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Pumpkin Cupcakes

These easy pumpkin cupcakes are topped with cream cheese and white chocolate frosting, then covered in a buttery streusel crumble. They’re a fancy but easy dessert that’s perfect for a cozy day.

Easy Homemade Pumpkin Cupcakes

These pumpkin cupcakes scream fall. They’re loaded with autumnal flavors like nutmeg, allspice, cinnamon, and of course, pumpkin. The cake is soft and moist, even though it’s full of complex and hearty flavors. But the star might be the streusel topping, which is rich, buttery, packed with cinnamon and sugar, and has a slightly chewy texture.

In between the cupcakes and the streusel topping is one of the creamiest frostings I’ve ever made. Cream cheese, butter, and white chocolate make this frosting indulgent and velvety, and the perfect addition to these light, autumnal cupcakes. You’ve got to try baking them!  

Why You’ll Love This Pumpkin Cupcakes Recipe

With moist cake, creamy frosting, and a rich, golden brown streusel topping, there’s a lot to love about these pumpkin cupcakes. Here’s why I know you’ll love them just as much as I do.

  • Simple to make. These white chocolate and pumpkin cupcakes have so many different flavors and components, but they’re surprisingly easy to make. They taste like they came from a fancy bakery, but you can easily make them at home anytime you’re craving these rich streusel-topped cupcakes. 
  • Full of fall flavors. One of my favorite things about fall and winter is the amazing food. There’s something magical about the hearty, cozy, and comforting flavors that go with the cold months. This recipe is packed with all of your favorite fall flavors, like nutmeg, cinnamon, allspice, ginger, vanilla, and pumpkin. 
  • Easy to scale. This white chocolate pumpkin cupcake recipe makes 12 cupcakes, but you can easily double or triple the recipe. If you want to make a large batch of cupcakes for a fall party, this is the perfect recipe to use. Everyone will love the cupcakes, and it barely takes any more work to double or triple the batch. 

What You’ll Need

Here are all the ingredients you’ll need to make these tender and luscious pumpkin cupcakes with a cinnamon streusel topping. Be sure to scroll to the recipe card at the end of the article to see the exact amounts for each of the ingredients. 

For the Cupcakes:

  • Flour
  • Spices – Ground cinnamon, ginger, nutmeg and allspice.
  • Baking soda
  • Baking powder 
  • Butter – Use room-temperature butter. 
  • Sugar
  • Pumpkin – Make sure that you use pumpkin with no sugar or seasonings.
  • Vanilla – Always use 100% pure vanilla extract.
  • Eggs

For the Streusel Topping:

  • Flour
  • Granulated sugar
  • Kosher salt
  • Cinnamon
  • Butter – You’ll need to melt the butter. 

For the Frosting: 

  • Cream cheese – The cream cheese needs to be at room temperature.
  • Butter – You’ll also need to use room-temperature butter.
  • White chocolate chips – The chocolate chips will need to be melted.
  • Powdered sugar

How to Make Pumpkin Cupcakes 

These fall cupcakes have all your favorite pumpkin pie spices, plus they’re super easy to make. Here’s how to do it.

Make the Cupcakes: 

  • Prep. Preheat your oven to 350F and line a muffin tin with cupcake liners. 
  • Mix most of the dry ingredients. Place the flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder in a bowl, and whisk to combine. 
  • Cream the butter. Put the butter and sugar in a bowl, and use an electric mixer to beat until fluffy. This should take about 3 minutes. 
  • Add the pumpkin. Put the pumpkin, eggs, and vanilla in the bowl with the creamed butter, then mix on medium speed until combined.
  • Finish the batter. Beat the mixture on low while adding in the dry ingredients. Keep beating until all the ingredients are mixed together. 
  • Fill. Scoop the batter into the cupcake liners, filling them until they’re ⅔ full.
  • Bake. Put the muffin tin in the oven and bake until the centers of the cupcakes are set. This should take 15-20 minutes.
  • Cool. Remove the cupcakes from the oven, and cool them completely. Keep the oven on for the streusel topping. 

Make the Streusel: 

  • Mix the dry ingredients. Add the flour, sugar, salt, and cinnamon to the bowl, and mix until combined.
  • Add the butter. Pour in the melted butter and mix until it forms a coarse crumble.
  • Bake. Sprinkle the mixture over a baking sheet that’s lined with parchment paper or a silicone mat. Bake until the streusel crumbles turn golden, which should take about 20 minutes. 
  • Cool. Remove the streusel from the oven, and let it cool completely.

Make the Frosting: 

  • Beat the dairy. Put the butter and cream cheese in a bowl, and beat with a mixer until smooth. 
  • Add the chocolate. Melt the white chocolate chips using a double boiler, then add it to the butter and cream cheese mixture. Beat on medium speed until smooth.
  • Sweeten. Mix on low speed while adding the powdered sugar. Then turn the speed up to medium, and beat until the frosting is completely smooth.
  • Cool. Let the frosting cool for 10 minutes.

Assemble the Cupcakes: 

  • Frost. Spread a few tablespoons of white chocolate cream cheese frosting over each cupcake.
  • Add streusel. Sprinkle some of the streusel crumbles over the top of the cupcakes, then serve. 

Tips for Success

These are some of my favorite tricks and tips to use when you make moist pumpkin cupcakes with a white chocolate cream cheese frosting. 

  • Use room-temperature eggs. It’s always best to use room-temperature eggs when baking because they mix with the other ingredients better. If you use eggs that are cold, they won’t blend with the other ingredients as well, and your cupcakes will be a little bit more dense. Take the eggs out of the fridge 30 minutes before starting to make this recipe and your cupcakes will be extra smooth and pillowy. 
  • Cool all the ingredients completely. Make sure that you let the cupcakes, frosting, and streusel topping all cool entirely before you assemble the cupcakes. If the cake or the streusel is still warm, it will melt the frosting. And if the frosting is warm, it won’t hold its shape. 
  • Don’t overbake. It’s important to remove the cupcakes from the oven as soon as the centers are set, so they don’t overbake. When cupcakes overbake, they tend to get dense and tough. It’s also a good idea to check the cupcakes halfway through, to make sure they’re baking evenly. If one side is cooking faster than the other, rotate the muffin tray. 
  • Add caramel. If you want to add another layer of fall flavor to these pumpkin cupcakes, drizzle some caramel over the top of them. Here’s my recipe for Caramel Sauce in the microwave.
A half-eaten pumpkin cupcake topped with cream cheese frosting and streusel, with a spoon in front of it

How to Store Pumpkin Cupcakes

Always store your cupcakes in an airtight container. They’ll last at room temperature for a day, or in the fridge for 5 days. For best results, store the cupcakes, frosting, and streusel topping separately, then assemble when you’re ready to eat. 

Can I Freeze These? 

You shouldn’t freeze pumpkin spice cupcakes once you’ve assembled them, but you can store the cupcakes in the freezer if they don’t have the frosting and streusel. Just place them in an airtight container and put them in the freezer for up to 3 months. Thaw overnight in the fridge before eating.

More Pumpkin Dessert Ideas

Once autumn arrives, I simply can’t get enough pumpkin desserts. Here are some more of my favorite recipes.

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Pumpkin Cupcakes

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  • Author: Cookies & Cups
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Category: Dessert
  • Cuisine: American


These pumpkin cupcakes are moist and soft, with an indulgent white chocolate cream cheese frosting, and a buttery streusel topping. They’re easy to make, and full of fall flavors. 



For the Cupcakes:

  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup pumpkin (100% pure pumpkin)
  • 2 tsp vanilla
  • 2 eggs

For the Streusel Topping:

  • 1 1/2 cups flour
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1/2 cup butter, melted

For the Frosting:

  • 1 (8 oz) block of cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 cup white chocolate chips, melted
  • 2 cups powdered sugar


Make the Cupcakes:

  1. Preheat your oven to 350F.
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder, then set aside.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
  5. Add in the pumpkin, eggs, and vanilla, and mix together on medium speed until incorporated.
  6. Turn the mixer to low, and add in the dry ingredients, mixing until combined evenly.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake the cupcakes for 15-20 minutes, until the centers are just set.
  9. Remove the cupcakes from the oven and cool completely.

Make the Streusel:

  1. In a stand mixer, combine the flour, sugar, salt, and cinnamon. Mix a few seconds until well combined.
  2. Pour in the melted butter and mix until the mixture is a coarse crumble.
  3. Sprinkle the mixture on a baking sheet lined with parchment paper or a silicone mat, and bake for 20 minutes. The streusel crumbs should turn golden. They will still feel soft, but will harden more as they cool.
  4. Remove the streusel from the oven and let it cool completely.

Make the Frosting:

  1. In mixer, beat together the cream cheese and butter until smooth.
  2. Melt the white chocolate chips over a double boiler and add to the butter and cream cheese mixture.
  3. Beat on medium speed until the mixture is smooth.
  4. Turn the mixer to low, and add in the powdered sugar. Turn the speed up to medium and beat until smooth.
  5. Let the frosting cool for 10 minutes before.

Assemble the Cupcakes:

  1. Frost with a few tablespoons of white chocolate cream cheese frosting, then top with streusel. Drizzle with caramel, if desired.


  • Store leftovers in an airtight container at room temperature for one day, or in the fridge for 5 days.
  • Pumpkin Cupcake recipe adapted from Food Network

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68 comments on “Pumpkin Cupcakes”

    1. 100% Pure Pumpkin from the can, such as Libby’s. And yes, this could easily be adapted to be a cake.

  1. Hello! I just finished assembling my cupcakes, and they came out wonderfully! I sampled one when they came out of the oven and the texture and taste was perfect. I just wanted to mention in case this helps anyone – I doubled the cupcake recipe and made 22 cupcakes, but I made the streusel topping and the frosting according to the recipe above (did not double them). There was more than enough to generously frost and garnish all the cupcakes, and actually I still have about half the streusel left (and looking for ideas to use it up!) Thanks for the recipe!

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