Pumpkin cupcakes make the perfect treat, and with Thanksgiving and Christmas around the corner, this is a recipe that you are going to want to try and share. I have made this recipe using a chocolate cake mix and a golden vanilla cake mix and, honestly, you can’t go wrong either way! Both attempts came out equally delicious! The cupcakes without the frosting are a treat on their own, but the frosting brings out the pumpkin flavor and adds some extra sweetness. These pumpkin cupcakes are extremely easy to make and always get tons of compliments! Want to add some more punch to every bite? Pair a cupcake with my Homemade Pumpkin Spice Latte.

Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

Prep time: 25 minutes

Cook time: 20-25 minutes

Yield: 15 servings

Serving size: 1 cupcake


  • 15.25 oz box yellow cake mix
  • 15 oz can Libby's 100% pure pumpkin
  • 1 tsp pumpkin pie spice
  • Pumpkin Cream Cheese Frosting:
  • 8 oz reduced-fat cream cheese
  • ½ cup Libby's 100% pure pumpkin (canned)
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice


  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners or spray a muffin pan with nonstick spray.
  2. Combine cake mix, pumpkin and pumpkin spice in a large bowl. Mix well until smooth.
  3. Fill cupcake liners or muffin pan around 2/3 full with the batter and bake 20-25 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool before adding frosting.
  4. For frosting. combine all ingredients in a medium size bowl and beat well.
  5. Spread frosting evenly on cupcakes. Top with a little sprinkle of cinnamon (optional). Store in refrigerator.

Nutrition Information

Per Serving (1 cupcake):

Calories: 177

Fat: 4g

Carbohydrates: 32g

Fiber: 3g

Protein: 2g

Sugars: 19g

Sodium: 313mg

Vitamin A: 135%

Vitamin C: 0%

Calcium: 2%

Iron: 1%

WWP+: 4 points