The Best Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

These pumpkin cupcakes are everything a fall dessert should be—incredibly soft, moist, and packed with warm pumpkin spice flavor. Topped with a smooth brown sugar cream cheese frosting, they’re the perfect balance of sweet and tangy. Best of all, they’re surprisingly easy to make with simple ingredients!

Why You’ll Love These Pumpkin Cupcakes

These aren’t your average pumpkin cupcakes. The texture is incredibly tender and moist without being dense or cake-like. The dark brown sugar adds a rich, toffee-like depth, while the pumpkin puree keeps them soft for days. And that brown sugar cream cheese frosting? It’s the perfect complement—not too sweet, with a subtle caramel flavor that enhances the pumpkin.

What makes these cupcakes special:

• Ultra-soft texture with a tender crumb
• Made with real pumpkin puree
• Brown sugar cream cheese frosting (game-changer!)
• Simple one-bowl method
• Perfect pumpkin spice balance
• Stays moist for days
• No mixer needed for the batter
• Makes exactly 12 cupcakes

Ingredients for Pumpkin Cupcakes

For the Cupcakes:

• 170g (1 1/3 cups) all-purpose flour
• 225g (1 cup packed) dark brown sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 280g (1 cup) pumpkin puree, at room temperature
• 75g (1/3 cup) vegetable oil, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

For the Brown Sugar Cream Cheese Frosting:

• 200g (14 tablespoons) butter, slightly softened
• 15g (1 tablespoon packed) dark brown sugar
• 100g (3.5 oz) full-fat cream cheese, slightly softened
• 345g (2 3/4 cups) powdered sugar, sifted
• 1/2 teaspoon vanilla extract

How to Make Pumpkin Cupcakes

Step 1: Prepare and Mix Dry Ingredients

Preheat your oven to 160°C/320°F (conventional oven). Line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, stir together the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Use a whisk to break up any brown sugar clumps and ensure even distribution of the leavening agents.

Step 2: Combine Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until completely smooth and well combined.

Step 3: Mix the Batter

Pour the wet ingredients into the dry ingredients. Using a whisk or rubber spatula, gently stir everything together until just combined. Make sure there are no pockets of dry flour remaining, but be careful not to overmix—this keeps the cupcakes tender.

Step 4: Bake

Divide the batter evenly among the 12 cupcake liners using a large cookie scoop or measuring cup (about 1/4 cup batter per cupcake). Bake for 23-24 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. This step is crucial—frosting warm cupcakes will cause the frosting to melt!

Step 5: Make the Brown Sugar Cream Cheese Frosting

Remove the butter and cream cheese from the refrigerator 10 minutes before starting. Cut the butter into cubes. If using European cream cheese, place it between paper towels to remove excess moisture. Sift the powdered sugar.

In a stand mixer with the paddle attachment, cream the butter and dark brown sugar on high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl and mix for another 2 minutes.

Add the vanilla extract and cream cheese. Beat together for 1 minute until smooth and creamy.

Step 6: Finish the Frosting

On low speed, add the sifted powdered sugar in 2 batches, mixing each addition until incorporated before adding the next. Scrape down the sides of the bowl and mix on medium speed for 2 minutes until smooth and fluffy.

Step 7: Decorate

Transfer the frosting to a piping bag fitted with a large round tip (like Wilton 1A or 1M). Pipe generous swirls onto each cooled cupcake. Optionally decorate with a dusting of pumpkin spice, cinnamon, or fondant pumpkins.

Expert Baking Tips

• Use room temperature ingredients – This ensures smooth mixing and even baking
• Weigh your flour – Too much flour makes dry cupcakes; use a kitchen scale for accuracy
• Don’t overmix – Mix until just combined for the softest texture
• Use dark brown sugar – It adds more moisture and toffee flavor than light brown sugar
• Cool completely before frosting – Warm cupcakes = melted frosting disaster
• Sift the powdered sugar – Prevents lumps in your frosting
• Use full-fat cream cheese – Low-fat versions make runny frosting
• Remove excess moisture – European cream cheese needs draining with paper towels

Recipe Variations

Pumpkin Loaf Cake: Don’t use this exact recipe; instead, use a pumpkin bread recipe and top with this frosting

Less Sweet Frosting: Reduce powdered sugar to 250g (2 cups) for a less sweet version

Maple Cream Cheese: Replace brown sugar in frosting with 2 tablespoons maple syrup

Chocolate Chip Addition: Fold 3/4 cup mini chocolate chips into the batter

Spiced Nuts Topping: Top with candied pecans or walnuts

Cinnamon Cream Cheese: Add 1/2 teaspoon cinnamon to the frosting

Mini Cupcakes: Makes 24 mini cupcakes; bake for 12-15 minutes

Vegan Version: Use flax eggs, dairy-free butter, and vegan cream cheese

Storage Instructions

Unfrosted Cupcakes: Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 1 week.

Frosted Cupcakes: Store in an airtight container in the refrigerator for 1-2 days. Let them sit at room temperature for 20-30 minutes before serving for best flavor and texture.

Frosting Only: Store unused frosting in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and stir to remove air bubbles before using.

Freezing Cupcakes: Freeze unfrosted cupcakes wrapped individually in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw at room temperature before frosting.

Freezing Frosted Cupcakes: Not recommended, as cream cheese frosting doesn’t freeze well and becomes watery when thawed.

Make-Ahead Instructions

Cupcakes: Bake cupcakes up to 2 days ahead. Store at room temperature in an airtight container. Frost the day of serving.

Frosting: Make frosting up to 1 week ahead and refrigerate. Bring to room temperature, stir well, and pipe onto cupcakes.

Full Assembly: Frost cupcakes up to 1 day ahead and refrigerate. Remember to bring them to room temperature before serving.

Serving Suggestions

These pumpkin cupcakes are perfect for:

Fall Celebrations:

• Thanksgiving dessert table
• Halloween parties
• Fall birthday celebrations
• Autumn potlucks

Special Occasions:

• Baby showers with fall themes
• Bridal showers
• Office parties
• Bake sales

Decorating Ideas:

• Dust with pumpkin pie spice
• Top with fondant pumpkins
• Sprinkle with cinnamon
• Add caramel drizzle
• Garnish with candied pecans

Frequently Asked Questions

Why don’t you mix the sugar with the wet ingredients?

Since this recipe uses only oil (no butter), there’s no need to cream the sugar with the fat. Oil can’t be whipped to create air pockets like butter can. Mixing brown sugar with the dry ingredients helps it distribute evenly and prevents clumping.

Can I make this as a pumpkin loaf instead of cupcakes?

This specific recipe isn’t ideal for a loaf cake as the batter consistency is formulated for cupcakes. For a loaf, use a pumpkin bread recipe and top with this delicious cream cheese frosting instead.

Can I use butter instead of oil?

Yes! Melt 100g (7 tablespoons) of butter and let it cool to room temperature before using. The texture will be slightly different but still delicious.

Should the cream cheese and butter be at room temperature?

Take them out of the fridge about 10 minutes before making the frosting. You want them slightly softened but still cool—not fully room temperature or the frosting will be too soft.

Can I use a hand mixer instead of a stand mixer?

Absolutely! A hand mixer works perfectly for both the cupcakes and the frosting. The cupcake batter can even be mixed by hand with a whisk.

Can I make these cupcakes ahead of time?

Yes! Bake cupcakes up to 2 days ahead and store at room temperature. Make the frosting up to 1 week ahead and refrigerate. Frost the day you plan to serve them.

How do I know when the cupcakes are done?

Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs (no wet batter), they’re done.

Why is my frosting too soft?

The butter and cream cheese may have been too warm. Refrigerate the frosting for 15-20 minutes, then give it a quick whisk before piping.

Can I double this recipe?

Yes! This recipe doubles perfectly. You’ll need two 12-cup muffin tins or bake in batches.

How do I make homemade pumpkin puree?

Preheat oven to 200°C/390°F. Halve a pumpkin (like Hokkaido), remove seeds, and place cut-side down on a baking sheet. Bake 30-40 minutes until soft. Scrape out the flesh and blend until smooth. Cool and store in the fridge.

Why These Are the Best Pumpkin Cupcakes

These cupcakes have everything you want in a pumpkin dessert—incredible moisture, tender crumb, perfect spice balance, and that irresistible brown sugar cream cheese frosting. Unlike many pumpkin cupcakes that can be dense or dry, these stay soft and moist for days thanks to the oil and pumpkin puree.

The brown sugar in both the cupcakes and frosting adds a subtle caramel flavor that complements the pumpkin beautifully. It’s that little something extra that makes people say “these are the best pumpkin cupcakes I’ve ever had!”

They’re simple enough for beginner bakers but impressive enough for any celebration. Make them once, and they’ll become your go-to fall dessert!