Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting | Get the recipe for these moist and delicious pumpkin spice cupcakes with cinnamon cream cheese frosting!

I’m celebrating the season by sharing my favorite recipe for pumpkin spice cupcakes with you today. If you’ve been here before, you’ll know that we’re big fans of pumpkin recipes. You can also check out our mini no-bake pumpkin pies and pumpkin walnut baked brie!

How to Make Pumpkin Spice Cupcakes


If there’s one thing I know, it’s that we have a lot of pumpkin spice fanatics out there. Lattes, muffins, candles, and cupcakes- oh my!

I know there are many recipes for pumpkin spice cupcakes floating around, but I wanted to share the one I’ve developed through trial-and-error. Over the years I have added milk to the recipe, more pumpkin pie spice, less egg, etc.

I added the cinnamon to the cream cheese frosting to give it a little something “extra”. These cupcakes disappear really fast in our house- the kids love them (with or without the frosting!). I hope you enjoy them!

4.88 from 8 votes

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Sweet and creamy pumpkin cupcakes with a spicy cinnamon cream cheese frosting.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 Cupcakes
Author Nina


For Cupcakes

  • 2 cups Self-Rising Flour (I prefer White Lily) OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup 1 stick) butter, room temperature or softened
  • 3 large eggs, room temperature, lightly beaten

For Cream Cheese Frosting

  • 2 8 oz packages of Cream Cheese, room temperature 16 oz total
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 lbs confectioner's sugar i.e. 32 ounce bag
  • 2 tsp pure vanilla extract
  • 2 tsp cinnamon plus extra for garnish


For Pumpkin Spice Cupcakes

  1. Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan.

  2. Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.

  3. Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.

  4. Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.

  5. With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.

  6. Using an ice cream scoop, fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for second dozen.

For Cinnamon Cream Cheese Frosting

  1. Cream together cream cheese and butter in stand mixer using paddle attachment.

  2. Add half of the confectioner's sugar, beat on low until combined. Add other half.

  3. Once combined, add vanilla and cinnamon. Beat until combined.

  4. Once cupcakes are cool, frost and add cinnamon for garnish.

Recipe Video

Recipe Notes

Keeping ingredients at room temperature for a little while before baking (eggs, milk, butter, cream cheese) leads to much more stable recipe results!

Use an ice cream scoop to transfer cupcake batter to baking cups!

Place a dish towel over the bowl of your stand mixer when adding your powdered sugar. This prevents a sugar explosion!

I used the Wilton 1mm Star Tip to frost.

Cream Cheese Frosting must be kept refrigerated.

Baking Favorites

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting | Get the recipe for this moist and delicious pumpkin spice cupcakes with cream cheese frosting!

25 + Fall Recipes

Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…

Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Butternut Squash and Quinoa Chili at Town and Country Living
Zuppa Toscana Soup at Somewhat Simple
Hearty Sausage Kale Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy

Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami

Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent

Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home

Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party

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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting | Get the recipe for this moist and delicious pumpkin spice cupcakes with cream cheese frosting!

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34 thoughts on “Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting”

  1. Well…I must admit, you had me at “cream cheese frosting.” :) This is the best time of year for baking and trying out new Fall recipes. I usually keep a can of pumpkin puree on hand starting in early September, that way, when we have our first cool snap, (which for us means anything below 90 degrees), I’m ready to bake. Thanks for sharing this!

  2. I think I gained weight reading this recipe. :) I have ALWAYS added cinnamon to my pumpkin pie recipe, and well, anything pumpkin. I was excited to see the cinnamon added to the cream cheese frosting. I think I will try to make this recipe this weekend. :) Thanks for sharing! I’m “pinning” this too. :)

  3. Waiting for these to come out of the oven right now! The batter tastes absolutely amazing; it’s so similar to the taste of pumpkin pie. I’m in love! Thank you for this awesome recipe!

  4. Found this recipe on Pinterest and just made it for my family for Canadian thanksgiving! They were so so so delicious… very reminiscent of a small pumpkin pie :) they were moist and light and fluffy! 10/10 – everyone loved them!

  5. Hi if i were to lessen the sugar by half..would it effect the overall results or just the sweetness factor? i was thunking about less granulated sugar because i know brown sugar gives flavor.

    • Hi Trisha, I’ve never tried to lessen the sugar, so I could not speak for the results. It very well could impact the actual recipe because brown sugar is denser than granulated. But yes, it would give a different flavor.

    • Hi, Erica!

      I always use salted, but it’s a preference thing. I think you are “technically” supposed to always bake with unsalted, but I prefer the flavor with salt!

  6. Hi there, I found this recipe on Pinterest and followed it exactly and they turned out so yummy! I am officially a fan of Pumpkin Spice! I took them to a pot luck Halloween get together and they were a hit! Thank you for a wonderful Fall recipe, will share with friends & family.

  7. Hello, I made this recipe and it was great! If I wanted to make a Cake instead of cupcakes would everything including bake time be the same?

    • A cake may take a bit longer to bake, depending on the size- I would recommend checking after 25-30 minutes to see if a toothpick inserted in the middle comes out clean.

  8. WOW!! These are absolutely amazing!! I made them for my daughters birthday and everyone raved about them. Will definitely be making these again…and again :). Thank You!

  9. I would like to make mini cupcakes with the recipe. What do you suggest for baking time? Maybe half the time of the original recipe?

    • Yes, probably about half! I’ve never done this specifically, so you’ll have to keep a close eye and check them early on with a toothpick.

  10. Do you think having a standing mixer is a requirement for this recipe?

    I’m on attempt number two and they just don’t want to rise or bake all the way through for me!
    They still taste really great, but even gentle mixing wasn’t coaxed them to bake up. Any advice? Thank you!

    • Hi, Dana! No, I’ve made these without a stand mixer many times. I would check your baking powder (or self-rising flour if you went that route). Sometimes it can lose its potency even before expiration.

  11. Moist and delicious, and that cinnamon icing really makes them special. I made these as minis, and found that half a batch of frosting (though with the full 2 t of cinnamon!) was plenty for a nice swirl on top of each one, without overpowering the cake. Thanks for a delicious recipe.

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