Pumpkin Cupcake Recipe with Maple Cream Cheese Frosting

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Easy Pumpkin Cupcakes with Cream Cheese Frosting: Perfect Pumpkin Cupcake Recipe

If you're looking for a cozy fall dessert that feels a little fancy—but is still totally on plan—you're going to love these pumpkin cupcakes with cream cheese frosting.

They’re tender, spiced just right, and topped with a luscious, maple-kissed frosting that will have your family asking for seconds (and maybe thirds). These are the perfect sweet treat for chilly afternoons, fall potlucks, or just curling up with a warm cup of coffee and something a little special.

Why You’ll Love This Pumpkin Cupcake Recipe

These cupcakes are:

• Low carb, sugar-free, gluten-free, and THM-S
• Flavored with real pumpkin and warm fall spices
• Topped with creamy, dreamy frosting that brings it all together

Whether you're prepping for a church gathering, family night, or just baking something cozy for yourself, these easy pumpkin cupcakes check every box.

What Makes a Pumpkin Cupcake Actually Good?

We’ve all had a “meh” cupcake before—dry, bland, or crumbly. Not these. The key to the perfect pumpkin cupcake is a soft, moist crumb, rich pumpkin flavor, and a hint of tangy sweetness from the cream cheese frosting.

And bonus: they're still totally on plan for Trim Healthy Mama (and low-carb)!

The ingredients work together to give you a light and fluffy cupcake—not too dense, not too airy. Just right.

And if you’re using THM Baking Blend, you’ll get that perfect texture while still keeping things low carb.

It is no secret that I love pumpkin! Pumpkin Cake, Pumpkin Bars, Pumpkin Protein Bars, Pumpkin Pie, Pumpkin Spice Latte, the list goes on and on. So it is no surprise that I felt we needed a recipe for cupcakes!

Should I Use Canned Pumpkin or Homemade Pumpkin Puree?

Either one will work beautifully in this recipe. I usually use canned pumpkin puree (not pumpkin pie filling) because it's consistent and easy to keep on hand. Just be sure to check the label—it should say 100% pure pumpkin with no added sugar or spices.

If you’re using homemade pumpkin, I’d recommend draining off any excess liquid to avoid thinning out your batter. Either way, you’ll get that cozy pumpkin flavor that makes fall baking so special.

Tips to Moist Pumpkin Cupcakes Every Time

Here’s what helps keep these cupcakes nice and moist:

Use refined coconut oil (or your favorite neutral oil)—it keeps the cupcakes soft without adding coconut flavor.

Don’t overbake. Keep a close eye around the 20-minute mark. A toothpick should come out with moist crumbs, not totally clean.

Let your eggs and pumpkin come to room temperature before mixing—this helps everything blend smoothly for the best texture.

The pumpkin puree in this recipe adds not only flavor, but moisture—so your cupcakes come out tender and perfect every time.

The last time I made these pumpkin spice cupcakes, I had a small amount of batter left over. I poured the batter into a small ramekin and baked it. After it had cooled, I sliced it in half and made a mini layer cake! So delicious!

What Spices Should I Use in Pumpkin Cupcakes?

You can’t have pumpkin spice cupcakes without warm, cozy spices. I like using a good pumpkin pie spice blend (you can make your own pumpkin spice blend or grab one from the store). That usually includes:

• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Sometimes a little allspice

These spices pair beautifully with the pumpkin and the maple cream cheese frosting. You can even sprinkle a little extra cinnamon on top of the frosted cupcakes for a pretty (and delicious) finish.

Let's Talk Frosting: Maple Cream Cheese Frosting

This cream cheese frosting is smooth, creamy, and just a little sweet—with a cozy maple twist that makes it extra special.

Easy Variations for Every Preference

You can totally make these your own! Try these ideas:

• Swap the maple extract for vanilla or cinnamon
• Add chopped walnuts or sugar-free chocolate chips to the batter
• Top with a pecan or a sprinkle of pumpkin pie spice
• Use the batter to make a mini pumpkin cake or even pumpkin bread

How to Store These Pumpkin Cupcakes with Cream Cheese Frosting

Store frosted cupcakes in an airtight container in the fridge. They’ll keep for 3–4 days.

Let them sit at room temperature for 10–15 minutes before serving, allowing the frosting to soften slightly. You can also freeze the unfrosted cupcakes and add the frosting fresh when you're ready to enjoy them.

More Pumpkin Recipes

If you love these cupcakes, you’ll definitely want to check out my Healthy Fall Dessert Collection—packed with cozy, comforting desserts.

These pumpkin cupcakes with cream cheese frosting are one of my favorite fall treats—rich, moist, spiced, and topped with sweet, creamy goodness.

If you make them, I’d love to hear how they turned out. Share in the comments or tag me on social media so I see your creations.