If you have family members who aren’t big fans of traditional Thanksgiving pies—or if you just want a handheld, crowd-pleasing fall treat—these Moist Pumpkin Cupcakes with Cream Cheese Frosting are the ultimate solution.
As a busy mom and home cook who loves baking from scratch on our homestead, I designed this recipe to be foolproof. It’s a quick one-bowl recipe that yields about 30 incredibly soft, perfectly spiced cupcakes.
Whether you are hosting a fall baby shower, packing lunchbox treats, or setting up a dessert table for Thanksgiving, these pumpkin cupcakes topped with rich cream cheese frosting and homemade candied maple pecans are always the first to disappear!
Key Ingredients & Why They Matter
Pure Pumpkin Puree (Not Pumpkin Pie Mix): Real canned pumpkin provides deep moisture, natural sweetness, and that unmistakable vibrant autumn color without any pre-added sugars or artificial spices getting in the way.
You could use fresh, homemade roasted pumpkin or butternut squash puree, just ensure it has been well-drained so it isn’t watery. 😉
Avocado Oil: Unlike butter or heavy oils that can weigh cupcakes down, neutral avocado oil keeps these cupcakes incredibly soft, moist, and tender for days without overpowering the spice flavor.
You could also use melted coconut oil, canola oil, or vegetable oil work wonderfully.
Sweetened Condensed Milk: Using sweetened condensed milk adds an extra layer of rich, velvety depth and structural moisture that takes these cupcakes from standard to award-winning.
Warm Fall Spices (Cinnamon, Nutmeg, Cloves, & Ginger): A heavy-handed, balanced blend of traditional spices is what gives pumpkin treats their cozy, nostalgic holiday aroma and flavor profile.
If you are short on individual spices, you can substitute them directly with 4 teaspoons of store-bought pumpkin pie spice.
Cream Cheese & Butter (Frosting Base):
The combination of tangy cream cheese and rich salted butter creates a stable, ultra-creamy, piped-to-perfection frosting that cuts through the sweetness of the cake.
If you are dairy-free, high-quality plant-based cream cheese and vegan butter sticks can be substituted. Make sure they’re at room temperature.
Making Pumpkin Cupcakes Step-by-Step
Step 1: Mix the Batter
In a large mixing bowl or stand mixer fitted with the paddle attachment, combine all cupcake ingredients (eggs, milk, avocado oil, pumpkin puree, granulated sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger). Mix on medium speed for about 2 minutes until completely smooth and well incorporated.
Step 2: Bake
Line your muffin tins with paper cupcake liners. Fill each liner with a heaping 1/4 cup of batter. Bake in a preheated 350°F (175°C) oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 3: Cool Completely
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely before frosting. Tip: Never frost warm cupcakes, or your cream cheese frosting will melt right off!
Step 4: Make the Cream Cheese Frosting
In a clean mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Slowly add the powdered sugar one cup at a time, mixing on low speed, then stir in the vanilla extract until smooth and creamy. Frost your cooled cupcakes.
Step 5: Make the Candied Maple Pecans:
In a small nonstick skillet over medium heat, combine the chopped pecans and pure maple syrup. Cook, stirring frequently, for 5 to 10 minutes until the syrup bubbles, reduces, and coats the pecans in a glossy candy shell. Remove from the heat, let them cool on parchment paper, and sprinkle them generously over your frosted cupcakes.
Tips for Success!
Don’t Overbake: Check the cupcakes right at the 18-minute mark. Overbaked pumpkin cupcakes can dry out, and you want that signature melt-in-your-mouth moist texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake the unfrosted cupcakes a day in advance and store them in an airtight container at room temperature, or freeze them for up to 3 months. Frost them just before serving.
Can I use pumpkin pie spice instead of individual spices?
If you’re short on time, you can substitute the cinnamon, nutmeg, cloves, and ginger with 4 teaspoons of store-bought pumpkin pie spice.
Pumpkin Cupcakes
I’ve got a few kids that don’t like traditional Thanksgiving pies, but they love these pumpkin cupcakes! They’re the perfect finish to Thanksgiving Turkey, homemade sourdough rolls, candied yams, mashed potatoes and homemade gravy, a big green bean casserole, and turkey stuffing! Don’t forget to print your free Thanksgiving Coloring Pages!
But these perfect pumpkin cupcakes are the star of the show at any fall gathering or potluck!
More of the Best Pumpkin Recipes
- Perfect Pumpkin Pie
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Bread
- Pumpkin Spice Bread
- Libby’s Pumpkin Roll
Did you make these pumpkin cupcakes with cream cheese frosting? Let me know what YOU think, Please review the recipecard!
Moist Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
- 4 eggs
- 2/3 cups milk or condensed milk
- 1 cup avocado oil or your favorite oil
- 1 16 ounce pumpkin puree
- 3 cups sugar granulated
- 3 1/2 cups flour unbleached
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cream CHeese Frosting
- 8 cups powdered sugar
- 1 cup salted sweet cream butter at room temp.
- 2 8 ounce packages of cream cheese at room temp
- 2 tablespoons vanilla
- 1 cup pecans chopped
- 2 tablespoons real maple syrup
Instructions
- In a large mixing bowl or stand mixer add all ingredients and blend with a stand mixer or hand mixer for 2 minutes till well incorporated.
- Line cupcake pans with cupcake liners, and fill them each with a heaping 1/4 cup of batter.
- Bake in a 350 degree preheated oven for 18 minutes or till a toothpick inserted into the centers comes out clean.
- Remove cupcakes from pan, and put them on a cooling rack.
- Let cupcakes cool completely.
- Make frosting by blending the room temperature butter, cream cheese, vanilla and powdered sugar till smooth.
- Frost cooled cupcakes!
- In a nonstick skillet add 1 cup chopped pecans, and add 2 tablespoons pure maple syrup.
- Cook over medium heat till pecans become coated and syrup candies around them (5-10 minutes max).
- Remove pecans from the pan and let them cool.
- Sprinkle candied maple pecans over cupcakes!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
