Pumpkin Cupcakes are the perfect way to get your autumn baking on! They mimic the flavors of pumpkin pie perfectly and taste absolutely amazing with your favorite cream cheese frosting or maple whipped cream!

If you haven’t noticed already, I can not get enough pumpkin in my life around this time of the year. Pumpkin pie, pumpkin pancakes, pumpkin everything! So naturally, I really wanted to get some baking done now that the weather has cooled off and I can finally use my oven again.

Pumpkin Cupcake with wrapper still on it on an orange dish

As much as we love carrot cake or banana cake, once fall hits, I’m all about the pumpkin from cake to spiced pumpkin chocolate chip cookies!

Pumpkin Cupcakes are the perfect tender handheld bite of pumpkiny goodness! They are simple to whip up and make the entire house smell like pumpkin pie spice. I HAD to taste test them before they were even cool enough to frost!

Pumpkin Cupcake batter being poured into cupcake wrapper

How To Make Cupcakes

To make cupcakes, start by getting your batter together. For these pumpkin cupcakes, I start with the wet ingredients then add the dry ones.

Line a muffin tray with cupcake liners (this is a fun way to get creative if you are throwing a themed event or party). When you add the batter to the muffin tin, they need to be equally sized so they cook evenly.

The easiest way to do this is to use an ice cream scoop or a freezer bag and pipe the batter into the liners.

Bake the cupcakes until a toothpick inserted into the center comes out clean. Remove them from the oven and allow them to cool completely before you add your favorite frosting.

If they are still warm at all, the frosting will melt creating cupcake chaos!
Pumpkin Cupcake on a plate with bite taken out of it

How To Frost Cupcakes

There’s no right or wrong way to frost cupcakes, and all bakers have a method that works for them. Depending on how you want the pumpkin cupcakes to look, you need the right tool for the job! I use a piping bag to keep everything as neat as possible, but a spatula or even a plastic bag will do the trick.

Once pumpkin cupcakes are completely cooled add your favorite frosting!

What Frosting Goes With Pumpkin Cupcakes?

Pumpkin cupcakes work perfectly with any frosting you might use from a Cream Cheese Frosting to a Chocolate Ganache Frosting.  I also love to top these with perfectly whipped cream flavored with a little bit of maple extract.

If you aren’t a maple fan, regular vanilla whipped cream works perfectly too!

More Pumpkin Desserts You’ll Love

Pumpkin Cupcake on an orange dish with bite taken out of it
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pumpkin Cupcakes

Pumpkin cupcakes are the perfect way to get your autumn baking on! They mimic the flavors of pumpkin pie perfectly and taste absolutely amazing with your favorite frosting or maple whipped cream!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 cupcakes
buy hollys book


  • 1 ¾ cups flour
  • ¼ cup cornstarch
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 2 cups white sugar
  • 4 eggs slightly beaten
  • 15 ounces pumpkin puree


  • Preheat oven to 350°F. Line muffin tins with paper liners.
  • In a medium bowl combine flour, cornstarch, pumpkin pie spice, baking powder and salt.
  • In a large bowl beat the oil, sugar, eggs and pumpkin puree together with a hand blender to mix. Next, add the dry ingredients and continue to blend well, about a minute more.
  • Pour batter into lined muffin tins about ⅔ full then bake for 25 minutes or until a toothpick comes out clean.
  • Allow to cool completely before frosting.
5 from 6 votes

Nutrition Information

Calories: 182 | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Cholesterol: 27mg | Sodium: 175mg | Potassium: 75mg | Sugar: 17g | Vitamin A: 2795IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Cupcake recipe from Argo Cornstarch.

REPIN this Delicious Cupcake Recipe

Pumpkin Cupcakes with bite taken out of it with a title



Pumpkin Cupcakes with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 6 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Excellent recipe, I am gluten free and substituted the flour with cup for cup gf flour and almond flour and wow they are super moist and delicious with cream cheese icing. I am keeping this in my favourites forever!!!!5 stars

  2. Awesome! I was looking for a sugar-free cupcake recipe for my daughter’s 1 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it!!!5 stars