Delicious Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting – Yum!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting came to my rescue last Saturday, and I’ll tell you why. I was staring at that can of pumpkin in the pantry, you know, the one that always feels too precious to waste. I wanted something cozy but still seriously fun to eat, nothing too fussy. So I thought: why not cupcakes? Oh, and that cinnamon cream cheese frosting is like the cherry on top. If you’ve been eyeballing fall recipes (like these soft pumpkin cookies with cinnamon frosting or maybe wondering about cream cheese frosting on cinnamon rolls chilling), you’ll be right at home here. This is my favorite lazy-but-impressive treat.

Why I love this recipe

Let me paint a quick picture: fluffy, spicy, pumpkin-packed cupcakes topped with cool, tangy, creamy cinnamon cheese frosting. It’s like a cozy sweater for your tastebuds. I find these are just the right mix of sweet and spiced, not cloying like some bakery cupcakes. And hello, they’re easier than they look. Seriously, I’m known for burning toast sometimes, and these turn out spot-on. Plus, my kitchen smells insane while they bake, like autumn exploded. Folks always ask if I bought them from a five-star bakery (my secret: nope, made ’em at home in my pajamas). One more thing, you can shake up the spices and still nail it. Kids gobble them up, grownups ask for seconds, and they’re the best distraction from rainy weather.

“I’m not really a cupcake person but these are the best I’ve tasted in years. The cream cheese frosting was ridiculous. I would eat it on everything.” — My neighbor Emily

How to make Pumpkin Cupcakes

Alright, let’s get down to brass tacks. I mix the dry and wet stuff in separate bowls, nothing fancy. Here’s what you’ll need:

• 1 and 2/3 cups flour
• 1 cup canned pumpkin (not pumpkin pie filling, please!)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup oil (vegetable works or melted coconut if you’re feeling healthy-ish)
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg (or pumpkin pie spice if you like shortcuts)

You just whisk the wet (pumpkin, eggs, oil, vanilla, sugars) in one bowl. Dry stuff in another. Toss ’em together, fold gently. Don’t over-mix or they get dense; like, treat it like folding in delicate laundry. Bake at 350°F for 18-20 minutes. Toothpick test, then out they come. That’s it!
I even mess up sometimes and spill flour all over, and you know what? Still good. For more pumpkin joy, you’ll want to check out these cinnamon swirl pumpkin bread mini loaves too — they sort of taste like the cupcake’s cousin.

How to make Cinnamon Cream Cheese Frosting

This is where the magic happens, not even kidding. Honestly, I sometimes eat this frosting on a spoon straight from the bowl (shameless). Grab your softened cream cheese, about half a stick of unsalted butter, a big scoop of powdered sugar, and… lots of cinnamon.

Mix 4 oz cream cheese and 1/4 cup butter until smooth. No lumps, just keep mixing (I use a hand mixer, or a fork if I’m desperate). Add about 1 and 1/2 cups powdered sugar, 1 tsp cinnamon, and a splash of vanilla. Beat it until it gets fluffy. If you want it thicker, add more sugar. Too thick? Splash of milk does the trick. Slam it on your cooled cupcakes and try not to “taste test” every single one. Side note: this frosting sets up better after chilling, but good luck waiting that long.

If you love cream cheese vibes, don’t miss this best cream cheese cake you’ll want to share — pure gold for dessert.

More Pumpkin Recipes

I’ve gone a little wild with pumpkin stuff, not gonna lie. If you want to stretch that can of pumpkin—or if you always have just a bit left over, these are my best bets:

• Try fluffy pumpkin pancakes with cinnamon butter for breakfast. My mom’s favorite.
• Make irresistibly soft pumpkin chai latte cupcakes if you want a fancier version.
• My kids scarf down fall fun with pumpkin patch dirt cups like there’s no tomorrow.
• If you love bread, you can’t beat those cinnamon swirl pumpkin bread mini loaves.

Honestly, pumpkin is weirdly versatile. It’ll sneak into breakfast, snack time, or dessert whenever I let it.

Ingredient	Amount	Notes
All-Purpose Flour	1 and 2/3 cups	Use spoon and level method to avoid packing
Canned Pumpkin	1 cup	Not pumpkin pie filling
Brown Sugar	1/2 cup	Packed
Granulated Sugar	1/2 cup	Can be adjusted to taste
Oil	1/2 cup	Vegetable or melted coconut
Eggs	2 large	Room temperature recommended
Baking Powder	1 tsp	Check expiration date for effectiveness
Cinnamon	2 tsp	Adjust for personal spice preference
Nutmeg	1/4 tsp	Optional, or use pumpkin spice blend

Related Posts

Obsessed with easy, spiced desserts? You’ll also want to bookmark these:

• Delicious pumpkin cheesecake truffles you’ll love to make
• Deliciously spooky Halloween cream cheese swirl brownies
• Fluffy cream cheese muffins you’ll love
• Heavy cream in the bottom of cinnamon rolls
• Baked nectarines with cinnamon honey sauce

Just some of my favorites for lazy baking days or when someone texts “hey, got anything sweet?” By the way, save your leftover frosting for lazy graham cracker sandwiches. Life-changing!

Common Questions

Do I need cupcake liners?
I use them because it makes cleanup easier, but a generous smear of oil in the pan can work in a pinch. Just be gentle when popping them out.

Can I use homemade pumpkin puree?
Absolutely! Just pat it dry so it’s not too watery. Adds even more flavor (plus bragging rights).

Is the frosting pipeable?
Yes, if it’s cool and thick, you can pipe it for a fancy look. Otherwise, just slap it on with a spoon. Rustic is my jam.

How to store these cupcakes?
Honestly, they rarely last long at my house. I keep them in the fridge in an airtight container for up to four days. You can eat them cold or let them warm up a bit for a softer bite.

Can I skip cinnamon in the cream cheese frosting?
You could… but that cinnamon kick is the best part if you ask me. Try a little at first, then adjust if you want less spice.

Go Bake Something Cozy!

If you’ve been craving Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting, now’s the time. They’re super easy, totally reliable, and they turn an ordinary day into something special. Don’t forget to check out extra cake ideas from my favorite resource if you want even more inspo. I really hope your kitchen smells amazing and your tastebuds are outrageously happy. Let me know if you give them a try!

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