth.
- Frost the cooled cupcakes using a piping bag or offset spatula, swirling the frosting generously on top.
Buttery and spiced, these cupcakes boast a tender crumb that pairs beautifully with the rich, creamy frosting. Serve them with a sprinkle of cinnamon or crushed pecans for extra crunch, and watch them disappear at your next get-together!
Pumpkin Cupcakes with Nutmeg Glaze
Let’s bake the coziest, most aromatic treat that screams fall. These pumpkin cupcakes are fluffy, spiced perfection, topped with a sweet, nutmeg-kissed glaze that’ll have everyone asking for the recipe. Perfect for holiday parties or a cozy night in.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg (freshly grated if you have it—it makes a difference!)
– ¼ tsp salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ½ cup granulated sugar
– ½ cup packed brown sugar
– 2 large eggs (I prefer room temp eggs here—they blend smoother)
– ½ cup vegetable oil
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 2 tbsp milk (whole milk gives the glaze a richer texture)
– ¼ tsp ground nutmeg (yes, more nutmeg for that glaze!)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ½ tsp nutmeg, and salt until fully combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a hand mixer on medium speed for 2 minutes until smooth and creamy.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make the cupcakes dense.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
8. While the cupcakes cool, make the glaze: in a small bowl, whisk together the powdered sugar, milk, and ¼ tsp nutmeg until smooth and drizzle-able. If it’s too thick, add more milk ½ tsp at a time.
9. Once the cupcakes are fully cooled, drizzle the glaze over the tops in a zigzag pattern. Let it set for 10 minutes before serving.
Best enjoyed fresh, these cupcakes boast a moist, tender crumb with warm spice notes that pair beautifully with the sweet, nutmeg-forward glaze. For a festive twist, sprinkle with extra cinnamon or serve alongside a hot chai latte.
Pumpkin Cupcakes with Marshmallow Topping
Every holiday season needs a showstopper dessert that’s as fun to make as it is to eat. Enter these pumpkin cupcakes with marshmallow topping—they’re moist, spiced, and topped with a cloud-like swirl that’s pure nostalgia. Get ready to bake up some serious cozy vibes.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (a must for that warm spice kick)
– ½ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp blends smoother—trust me!)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature (they incorporate better this way)
– 1 cup canned pumpkin puree (not pie filling—pure pumpkin is key)
– ½ cup whole milk
– 1 tsp vanilla extract
– 1 cup marshmallow fluff (for that dreamy topping)
– ½ cup powdered sugar (to sweeten the fluff just right)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in the pumpkin puree, milk, and vanilla extract on low speed until just incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low until no flour streaks remain—don’t overmix to keep cupcakes tender.
7. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. In a small bowl, combine the marshmallow fluff and powdered sugar, stirring until smooth and spreadable.
11. Once cupcakes are fully cooled, spread or pipe the marshmallow topping onto each one.
12. For a toasted effect, use a kitchen torch to lightly brown the topping, holding it 2–3 inches away for 10–15 seconds.
Light, moist crumb meets warm pumpkin spice in every bite, with the marshmallow adding a sweet, pillowy contrast. Serve these slightly warm for a gooey treat, or pair with a hot coffee to balance the sweetness—they’re perfect for holiday gatherings or a cozy night in.
Pumpkin Cupcakes with Gingerbread Frosting
Forget basic pumpkin spice—these cupcakes bring holiday magic with a gingerbread twist that’ll have everyone asking for seconds. They’re fluffy, spiced just right, and topped with a frosting that tastes like Christmas morning. Perfect for parties or cozy nights in.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp is key for smooth mixing)
– ¾ cup granulated sugar
– 2 large eggs (I prefer room temp eggs here—they blend better)
– 1 cup canned pumpkin puree (not pumpkin pie filling!)
– ½ cup buttermilk (full-fat gives the best texture)
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tbsp molasses (blackstrap adds deep flavor)
– 1 tsp ground ginger
– ½ tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition for about 30 seconds.
5. Mix in the pumpkin puree, buttermilk, and vanilla extract on low speed until just incorporated—don’t overmix.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain; tip: stop as soon as it’s combined to avoid tough cupcakes.
7. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
8. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean; tip: rotate the pan halfway through for even baking.
9. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for 30 minutes.
10. For the frosting, beat the softened cream cheese and butter in a large bowl on medium speed for 2 minutes until smooth.
11. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a mess, then increase to medium for 1 minute.
12. Mix in the molasses, ginger, and cinnamon until fully blended; tip: chill the frosting for 10 minutes if it’s too soft to pipe.
13. Frost the cooled cupcakes using a piping bag or spatula, swirling generously on top.
14. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Keep these cupcakes on hand for holiday gatherings—the moist, spiced crumb pairs perfectly with that creamy, gingerbread-kissed frosting. Try crumbling a little extra gingerbread cookie on top for crunch, or enjoy them warm with a drizzle of caramel for a decadent twist.
Pumpkin Cupcakes with White Chocolate Ganache
Viral fall flavors just got a major upgrade. These pumpkin cupcakes with white chocolate ganache deliver cozy spice and creamy sweetness in every bite—perfect for holiday gatherings or a simple treat. Forget basic desserts; this combo brings serious wow factor with minimal effort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for fluffier cupcakes)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (a little extra never hurts for that warm spice kick)
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp blends smoother with the sugar)
– ¾ cup granulated sugar
– 2 large eggs (I prefer room temp eggs here—they incorporate better)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ½ cup buttermilk (it adds a lovely tang and moisture)
– 1 tsp vanilla extract
– 8 oz white chocolate chips (I use high-quality chips for a smoother ganache)
– ½ cup heavy cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the canned pumpkin puree, buttermilk, and vanilla extract on low speed until just blended—don’t overmix.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain; the batter will be thick.
7. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
8. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
10. While the cupcakes cool, make the ganache: place the white chocolate chips in a heatproof bowl.
11. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2–3 minutes; watch closely to avoid boiling.
12. Pour the hot cream over the white chocolate chips and let it sit undisturbed for 1 minute to melt the chocolate.
13. Stir the mixture gently with a whisk until smooth and glossy; if needed, let it cool slightly to thicken for 5–10 minutes.
14. Once the cupcakes are fully cooled, spoon or pipe the ganache over the tops, spreading it evenly.
15. Let the ganache set at room temperature for about 15 minutes before serving.
Yielding moist, spiced cupcakes topped with a velvety white chocolate ganache, this dessert balances autumn warmth with indulgent creaminess. Serve them slightly chilled for a firmer ganache or at room temperature for a softer bite—either way, they’re a crowd-pleaser that’ll have everyone asking for seconds.
Pumpkin Cupcakes with Candied Ginger
Viral fall flavors just got a major upgrade. These pumpkin cupcakes with candied ginger deliver cozy spice and a sweet-heat kick that’ll have everyone asking for the recipe. Perfect for holiday parties or a festive treat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for fluffier cupcakes)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp blends smoother)
– ¾ cup granulated sugar
– 2 large eggs (I prefer room temp eggs here—they incorporate better)
– 1 cup canned pumpkin puree (not pumpkin pie filling!)
– ½ cup buttermilk
– 1 tsp vanilla extract
– ½ cup finely chopped candied ginger (extra for garnish if you love that zing)
– 8 oz cream cheese frosting (store-bought or homemade—your call)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 2 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the pumpkin puree, buttermilk, and vanilla extract on low speed until just combined—don’t overmix.
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no flour streaks remain.
7. Fold in the finely chopped candied ginger evenly throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—about 1 hour.
11. Frost the cooled cupcakes generously with cream cheese frosting using a piping bag or knife.
12. Garnish with extra chopped candied ginger if desired.
Delightfully moist and spiced, these cupcakes boast a tender crumb from the pumpkin and buttermilk. The candied ginger adds pops of warmth and texture that cut through the sweetness. Serve them slightly chilled for a firmer frosting or warm them briefly for a gooey, comforting bite.
Pumpkin Cupcakes with Honey Cinnamon Frosting
Zesty fall flavors meet cozy baking vibes in these pumpkin cupcakes. They’re perfectly spiced, incredibly moist, and topped with a honey cinnamon frosting that tastes like autumn in a bowl. Get ready to make your kitchen smell amazing.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ½ cup granulated sugar
– ½ cup packed brown sugar
– ½ cup vegetable oil (I use neutral oil like canola)
– 2 large eggs (room temperature helps them incorporate smoothly)
– 1 tsp vanilla extract
– 8 oz cream cheese, softened (leave it out for 30 minutes)
– ½ cup unsalted butter, softened
– ⅓ cup honey (local honey adds wonderful flavor)
– 1 tsp ground cinnamon
– 2 cups powdered sugar, sifted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously for 1 minute until smooth.
4. Tip: Don’t overmix the batter—gently fold the dry ingredients into the wet ingredients until just combined with no flour streaks visible.
5. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
6. Bake at 350°F for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
7. Tip: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. While cupcakes cool, make the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed for 2 minutes until creamy.
9. Add honey and cinnamon, beating for 1 minute until fully incorporated.
10. Gradually add sifted powdered sugar, beating on low speed until combined, then increase to medium-high and beat for 2 minutes until fluffy.
11. Tip: If frosting seems too soft, refrigerate for 15 minutes before piping for better consistency.
12. Frost cooled cupcakes using a piping bag or offset spatula.
13. Refrigerate cupcakes for 30 minutes to set the frosting before serving.
Rich, moist crumb with warm pumpkin spice pairs beautifully with the creamy, honey-kissed frosting. These cupcakes stay incredibly tender for days—if they last that long. Try them with a sprinkle of cinnamon sugar on top or crumbled gingersnap cookies for extra texture.
Pumpkin Cupcakes with Cream Cheese Swirl
Melt into fall with these pumpkin cupcakes—they’re the cozy, spiced treat you’ll crave all season. A creamy swirl of tangy cream cheese bakes right in, making every bite a perfect mix of moist cake and rich filling. Skip the basic pumpkin bread and bake these instead for your next gathering or a sweet solo moment.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for fluffier cupcakes)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (a little extra never hurts for that warm spice kick)
– ½ tsp ground ginger
– ¼ tsp salt
– 1 cup canned pumpkin puree (not pumpkin pie filling—puree gives the best moisture)
– ½ cup granulated sugar
– ½ cup packed brown sugar
– ⅓ cup vegetable oil (I use a neutral oil like canola to let the pumpkin shine)
– 2 large eggs, at room temperature (they blend smoother into the batter)
– 1 tsp vanilla extract
– 8 oz cream cheese, softened (take it out of the fridge 30 minutes ahead for easy swirling)
– ¼ cup granulated sugar (for the cream cheese swirl)
– 1 large egg (for the cream cheese swirl)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until fully combined.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, 2 eggs, and vanilla extract with a hand mixer on medium speed for 2 minutes until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—overmixing can make cupcakes dense.
5. In a small bowl, beat the softened cream cheese, ¼ cup granulated sugar, and 1 egg with a fork until creamy and lump-free.
6. Fill each muffin cup about ⅔ full with the pumpkin batter using a spoon or ice cream scoop.
7. Drop 1 tablespoon of the cream cheese mixture onto the center of each cupcake batter portion.
8. Use a toothpick to gently swirl the cream cheese into the pumpkin batter in a circular motion, creating a marbled effect without overmixing.
9. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the pumpkin part (avoid the cream cheese swirl) comes out clean.
10. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
Out of the oven, these cupcakes boast a tender, moist crumb with a hint of warm spice, balanced by that tangy cream cheese swirl. Serve them slightly warm for a gooey center, or top with a dusting of powdered sugar for an elegant touch—they’re perfect for holiday parties or a cozy afternoon snack.
Pumpkin Cupcakes with Toasted Walnut Topping
Oozing with cozy fall vibes, these pumpkin cupcakes deliver moist spice cake in every bite. Topped with crunchy toasted walnuts, they’re the perfect grab-and-go treat for holiday gatherings or a sweet afternoon pick-me-up.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1½ cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 cup canned pumpkin puree (not pumpkin pie filling—trust me on this)
– ½ cup granulated sugar
– ½ cup packed brown sugar
– 2 large eggs, at room temperature for better blending
– ½ cup vegetable oil
– 1 tsp vanilla extract
– ¾ cup chopped walnuts
– 2 tbsp unsalted butter, melted
– 1 tbsp honey
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract; whisk vigorously for about 1 minute until smooth.
4. Tip: Gently fold the dry ingredients into the wet mixture with a spatula—overmixing can lead to dense cupcakes.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes bake, toss the chopped walnuts with the melted butter and honey in a small bowl.
8. Spread the walnut mixture in a single layer on a baking sheet and toast in the oven (still at 350°F) for 5–7 minutes, stirring once, until fragrant and lightly browned.
9. Tip: Watch the walnuts closely to prevent burning—they go from golden to bitter fast!
10. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, sprinkle the toasted walnuts evenly over the tops of the cupcakes.
12. Tip: For extra flair, drizzle with a simple powdered sugar glaze if you’re feeling fancy.
Perfectly tender with a warm spice kick, these cupcakes stay moist for days thanks to the pumpkin. Pair them with a hot coffee for a cozy autumn moment, or crumble the topping over vanilla ice cream for an indulgent dessert hack.
Summary
Lovingly curated, these 20 pumpkin cupcake recipes offer a treasure trove of autumnal inspiration for every baker. We hope you’ve found a new favorite to fill your kitchen with the cozy scents of fall. Don’t forget to bake, share your results in the comments below, and pin this roundup to your Pinterest boards for your next baking adventure!
