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Pumpkin Cupcakes With Cream Cheese Frosting

A soft and fluffy homemade pumpkin cupcake recipe, complete with cream cheese frosting.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 18 minutes
Yield 9 cupcakes


  • 1/2 cup pumpkin puree
  • 1/2 cup milk of choice
  • 2 1/2 tsp pure vanilla extract
  • 2 1/2 tsp white or cider vinegar
  • 3 tbsp oil or additional pumpkin
  • 1 cup spelt, white, or bob's gf flour
  • 1/2 cup sugar, unrefined if desired
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice or additional cinnamon
  • 1/2 tsp each: baking soda and baking powder
  • 1/2 tsp salt, just over level


  • *While I prefer both the taste and texture of the oil version, many readers have written in to say they love subbing out the oil for additional pumpkin instead. So you can definitely try this substitution at your own risk and might still love the results.
    Preheat oven to 350. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Don’t forget the vinegar. Let sit at least 10 minutes, and sift remaining ingredients in a separate bowl while you wait. Pour dry into wet, stir just until evenly mixed, and smooth into the liners. Only fill up 2/3 of the way, because they will rise and you don’t want them to burst and then sink (although if that happens, just hide with frosting!). Bake 18-19 minutes on the center rack. Let cool. These taste even better the next day, and the liners peel off easily after a day as well. If desired, frost with the cream cheese frosting recipe listed earlier in this post. Or top with coconut butter or your favorite frosting of choice.
    View Nutrition Facts


The recipe was adapted from my Healthy Carrot Cake Cupcakes and these Vegan Chocolate Cupcakes.