When autumn rolls around, there’s nothing quite like the warm aroma of pumpkin and spices filling the kitchen. These made-from-scratch pumpkin cupcakes are soft, moist, and full of cozy fall flavors. They’re perfect for large gatherings because they’re easy to make and serve, whether for a fall festival, game day tailgate, or even as a sweet treat on the Thanksgiving table. The tangy cream cheese frosting pairs beautifully with the spiced pumpkin base, creating a dessert that feels comforting yet indulgent in every bite.
Ingredients for Fluffy Pumpkin Cupcakes
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4 eggs
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1 2/3 cups (330 g) white sugar
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1 cup (240 ml) vegetable oil
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2 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons pumpkin pie spice
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 can (15 oz / 425 g) pureed pumpkin (not pumpkin pie mix)
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2 cups (260 g) all-purpose flour
Optional Cream Cheese Frosting:
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1 package (3 oz / 85 g) cream cheese, softened
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1/2 cup (115 g) butter, softened
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1 teaspoon vanilla extract
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2 cups (240 g) confectioners’/powdered sugar
How to Make Fluffy Pumpkin Cupcakes
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Preheat oven to 350°F (175°C). This recipe makes 24 cupcakes, or you can bake the batter in a large jelly roll pan and cut into bars.
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In a mixing bowl (using a mixer or by hand), combine eggs, white sugar, and vegetable oil until blended. Add baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and pureed pumpkin. Mix until smooth.
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Gradually add in the flour, mixing until just combined.
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Lightly spray each cupcake paper liner with non-stick cooking spray to make removal easier.
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Using a ladle or large spoon, fill 24 cupcake liners evenly with the batter.
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Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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If making the frosting: cream together the softened cream cheese and butter. Mix in the vanilla extract, then gradually add the powdered sugar until the frosting is smooth and spreadable. (Tip: If you’re short on time, you can use store-bought cream cheese or whipped cream frosting.)
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Spread the frosting over the cooled cupcakes or bars, then serve and enjoy.
A Perfect Treat for Fall
These pumpkin cupcakes strike the perfect balance between sweet, spiced, and fluffy. The hint of cinnamon and pumpkin pie spice makes them taste like autumn in every bite, while the cream cheese frosting adds a luscious finish. Whether you make them as cupcakes or in bar form, they’re sure to disappear fast from any dessert table. Keep this recipe in your collection — it’s one you’ll come back to every pumpkin season.
