There’s nothing that brings the Fall spirit quite like pumpkin recipes. Some of my go-to’s include Pumpkin Cookies with Caramel Frosting, Skinny Pumpkin Muffins, and a Classic Pumpkin Roll.
Why I love this recipe:
The Frosting: What truly makes these the best pumpkin cupcakes ever is the frosting! I’ve adapted my cream cheese frosting to add a hint of cinnamon. Festive: I find any excuse to make them, whether for my own family, friends, or even transporting them to my kids school to share with the class!
Storage, Make Ahead, and Freezing Instructions:
Store: Keep pumpkin spice cupcakes covered, in the refrigerator for 2-3 days after baking. To Make Ahead: These pumpkin cupcakes with cream cheese frosting can be made up to 2 days in advance, stored, covered, in the refrigerator. To Freeze: Frosted or unfrosted cupcakes can be stored in the freezer for 2-3 months.
More Pumpkin Recipes:
Pumpkin Snickerdoodles Pumpkin Pancakes Healthy Pumpkin Muffins Pumpkin Chocolate Chip Bread Pumpkin Mug Cake
I originally shared this recipe September 2014. Updated September 2019 and October 2023. Whisk dry ingredients: In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture and stir to combine. Bake: Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove cupcakes to a cooling rack and cool completely before frosting. Frost the Halloween pumpkin cupcakes then top with a pumpkin candy, if desired.
Recipe adapted from Damn Delicious. This post contains affiliate links.
