Irresistible Super Moist Pumpkin Cupcakes with Decadent Maple Cream Cheese Frosting

Get ready to fall in love with these super-moist, perfectly spiced, and lightly sweet pumpkin cupcakes, crowned with the most decadent maple cream cheese frosting. This isn’t just a recipe; it’s a quintessential fall experience every pumpkin enthusiast simply must try! Elevate your dessert game by topping them with crunchy Heath pieces for an unforgettable flavor combination.

The Ultimate Fall Baking Experience: My Favorite Pumpkin Cupcakes

This recipe consistently earns its title as my all-time favorite pumpkin cupcake creation. Without a doubt, it’s a winner. What sets these apart? Their incredible versatility and unparalleled moistness. While the star of the show is undeniably the rich maple cream cheese frosting, these cupcakes are so inherently delicious and tender that they easily double as delightful pumpkin muffins if you opt to omit the frosting. But honestly, who could resist that creamy, sweet topping?

The secret to why my pumpkin cupcakes recipe consistently outperforms others lies in the astonishing moistness of each bite. Each cupcake is a testament to perfect texture, packed with a generous amount of pure pumpkin and an aromatic blend of quintessential fall spices. Think warm cinnamon, zesty ginger, fragrant nutmeg, and a hint of pumpkin spice, all harmoniously blended. But the absolute highlight, the crowning glory of this dessert, is the maple cream cheese frosting. It is, without exaggeration, the most exquisite frosting I have ever tasted. Its perfect balance of sweetness and tang makes it the ideal companion for these pumpkin cupcakes, and it’s so versatile, it would even be magnificent on a classic red velvet cake.

Why This Pumpkin Cupcake Recipe Will Become Your New Go-To

Let’s dive into the details and uncover what truly makes this pumpkin cupcake recipe an absolute game-changer in your baking repertoire. Prepare for your expectations to be exceeded!

No Mixer Required for Cupcakes! One of the biggest advantages of this recipe is that you don’t need an electric mixer for the cupcake batter. This means less cleanup and more convenience. You won’t have to worry about mixing the batter, washing the bowl, and then re-using it for the frosting. Simplicity at its best!
Unbelievable Moistness Guaranteed: The generous inclusion of a full cup of pure pumpkin puree, combined with a carefully selected oil and two large eggs, is the secret weapon against dry cupcakes. These ingredients work in harmony to ensure every single cupcake is incredibly moist, tender, and far from dry. Say goodbye to crumbly, disappointing baked goods!
Customizable Fat Content: You have the flexibility to choose your preferred fat for the recipe. Whether you opt for melted butter for a richer flavor, canola oil or vegetable oil for a neutral base, or my personal favorite, coconut oil for a subtle, unique depth, the results will be outstanding. Coconut oil imparts a lovely delicate aroma that complements the pumpkin perfectly.
Endless Topping and Mix-In Possibilities: This recipe is a fantastic canvas for your creativity. While I love adding 1/4 cup of unsweetened coconut flakes – because, let’s be honest, coconut flakes are a revelation in muffins and cupcakes (check out my Super Moist and Healthy Carrot Cake Muffins for more evidence!) – the possibilities don’t stop there.

**Chocolate Lovers Rejoice:** If you’re a chocolate chip fan, don’t hesitate to fold them into the batter. White chocolate, dark chocolate, or classic milk chocolate chips all pair beautifully with pumpkin.
**Nutty & Sweet Additions:** Peanut butter chips, butterscotch chips, chopped walnuts, or pecans add wonderful texture and flavor.
**Fruity Twists:** Even raisins or dried cranberries can be delightful additions, bringing a touch of tartness to balance the sweetness.

Each variation offers another delightful reason to bake a batch of these pumpkin cupcakes. And let’s be real, you don’t really need an excuse when cupcakes are involved!

The Simple Steps to Perfect Pumpkin Cupcakes

Making these incredibly moist pumpkin cupcakes is surprisingly straightforward. We’ll start by sifting all our dry ingredients into one medium bowl. This includes flour, baking powder, baking soda, and our array of aromatic spices like cinnamon, ginger, nutmeg, and pumpkin spice, along with a touch of kosher salt. Sifting ensures an even distribution and lighter texture.

In a separate, larger bowl, we’ll combine our wet ingredients: the star, pumpkin puree, along with a couple of room temperature eggs, your chosen oil (I always lean towards coconut oil for its subtle flavor), granulated sugar, and light brown sugar. Whisk these together until they are well combined and smooth. The brown sugar adds a delightful depth of flavor and contributes to the moistness.

Now for the crucial step: gently add the sifted dry ingredients into the wet ingredients. If you’re including any optional mix-ins like coconut flakes, add them now too. Stir the batter until it is *just combined*. This is the absolute secret to achieving super-moist pumpkin cupcakes (or muffins!). Overmixing develops the gluten in the flour too much, resulting in a tough, dense crumb – and nothing, truly nothing, is as disappointing as a tough pumpkin muffin. We want light, fluffy, and tender, so stir just until no streaks of flour remain. Two thumbs down for overmixing!

Enjoy Them Plain or Frosted!

Even without the luscious maple cream cheese frosting, these pumpkin cupcakes are a delightful treat on their own. Their inherent moistness and perfect spicing make them an ideal choice for a figure-friendly option. Serve them as wonderfully tender pumpkin muffins for a cozy breakfast or a festive brunch – they’re sure to be a hit either way.

The Magic of Maple Cream Cheese Frosting

For me, these pumpkin cupcakes reach their peak perfection when topped with this extraordinary maple cream cheese frosting. It’s truly an essential component of the experience. The rich, earthy sweetness of maple syrup combined with the tangy cream cheese creates a flavor profile that is simply irresistible. However, if maple syrup isn’t quite your preference, you can easily adapt this frosting by opting for a delightful cinnamon cream cheese frosting instead (check the notes section in the recipe card below for details).

Crafting this frosting is surprisingly simple: a harmonious blend of 6 ounces of room temperature cream cheese, 3 tablespoons of softened salted butter, 2 tablespoons of pure maple syrup, 1/2 teaspoon of fragrant vanilla extract, and 2 cups of sifted confectioners’ sugar. That’s all it takes to create this dreamy topping! The result is a frosting that is wonderfully sweet, yet perfectly balanced, ensuring you enjoy every bite without feeling overwhelmed by sugar. We’re aiming for pure bliss, not a sugar coma!

Unlock Endless Possibilities: Your Master Pumpkin Cupcake Recipe

Consider this recipe your ultimate master key to a world of pumpkin cupcakes and muffins! The foundational moist pumpkin cupcake base is incredibly versatile, allowing for endless creative customizations. My favorite way to finish these beauties is with a generous sprinkle of coarsely chopped Heath bars, which add a fantastic crunch and buttery toffee flavor. But don’t stop there – let your imagination run wild!

Here are just a few more delightful combinations that would be absolutely delicious:

**Chocolate & Caramel Delight:** Fold milk chocolate chips into the batter, then top with chopped Snickers bars for a rich, chewy, and crunchy experience.
**Peanut Butter Dream:** Incorporate peanut butter chips into the cupcake batter, then add chopped Snickers bars on top for an irresistible salty-sweet combination.
**Butterscotch & Toffee Twist:** Mix butterscotch chips into the batter, then garnish with chopped Twix bars for a delightful blend of caramel, cookie, and chocolate.
**Sweet & Creamy:** Swirl white chocolate chips into the batter, then sprinkle with butterscotch chips on top for a wonderfully sweet and textured finish.
**Tropical Crunch:** Combine coconut flakes inside the cupcakes, then top with chopped Heath candy bars for a unique tropical meets toffee flavor.
**Nutty Toffee Bliss:** Add finely chopped pecans to the batter, then finish with chopped Heath candy bars for an elevated nutty, buttery, and crunchy treat.

I genuinely can’t wait to hear about the incredible creations you come up with using this versatile recipe! Share your ideas and results – I’d love to see them.

Happy baking!

Yield: 10-12 cupcakes

Moist Pumpkin Cupcakes with Maple Cream Cheese Frosting

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Super-moist, spiced, and lightly sweet pumpkin cupcakes with the most decadent maple cream cheese frosting. This is something every pumpkin lover should try this fall! Topped with chopped, crunchy Heath pieces for an outta this world flavor!

Moist Pumpkin Cupcakes with Maple Cream Cheese Frosting

Ingredients

For the pumpkin cupcakes (muffins):

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin spice
1/2 teaspoon kosher salt
1/2 cup oil (use canola, vegetable, or coconut)
2 large eggs, at room temperature
1 cup pumpkin purée (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup unsweetened coconut flakes (optional)*
1/2 cup (2 – 1.4 ounce bars) coarsely chopped Heath bars (optional)*

For the maple cream cheese frosting*:

6 ounces cream cheese, at room temperature
3 tablespoons salted butter, at room temperature
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
2 cups confectioners (powdered) sugar, sifted

Instructions

For the pumpkin cupcakes:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray and line with paper liners. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, pumpkin spice, and salt. In a large bowl, whisk together the oil, eggs, pumpkin purée, granulated sugar, and brown sugar. Add the flour mixture and the coconut flakes (if using) and stir until *just combined*. Do not overmix.
Scoop the batter into the prepared muffin pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Mine took exactly 22 minutes. Cool completely on a cooling rack before frosting.

For the maple cream cheese frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium speed until smooth. Turn the mixer to low and gradually add in the sifted powdered sugar and mix until smooth. Using a small spatula or a piping tip, frost the cooled cupcakes. Top with coarsely chopped Heath bar pieces (if desired).

Notes

The topping possibilities for these pumpkin cupcakes are limitless. Try some of these others ones if you’re not a fan of coconut flakes:
– milk chocolate chips inside the batter + snickers bars chopped on top
– peanut butter chips inside + snickers bar on top
– butterscotch chips inside + twix bars chopped on top
– white chocolate chips inside + butterscotch chips on top
– pecans chopped inside + heath candy bars chopped on top
You can also try: raisins, dried cranberries, pecans, and walnuts!
If you’re not a fan of maple syrup, try cinnamon cream cheese frosting:
Omit the maple syrup and sift together 1 teaspoon cinnamon with the powdered sugar; follow recipe above.
Recipe slightly adapted from the Barefoot Contessa Foolproof Cookbook

Have you made this recipe?

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Moist Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting