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.
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.
- Easy Pumpkin Roll
- Pumpkin Earthquake Cake
- Perfect Pumpkin Cake With Maple Frosting
- Cream Cheese Pumpkin Praline Bars
- Pumpkin Dump Cake
Pumpkin Cupcakes
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: American
Description
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.
Ingredients
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
Instructions
Make the Cupcakes:
- Preheat your oven to 350F.
- Line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder, then set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
- Add in the pumpkin, eggs, and vanilla, and mix together on medium speed until incorporated.
- Turn the mixer to low, and add in the dry ingredients, mixing until combined evenly.
- Fill each cupcake liner about 2/3 full with batter.
- Bake the cupcakes for 15-20 minutes, until the centers are just set.
- Remove the cupcakes from the oven and cool completely.
Make the Streusel:
- In a stand mixer, combine the flour, sugar, salt, and cinnamon. Mix a few seconds until well combined.
- Pour in the melted butter and mix until the mixture is a coarse crumble.
- 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.
- Remove the streusel from the oven and let it cool completely.
Make the Frosting:
- In mixer, beat together the cream cheese and butter until smooth.
- Melt the white chocolate chips over a double boiler and add to the butter and cream cheese mixture.
- Beat on medium speed until the mixture is smooth.
- Turn the mixer to low, and add in the powdered sugar. Turn the speed up to medium and beat until smooth.
- Let the frosting cool for 10 minutes before.
Assemble the Cupcakes:
- Frost with a few tablespoons of white chocolate cream cheese frosting, then top with streusel. Drizzle with caramel, if desired.
Notes
- 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
“But to pass my time, I borrowed a neighbors kitchen who has a big, showy generator. She can run her oven, which I frankly think is kind of rude.”
Funny how you said that in your last post before this…I guess you’re the rude person with an oven that’s running and a big, showy generator. Kind of ironic.
You’re kidding, right?
I wish I was. Why would you make those two statements in a row? I bet there are a lot of people in NJ right now who would love to be able to afford a generator that runs their toilets, ovens, etc. and I think it’s ridiculous that you would be semi-complaining about the hurricane when you are a fortunate person who can afford to buy a nice generator (and you still have a house to use the generator in!). It’s basically an advertisement that your family has a bunch of money sitting around to buy a generator, that should be given to people who need to rebuild their homes and businesses.
I am assuming that you are saying that I shouldn’t buy a generator to heat my home that my small children live in? That’s pretty bold.
And how in the world would you know that I HAVEN’T donated to those who are less fortunate than I?
I was obviously trying to make light of a very difficult situation…and until you are living without power for 12 days and also being hit with a Nor’Easter on top of that, which left us with snow in an already freezing home, I will forget your ridiculously ignorant comment.
Now excuse me while I go roll around in all the money that I must have lying around.
I, too, live on the east coast and was hit by the storm. By some miracle, our power did not go out but many of our neighbors lost power or had damage from trees and branches falling. I have family living in New York, on Staten Island actually, whose store was absolutely destroyed and it isn’t getting rebuilt.
No, I am not saying that you shouldn’t buy a generator, but to be publicly talking about it (and don’t deny that a generator that powers your heating system, plumbing, and stove costs thousands of dollars that many, many people who were affected by this storm wouldn’t be able to buy and may actually have read your post) and contradicting a statement you made in a previous post is, in my opinion, very rude. And no, I wouldn’t have any idea about if you donated money or not. That wasn’t the point of my comment. The point was that you publicly complained in the previous post about not having a generator, and then in this post you had one, which you bought before the storm! I also don’t think it’s right to make light of a major storm that killed people and damaged property. I don’t think it’s funny when you joke about a serious situation.
Oh, and I also recall you saying a couple posts ago in relation to the storm about how Halloween was cancelled until Christmas. You may want to read this article:
http://www.nj.com/south-jersey-voices/index.ssf/2012/11/letter_shift_in_halloween_date.html
If you actually read my first post, you would understand that I was making a joke..
My neighbor is a sweet friend with a sense of humor. If you didn’t get the joke then you and I aren’t meant to be friends.
The end.
Wow – I’m really sorry but I am extremely shocked at this comment. Really? How do you know she didn’t use credit card or take money from her kids college savings to pay for the generator.
Judging, under any circumstances, is not cool… at all. I’m sad that you felt the need to make someone feel bad by simply making a statement that her situation isn’t any WORSE. Seriously? She had been without power for 11 days. Yes, she is fortunate to not have died or had her house torn apart, but good grief… what do you WANT? She’s been without power for a long time and had the foresight to get a generator and this post was in NO way bragging. She’s trying to feel normal and keep somewhat sane in an insane situation.
Get some manners and stop judging others. I’m sickened.
Where did I say that she bought a generator with cash? I just was irritated that in the post before this she was complaining about NOT having a generator, and then she suddenly had one. That doesn’t mean she and her family did not suffer as a result of the storm, or that she’s selfish. I also felt that this might make other people who can’t afford a generator feel bad.
this really blows my mind!
Think of how many people you could have helped with the time and energy you spent here smacking Shelly’s hand for talking about her generator. I think it’s amazing to see her humor still intact after all she and her family have been thru.
So happy you got your power back Shelly!
These are adorable and looks so yummy. Great photos too.
11 days without power? That is horrible. A generator is on my to do list. These cupcakes look wonderful. I love the streusel. Such a great idea to bake it separately.
Still no power? At least you are making the best of it now that you have a generator. The cupcakes look insanely good – love the streusel topping!
So sorry about the power! These look FANTASTIC! Thank You for sharing!
Now that is the perfect way to spend a day using a generator! Way to make the best of a situation! These look absolutely beautiful!!!
Ugh, I’m so sorry you still don’t have power. I hope that there’s at least some plan to restore it soon…and in the meantime, please feel free to eat as many of these cupcakes as you want. We all know calories don’t count when they’re baked on a generator. Psh.
I am so sorry you still don’t have power! I’m sure the nor’easter didn’t help things. Glad you have a generator at least….
On another note- I adore these cupcakes! They are beautiful!
True Story: Before we got power back, I *vacuumed* on generator power. I know it was incredibly wasteful. I know it makes me seem absolutely crackers.
But my house was filled with leaves from traipsing in and out to the generator, and power cords were draped every which way to Sunday to power the various things we needed. And I just.. lost it. If I spent one more minute looking at my filthy floors, I was going to tear my hair out. So I vacuumed.
You gotta do what makes you feel normal in times of great stress. If James could have figured out how to wire up the oven correctly, I’d have been baking my buns off. And it appears that you DID. These are some impressive cupcakes, friend.
Hi!
Thank you for this awesome recipe! I was wondering if I could still make this if I don’t have a lined baking sheet for the streusel?
-EJ
When i say a lined baking sheet, I just mean line your baking sheet with parchment paper or a silicone liner!