Moist homemade spiced pumpkin cupcakes, topped off with brown sugar cream cheese frosting and a dusting of cinnamon. A perfect Fall dessert!

Mother Nature is having a crisis. She’s confused. I think she has been for a while. But, this has been a strange year. From a very mild winter into a very dry summer, that led to a severe drought, which we’re still struggling with. The temps dropped fast this Fall, which isn’t all that uncommon for this area but now… it’s going to be 80 this week! I wish the weather would just be normal… typical and predictable even. Don’t get me wrong though. I will absolutely be enjoying these next few days before the weather turns cold again. I even enjoy the rain when it comes, because we need it so badly. But, I just want it to be normal. Even the trees are confused. And I imagine the animals are too. Are you experiencing this in your area as well, this year?

I know I’ve mentioned the show Pitch before, but I just have to say again how great it is. It’s by far my favorite show of the season and probably the only show I really look forward to each week. Not that there aren’t other good shows, but it’s my new favorite. I hope everyone else is enjoying it as much as I have been, I’d hate to see it go away too soon!

Also, we just started watching Madam Secretary. We’re only a few episodes in but I think I might already be hooked! It’s so much better than I expected it to be and definitely has an interesting back story. Bonus… watching the early seasons on Netflix means no commercials. Yay!

I finally caved and cracked open a can of pumpkin this weekend. My kids were beyond thrilled! I honestly expected to get into the pumpkin spirit earlier in the month, but one thing led to another and it just didn’t happen. But now there’s no going back!

Pumpkin goodies are here to stay! Or at least for the next month and a half.

It’s that time of year to indulge and enjoy all things pumpkin and spiced, especially baked goods!

No one can resist a cupcake! These moist homemade spiced pumpkin cupcakes are topped off with brown sugar cream cheese frosting and a light dusting of cinnamon. A fun Fall dessert, perfect for the entire family and a must make for all of your Fall parties! A guaranteed favorite! So, be sure to grab one before they disappear!

Add these pumpkin cupcakes to the top of your Fall baking list!

Moist pumpkin cupcakes with brown sugar cream cheese frosting recipe from @bakedbyrachel
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Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 8 cupcakes
Moist homemade spiced pumpkin cupcakes, topped off with brown sugar cream cheese frosting and a dusting of cinnamon. A perfect Fall dessert!



  • 1/4 C unsalted butter, softened
  • 1/4 C light brown sugar
  • 1/4 C granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 C all purpose flour
  • 1/2 C pumpkin puree


  • 6 oz cream cheese, softened
  • 1/4 C unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1/4 C light brown sugar
  • 2 3/4 C powdered sugar
  • cinnamon, for dusting


  • Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners. 
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. Scrape bowl as needed. Mix in baking soda, baking powder, salt and spices. Mix in flour, followed by pumpkin puree. Continue mixing until fully combined and no streaks remain. 
  • Divide batter between 8 paper liners using a large cookie scoop
  • Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes or until easy to handle, then transfer to a wire rack to cool completely. 
  • In a large bowl or stand mixer, beat together cream cheese and butter until fully combined. Add vanilla, followed by brown sugar. Mix until combined. Add 1 cup of powdered sugar at a time until fully added. Mix well until no fully combined. Transfer frosting to a large piping bag, fit with a piping tip.* 
  • Lightly dust frosted cupcakes with cinnamon using a small mesh strainer or sugar duster wand
  • Store cupcakes in an airtight container for up to several days. 


*A jumbo round piping tip was used in this recipe.
An original recipe from Baked by Rachel


Calories: 486kcal, Carbohydrates: 76g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 237mg, Potassium: 110mg, Fiber: 1g, Sugar: 61g, Vitamin A: 3054IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cupcake

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Moist pumpkin cupcakes with brown sugar cream cheese frosting recipe from @bakedbyrachel