Fall is here, and you know what that means—pumpkin everything! Whether you’re hosting a cozy get-together, craving a sweet treat, or just want to flex your baking skills, these 10 adorable pumpkin cupcakes are your ticket to autumn bliss. From creamy frostings to spiced batters, each recipe is beginner-friendly, packed with flavor, and guaranteed to make your kitchen smell like a pumpkin spice candle. Ready to whip up something cute and delicious? Let’s get baking!
1. Classic Pumpkin Spice Cupcakes
Who doesn’t love a cupcake that screams fall? These fluffy beauties are your go-to for a no-fuss, crowd-pleasing treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- Pinch of salt
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.
- Whisk pumpkin puree, sugars, eggs, oil, and vanilla in another bowl until smooth.
- Combine wet and dry ingredients, stirring until just blended—don’t overmix!
- Scoop batter into liners, filling each ⅔ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese frosting (recipe below).
Why You’ll Love It
These cupcakes are like a warm hug from fall itself. The spices hit just right, and the pumpkin puree keeps them moist. Pro tip: I once tried skimping on the spices—big mistake. Go bold!
2. Pumpkin Cream Cheese Swirl Cupcakes
Want a cupcake with a surprise inside? These have a creamy, tangy swirl that’ll make you swoon.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and prep a muffin tin with liners.
- Combine flour, baking powder, baking soda, and pumpkin pie spice in a bowl.
- Mix pumpkin, sugar, eggs, and oil in another bowl.
- Stir wet into dry ingredients until smooth.
- Beat cream cheese, powdered sugar, and vanilla until creamy.
- Fill liners halfway with batter, add a dollop of cream cheese mixture, then top with more batter.
- Swirl with a toothpick for that marbled effect.
- Bake for 20–25 minutes. Cool before serving.
Why You’ll Love It
The cream cheese swirl adds a tangy surprise that cuts through the sweet pumpkin. I made these for a potluck, and they vanished in minutes—true story.
3. Pumpkin Chocolate Chip Cupcakes
Chocolate and pumpkin? Trust me, it’s a match made in dessert heaven.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup butter, melted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¾ cup mini chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, and cinnamon in a bowl.
- Whisk pumpkin, sugar, eggs, and melted butter until smooth.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Fill liners ⅔ full and bake for 18–20 minutes.
- Cool and top with a dusting of powdered sugar or your favorite frosting.
Why You’ll Love It
The chocolate chips add a melty, indulgent touch. I once used dark chocolate chips instead of semi-sweet—game-changer!
4. Maple Pecan Pumpkin Cupcakes
These nutty, maple-kissed cupcakes feel like a fancy fall festival in your mouth.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup chopped pecans
- 2 tbsp maple syrup
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, and cinnamon in a bowl.
- Whisk pumpkin, brown sugar, eggs, oil, and maple syrup together.
- Combine wet and dry ingredients, then fold in pecans.
- Fill liners ⅔ full and bake for 20–22 minutes.
- Cool and drizzle with extra maple syrup for flair.
Why You’ll Love It
The maple syrup and pecans give these cupcakes a cozy, upscale vibe. Perfect for impressing your book club or sneaky midnight snacking.
5. Pumpkin Pie Cupcakes
Why choose between pie and cupcakes? These mini pie-inspired treats are the best of both worlds.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 1 cup pumpkin puree
- ½ cup sweetened condensed milk
- 2 eggs
- 1 tsp pumpkin pie spice
- Pinch of salt
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix graham cracker crumbs and melted butter, then press into the bottom of each liner.
- Whisk pumpkin, condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Pour batter over crusts, filling liners ¾ full.
- Bake for 15–18 minutes. Let cool completely.
- Top with whipped cream before serving.
Why You’ll Love It
These are like tiny pumpkin pies but way easier to eat. I tried skipping the crust once—don’t. It’s the crunchy magic that seals the deal.
6. Pumpkin Cinnamon Roll Cupcakes
Cinnamon rolls meet pumpkin cupcakes in this gooey, decadent mashup.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup butter, melted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- ¼ cup brown sugar (for swirl)
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, and ½ tbsp cinnamon in a bowl.
- Whisk pumpkin, sugar, eggs, and butter in another bowl.
- Combine wet and dry ingredients.
- Mix brown sugar and remaining cinnamon for the swirl.
- Fill liners halfway, sprinkle with cinnamon-sugar, then top with more batter.
- Bake for 18–20 minutes. Drizzle with glaze (powdered sugar + milk).
Why You’ll Love It
The cinnamon swirl makes these feel like a breakfast treat you can eat all day. IMO, they’re best warm—fresh from the oven!
7. Pumpkin Mocha Cupcakes
Coffee lovers, this one’s for you. These cupcakes pack a caffeinated punch with pumpkin spice vibes.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tbsp instant coffee granules
- ½ cup chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, and cinnamon in a bowl.
- Dissolve coffee granules in 1 tbsp hot water, then mix with pumpkin, sugar, eggs, and oil.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Fill liners ⅔ full and bake for 18–22 minutes.
- Top with chocolate ganache for extra decadence.
Why You’ll Love It
The coffee amps up the pumpkin flavor in a way you didn’t know you needed. I made these for a brunch, and they were gone before the mimosas.
8. Vegan Pumpkin Spice Cupcakes
No eggs, no dairy, all flavor. These vegan cupcakes are just as moist and delicious as the classics.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ½ cup almond milk
- ⅓ cup coconut oil, melted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in a bowl.
- Whisk pumpkin, coconut sugar, almond milk, and coconut oil in another bowl.
- Combine wet and dry ingredients until smooth.
- Fill liners ⅔ full and bake for 20–22 minutes.
- Frost with vegan cream cheese frosting or dust with powdered sugar.
Why You’ll Love It
These are so good, you won’t believe they’re vegan. Perfect for sharing with everyone—yes, even your picky non-vegan friends. 🙂
9. Pumpkin Caramel Cupcakes
Drippy caramel and pumpkin spice? Say no more—these are pure indulgence.
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ cup caramel sauce (store-bought or homemade)
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, baking powder, baking soda, and cinnamon in a bowl.
- Whisk pumpkin, sugar, eggs, and oil until smooth.
- Combine wet and dry ingredients.
- Fill liners ⅔ full and bake for 18–20 minutes.
- Poke holes in warm cupcakes and drizzle with caramel sauce.
Why You’ll Love It
The caramel soaks into the cupcakes, making them insanely moist. I tried using cheap caramel once—stick with the good stuff for max flavor.
10. Mini Pumpkin Cheesecake Cupcakes
These bite-sized treats combine creamy cheesecake with pumpkin spice goodness.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ½ cup sugar
- 1 egg
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and line a mini muffin tin.
- Mix graham cracker crumbs and melted butter, then press into liners.
- Beat cream cheese, sugar, pumpkin, egg, pumpkin pie spice, and vanilla until smooth.
- Spoon batter over crusts, filling liners ¾ full.
- Bake for 12–15 minutes. Cool completely.
- Top with a sprinkle of cinnamon or whipped cream.
Why You’ll Love It
These mini cupcakes are perfect for parties or sneaky snacking. They’re rich, creamy, and just the right size to pop in your mouth. FYI, they’re addictive!
Related Recipes;
- Pineapple Coconut Smoothie Bowl | Tropical & Refreshing Breakfast
- Grapes Rolled in Cream | Simple & Refreshing Sweet Treat
- Whipped Chocolate Mousse Cups | Light & Creamy Dessert Recipe
Wrap-Up
There you go—10 adorable pumpkin cupcakes to make your weekend deliciously festive! Whether you’re vibing with the classic spice, craving a caramel drizzle, or sneaking a vegan treat, these recipes are easy, fun, and packed with fall flavor. Pick one (or three, no judgment), grab your mixing bowl, and make your kitchen the coziest spot in the house. Which one’s calling your name? 😊
