Pumpkin Pie Spice Cupcakes with Cream Cheese Frosting

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Moist cupcakes infused with warm pumpkin pie spices, topped with tangy cream cheese frosting for a seasonal treat. This American-inspired holiday recipe, ready in about 40 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pure pumpkin puree
• 1 tsp vanilla extract
• 8 oz, softened cream cheese
• 1/4 cup, softened unsalted butter
• 2 cups powdered sugar
• 1/2 tsp vanilla extract (for frosting)

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1 cup granulated sugar with 1/2 cup vegetable oil until combined. Add 2 large eggs one at a time, beating well after each. Stir in 1 cup pure pumpkin puree and 1 tsp vanilla extract.
3. Step 3: Gradually add dry ingredients to wet ingredients and mix until just combined, careful not to overmix.
4. Step 4: Divide batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
5. Step 5: For the frosting, beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth and creamy. Gradually add 2 cups powdered sugar and 1/2 tsp vanilla extract, beating until light and fluffy.
6. Step 6: Frost cooled cupcakes with cream cheese frosting using a knife or piping bag and serve.