Easy Pumpkin Pie Cupcakes – Soft and Delicious
These Easy Pumpkin Pie Cupcakes are soft, delicious, and full of warm pumpkin spice flavor. Moist pumpkin cupcakes are topped with fluffy cream cheese frosting for a cozy fall dessert.
- Cook Time: 18–22 minutes
- Total Time: 0 hours
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 large egg
- 1 cup pumpkin purée
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
Instructions
- Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the egg, pumpkin purée, vegetable oil, vanilla, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, then mix in the vanilla and pumpkin pie spice until fluffy.
- Spread or pipe the cream cheese frosting over the cooled cupcakes.
- Sprinkle with a little extra pumpkin pie spice before serving, if desired.
Notes
Let the cupcakes cool completely before adding the cream cheese frosting. The frosting can be spread or piped over the cooled cupcakes. An extra sprinkle of pumpkin pie spice is optional.