These Pumpkin Cupcakes are soft, moist, and full of warm fall spices. Topped with a luscious caramel cream cheese frosting, they are the perfect balance of cozy flavors and indulgence. Whether for Thanksgiving, Halloween, or just a seasonal treat, these cupcakes are a must-bake!
Why You’ll Love This Recipe
✔ Soft & Moist – Thanks to pumpkin puree and warm spices.
✔ Incredibly Flavorful – A perfect mix of cinnamon, nutmeg, and cloves.
✔ Rich & Creamy Frosting – A dreamy caramel cream cheese topping!
✔ Easy to Make – Simple ingredients and minimal effort!
Ingredients (Makes 12-14 Cupcakes)
For the Pumpkin Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk
- 1 tsp vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- ¼ cup caramel sauce (plus extra for drizzling)
- 1 tsp vanilla extract
- Pinch of salt
How to Make Pumpkin Cupcakes with Caramel Cream Cheese Frosting
Step 1: Make the Pumpkin Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another large bowl, whisk oil, granulated sugar, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
Step 2: Make the Caramel Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until light and creamy.
- Transfer frosting to a piping bag and frost the cooled cupcakes.
- Drizzle extra caramel sauce over the top for a finishing touch.
Tips for Perfect Pumpkin Cupcakes
???? Use Pure Pumpkin Puree – Not pumpkin pie filling, which has added sugars.
???? Homemade Caramel Sauce? – Try making your own for extra flavor!
???? Chill the Frosting – If it’s too soft, refrigerate for 10-15 minutes before piping.
???? Want Extra Spice? – Add ½ tsp pumpkin spice to the batter for an even richer flavor.
Make-Ahead & Storage Tips
❄️ Make-Ahead: Cupcakes can be baked 1 day ahead and stored at room temperature.
???? Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
???? Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temp before frosting.
Nutrition (Per Cupcake – Approximate)
- Calories: 320
- Carbs: 42g
- Protein: 3g
- Fat: 15g
- Sugar: 30g
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