Pumpkin Cupcakes | Savor Home
Hi there! I hope you had a wonderful weekend. Well, I know that I normally post recipes on Tuesday's and highlights from my weekend on Monday's. But that's just it. Technically, I am posting a highlight from my weekend. If I wasn't working or running errands over the last two days, I was baking. Baking for me is so relaxing, especially in the fall. I turn on some music, open the windows, put my apron on, put my hair in top knot, get my camera ready, and just get in the zone. I'm completely happy. That's exactly what I did yesterday. I had a taste for something pumpkin, something simple, something familiar and something my staff at work would love. So I made this super simple pumpkin cupcake recipe. 

If you are an avid blog reader or pinner and love food, then this is probably the 1 millionth pumpkin cupcake recipe you've seen. This is actually the second recipe I've posted here (familiar)... This time I tried a new recipe and it didn't disappoint. It's a measure and dump recipe - meaning you measure the ingredients, dump them into a bowl and stir (simple). No mixer is needed until you get to the frosting. Most importantly, the cupcakes are G-O-O-D. They are super moist with a pumpkin-cinnamon flavor - probably more of a pumpkin flavor than the first recipe I posted. They remind me of how excited I am that fall is finally here... 

Pumpkin Cupcakes | Savor Home
Pumpkin Cupcakes | Savor Home
Pumpkin Cupcakes | Savor Home
Here is what you need and what to do: (makes 12 cupcakes)


1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs

Cinnamon Cream Cheese Frosting

12 tablespoons unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon

To make the cupcakes:

1/ Preheat oven to 350 degrees. Line a standard muffin pan with paper liners. Set aside.

2/ In a small bowl, add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk until combined. 

3/ In a larger bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Whisk until combined. 

4/ Add the flour mixture to wet ingredients and stir until just combined. 

5/ Fill each of the muffin cups about 3/4's of the way up. Ice cream scoops make this process much easier. 

6/ Bake for about 18-20 min or until a cake tester or toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely. 

To make the frosting...

1/ In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy. 

2/ Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined. Add the vanilla and cinnamon. 

3/ Turn the mixer on medium- high speed and beat until the frosting is light and fluffy - about 1 minute. 

4/ Frost the cooled cupcakes and enjoy!!

Images by me

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  1. Replies
    1. These are almost too pretty to eat! ;) I just made pumpkin snicker doodle cookies and posted them on my blog... along with my response to your invitation on your "taking stock" post. So fun! Thanks for the inspiration, Tiffany.
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  2. These are almost too pretty to eat! ;) I just made pumpkin snicker doodle cookies and posted them on my blog... along with my response to your invitation on your "taking stock" post. So fun! Thanks for the inspiration, Tiffany.

  3. I'm printing this recipe now, and SO look forward to making these this weekend! Thanks for sharing - makes me excited about fall, too!

  4. I CAN'T EVEN...These look so amazing. I might try to make them this week!

  5. These look so yummy!

  6. These look heavenly. I love anything pumpkin flavored.

  7. They look amazing!!! Definitely need to make some stat after seeing this post!

  8. Oh, I saw a recipe for these this weekend. They look incredibly delicious. I might just have to try them - if I wasn't interested before, I sure am after reading your entry!

  9. OMG you did it to me again ..... I am drooling all over my keyboard for these!!!!

  10. And mouth is officially watering!

  11. Definitely on my baking to-do list!! These things were all OVER my Pinterest feed last night :)

  12. I will have to make a batch of these for my family. I might be the only one on earth that doesn't like pumpkin or sweet potatoes.

  13. Just look at those perfectly frosted cupcakes!!!

  14. I can practically smell these!!! Gorgeous and perfect for the season. My boys would love these!!!

    Happy weekend!
    xoxo Elizabeth

  15. I made them and quadrupled the batch. They were an absolute hit! I didn't even get to eat one because everyone attacked them like vultures. I've had my boyfriend and all of his buddies begging me to make them some more. My only issue was with the frosting. I used a fat free cream cheese and I believe that was my issue. I may have over whipped it as well. But I will try it again. :) thank you so much for this. They all think I'm some miracle baker! ;)

  16. I made these yesterday for a random acts of kindness project I am doing for my Birthday. I dropped off a dozen at my doctor's office for all the nurses and staff. They were a hit! I linked your website on my blog so people will know where to find the fabulous recipe!

  17. Just made them and they are DELICIOUS! So moist and real pumpkin-y flavor. I baked them just until 18 minutes and they came out perfectly. Thanks for the great recipe that makes just enough cupcakes!

  18. I just made these. SO GOOD.
    I substituted vegetable oil for half olive oil/ half coconut oil because that's what I had.

    One thing: way too much frosting! I doubled the cupcake recipe and still only used half of this frosting recipe.

  19. These are insanely good! Made one batch, did a taste test and am now making a mini cupcake batch as well. Everyone will want one at Thanksgiving!

  20. Thanks for posting this recipe. This is my second time making it because my family can not get enough!

  21. These were DELICIOUS but for some reason my icing didn't turn out. It tasted good but was SUPER runny and dripped down the sides of the cupcakes. What did I do wrong?? I'd love to figure out how to fix it for next time because they were so yummy!

    1. Sorry that happened! The frosting shouldn't have been runny. Was the butter completely melted? If so, that might have caused it to be runny. The butter should be room temp, but not melted.

  22. These cupcakes were amazing! I just made a batch the other day and the didn't even survive the night....everyone ate one..okay two. The pumpkin to flour ratio is PERFECT! They are moist, and flavorful and the best kind of spicy! The frosting complimented the cupcakes extremely well! It was light and fluffy yet creamy. I'd post a picture, but I don't see the option. Wonderful recipe!

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  24. I made these a couple weeks ago and Im making them again today! Absolutely the best pumpkin cupcake Ive ever had!! The husband even likes them and he doesnt like cake or pumpkin stuff :) Thanks for sharing this recipe!

  25. I made these, a gluten free version, with Pillsbury cup for cup flour. I sort of messed up the recipe, rookie mistake, and added one stock of unsalted butter to the cupcake batter. They came out AMAZING!! But I have to agree, way too much frosting! Half the frosting recipe, and you will be ok!

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