Pumpkin Cupcakes With Cream Cheese Frosting So Light And Fluffy

When celebrating holidays and autumn with kids, I naturally turn to fall flavors—and it seemed like a good time to share this super simple recipe. With classic cream cheese frosting and pumpkin spice flavor, these little beauties are fun to make with the kids (or on your own) and are perfectly pint-sized. (We love these as muffins, too, so feel free to make them without the frosting!) We love to have these as an easy kid-friendly Thanksgiving recipe, but they are also a really yummy kids’ birthday cupcake or school party addition. The small size makes them perfect for sharing since one batch makes a full 24 cupcakes. (You may also like Easy Pumpkin Cake, Greek Yogurt Cake, Healthy Vanilla Cupcakes, and Vegan Chocolate Cupcakes.)

Ingredients You Need

To make this easy Pumpkin Cupcakes with Cream Cheese Frosting recipe, you’ll need basic pantry staples including:

All-purpose flour: This helps them to stay light and fluffy. Sugar: I used just enough sugar to add sweetness. Sugar helps the cupcakes be very moist. Baking powder and baking soda help the cupcakes rise. Pumpkin pie spice and vanilla: A combination of these two adds the classic flavor of pumpkin baked goods. Pumpkin puree: Look for unsweetened pumpkin puree, not pie filling. You can use canned or homemade pumpkin puree. Vegetable oil: Or you can use melted butter. Egg: This helps the batter bake through in the center and the texture be light and fluffy.

Ingredient Substitutions

You can make these cupcakes with purchased canned pumpkin puree or homemade pumpkin puree—totally up to you! Gluten-free: Use a 1:1 style of gluten-free all-purpose flour. Egg-free: Omit the egg and add ¼ cup milk. Continue with the recipe. You can also use melted and slightly cooled butter in place of the vegetable oil.

Step-by-Step Instructions

To make these easy Pumpkin Cupcakes with Cream Cheese Frosting, here’s a look at the basic steps Scroll down for the full information. TIP: Always start any baking recipe by preheating the oven so it’s at the right temp when you’re ready to put the cupcakes into the oven.

Easy Cream Cheese Frosting

I love pumpkin baked goods with cream cheese frosting and the one here is so easy. All you need is:

cream cheese (I like full fat) maple syrup vanilla extract

TIP: You’ll need to let the cream cheese soften at room temperature, but after that it comes together with a whisk! Sprinkles are a fun topping, too.

How to Store

These Pumpkin Cupcakes with Cream Cheese Frosting can be made 24 hours before you plan to frost them. Let cool completely on a wire rack, then store unfrosted cupcakes in an airtight container at room temperature. Store frosted leftovers in the fridge for up to 3 days in an airtight container. They taste remarkably the same even after being stored.

Best Tips for Success

Gluten-free: Use cup-for-cup gluten-free flour. Egg-free: Omit the egg and add ¼ cup milk. Skip the frosting and serve these as muffins! Use whole wheat pastry flour instead of all-purpose if you prefer. (The cupcakes will be a little denser.) Add sprinkles if desired. If you have more pumpkin to use up, try my Pumpkin Pancakes.

I’d love to hear from you if you try these cupcakes with your kids, so please comment below and rate the recipe to share what you thought!