Pumpkin Spice Cupcakes with Cinnamon Buttercream

These pumpkin spice cupcakes are soft, moist, and filled with warm cinnamon and pumpkin spice flavor. Each cupcake is topped with a rich cinnamon buttercream that pairs perfectly with the pumpkin and gives them a smooth, sweet finish. They are a simple from scratch dessert for fall gatherings, Thanksgiving, or seasonal baking.

Fall is my favorite season, and once the weather starts cooling down, I want pumpkin spice in nearly everything I bake. These cupcakes are one of my favorite ways to enjoy those flavors because the pumpkin keeps them especially tender, while the cinnamon buttercream makes them feel like a dessert worth serving for a gathering. For another simple pumpkin dessert, my pumpkin spice Bundt cake with cream cheese frosting has the same warm seasonal flavors in an easy, beautiful cake.

This cupcake recipe was inspired by Half Baked Harvest’s vanilla chai pumpkin cupcakes. I loved the soft, moist texture of the original cupcakes, but I adjusted the spices to create a more traditional pumpkin spice flavor and paired them with cinnamon buttercream. When I am into fall baking, I also love making sourdough pumpkin donuts, sourdough pumpkin scones with pumpkin glaze, or sourdough pumpkin cinnamon rolls with caramel glaze.

Why You’ll Love These Pumpkin Spice Cupcakes

Easy to make from scratch. The batter comes together with simple pantry ingredients and does not require any complicated steps.

Soft, moist texture. Pumpkin puree keeps the cupcakes tender and gives them a rich, substantial crumb without making them heavy.

Full of warm fall flavor. Cinnamon and pumpkin spice bring out the pumpkin flavor and give every bite that classic autumn taste.

Topped with rich cinnamon buttercream. The creamy frosting adds the perfect amount of sweetness and pairs beautifully with the warm spices in the cupcakes.

Perfect for fall gatherings. These cupcakes work well for Thanksgiving, harvest parties, birthdays, or any seasonal dessert table.

Key Ingredients

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. It adds moisture, color, and pumpkin flavor while helping keep the cupcakes soft and tender.

Brown sugar: Brown sugar adds sweetness and a deeper flavor that pairs especially well with pumpkin and warm spices.

Coconut oil: Melted coconut oil gives the cupcakes richness and helps create a moist crumb. A neutral oil can be used instead if preferred.

All purpose flour: Regular all purpose flour gives the cupcakes enough structure while keeping the texture soft. Measure carefully to avoid adding too much.

Pumpkin pie spice: This blend brings the classic fall flavor. You can use a store bought blend or a homemade mix of cinnamon, nutmeg, ginger, cloves, and allspice.

Cinnamon: Cinnamon is used in both the cupcakes and the buttercream, tying the flavors together and adding extra warmth.

Butter: Softened butter forms the base of the cinnamon buttercream and gives it a rich, creamy texture.

Confectioners’ sugar: Powdered sugar sweetens and thickens the buttercream so it can be piped or spread easily.

This is only an overview of the key ingredients. See the recipe card below for the full ingredient list, exact measurements, and complete instructions.

How to Make Pumpkin Spice Cupcakes and Cinnamon Buttercream

1. Step 1: Preheat the oven to 350°F. In a large mixing bowl, whisk together the eggs, pumpkin puree, melted coconut oil, brown sugar, and vanilla until the mixture is smooth and evenly combined.

2. Step 2: Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to the wet ingredients. Gently whisk until no dry streaks remain.

3. Step 3: Line cupcake pans with 16 paper liners.

4. Step 4: Divide the batter evenly between the liners, filling each approximately two thirds full. A cookie scoop makes this easier and keeps the cupcakes fairly even in size.

5. Step 5: Bake the cupcakes for 18 to 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely before adding the buttercream.

6. Step 6: Beat the softened butter with a stand mixer or hand mixer until light and fluffy. Add the powdered sugar, heavy cream, vanilla, and cinnamon. Beat until the frosting is smooth and creamy. Add another small splash of cream when needed to reach a soft, pipeable consistency.

Step 7: Transfer the cinnamon buttercream to a piping bag fitted with your preferred decorating tip. Pipe the frosting over the cooled cupcakes. Finish with a light sprinkle of cinnamon sugar or add a cinnamon stick for decoration.

Pumpkin Spice Cupcakes and Cinnamon Buttercream FAQs

More Pumpkin Recipes

Looking for more fall baking inspiration? Try one of these:

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