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Moist Pumpkin Cupcakes

Section: Indulgent Desserts for Sweet Endings

These moist pumpkin cupcakes are a fall favorite, combining pumpkin puree, brown sugar, maple syrup, and warm spices for incredible flavor. The batter stays tender and fluffy thanks to vegetable oil, while pumpkin pie spice and cinnamon enhance the autumn taste. Once baked, they’re topped with a luscious cinnamon-maple cream cheese frosting that’s perfect for piping. Easy to prepare with pantry staples, they’re ideal for gatherings or seasonal treats. Store frosted cupcakes in the fridge and serve at room temperature for the best texture and flavor.

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Published By Ioana
Updated on Sun, 14 Sep 2025 01:02:03 GMT
Three moist pumpkin cupcakes on a plate. Bookmark
Three moist pumpkin cupcakes on a plate. | ioanacooks.com

This recipe delivers everything you want in a fall dessert. The cupcakes are soft, perfectly spiced, and topped with a dreamy cream cheese frosting that pipes beautifully. Every bite balances the warmth of pumpkin and cinnamon with the richness of maple and brown sugar.

I tested this recipe several times before sharing, and now it has become my family’s go to autumn treat. The smell of these cupcakes baking instantly fills the house with cozy fall vibes.

Ingredients

  • Brown sugar: gives depth and enhances the molasses flavor
  • Vegetable oil: ensures a soft and moist crumb
  • Maple syrup: adds richness and complements the spices
  • Vanilla extract: balances the sweetness
  • Pumpkin puree: delivers natural flavor and moisture
  • Pumpkin pie spice and cinnamon: build that signature fall taste
  • All purpose flour with baking powder and baking soda: creates a light structure
  • Milk: keeps the batter smooth and prevents dryness
  • Unsalted butter: must be cold to achieve stable frosting
  • Full fat cream cheese: is essential for thickness and tang
  • Powdered sugar: creates the frosting body
  • Cinnamon and maple syrup: flavor the frosting warmly
  • Heavy cream: makes the frosting light and fluffy

Step by Step Instructions

Combine Wet Ingredients:
Beat brown sugar with oil, eggs, maple syrup, and vanilla until lighter in color. Add pumpkin puree and mix well. This step builds the flavor foundation while ensuring the batter stays moist.
Prepare Dry Ingredients:
Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly distributed. Sifting avoids clumps and helps create a tender crumb.
Mix the Batter:
Alternate adding half the dry mixture and half the milk into the wet base. Repeat with the remaining dry ingredients and milk. Stir from bottom to top so the liquid incorporates evenly and prevents sunken cupcakes.
Fill the Liners:
Use a large cookie scoop to portion batter into cupcake liners for even baking. This method also reduces mess and ensures consistent size.
Bake the Cupcakes:
Bake at 350°F for 14 to 16 minutes until a toothpick inserted in the center comes out clean. Do not overbake or the cupcakes will lose moisture.
Make the Frosting:
Whip cold butter until spreadable. Beat in cream cheese until smooth. Add powdered sugar gradually along with cinnamon, vanilla, and maple syrup. Finish with cream for a fluffy consistency. Refrigerate if too soft.
Decorate:
Once cooled, pipe the frosting onto the cupcakes using your favorite tip. Sprinkle lightly with cinnamon or gold sprinkles for a festive finish.
Two moist pumpkin cupcakes with gold sprinkles. Bookmark
Two moist pumpkin cupcakes with gold sprinkles. | ioanacooks.com

Pumpkin puree is my favorite ingredient here because it makes every bite rich and seasonal. I still remember baking these on the first chilly evening of fall, and my kids immediately claimed them as their new favorite.

Storage Tips

Keep frosted cupcakes in an airtight container in the fridge. Let them sit at room temperature about twenty minutes before serving for the creamiest frosting texture.

Ingredient Substitutions

If you are out of maple syrup, use honey for a slightly different but still warm flavor. Whole wheat flour can replace half the all purpose flour for a nuttier profile. For dairy free, use coconut cream and vegan cream cheese in the frosting.

Serving Suggestions

Serve these cupcakes with a mug of spiced chai or hot apple cider. They also pair well with a Thanksgiving spread, adding a lighter dessert option compared to pie.

Cultural Note

Pumpkin desserts are deeply tied to American autumn traditions. Cupcakes like these capture the essence of fall gatherings, from school bake sales to family feasts.

A cupcake with a dollop of frosting on top. Bookmark
A cupcake with a dollop of frosting on top. | ioanacooks.com

Frequently Asked Questions About Recipes

→ How do I keep the cupcakes moist?

Using oil instead of butter keeps the crumb soft and tender, while pumpkin puree and brown sugar add extra moisture.

→ Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance. Store it in an airtight container in the fridge and rewhip before using.

→ Can I turn these cupcakes into a cake?

Absolutely. Bake the batter in round cake pans and frost with the same cream cheese frosting for a layered dessert.

→ How should I store the frosted cupcakes?

Keep them in an airtight container in the fridge. For the best flavor, let them sit at room temperature 20 minutes before serving.

→ Can these cupcakes be frozen?

Freeze unfrosted cupcakes by flash-freezing on a tray, then transferring to an airtight container. Thaw before frosting and serving.

→ What’s the secret to smooth frosting?

Use cold butter and cream cheese, whip until completely smooth, and add powdered sugar gradually for a lump-free finish.

Moist Pumpkin Cupcakes

Light pumpkin cupcakes with maple and spice, finished with cinnamon cream cheese frosting.

Time Needed to Prep
20 minutes
Cooking Duration
16 minutes
Overall Time
36 minutes
Published By: Ioana

Category of Recipe: Desserts

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 24 How Many It Serves (24 cupcakes)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Cupcakes

Ingredient 01 1 1/2 cups (330 g) light brown sugar, packed
Ingredient 02 1/2 cup (118 ml) vegetable oil
Ingredient 03 3 large eggs, at room temperature
Ingredient 04 2 tablespoons (30 ml) maple syrup
Ingredient 05 2 teaspoons (10 ml) vanilla extract
Ingredient 06 1 cup (244 g) pumpkin puree, not pumpkin pie filling
Ingredient 07 2 cups (280 g) all-purpose flour, sifted
Ingredient 08 2 teaspoons (5 g) pumpkin pie spice
Ingredient 09 2 teaspoons (5 g) ground cinnamon
Ingredient 10 1 1/2 teaspoons (6 g) baking powder
Ingredient 11 3/4 teaspoon baking soda
Ingredient 12 3/4 teaspoon salt
Ingredient 13 3/4 cup (177 ml) milk, at room temperature

→ Frosting

Ingredient 14 1 cup (226 g) unsalted butter, cold
Ingredient 15 12 ounces (339 g) full-fat cream cheese, cold
Ingredient 16 6–7 cups (780–911 g) powdered sugar
Ingredient 17 1 teaspoon (2.5 g) ground cinnamon
Ingredient 18 1 teaspoon (5 ml) vanilla extract
Ingredient 19 1 tablespoon (15 ml) pure maple syrup
Ingredient 20 2 teaspoons (10 ml) heavy whipping cream or milk, cold

Steps to Follow

Step 01

Beat brown sugar, oil, eggs, maple syrup, and vanilla until combined and lighter in color. Add pumpkin puree and mix well.

Step 02

Sift flour, spices, baking powder, baking soda, and salt. Add half the dry mixture and half the milk to the wet mixture, mix gently, then repeat with remaining ingredients.

Step 03

Divide batter evenly among prepared cupcake liners, using a cookie scoop for consistency.

Step 04

Bake at 350°F (175°C) for 14–16 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Step 05

Beat cold butter until softened, then add cream cheese and beat until smooth. Gradually add powdered sugar, cinnamon, vanilla, maple syrup, and cream until fluffy.

Step 06

Pipe or spread frosting onto cooled cupcakes and serve.

Extra Tips

  1. Use cold butter and cream cheese for stable frosting suitable for piping.
  2. Do not over-mix the batter to maintain a tender crumb.
  3. Store frosted cupcakes in an airtight container in the refrigerator.
  4. Freeze unfrosted cupcakes by flash-freezing and storing in an airtight container.

Tools You'll Need

  • Mixing bowls
  • Electric mixer
  • Cupcake pan with liners
  • Cookie scoop
  • Piping bag and tips

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains eggs
  • Contains dairy (butter, cream cheese, milk)
  • Contains gluten (all-purpose flour)