Pumpkin Cupcakes

When I want something cozy and festive without committing to an all-day bake, Pumpkin Cupcakes fit right in. You can whip them up in less than an hour, and you’ll notice the difference when you hit the step that gives them their soft, tender crumb.

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I enjoy bringing these cupcakes to any get-together, whether it’s a laid-back game day or a holiday dinner with family. Making them ahead takes the stress out of the day, and they store beautifully in the fridge or freezer until it’s time to enjoy them again.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Pumpkin Cupcakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find these cupcakes come together easily when you follow my simple, no-fuss instructions from start to finish.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners so you can fill them right away when the batter is ready.

I use this nonstick muffin tin to easily release the cupcakes, and these cupcake liners, which are reusable and don’t tear, unlike regular paper muffin cups.

Mix the Wet Ingredients

In a large, deep bowl of a stand mixer fitted with the paddle attachment, add the sugar, brown sugar, olive oil, pumpkin puree, eggs, and vanilla extract. A reliable stand mixer like this one saves so much time here and blends everything evenly.

Beat on medium speed for about 30 seconds until the mixture is smooth and well combined.

Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free baking flour, pumpkin pie spice, baking soda, and salt until everything is evenly distributed.

I love using this wide glass mixing bowl as it gives me enough room to mix without splashing powder everywhere, and the clear design lets me see if there are any clumps. This balloon whisk helps me break them down and mix the spices evenly.

Bring the Batter Together

With the mixer now running on low-medium speed, slowly add the flour mixture to the wet ingredients. Keeping the speed a bit lower at this stage helps the dry ingredients incorporate evenly without overworking the batter.

Mix until just combined, as this gentle approach keeps the cupcakes light, tender, and soft rather than dense. I make sure to scrape down the sides of the bowl from time to time using this silicone spatula so no pockets of flour remain and everything gets blended.

Fill the Cupcake Liners

Scoop three tablespoons of batter into each cupcake liner, keeping them as even as possible so they all bake at the same rate. I like to keep this cookie scoop on hand for things like this, as it not only keeps each portion uniform but also helps release them more easily.

Rest and Bake

Let the batter rest in the pan for 15 minutes; this helps the cupcakes bake up evenly. Then, bake for 18 to 19 minutes or until a toothpick inserted into the center comes out clean. These bamboo toothpicks poke and pierce smoothly and don’t splinter.

Ovens vary, so start checking at 18 minutes as overbaking will dry them out.

Cool the Cupcakes

Carefully transfer the cupcakes to a wire rack and let them cool completely before adding any frosting, so it won’t slide off or melt from the heat. I cool mine on this wire cooling rack so the cupcakes cool evenly, not just on the top, but also underneath to prevent soggy bottoms.

Make the Frosting

In another stand mixer bowl, if you have extra, beat the butter and cream cheese together on medium speed for 2 minutes until smooth and fluffy. Otherwise, transfer the cupcake batter to another bowl, wash and dry the mixer bowl thoroughly, and reuse it for the frosting.

You can also make the frosting in a new mixing bowl using a hand mixer, which will give you a slightly lighter, fluffier texture compared to the stand mixer’s denser, creamier result. This hand mixer with a storage case not only gets the job done, but also makes storing much easier.

Reduce the speed to low and gradually add the powdered sugar to keep it from puffing out and help it blend more smoothly, pausing to scrape down the sides of the bowl. I also like using this stainless steel mixing bowl here as it has a nonslip base, which makes mixing stable.

Add the pumpkin pie spice, vanilla, and salt, then increase to medium-high speed to whip in more air, giving the frosting a light, fluffy texture while still keeping it creamy.

Frost and Serve

Spoon the cream cheese frosting into a piping bag and swirl it generously onto the cooled cupcakes. This reusable piping bag set has everything I need as it comes with lots of different piping tips and helps me get classic, pretty swirls every time.

Once frosted, serve right away and enjoy!

If you’re taking these to a gathering, pack them in a cupcake carrier like this to keep them from tipping or getting smushed. If it’s warm out or you’ll be outside for a while, slide the whole carrier into a round insulated carrier tote to help keep the frosting from melting.

Recipe Notes and Expert Tips

I’ve pulled together my best tips so your homemade pumpkin cupcakes turn out bakery-quality every single time.

• Use room temperature ingredients: Bring eggs, butter, and cream cheese to room temp so they blend smoothly.
• Lighten up with almond milk: Swap half the olive oil for almond milk to lower fat, but note that the cupcakes will be slightly less rich.
• Choose your pumpkin puree: Use canned pumpkin puree for consistent results, or homemade pumpkin puree for a fresher taste. Just drain excess liquid to prevent soggy cupcakes if using homemade.
• Measure flour correctly: Spoon the gluten-free flour into your measuring cup and level it off for accurate results. If you want to save some drawer space, this set of measuring cups has a removable ring, which lets you just hang them or grab the size you need.
• Swap to all-purpose flour: Replace the gluten-free baking flour with all-purpose flour in equal amounts for a slightly softer, fluffier cupcake.
• Boost lift with baking powder: Add about ½ teaspoon along with the baking soda to give the cupcakes a slightly higher rise and softer crumb.
• Enhance the spice blend: Add small amounts of nutmeg, ground cloves, ground ginger, or ground cinnamon to make the pumpkin spice flavor warmer and more pronounced.
• Scrape the bowl while mixing frosting: This helps make sure no streaks of butter or cream cheese are left unmixed.

How to Store Leftovers

Place cooled cupcakes in an airtight container and store them in the refrigerator for up to 4 to 5 days. These stackable deep containers keep them sealed and fresh without squishing or ruining the frosting.

For freezing, wrap the unfrosted cupcakes individually in plastic wrap and place them in a freezer-safe bag. This BPA-free wrap clings tightly, keeping them from drying out, while these freezer bags help prevent freezer burn. They’ll keep well for up to 2 to 3 months.

Thaw overnight in the fridge, then frost before serving so the texture stays light and fresh.

What to Serve With Pumpkin Cupcakes

These cupcakes are perfect alongside a steaming cup of coffee, chai latte, or spiced tea. For gatherings, serve them with a mix of seasonal treats like apple pie bars, molasses cookies, or even a pumpkin spice latte for a full fall dessert spread.

You can also garnish each cupcake with a piece of pumpkin candy for extra flair, or offer them alongside a pumpkin muffin or a simple spiced cake to round out the dessert table.

More Easy Recipes for You to Try at Home

I’ve got plenty of other easy and delicious recipes you can make with simple, fuss-free steps.

• Cinnamon Sugar Biscuit Bites
• Chocolate Cherry Cookies
• Peanut Butter Balls
• Chocolate Zucchini Bread
• Strawberry Earthquake Cake