Pumpkin Cupcakes are light, moist, and are full of warm spices and tons of fall flavor! They come together in one bowl and are topped with a swirl of brown butter cream cheese frosting. It’s the most perfect pumpkin dessert to enjoy during pumpkin season!
Why you’ll love these Pumpkin Cupcakes:
- Moist Pumpkin Cupcakes – These perfect cupcakes come together in one bowl with no mixer, and are ultra fluffy and moist!
- Brown Butter Cream Cheese Frosting – This is the best frosting you’ll ever taste!
- Tons of Flavor – The cupcakes are full of warm pumpkin spices and the brown butter flavor in the frosting is incredible. It’s the best pumpkin treat!
Ingredient Overview:
- Canned Pumpkin – Be sure to use one 15 ounce can of pumpkin – not pumpkin pie filling. There’s tons of real pumpkin flavor in these cupcakes.
- Vegetable Oil – This keeps the pumpkin cupcakes ultra moist!
- Cream Cheese – Use full fat block-style cream cheese for best results.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Maple Syrup – Be sure to use real, pure maple syrup for best results.
- Eggs – Be sure to buy large eggs for baking, always.
Ingredient Substitutions:
- Dairy-free – The cupcakes are already dairy-free, but you can make the frosting dairy-free by using your favorite dairy-free cream cheese and butter.
- Brown Sugar – You can use dark brown sugar if you want a deeper flavor.
How to Make this Pumpkin Cupcake Recipe Step-by-Step:
Step 1: Brown the Butter. Add your butter to a saucepan over medium high heat, and cook for about 5 minutes until it’s a deep golden brown color and has a caramely, nutty aroma. Allow this to chill in the fridge until it’s back to the solid consistency of room temperature butter. Brown Butter adds so much depth of flavor to anything you use it in!
Step 2: Make the Cupcake Batter. In a large bowl, whisk up your wet ingredients – real pumpkin, vegetable oil, eggs, and brown sugar. Then, add the dry ingredients – flour, baking soda and powder, and cozy fall spices.
Step 3: Bake the Cupcakes. Fill your cupcake liners 3/4 of the way full and bake as directed in the recipe card below.
Step 4: Make the Frosting and Frost the Cupcakes. Cream together your softened brown butter and cream cheese in a large mixing bowl on high speed for 2 minutes, until nice and creamy. Mix in the powdered sugar, vanilla extract, and a pinch of cinnamon and salt. Frost cupcakes with an offset spatula, or use a piping tip.
Now, for the best part – dig in! This is truly the best pumpkin cupcakes recipe – they are bursting with fall flavor, and will fly off the plate anywhere you take them.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Quickly Cooling the Brown Butter – I pour the brown butter into a container with a lid, and stick it in my ice tray in the freezer to quickly solidify – you can also set it in a bowl of ice in your freezer if your ice maker doesn’t have room.
- Cool Cupcakes – Always let your cake or cupcakes cool completely before frosting them, or the frosting will melt.
FAQs:
Yes! The cupcakes can be made up to a day ahead, stored in an airtight container at room temperature, and frosted the next day. Frosted cupcakes can be refrigerated in an airtight container for a day before serving. Let sit at room temp for about 30 minutes so the frosting softens back up.
Cream cheese only needs 15 to 30 minutes to come to room temperature because it’s softer than butter. Beat in the cream cheese last – this always helps avoid a runny frosting! If your frosting becomes to soft to work with at any point, pop it in the fridge to firm it up.
Recipe Variations:
- Regular Cream Cheese Frosting – You can skip browning the butter if you’re super short on time.
- Cardamom – Don’t love cinnamon? Try a little cardamom instead, but go gradually if you haven’t had it before!
Serving + Storing this Recipe:
Store frosted cupcakes in an airtight container in the fridge for 4-5 days.
Special Tools:
(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)
- Piping Bag – I like to use a reusable piping bag like this one.
- Piping Tip – I used a Wilton 2A tip, but you can also try an Ateco Open Star #849 piping tip for swirls.
- Cupcake Pan – You’ll need a standard size cupcake or muffin tin for this recipe.
Just look at those little brown butter swirled hats atop your fluffy pumpkin cupcakes. So festive – and delicious. These Pumpkin Spice Cupcakes are perfect for gifting to neighbors who love all things pumpkin, or for a fun Halloween movie night!
More Pumpkin Recipes to Love:
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Pumpkin Scones with Bourbon Vanilla Glaze
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 4 large eggs
- 1 and 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 tbsp real maple syrup
- 1/2 tsp vanilla extract
- one 15 ounce can of pumpkin NOT pumpkin pie filling
- 2 cups all-purpose flour, spooned & leveled 260 grams
- 2 tsp baking powder
- 1 tsp baking soda
- 2 and 3/4 tsp cinnamon
- 1 and 1/2 tsp nutmeg
- 1 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp salt
For the Brown Butter Cream Cheese Frosting:
- 1 cup salted buter, softened at room temperature 226 grams or 16 tbsp
- 12 ounces cream cheese, softened at room temperature Use the block type, and full fat
- 5 cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp cinnamon or a pinch more, to taste
- pinch of salt
Instructions
- Make the Brown Butter: In a nonstick pan over medium heat, melt the butter. Continue cooking the butter – stirring constantly. The butter will get foamy, then bubbly, then start to turn turn golden brown and develop a nutty/caramely aroma. Once it reaches a deep golden color, remove from the heat and pour into a bowl to chill in the fridge or freezer until it's room temperature. It doesn't have to come back to solid before using. See note below if you do bring it back to a solid/softened state.
- Prep: Preheat your oven to 350° F. Line a cupcake pan with cupcake liners.
- Make the Cupcakes: In a large mixing bowl, whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin. Add the dry ingredients and whisk together, making sure no dry bits are hiding in the bottom of the bowl.
- Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops – about 3/4 full. (see photos above for reference). Bake for 18-19 minutes. A toothpick inserted into the center should come out with some moist crumbs on it, but not wet batter. Let the cupcakes cool a few minutes in the cupcake pan, and then move them to a wire rack to cool completely while you make the frosting. Never frost warm cupcakes!
- Make the Frosting: Cream together your room temperature brown butter and cream cheese in a large mixing bowl. Beat with an electric mixer for 2 full minutes. Add half the powdered sugar and mix until just incorporated. Add the remaining powdered sugar, milk, cinnamon, vanilla, and a pinch of salt and mix until creamy.
- Serve + Store: Pipe frosting onto the top of the cupcakes and enjoy immediately! Store leftovers in an airtight container in the fridge for up to a week.
- Make Ahead Tips: Cupcakes can be made ahead, cooled, and stored in a container at room temp for one day before frosting.
Notes
Nutrition
Victoria says
10/10
This is the perfect fall cupcake recipe. The cupcake itself is not too sweet so it balances perfectly with the frosting but also could be a delicious pumpkin muffin if you leave the frosting off.
Stephanie Simmons says
Thanks so much, Victoria!
Brynn says
Just made these for a fall themed work party. They came out sooo good! The brown butter frosting is amazing ❤️
Stephanie Simmons says
Thanks so much for trying my recipe, Brynn! Glad they were a hit 🙂
Amanda says
I want to make these cupcakes using a baking pie pumpkin. How much of one pie pumpkin do I need to substitute for the 15oz of canned pumpkin?
Stephanie Simmons says
Hi Amanda! I’m assuming you mean you want to make your own pumpkin puree by roasting a pie pumpkin? You’d need 15 ounces of the homemade pumpkin puree, just the same as if you used canned. 🙂 I hope you love these cupcakes! Please be sure to let me know how you like them. Happy baking!
Julia says
SO good!!! Cupcakes were fluffy, not too sweet, and perfectly balanced by the slightly salty brown butter frosting. YUM.
Stephanie Simmons says
Thanks so much, Julia! Happy fall. 🙂
Christina Lafferry says
Made these for a Halloween party for kids and for thanksgiving for adults and loved by all
Stephanie Simmons says
So glad to hear that, Christina! 🙂
Avery says
This recipe is AMAZING!! A crowd pleaser for the holidays!
Stephanie Simmons says
Thanks so much, Avery! Happy thanksgiving!
Magda says
This recipe is delicious! I’ve made it about 3-4 times now in the last 3 months and it never disappoints. I will say though, I’ve noticed I don’t need as much frosting as the recipe says, so from now on I might halve the ingredients.
Stephanie Simmons says
Thanks so much, Magda! I will add a note to the recipe about cutting the frosting batch in half if you don’t want quite as much on top, as in the photos.
Isabella C says
I love these cupcakes and I absolutely adore the frosting the cupcakes are delicious I’ve made them several times and I’ve put the frosting on different types of cupcakes I’ve put the frosting on carrot cake cupcakes, apple cupcakes, spice cake cupcakes, and a few others I cant remember and they all went so well with this frosting
Stephanie Simmons says
Thanks so much for your review, Isabella! 🙂
Anna says
These are so amazing, I’ve already made them twice for different get togethers and everyone loved them. Is it possible to make the batter at night, store in fridge and bake the next day? Trying to plan the cooking schedule for thanksgiving lol
Stephanie Simmons says
Thanks so much, Anna! In *theory* it sounds like you can based on some quick googling. But I have not tried it myself so I’m on the fence about recommending it. You can bake the cupcakes a day ahead and then frost them day of, or even frost them a day ahead as well & store in the fridge. Hope that helps! Let me know if you do try refrigerating the batter overnight.
Sue says
These are amazing!!! I took them to a school potluck and they were gone first lunch. Planning on making them for thanksgiving!
Stephanie Simmons says
Aw, thanks so much, Sue!
Julia says
I made these for my sons first birthday pumpkin themed party. They were a huge hit!! They are amazing and so easy to make! Thank you!!!
Stephanie Simmons says
Glad to hear it, Julia! ☺️
Mimi says
As soon as I saw this recipe I had to try it. I will confess I used almond flour instead (2 cups of almond flour 1/4 of all-purpose). Absolutely amazing! Brought it to work and everyone raved. I’ll next try to cut some calories!
Stephanie Simmons says
Glad you liked these Mimi!
Jacie says
This recipe is amazing!!!!! Makes my house smell amazing and feels like the holidays will always be around
Stephanie Simmons says
Glad you enjoyed these, Jacie! 🙂
Donna says
Perfect pumpkin flavor without overwhelming, and super moist – I might go make another batch of the brown butter frosting because aohhhh myyy it is amazing!
Stephanie Simmons says
Glad you enjoyed these, Donna! ☺️
Kay says
To die for!!
I woke the next morning craving them
They are delicious and perfect for any occasion in the fall.
If you do not have maple syrup you can substitute with honey. Any recommendations for a firmer consistency for the frosting? The frosting easily melts
Stephanie Simmons says
Thanks, Kay! I find it’s pretty common that people soften their butter too far so that could cause that. Here’s a great article to help with this – https://sallysbakingaddiction.com/room-temperature-butter/. If your frosting is too soft at any point, you can pop it in the fridge for a bit to firm back up.
Donyea says
So easy to make & we’re absolutely delicious!
Stephanie Simmons says
Thanks, Donyea! Happy fall! ☺️
Doreen says
This recipe is the tastiest I’ve used. My family enjoyed them so much I had to make more the next day!
Stephanie Simmons says
Aw, love to hear that Doreen! Happy baking 🙂
Alleah says
They were moist and fluffy!(: perfect cupcakes everyone at my work loved them
Stephanie Simmons says
Glad to hear that, Alleah! 🙂
Kayla says
perfect perfect perfect! these cupcakes are sooo good. i followed the recipe but i would reduce the amount for the frosting. i had a lot left over even though i filled my cupcakes up with icing. other than that, make these. you won’t regret it
Stephanie Simmons says
So glad you enjoyed these, Kayla!
karla says
hi i was wondering where i could find the measurements on the ingredients??
Stephanie Simmons says
Hi Karla – scroll to the bottom of the blog post to find the recipe card, or use the “jump to recipe” button at the top. 🙂
Erika says
These pumpkin cupcakes are amazing!! They were super easy to make and my whole family ate them within a few days! Definitely making again!
Stephanie Simmons says
Thanks so much, Erika! These are one of our favorite fall treats 🙂
shantel renwick says
Can you bake these in the air fryer? If so, I wonder what temperature.
Stephanie Simmons says
Hi Shantel! What type of air fryer do you have? If you have one of the larger countertop oven style ones I’m sure they would work just fine at the same time and temp. I’m not sure about one of the smaller ones that has the little pull out drawer.
Abri says
These were so easy and tasted amazing definitely recommend!
Stephanie Simmons says
Thanks, Abri! ☺️
Becca says
Amazing.
Stephanie Simmons says
Thanks, Becca!
Claire says
literally amazing – my mouth watered from the smell of them in the oven. SO EASY and SOOO GOOD!!! My whole family requests me to make them on thanksgiving 🙂
Stephanie Simmons says
So glad to hear that, Claire! ☺️
LAUREN says
if i am doubling the recipe, do i double the pumpkin as well to 30oz?
Stephanie Simmons says
Yes, double everything including the pumpkin ☺️ let me know how you like these, Lauren!
Parker says
These are absolutely amazing!!! So moist and tasty. I only added 4 cups of powdered sugar and thought the frost was the best I’ve ever made. The 15 year old said they were 10/10!
Stephanie Simmons says
Thanks so much, Parker! 🙂 Glad you enjoyed these.
Nikki says
These were absolutely perfect! I followed everything to the T and the flavors were like an explosion in my mouth. If you’re debating it, don’t. Just make them, eat them, and be happy.
Stephanie Simmons says
Thanks so much for the rave review, Nikki!
Emily Gauld says
These were so good I didn’t even have the chance to make or put the icing on them before my family devoured them!
Emily Gauld says
I forgot to click the stars! Please delete the above and I will re-review!
Stephanie Simmons says
Aw, glad you enjoyed these so much!
Robin says
These are absolutely delicious 😋
Stephanie Simmons says
Thanks, Robin!
Daniella says
Loved this recipe!! The cupcakes came out so soft & moist. 10/10
As someone who does not like pumpkin anything these are SO GOOD & I definitely recommend! <3
** I did add a splash of maple syrup to the frosting & it still tasted amazing!!
Stephanie Simmons says
So glad to hear that, Daniella! ☺️
Katie says
These were fantastic!!! I followed the recipe exactly and they turned out just perfect. These are gonna be a new fall staple at my house.
Stephanie Simmons says
Thanks so much, Katie! We love making these every fall, too ☺️
Cassy says
Super delicious. I turned mine into a cupcake-cake for my birthday. They are moist and taste like fall and the icing is super smooth and fluffy
Stephanie Simmons says
Glad you enjoyed these, Cassy! And, happy birthday ☺️
Stephanie Louise says
I saw these on Tiktok and I was so excited to make them but I never thought they would taste THAT amazing! Seriously! They’re so good! I love this recipe! Can’t wait to make some more! Thank you Stephanie for such a good fall treat 🎃🧁🍂
Stephanie Simmons says
thanks so much for the rave review, Stephanie! 🙂
Anna says
Hello, this looks delicious. What do you mean by ” can pumpkin” (i am french) can you use fresh pumkin ? Would you have to cook it and mash it ? And also which type of pumpkin ? The big bright orange one carved for Halloween ? Thanks a lot
Stephanie Simmons says
Hi Anna! Canned pumpkin in the states is made from cooked and mashed pumpkin, and it typically comes in a 15 ounce can. I think you’d be better off with a pie pumpkin which are smaller than the variety used for carving, and are meant for cooking & eating. I hope that helps! Let me know if you try this recipe. 🙂
Amelia says
So good and so easy! Everything was explained really well and the cupcakes were crazy good.
Stephanie Simmons says
Thanks so much, Amelia!
Ana says
So good!! The cream cheese frosting OMG!!!! I could just eat that as a dessert. I am going to have check out your other recipes. The house as we baked these smelled sooooo good.
Stephanie Simmons says
Thanks for the rave review, Ana! 🙂
bekah says
oh my goodness, these were the most delicious cupcakes i have ever made, my family loved them! the cupcake itself isn’t so sweet so the frosting really ties it all together. My family loved them! thank you for sharing this amazing recipe
Stephanie Simmons says
Thanks so much Bekah, glad to hear everyone enjoyed these!
Harper says
Do you know how many calories are in one cupcake? Thanks!
Stephanie Simmons says
Hi Harper! I don’t, but there are lots of free calculators online that you could plug the ingredients into! Happy baking. 🙂
Wilnie says
I made this recipe last night and these cupcakes are so good!! I’ve never made brown butter, nor have I made brown butter frosting so it was a learning experience that I truly loved. The cake was perfectly spiced and the frosting tasted like butterscotch but not as sweet.
Stephanie Simmons says
Thanks, Wilnie! Glad you enjoyed this recipe.
Mirabelle says
I baked these at midnight last night on a whim after seeing your video and it was so worth it!!!! The brown butter frosting is amazing I never would’ve thought to do that!
Stephanie Simmons says
So glad you liked these, Mirabelle! 🙂
kennedy says
These were so fun to make and so delicious!! my whole family loved them!
Stephanie Simmons says
Glad to hear that, Kennedy! 🙂
Kaycee says
These are easily the best cupcakes I’ve ever made… The brown butter in the frosting is a game changer!!
Stephanie Simmons says
Thanks so much, Kaycee! ☺️
Paige says
Can i half this recipe?
Stephanie Simmons says
Yes, absolutely! ☺️
Ashlyn says
I loved the cake part of the recipe, but the frosting was just super buttery. More than I expected it too be or maybe it just wasn’t for me. I would definitely make the cupcakes with a different frosting again though.
Stephanie Simmons says
Hi Ashlyn! Glad you liked the cake. I’m a bit surprised to hear that about the frosting, because I don’t like super buttery frostings – I’m wondering if you accidentally used 2 cups of butter rather than 2 sticks (1 cup).
Une Pluie de Gourmandises says
Recette testé et approuvé mes 6 enfants ce sont régalés avec ces délicieux cupcakes . Ils sont délicieux !!! Très beau blog , une belle découverte pour moi , merci Stéphanie 😍
Stephanie Simmons says
Thanks for the rave review! 🙂
Sabine says
Omg, made them just an hour ago….
These are sooooo good!!!
Normally I don’t make recepies with cups (I’m from the netherlands) because then I have to calculate to grams. But I saw these cupcakes and had to try…
I’m obsessed now😍😍😍
Thank you so much!!
Stephanie Simmons says
So glad you liked these, Sabine! I need to work on adding metric measurements to my recipes, I apologize for that! The u.s. needs to get with the program 😂 I do have a cookbook out with metric measurements! (click the “cookbook” tab at the top of my site if you’d like to check it out.
No Mapies says
Can you leave out the maple syrup? I dont have any at home and i’m too lazy to go to the nearest store lol
Stephanie Simmons says
Yes, you can leave it out! 🙂
Npfr says
I found this recipe yesterday and baked them last night. This are so DELICIOUS and fluffy, thank you for easy to follow directions!!!
Stephanie Simmons says
So glad you enjoyed these! 🙂
Hannah Price says
The cakes were so moist and had the perfect amount and mixture of spices, and the frosting was absolutely to die for!
Stephanie Simmons says
Thanks for the rave review, Hannah! 🙂
ashley says
Delicious!!
Stephanie Simmons says
Thank you, Ashley!
Robin says
Delicious! I’ve been hunting for the perfect fall recipe with lots of spice and pumpkin flavor and this was exactly what I wanted. I was out of cupcake liners so I made this recipe in a mini-bundt pan, baked about 5 mins longer and they came out great!
Stephanie Simmons says
So glad you loved this recipe, Robin! And that’s so funny – I just tried making these as mini-bundts last week too. Great minds! 🙂 Happy baking.
Jade says
These are absolutely delicious and the cream cheese frosting might be the best cream cheese frosting I’ve ever had.
Stephanie Simmons says
Glad to hear you liked these, Jade! And thanks for that compliment on the frosting! 🙂
Dj says
Can you use pumpkin purée?
Stephanie Simmons says
Yes, that’s the same thing as canned pumpkin. 🙂 Let me know how you like these!