Amazing Pumpkin Cupcakes with Brown Sugar Frosting

These Pumpkin Cupcakes with Brown Sugar Frosting are soft, spiced, and irresistibly cozy. The moist pumpkin base pairs perfectly with silky cream cheese frosting made with brown sugar — giving every bite a caramel-like sweetness. Whether you’re baking for Thanksgiving, a fall gathering, or a weekend treat, these cupcakes bring warm seasonal comfort to every occasion.

Why You’ll Love This Pumpkin Cupcakes Recipe

These pumpkin cupcakes are everything you love about fall in a single bite — tender, fragrant, and perfectly balanced in flavor.
Here’s why they’ll become your favorite:

• Fluffy and moist texture from pumpkin purée and oil.
• Rich brown sugar frosting with a subtle caramel note.
• No mixer needed for the cupcake batter — simple and quick.
• Perfect for gatherings, bake sales, or festive dessert tables.
• Easily customizable with nuts, caramel drizzle, or a sprinkle of pumpkin spice.

Ingredients for Pumpkin Cupcakes

For the Cupcakes

• 1 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin spice
• 1 cup packed dark brown sugar
• 1 1/4 cups pumpkin purée (room temperature)
• 1/3 cup vegetable oil (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

For the Brown Sugar Cream Cheese Frosting

• 7 ounces unsalted butter (room temperature)
• 1 tablespoon dark brown sugar
• 3.5 ounces full-fat cream cheese (room temperature)
• 2 3/4 cups powdered sugar (sifted)
• 1/2 teaspoon vanilla extract

Ingredient Notes & Substitutions

• Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. If using homemade purée, make sure it’s well-drained.
• Oil: Any neutral oil works — try melted coconut oil or light olive oil for a healthier twist.
• Pumpkin Spice: Combine cinnamon, nutmeg, ginger, cloves, and allspice if you don’t have pre-mixed spice.
• Brown Sugar: Dark brown sugar gives deeper flavor, but light brown sugar is fine for a milder sweetness.
• Cream Cheese: You can use reduced-fat cream cheese for a lighter frosting. For dairy-free, swap both butter and cream cheese with vegan alternatives.

Step-by-Step Instructions

Step 1 – Prepare the Oven and Pan

Preheat your oven to 320°F (160°C). Line a 12-cup muffin pan with paper liners to prevent sticking and ensure even baking.

Step 2 – Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar until well combined. Mixing the sugar with the dry ingredients helps distribute sweetness evenly.

Step 3 – Combine the Wet Ingredients

In another bowl, whisk pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and consistent. Room-temperature ingredients help create a uniform texture.

Step 4 – Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until just combined. Avoid overmixing — this keeps your cupcakes soft and fluffy.

Step 5 – Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 23–24 minutes, or until a toothpick inserted in the center comes out clean.

Step 6 – Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Cool completely before frosting to prevent the icing from melting.

Step 7 – Make the Brown Sugar Frosting

Bring the butter and cream cheese to room temperature. Pat any moisture off the cream cheese with paper towels.

• In a stand mixer, beat butter and brown sugar on high speed for 5–7 minutes until light and fluffy.
• Add cream cheese and vanilla, beating until smooth.
• On low speed, gradually mix in powdered sugar in two additions. Beat until silky and spreadable.

Step 8 – Frost and Decorate

Transfer frosting to a piping bag fitted with a round or star tip. Pipe generous swirls on cooled cupcakes.
For a festive touch, add mini fondant pumpkins or a light dusting of pumpkin spice on top.

Pro Tips for Success

1. Don’t overmix the batter. Stir only until ingredients are combined for tender cupcakes.
2. Use room-temperature ingredients to achieve a smooth, uniform texture.
3. Sift powdered sugar for lump-free frosting.
4. Beat frosting thoroughly — this creates a light, fluffy texture that’s easy to pipe.
5. Cool cupcakes fully before frosting; even slight warmth can cause melting.
6. Store frosting separately if you plan to make it ahead — refrigerate and re-whip before using.

Flavor Variations

1. Maple Pumpkin Cupcakes: Replace 2 tablespoons of brown sugar with pure maple syrup.
2. Nutty Pumpkin Spice: Add ½ cup chopped pecans or walnuts to the batter.
3. Pumpkin Chai Cupcakes: Mix 1 teaspoon chai spice with the pumpkin spice blend.
4. Caramel Pumpkin Cupcakes: Drizzle homemade caramel sauce over the frosted cupcakes.
5. Chocolate Pumpkin Swirl: Fold in ¼ cup mini chocolate chips for a decadent twist.

Serving Suggestions

• Serve these cupcakes at Thanksgiving dinners, autumn brunches, or Halloween parties.
• Pair with a spiced latte, chai tea, or warm apple cider.
• For an elegant dessert table, top each cupcake with a small cinnamon stick or sugar leaf.
• They also make thoughtful homemade gifts — simply box and tie with a rustic ribbon.

Storage and Freezing Instructions

• Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days in a cool area.
• Refrigerator: Keep for up to 5 days; bring to room temperature before serving for the best texture.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
• Frosting Tip: Freeze leftover frosting separately in an airtight container. Thaw and re-whip before using.

Nutrition Facts (Per Serving)

FAQ About Pumpkin Cupcakes with Brown Sugar Frosting

How do I keep pumpkin cupcakes moist?

Pumpkin purée naturally adds moisture, but don’t overbake the cupcakes. Check at the 23-minute mark — if a toothpick comes out clean or with a few crumbs, they’re ready.

Can I make the frosting ahead of time?

Yes! Prepare the frosting up to 2 days ahead, refrigerate, and re-whip before using. If it’s too firm, let it sit at room temperature for 10–15 minutes.

Can I use fresh pumpkin instead of canned?

Absolutely. Just roast, purée, and strain fresh pumpkin to remove excess liquid before measuring. The flavor will be slightly earthier and less sweet.

What if I don’t have pumpkin spice?

Mix 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for a quick homemade blend.

Can I turn this into a cake instead of cupcakes?

Yes, pour the batter into an 8-inch square pan and bake at the same temperature for about 30–35 minutes. The same frosting works beautifully for the cake version.

Final Thoughts

These Pumpkin Cupcakes with Brown Sugar Frosting capture the spirit of autumn in every bite. The tender, spiced cake and velvety brown sugar frosting come together in a perfect balance of warmth and sweetness. They’re simple enough for weekday baking yet elegant enough for festive occasions — a true fall favorite you’ll make again and again.