Pumpkin Spice Cupcakes with Cinnamon Cream Cheese
Pumpkin Spice Cupcakes Pumpkin season has officially arrived, and for me that means one thing: baking. These Pumpkin Spice Cupcakes aren't just dessert-they're a little piece of fall comfort. Back when we lived in Bavaria, autumn meant muddy boots by the door, care packages packed for deployed friends, and a kitchen full of Army spouses...
Pumpkin Spice Cupcakes
Pumpkin season has officially arrived, and for me that means one thing: baking. These Pumpkin Spice Cupcakes aren't just dessert-they're a little piece of fall comfort.
Back when we lived in Bavaria, autumn meant muddy boots by the door, care packages packed for deployed friends, and a kitchen full of Army spouses swapping stories. I baked a batch of these cupcakes to welcome a new spouse into our circle, and the way they disappeared told me everything I needed to know: food connects us faster than words ever could.
Moist pumpkin cake, cozy spices, and swirls of cinnamon cream cheese frosting make these cupcakes the perfect fall treat to share with friends, neighbors, or just to brighten up a Thursday night.
*Red Damask Cupcake Liners from Sweets & Treats Boutique*
Why You'll Love These Cupcakes
- Tender & moist: Sour cream gives them a plush crumb that lasts for days.
- Bold spice flavor: Fresh pumpkin spice delivers that cozy fall aroma.
- Easy to scale: The recipe card yields ~18-20 and doubles beautifully for a crowd.
- Frosting that works: Cinnamon cream cheese frosting is the perfect match.
Tips for Success
- Whisk dry ingredients well so the spices are evenly distributed.
- Fold wet and dry together gently-stop as soon as the flour disappears.
- Use fresh pumpkin spice or make your own blend for maximum flavor.
- For tall swirls, chill frosting 10-15 minutes before piping.
Storage
- Room temp: Covered up to 8 hours.
- Fridge: Airtight up to 3 days; bring to room temp before serving.
- Freezer: Unfrosted cupcakes up to 2 months. Frost before serving.
Variations
- DIY Pumpkin Pie Spice: Blend cinnamon, ginger, nutmeg, cloves, and allspice.
- Latte vibes: Add 1-2 tablespoon cooled espresso to the frosting for PSL energy.
- Chocolate twist: Fold in ¾ cup mini chocolate chips.
FAQs
Can I use fresh pumpkin?
Yes-steam, purée, and strain until thick. Too much liquid will make the crumb gummy.
Can I make these ahead?
Bake, cool, and freeze unfrosted cupcakes up to 2 months. Frost before serving.
What if I don't like cream cheese frosting?
Swap in vanilla buttercream for a lighter topping.
How do I scale for a party?
Double the recipe in the card below for ~36-40 cupcakes.
More Pumpkin Recipes
Baking pies too? Don't miss my Classic Apple Pie and the All-Butter Pie Crust.
Full ingredient amounts and instructions are in the recipe card below. Rate it ★★★★★ after you bake - it helps more readers find this recipe!
Pumpkin Spice Cupcakes
Ingredients
Pumpkin Spice Cupcakes
- 5 cups all-purpose flour
- 3 cups sugar
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 1/t teaspoon baking soda
- 1 ½ - 2 tablespoon pumpkin pie spice
- 9 eggs, room temperature
- 3 cups pumpkin puree (NOT pie mix)
- 3 teaspoon vanilla extract
- ¾ cup sour cream
- 2 ¼ cup vegetable oil
Cinnamon Cream Cheese Frosting
- 2 cups unsalted butter, room temperature
- 12oz cream cheese, soft
- 3lbs powdered sugar
- 3 teaspoon vanilla extract
- 2 teaspoon cinnamon
- ¼ cup heavy cream
- 1/16 teaspoon salt
- 1 bag Pumpkin Spice Hershey Kisses, unwrapped
Instructions
Pumpkin Spice Cupcakes
- Preheat oven to 375 F degrees. Line cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
- Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
- Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
- Fill the cupcake liners at least ⅔ full with batter.
- Bake 15-17 minutes or until a toothpick comes out clean.
- Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
- In the bowl of an electric stand mixer, cream together the butter and cream cheese.
- Add the powdered sugar one pound at a time and mix until incorporated after each addition.
- Mix in the vanilla extract, salt and cinnamon.
- One tablespoon at a time, add the heavy cream until you get the consistency and texture you want.
- Scrape the sides and bottom of the bowl and mix for about 15-20 seconds after you have reached that consistency. Do not over work the frosting.
Assembly
- Using a Wilton 1M open star tip fitted to a piping bag, fill the bag with frosting.
- Pipe a generous swirll of frosting onto the top of each cupcake.
- Press a Pumpkin Spice Hershey Kiss into the middle of the frosting and down.
These would not last a day in my house! They sound and look absolutely PERFECT! 😀
You are the second person to mention the Pumpkin Spiced Latte from Starbucks and now I feel totally left out because I have never had one! But I'll take it in cupcake form for now 😉
Toodles,
Tammy<3
I'm glad you're living up to your blogs name by recreating a seasonal version of this- Hail the pumpkin 😀
These look delicious! I love pumpkin season!
Happy Everything Pumpkin Season to you too!! These look divine. Pinning to my "Pumpkin" board!
Bring on pumpkin season! Love the cinnamon cream cheese frosting on these cupcakes!