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+ servings
pumpkin cupcakes

Pumpkin Cupcakes

Delicious cupcakes full of pumpkin flavor and pumpkin spice topped with velvety-smooth cream cheese frosting.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
YIELD 12 cupcakes


  • 1 ½ cups (200g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin spice mix
  • 2 large eggs
  • ½ cup (100g) light brown sugar
  • ½ cup (100g) dark brown sugar
  • cup (160 ml) canola oil (or vegetable, safflower)
  • ¼ cup (60 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (228g) pumpkin puree
  • Cream Cheese Frosting


  1. Preheat oven to 350°F/180°C. Line a muffin pan with muffin liners.
  2. In a large bowl sift together flour, baking soda, baking powder, salt, and pumpkin spice mix. Set aside.
  3. In a separate bowl, mix the eggs with the brown sugar. Whisk together to combine. Add the pumpkin puree, canola oil, milk, and vanilla extract and whisk to combine.
  4. Add the dry ingredients to the wet ingredients and gently mix together with a whisk or rubber spatula.
  5. Fill each liner ¾ full with batter. Bake for 14-16 minutes until a toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.

  6. Once frosted, sprinkle a bit of cinnamon on top of each cupcake as an optional garnish. Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.