Fall in Asheville means one thing in my kitchen—Pumpkin Cupcakes baking in the oven while the scent of cinnamon, cloves, and nutmeg wraps around the house like a cozy flannel blanket. These aren’t your average cupcakes. They’re moist, warmly spiced, and topped with whipped cream that’s just sweet enough to let the pumpkin shine through. If you’ve ever wanted to recreate the kind of cupcake that feels like autumn in a bite, this recipe delivers every time. In this post, I’ll walk you through my personal take on these festive favorites, share pro tips to make them extra moist, and offer fun ways to decorate or modify them. Whether you’re baking for a fall party or simply to warm your home on a cool weekend, these pumpkin cupcakes won’t disappoint.
Table of Contents
Why Pumpkin Cupcakes Are a Must-Bake This Season
The Cozy Story Behind These Pumpkin Cupcakes
I still remember the first time I made a batch—my cast iron skillet had been retired for the season, and the sweet scent of brown sugar and pumpkin was calling my name. I had just picked up a few cans of pumpkin purée from the store “just in case,” and with no plan, I grabbed a wooden spoon, cranked the oven, and followed instinct. What came out wasn’t just dessert—it was a celebration of the season.
Pumpkin cupcakes became more than just a recipe. They turned into a ritual. Every year now, as the leaves start their brilliant transformation, I whip up these cupcakes with whipped cream topping and a cinnamon dusting that feels like magic. It’s how I welcome fall. And judging by how fast they vanish at every gathering, I’m guessing others feel the same way.
You don’t need a culinary degree to make these. Just a love for flavor, a little mixing patience, and maybe a cozy sweater. This recipe has become one of the most requested in my virtual classes, and I’m thrilled to share it with you in detail—right here.
While some folks lean toward pumpkin muffins with cinnamon sugar or baked pumpkin donuts, I promise these cupcakes hold their own. Moist, not overly sweet, and endlessly comforting—they’re the cupcake version of a warm fall hug.
What Makes Pumpkin Cupcakes Special?
So why pumpkin cupcakes and not just any pumpkin dessert? It’s all about the balance.
Unlike muffins, cupcakes give you permission to go a little fancy. Think silky frosting, elegant piping, or a dusting of spice for flair. But don’t mistake fancy for fussy. These cupcakes are surprisingly easy to whip up, with ingredients you probably already have in your pantry.
The texture is what really sells it. They’re fluffy yet rich, spiced yet balanced, and tender without falling apart. The pumpkin purée adds incredible moisture, while the brown sugar deepens the flavor. You get the essence of pumpkin pie, but in a personal-sized treat that’s easier to serve and more fun to decorate.
Another big win? They adapt beautifully. Want to drizzle on some pumpkin butter? Fold in some chocolate chips? Add maple glaze? These cupcakes are your canvas. In a season filled with cozy cravings, there’s something truly satisfying about pulling a tray of warm pumpkin cupcakes from the oven and seeing smiles light up the room.
Spiced Pumpkin Cupcakes
Equipment
- 12-cup muffin pan
- Cupcake liners
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Sifter or fine mesh strainer (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Piping bag or spoon (for batter and whipped cream)
- Measuring cups and spoons
- Electric mixer or whisk (for whipped cream)
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 1/2 cups pumpkin purée not pie filling
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter melted (or neutral oil)
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, melted butter, milk, and vanilla until smooth.
- In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Fold dry ingredients into the wet mixture until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While cupcakes cool, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spoon whipped cream onto cooled cupcakes and dust lightly with cinnamon.
The Ultimate Pumpkin Cupcake Recipe With Spiced Whipped Cream
Gather Your Pantry – The Essential Ingredients List
The magic behind perfect pumpkin cupcakes lies in the balance of wet and dry ingredients, and the warming depth of fall spices. Each item in this recipe plays a role—either enhancing flavor, ensuring structure, or building that moist, fluffy texture we all crave in a cupcake.
Let’s break it down:
- Pumpkin Purée (1 1/2 cups)
This is the heart and soul of the recipe. It adds moisture, body, and that unmistakable earthy-sweet pumpkin flavor. Use pure canned pumpkin, not pumpkin pie filling (which contains added sugar and spices). Libby’s is my go-to brand, but any 100% pumpkin will do. - Large Eggs (2)
Eggs provide structure and richness. They also act as a binder, holding everything together. Room temperature eggs are best—they mix more evenly and help the cupcakes rise properly. - Granulated Sugar (1 cup) + Light Brown Sugar (1/2 cup)
This sugar duo is key. White sugar sweetens and helps create a tender crumb, while brown sugar adds depth and moisture, thanks to its molasses content. If you’re out of brown sugar, you can make a quick substitute by mixing 1 cup white sugar with 1 tablespoon molasses. - Unsalted Butter, Melted (1/2 cup)
Butter adds richness and flavor. You can swap this for neutral oil like canola or vegetable if you want an even moister cupcake (oil retains moisture better). But if you’re after that cozy, buttery depth? Stick with melted butter. - Whole Milk (1/2 cup)
Milk helps thin out the batter just enough to pour smoothly, while keeping the texture creamy and soft. You can substitute with oat milk or almond milk for a dairy-free option, though whole milk offers the richest result. - Vanilla Extract (2 tsp)
Vanilla is a background hero here. It rounds out the sweetness and deepens the flavor of the pumpkin and spices. Always use pure extract, not imitation—it makes a difference. - All-Purpose Flour (2 cups)
This gives your cupcakes their structure. Be sure to spoon and level your flour (not scoop directly from the bag) to avoid a dense result. - Baking Powder (1 1/2 tsp) + Baking Soda (1/2 tsp)
This combo ensures the cupcakes rise just enough. Baking soda reacts with the acid in brown sugar and pumpkin, while baking powder adds an extra lift. - Salt (1/2 tsp)
It may seem small, but salt is vital. It sharpens the flavor, balancing sweetness and enhancing spice.
Now for the fall-spice symphony:
- Ground Cinnamon (1 1/2 tsp)
Cinnamon is the lead spice—it provides warmth and that classic fall aroma. No substitute really matches its comfort factor. - Ground Nutmeg (1/2 tsp)
Nutmeg adds a slightly nutty, peppery note. It intensifies the pumpkin flavor. If you don’t have any, leave it out rather than overdoing other spices. - Ground Cloves (1/4 tsp)
Cloves are potent, so a little goes a long way. They offer a deep, slightly smoky spice that makes pumpkin desserts stand out. You could swap for allspice in a pinch. - Ground Ginger (1/2 tsp)
Ginger brings a subtle zing that cuts through the sweetness. It’s what gives these cupcakes their cozy bite.
Topping – Spiced Whipped Cream
- Heavy Whipping Cream (1 cup) – whips into airy peaks for a light topping
- Powdered Sugar (1/4 cup) – sweetens the cream without grit
- Vanilla Extract (1 tsp) – adds roundness
- Ground Cinnamon – just a pinch dusted on top creates a gorgeous finish*
Prefer a richer frosting? You can easily swap this for the cream cheese version we used on our Strawberry Lemonade Cupcakes, or even top it with a maple glaze like we use on pumpkin spice donuts.
Baking Instructions Made Easy – From Batter to Beautiful Cupcakes
Once you’ve gathered your ingredients, the process of making these pumpkin cupcakes is as comforting as the aroma they’ll fill your home with. Start by warming your oven to 350°F (175°C). This small act sets the tone—it signals that something delicious is about to happen. While the oven preheats, take a 12-count muffin pan and line it with paper cupcake liners. Not only do these liners prevent sticking, but they give each cupcake a clean, professional appearance that makes them instantly appealing.
In a large mixing bowl, bring together the pumpkin purée, eggs, granulated sugar, brown sugar, melted butter, whole milk, and vanilla extract. Don’t rush this part. Whisk until the mixture becomes smooth and cohesive, almost glossy in texture. This isn’t just about combining ingredients—it’s where your base flavor is born. The blend of pumpkin and sugars creates a richness that sets the stage for the spices to come through beautifully.
Meanwhile, in a separate bowl, it’s time to handle the dry ingredients. Sift together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Sifting is more than just a technicality here—it’s the key to avoiding clumps and ensuring those aromatic spices are evenly distributed throughout your batter. That’s how you get that perfect, consistent warmth in every single bite.
Now comes the point where everything begins to take shape. Slowly fold the dry ingredients into the wet mixture. I always recommend using a spatula or wooden spoon here—gently folding the batter allows you to keep the texture light and airy. Overmixing can toughen the cupcakes, so stop as soon as you see the last streak of flour disappear. You’re looking for a thick but scoopable consistency, the kind that drops cleanly from a spoon but doesn’t run.
With your batter ready, divide it among your prepared cupcake liners, filling each one about two-thirds full. This gives the cupcakes room to rise while maintaining that soft, domed top you want. Slide the pan into your preheated oven and bake for 18 to 20 minutes. I always check around the 18-minute mark—ovens can be finicky, and you want to avoid overbaking. The classic toothpick test works well here: insert it into the center of a cupcake, and if it comes out clean or with a few moist crumbs, they’re ready to come out.
Once out of the oven, let the cupcakes sit in the pan for about five minutes. This resting time helps them finish setting without drying out. Then, carefully transfer them to a wire rack to cool completely. This step is essential—if you frost while they’re still warm, the whipped cream topping will melt and lose its light, cloud-like texture.
While the cupcakes cool, prepare the topping. Pour the heavy whipping cream into a chilled metal bowl (a cold bowl helps the cream whip faster), then add the powdered sugar and vanilla. Use a hand mixer or stand mixer on medium-high speed and beat the mixture until stiff peaks form. You’ll know it’s ready when you lift the beaters and the cream holds its shape without collapsing. It should look silky and structured—perfect for piping or spooning onto your cupcakes.
Now comes the best part—assembly. Once the cupcakes are fully cooled, you can either pipe the whipped cream using a round tip for a neat, professional swirl, or simply dollop it on with a spoon for a more rustic, homemade feel. Just before serving, dust the tops lightly with cinnamon. That final touch not only adds a visual warmth but also a soft spice that enhances the pumpkin flavor beautifully.
If you want to go even further with presentation, add festive garnishes—like candy pumpkins, maple glaze, or even crushed gingersnap cookies. These cupcakes are incredibly versatile, making them a favorite in both casual family settings and more formal fall gatherings.
Expert Tips to Keep Your Pumpkin Cupcakes Moist & Irresistible
Secrets for Moist Pumpkin Cupcakes Every Time
When it comes to cupcake texture, moisture is everything. A dry pumpkin cupcake is a tragedy—and fortunately, completely avoidable. While pumpkin purée itself provides a natural softness, several baking strategies will keep that fluffy, tender crumb exactly where it belongs: in every bite.
First, let’s talk about the butter vs oil debate. Butter brings flavor and richness, especially when melted into the batter. But if pure moistness is your goal, oil edges ahead. Because it stays liquid at room temperature, oil creates a softer texture and holds moisture longer, even on day two or three. My personal favorite? A half-and-half split—use 1/4 cup melted butter and 1/4 cup neutral oil for the best of both worlds.
Measuring your dry ingredients accurately is just as important. Too much flour is the #1 culprit of dry cupcakes, and the fix is simple: always spoon flour into your measuring cup and level it off. Never scoop directly from the bag.
Mixing technique matters too. Once you combine wet and dry ingredients, stop as soon as the batter looks evenly incorporated. Overmixing activates the gluten in flour and leads to dense or chewy cupcakes. Gentle folding with a spatula is the move here.
Lastly, cooling and storage make a difference. Let cupcakes rest in the pan for just five minutes after baking, then transfer to a rack. If they sit too long in the pan, steam builds up underneath and causes sogginess. Store cooled cupcakes in an airtight container at room temp for one day or in the fridge for up to four. Bring them to room temp before serving for the best flavor.
Need a reliable dessert to pair with these? Try freezing a batch of Apple Pie Oatmeal Cookies—another cozy fall treat that keeps well.
Frosting Ideas: From Whipped Cream to Cream Cheese & Beyond
Let’s talk toppings. The whipped cream in this recipe keeps things light and airy—a perfect contrast to the rich spice of the cupcakes. It’s quick, pipeable, and showcases the pumpkin rather than covering it up. But if you’re after a more indulgent vibe, cream cheese frosting is a timeless pick. It adds tang, structure, and a smooth texture that makes every bite feel special.
Want a touch of decadence? A salted caramel drizzle over whipped cream is a total showstopper. You’ll find the same combination in our pumpkin spice donuts, and it translates beautifully to cupcakes.
For festive flair, stick with a round piping tip for a simple swirl or spoon the whipped cream on for a rustic feel. Dust with cinnamon, top with a candy pumpkin, or sprinkle on crushed pecans for added texture. These little touches take the presentation from homemade to holiday-party-ready in seconds.
Make-Ahead, Storage & Fun Variations to Try
How to Store, Freeze & Transport Pumpkin Cupcakes Like a Pro
Whether you’re baking these for a party, holiday, or midweek pick-me-up, you’ll be glad to know that pumpkin cupcakes store and travel incredibly well—as long as you treat them right.
If you’re planning to serve the cupcakes the same day, they can safely sit at room temperature for several hours. Just wait to frost until closer to serving, especially if you’re using whipped cream. It’s lighter than buttercream and doesn’t hold up as long once piped.
For storage, an airtight container is essential. If frosted, place the cupcakes in a single layer inside a tall container that won’t smush the topping. Unfrosted cupcakes can last up to three days at room temp, or five in the fridge. Let refrigerated ones warm slightly before serving—they’ll taste fresher and softer.
Want to make them way ahead? Freeze them—seriously! Let the cupcakes cool completely, then wrap each one tightly in plastic wrap and pop them into a freezer-safe container. They’ll stay good for up to 3 months. When you’re ready to use them, thaw at room temperature for about an hour, frost, and enjoy.
Taking them to a gathering? Use a cupcake carrier or even a deep-sided baking dish with a lid. Place a little parchment paper between the layers if stacking. A cold pack tucked underneath helps whipped cream frosting survive the trip.
Looking for another freezer-friendly dessert? Apple Pie Oatmeal Cookies pack well, taste amazing, and make the perfect backup snack.
Fun Variations: Chocolate Chips, Maple Glaze & More
One of my favorite things about this recipe is how flexible it is. You can change it up dozens of ways depending on your mood or what’s in the pantry.
A handful of mini chocolate chips folded into the batter transforms these into a pumpkin-chocolate combo that’s hard to resist. I also love adding chopped toasted pecans—they add just enough crunch and a subtle buttery note that pairs beautifully with the spices.
If you’re feeling fancy, try swirling in cream cheese filling before baking, or topping with a maple glaze afterward. A simple glaze made from powdered sugar, maple syrup, and a splash of milk makes the cupcakes shine—literally and flavorfully.
Want something healthier? Try swapping a portion of the all-purpose flour with oat flour and cut the sugar just slightly. It’s a trick I often use in my Healthy Oatmeal Muffins for a heartier texture with less sweetness.
And if you’re baking for Halloween, Thanksgiving, or a fall brunch, get creative. Decorate with mellowcreme pumpkins, leaf-shaped sprinkles, or a cinnamon stick garnish. You can even bake these in themed liners for extra seasonal charm.
For deeper flavor, a few tablespoons of pumpkin butter swirled into the batter adds a caramelized richness that takes these over the top.
They’re the kind of cupcake you can remake all season without ever getting bored.
FAQs
What makes pumpkin cupcakes moist?
Pumpkin cupcakes are naturally moist thanks to the pumpkin purée, which adds both flavor and hydration. Using a combination of melted butter and oil, not overmixing the batter, and storing them properly in an airtight container also helps maintain that soft, tender texture for days.
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling is not the same as purée. Pie filling contains added sugar and spices, which will throw off the balance of this recipe. Always use 100% pure pumpkin purée to control the sweetness and spice blend yourself.
What’s the best frosting for pumpkin cupcakes?
Whipped cream is perfect for a lighter finish, but cream cheese frosting is a popular classic that adds a tangy contrast to the warm spices. Maple buttercream or cinnamon glaze are also delicious twists for more decadent options.
How should I store leftover pumpkin cupcakes?
If unfrosted, store them in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated and are best enjoyed within 2 days. You can also freeze unfrosted cupcakes for up to 3 months and frost them fresh when ready to serve.
Baking these pumpkin cupcakes isn’t just about following a recipe—it’s about capturing a feeling. Each bite is a little reminder of fall mornings, cinnamon-scented kitchens, and that warm comfort only homemade food can bring. Whether you’re making them for a celebration or just a quiet Sunday, this recipe delivers every time.
From my Asheville kitchen to yours, I hope these spiced beauties become part of your autumn tradition. Don’t be afraid to make them your own—play with toppings, try new fillings, or pair them with one of the cozy seasonal treats on my site like Baked Pumpkin Spice Donuts or Pumpkin Muffins with Cinnamon Sugar.
Keep baking boldly, and remember—good food is never just about the ingredients. It’s about the stories we create while making it.
