Pumpkin Cupcakes
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Moist and tender pumpkin cupcakes made with real pumpkin and topped with a delectable brown butter cream cheese frosting.
![A pumpkin cupcake sitting on a cooling rack.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-07.jpg)
These are the BEST Pumpkin Spice Cupcakes
These are seriously some of the the best cupcakes in general that I have ever made, because not only do they have a moist and tender pumpkin cake as the base, but the brown butter cream cheese frosting really takes things to a whole new level of flavor.
Browning butter is like magic. It turns butter from average to absolutely amazing. It brings out a caramely, toffee-like flavor that adds a depth of flavor to the cream cheese frosting and pairs perfectly with the warm spices in the pumpkin spice cupcakes.
![A pumpkin cupcake sitting on a plate.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-06.jpg)
Pumpkin Spice Cupcake Recipe Variations
ALTERNATIVE FROSTING OPTIONS
I know, I know. Browning butter is an extra step in the process to making these perfect pumpkin cupcakes. But I can assure you, the extra work is totally worth it!
Rest assured, however, that you can still make amazing cupcakes with different frosting options.
If you would prefer not to make the brown butter cream cheese frosting recipe card listed below, try making these pumpkin cupcakes with a regular homemade cream cheese frosting or even my basic vanilla buttercream frosting.
Pumpkin Cupcake Ingredients
This pumpkin cupcakes recipe uses simple pantry ingredients! Make sure to use pumpkin puree that is 100% pumpkin (not pumpkin pie filling), and we will add extra flavor to the cupcake batter with pumpkin pie spice and cinnamon.
![Ingredients for pumpkin cupcakes with text overlay.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-ING.jpg)
FOR THE CUPCAKES
Here’s what you will need:
• all-purpose flour
• baking powder
• baking soda
• pumpkin pie spice
• ground cinnamon
• salt
• light brown sugar
• vegetable oil
• egg
• pumpkin puree
• vanilla extract
BROWN BUTTER CREAM CHEESE FROSTING
For this simple brown butter cream cheese frosting, you’ll need to make sure your brown butter is at room temperature, which can throw off your prep time a bit.
Be sure to make the brown butter ahead of time if you’re in time crunch. It only takes a few minutes to make, but it will take about 30-45 minutes to be the proper temperature for using in this frosting recipe.
![Aerial photo of the ingredients needed for brown butter cream cheese frosting. The ingredients have text overlay.](https://freshaprilflours.com/wp-content/uploads/2023/02/brown-butter-cream-cheese-frosting-ING.jpg)
For the frosting, you will need:
• brown butter
• full fat cream cheese
• powdered sugar
• vanilla extract
• salt
How to make Pumpkin Cupcakes
This is a great recipe because you don’t need a mixer to get the job done… At least not for the delicious pumpkin cupcakes. That luscious cream cheese frosting will require one, but hey, you won’t have to clean cupcake batter off of it beforehand!
![A pumpkin cupcake sitting on a plate.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-04.jpg)
![An unwrapped pumpkin cupcake sitting on a plate.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-03.jpg)
MAKE THE CUPCAKES
Let’s start by making the fluffy, moist pumpkin cupcake base.
STEP #1
Toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and set this mixture aside.
STEP #2
Next, whisk together the brown sugar and oil until the mixture is smooth. Add the egg, pumpkin purée, and vanilla extract and whisk again until everything is combined.
STEP #3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
![Pumpkin cupcake batter in a large bowl with a whisk in it.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-13-678x1024.jpg)
![Pumpkin cupcake batter in a large bowl with a spatula.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-12-678x1024.jpg)
![Pumpkin cupcake batter in a large bowl with a spatula.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-11-678x1024.jpg)
STEP #4
Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full, then bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cupcakes to cool completely on a wire rack before decorating and frosting.
![Pumpkin cupcake batter in a muffin pan.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-10-678x1024.jpg)
![Unfrosted pumpkin cupcakes sitting on a cooling rack with a bowl of frosting.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-09-678x1024.jpg)
MAKE THE BROWN BUTTER
As mentioned, you’ll want to carve out enough time to prepare your brown butter before going straight into making the frosting.
STEP #5
To make brown butter, place the butter in a pan or skillet and turn to medium heat. Use a silicone spatula or wooden spoon to stir butter constantly while it melts.
STEP #6
Once the butter has melted, it will start to sizzle and white foal will appear on the surface. Continue stirring and turn the heat down if the butter is sizzling too aggressively.
STEP #7
After about 5 minutes, the foam will disappear and you will notice milk solids collecting at the bottom of the pan. Those are what will start to brown. They will go from light brown to amber very quickly, and the smell will start to become caramel-like. Remove the pan from the heat at this point and pour into a heat safe bowl.
![An aerial photo of a skillet of melting butter to make brown butter. There is a hand holding the handle of the skillet and a wooden spoon stirring the butter.](https://freshaprilflours.com/wp-content/uploads/2023/09/brown-butter-15-678x1024.jpg)
![An aerial photo of a skillet of melting butter to make brown butter. There is a hand holding the handle of the skillet and a wooden spoon stirring the butter.](https://freshaprilflours.com/wp-content/uploads/2023/09/brown-butter-14-678x1024.jpg)
![An aerial photo of a skillet of brown butter. There is a hand holding the handle of the skillet and a wooden spoon stirring the butter.](https://freshaprilflours.com/wp-content/uploads/2023/09/brown-butter-11-680x996.jpg)
Follow my brown butter recipe for more detailed instructions on how to successfully make brown butter!
MAKE THE CREAM CHEESE FROSTING
STEP #8
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cooled brown butter and cream cheese on medium-high speed until smooth.
STEP #9
Turn the mixer speed down to low and add the powdered sugar. Add the vanilla and salt and continue mixing until smooth.
![Brown butter cream cheese frosting in a glass bowl with a spatula.](https://freshaprilflours.com/wp-content/uploads/2023/02/brown-butter-cream-cheese-frosting-2-678x1024.jpg)
![A closeup of a swirl of brown butter cream cheese frosting.](https://freshaprilflours.com/wp-content/uploads/2023/02/brown-butter-cream-cheese-frosting-1-678x1024.jpg)
STEP #10
Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with your decorating tip of choice.
![Pumpkin cupcakes sitting on a cooling rack.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-08-678x1024.jpg)
![A pumpkin cupcake sitting on a plate with a bite taken out of it.](https://freshaprilflours.com/wp-content/uploads/2023/09/pumpkin-cupcakes-02-678x1024.jpg)
Tips to making Pumpkin Cupcakes with Cream Cheese Frosting
You’ll notice that these moist pumpkin cupcakes don’t use any butter and instead use oil as the fat component to the batter. When testing this recipe, I found a much better crumb when I used oil instead of butter.
Not only that, but we’re looking to showcase that real pumpkin flavor all on its own, so we don’t need the additional buttery flavor. I have tested this recipe with canola oil as well as vegetable oil, and you’re welcome to use any neutral oil that you prefer.
I would recommend staying away from coconut oil, though, since the flavor may not complement the pumpkin flavor very well.
Pumpkin Cupcake Storage Instructions
It’s fine to keep these cupcakes at room temperature, but since they are so moist, you’ll want to make sure the room temperature isn’t too warm. I prefer to store them in the refrigerator. Be sure to allow them to come to room temperature before enjoying if you also decide to store them in the refrigerator.
PUMPKIN CUPCAKE RECIPE FAQs
MORE PUMPKIN RECIPES FROM FRESH APRIL FLOURS
Pumpkin Spice Cupcake Recipe
Ingredients
PUMPKIN CUPCAKES
- 1 cup (120g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (100g) firmly packed light brown sugar
- ¼ cup (56mL) vegetable oil
- 1 large egg room temperature1
- 1 cup pumpkin purée2
- ¾ teaspoon vanilla extract
BROWN BUTTER CREAM CHEESE FROSTING
- ¼ cup (57g) brown butter room temperature3
- 4 ounces (113g) full fat block cream cheese softened to room temperature
- 1 and ½ cups (180g) powdered sugar
- ½ teaspoon vanilla extract
- generous pinch of salt
Instructions
PUMPKIN CUPCAKES
- Preheat the oven to 350ºF (177ºC). Line 9 wells of a 12-count cupcake pan with cupcake liners. Set aside.
- In a large bowl, toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.1 cup (120g) all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a medium size bowl, whisk together the brown sugar and vegetable oil until smooth. Add the egg, pumpkin purée, and vanilla extract and whisk again until everything is combined.½ cup (100g) firmly packed light brown sugar, ¼ cup (56mL) vegetable oil, 1 large egg, 1 cup pumpkin purée2, ¾ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
- Spoon batter evenly into the cupcake liners filling ½ to ⅔ of the way full (I like to use an ice cream scoop with a trigger– one scant scoop full). Bake the cupcakes for 18-20 minutes or until a toothpick or cake tester inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack before decorating with frosting.
BROWN BUTTER CREAM CHEESE FROSTING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the brown butter and cream cheese on medium-high speed until smooth.¼ cup (57g) brown butter, 4 ounces (113g) full fat block cream cheese
- Turn the mixer speed down to low and add the powdered sugar. Add the vanilla extract and salt and continue mixing until smooth.1 and ½ cups (180g) powdered sugar, ½ teaspoon vanilla extract, generous pinch of salt
ASSEMBLE THE CUPCAKES
- Frost the cupcakes using a large zip top bag with the corner snipped off or a pastry bag fitted with your decorating tip of choice.
- Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days. Cupcakes can be frozen, preferably unfrosted, for up to 3 months. Thaw in the refrigerator or at room temperature.
Notes
- Egg: it is always a good rule of thumb to use room temperature eggs when using melted butter. To bring egg to room temperature quickly, place in a bowl of warm water for 10 minutes.
- Pumpkin: I always measure pumpkin purée with a measuring cup as the moisture content can wildly change the weight measurements, depending on the brand.
- Brown butter: you will need your brown butter at room temperature. I have tested this recipe with 57g of unsalted butter cooked down to about 45g of brown butter (the reduced amount is due to loss of moisture while cooking). You do not need a full 57g of brown butter. If you do not know how to make brown butter, please see my full tutorial about how to brown butter.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
The frosting is so creamy and delicious and goes perfectly with these soft delicious cupcakes!
Thanks, Jules! We loved these cupcakes!
I mean, come on, it’s got brown butter cream cheese frosting on it – how could I not love it! I admit I almost just made the frosting, but I thought I’d try the cupcake too. So good! And perfect for the office potluck!
Yes, totally fun! Thanks, Debi!
Brown butter truly makes EVERYTHING better, including these delicious cupcakes! Thanks for the awesome recipe, Lynn!
Thanks for giving them a try, Sue!
You had me at brown butter cream cheese frosting! When I made these I was curious to see if they would turn out too sweet like other pumpkin cupcakes I have made but the brown butter really balanced it out! I am keeping the recipe for the frosting and using it on ALL THE THINGS!
Thanks so much, Jennifer!
We eat pumpkin anything all year long — I love your cupcakes, Lynn, so I made these for a brunch the other day! They were amazing! Thank you!
I’m so glad you liked them, Kathleen! Thank you!
Ohhhh this brown butter cream cheese frosting sounds PERFECT with these pumpkin cupcakes. This is a must-make. Now!
Yes! And eat it with a spoon!
These were FANTASTIC. Made them for my daughters birthday (her requested flavor) and they were amazing! Thanks for a great recipe!
I’m so glad they fit the bill! 🙂