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Pumpkin Cupcakes topped with Pumpkin Spice Buttercream Frosting and decorated for Halloween with candy pumpkins and sprinkles

Homemade Pumpkin Cupcakes

Arlene Mobley - Flour On My Face
Celebrate Halloween with moist and delicious homemade Pumpkin Cupcakes made with homemade Pumpkin Spice Buttercream Frosting.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 184 kcal



  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground pumpkin pie spice
  • pinch salt
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • ½ cup buttermilk
  • ½ cup warm water


  • 1 stick unsalted butter (softened to room temperature)
  • 2 ¼ cup powdered sugar + extra ¼ cup if needed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground pumpkin pie spice
  • ½ cup Pumpkin puree
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  • Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
  • Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
  • Using a hand held mixer or a stand mixer cream the butter and granulated sugar on medium for 3 minutes.
  • Next beat the egg and vanilla extract into the creamed granulated sugar and butter until completely incorporated. Scrape the bowl and add the pumpkin puree and beat 2 minutes.
  • Combine the buttermilk and warm water.
  • Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
  • Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
  • Evenly divide the batter between 20-24 cupcake wells filled about ¾th full.
  • Bake for 18 minutes turning the pan half way through the baking time.
  • Remove the pan from the oven and allow to cool for 10 minutes. Remove the cupcakes from the pan to cool completely on a wire rack.


  • In a bowl with a hand mixer or in a stand mixer beat the butter until creamy.
  • Add one cup of the  powdered sugar and the vanilla to the bowl and beat on low until combined well.
  • Add the remaining 1 ¼ cups powdered sugar and the pumpkin pie spice to the bowl and beat until combined. Frosting will be very stiff at this point.
  • Add the pumpkin puree to the bowl and beat until the pumpkin is mixed well into the frosting.
  • Turn the mixer on high and beat for 2 minutes, scraping the bowl occasionally.
  • Adjust the frosting consistency by adding the extra ¼ cup of powdered sugar if desired.
  • Frost the cooled Pumpkin Cupcakes with the frosting using a pastry bag and tip if desired.
  • Decorate the Pumpkin Cupcakes with sprinkles and a pumpkin shaped piece of candy if desired.
  • Refrigerate cupcakes in a single layer in an air tight container until serving.


Serving: 1CupcakeCalories: 184kcalCarbohydrates: 27gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 79mgPotassium: 49mgFiber: 1gSugar: 20gVitamin A: 2242IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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