These moist pumpkin cupcakes are topped with a sweet maple frosting that are perfect for the fall season. The cupcakes are soft, tender, and bursting with pumpkin flavor from both pumpkin pie spice and pumpkin puree. In just 30 minutes, you'll have freshly baked homemade pumpkin cupcakes!
Why You'll Love These Cupcakes
- Warm fall spices. The cupcake batter has both pumpkin spice seasoning and cinnamon.
- Real pumpkin flavor. Pumpkin puree is the key ingredient for the best pumpkin cupcakes.
- Maple buttercream. Many recipes use homemade cream cheese frosting with pumpkin desserts, but combining maple with pumpkin is so delicious! It reminds me of the flavors of a maple glazed donut.
- Easy to prepare. These cupcakes are prepared in two mixing bowls, so a hand mixer is not required.
- Soft and fluffy texture. These cupcakes are very moist, not dry at all.
If you are a pumpkin lover like me, you'll enjoy these pumpkin cupcakes!
Also, every year I wait for the psl to come back in coffee shops, but I have this easy pumpkin spice latte cupcakes recipe you can make anytime!
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As a home baker, fall is my favorite season to bake because I love to bake with pumpkin. If you haven't tried these number 1 Google ranked pumpkin pie shortbread bars or my easy pumpkin spice bars, you must this autumn season!
Also, I have these easy maple cupcakes that would pair perfectly too with the maple buttercream frosting.
Ingredients for Moist Pumpkin Cupcakes
- Flour: I used all-purpose flour.
- Spices: Pumpkin pie spice and cinnamon are both used.
- Eggs: 2 large eggs help to bind all of the ingredients together.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
- Maple: Just 1 teaspoon of maple extract added to the frosting gives it that maple flavor.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Pumpkin Cupcakes with Maple Frosting
Step 1: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
Step 2: In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until fully combined.
Step 3: Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
Step 4: Fill the cupcake liners ⅔ full with batter and bake for 16-18 minutes.
Step 5: Allow the cupcakes to cool in the pan for 10 minutes before transferring them over to a wire rack to finish cooling.
Step 6: Using an electric stand mixer, beat the butter until combined.
Then add the powdered sugar, maple syrup, and maple extract and beat on low speed until combined.
Step 7: Increase the speed to high and beat until fully combined and creamy.
Step 8: Once the cupcakes have completely cooled, frost.
Don't want maple frosting? Check out my best brown sugar frosting!
Storing & Freezing
Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, place the unfrosted cupcakes in a freezer-safe container or freezer bag. Keep frozen for up to 2 months.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For these cupcakes, the pumpkin puree, eggs, and butter need to be at room temperature.
- Cupcake Batter: Line the cupcake liners ⅔ of the way full with batter. Any more and the cupcakes will bake up like muffin tops.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe on how to make your own pumpkin spice.
- Maple: I used this maple extract in the buttercream. It is my favorite and a must-have ingredient!
Recipe FAQs
Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
Yes, you can make pumpkin cupcakes up to 2 days ahead of time. Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Then make your buttercream the day of, decorate, and serve.
Along with maple frosting, I love to use a classic cream cheese frosting, cinnamon cream cheese frosting, or this black velvet buttercream frosting.
I have this single layer pumpkin cake that's made in just one bowl and one cake pan recipe on my website. Check it out!
More Pumpkin Cupcake Recipes
📖 Recipe
Moist Pumpkin Cupcakes with Maple Frosting
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
Ingredients:
Pumpkin Cupcakes
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup brown sugar
- ¾ cup pumpkin puree, room temperature
- ⅓ cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Maple Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon maple extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Pumpkin Cupcakes
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until thoroughly combined. Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
- Fill the cupcake liners ⅔ full with batter and bake for 16-18 minutes. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them over to a wire rack.
Maple Frosting
- In the bowl of an electric stand mixer, using the paddle attachment, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Add the powdered sugar, maple syrup, and maple extract and mix on low speed until combined (about 30 seconds). Then, beat on high speed until creamy (about 1-2 minute).
- Pipe the frosting onto the cooled cupcakes. I used a pastry bag with the Wilton 6B tip, but decorate them however you want!
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
These are the only pumpkin cupcakes I make for my family and they're always gone within the hour! They're so moist and the combination of the maple frosting with the pumpkin is like no other flavor!
These were so tasty and very easy to make! The cakes are very moist, and the maple flavor in the frosting is very strong and sweet. Definitely recommend!
I'm so glad you enjoyed them, Natalie! 🙂