Name: Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 8 ounces cream cheese; 1/2 cup unsalted butter; 2 cups powdered sugar; 1 tablespoon espresso powder

If autumn had a flavor, it would be these Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting. Each bite is like a cozy sweater wrapped around your taste buds—soft, warmly spiced, and just sweet enough to satisfy. The combination of pumpkin and espresso creates a comforting yet bold dessert that’s perfect for sweater weather gatherings, potlucks, or a sweet ending to a hearty meal.

These cupcakes are deeply moist thanks to the pumpkin puree, and the frosting adds a slightly tangy and coffee-kissed twist that balances beautifully with the warm spices. Whether you’re hosting a fall brunch or just need a new favorite treat to enjoy with your latte, this cupcake recipe is as crowd-pleasing as it gets.

Why You’ll Love This Sweet Pumpkin Cupcake Recipe

These cupcakes offer the best of both worlds: a dessert that feels indulgent without being overly rich. The pumpkin makes the crumb incredibly soft and tender, while the espresso cream cheese frosting lends just the right amount of zing. They’re easy to whip up, freeze well, and taste even better the next day. If you love a baked good that screams fall, this one checks every box.

Can I Use Canned Pumpkin or Fresh?

You can definitely use canned pumpkin, and it’s what I recommend for ease and consistency. Make sure to choose 100% pure pumpkin puree, not pumpkin pie filling. If you have homemade pumpkin puree, just be sure to strain it well so the cupcakes don’t end up too moist or dense. Fresh or canned, pumpkin gives these cupcakes their signature flavor and moisture.

Ingredients for the Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting

Let’s talk about what you’ll need to make this delicious autumn dessert. Each ingredient plays a role in achieving that soft, moist texture and warm, spiced flavor.

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Pumpkin puree
Brown sugar
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Cream cheese
Unsalted butter
Powdered sugar
Espresso powder

These pantry staples come together to create a cupcake with fluffy texture and depth of flavor, while the frosting turns it into a true fall-inspired delight.

Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting (1)

How To Make the Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and well blended.

Step 3: Bring it All Together

Slowly add the dry mixture to the wet, stirring just until combined. Don’t overmix—you want to keep that batter tender.

Step 4: Bake the Cupcakes

Line a muffin tin with paper liners and fill each about 3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.

Step 5: Make the Frosting

In a mixing bowl, beat the cream cheese and butter together until creamy. Add the powdered sugar and beat until smooth. Stir in espresso powder and mix until fully incorporated. Frost cooled cupcakes and enjoy!

How to Serve and Store These Cupcakes

These sweet pumpkin cupcakes are best served at room temperature, which allows the frosting to soften and flavors to shine. You can pipe the frosting on for a fancy look or simply swipe it over with a spatula. This recipe makes about 12 standard-sized cupcakes, perfect for a cozy family dessert or festive gathering.

Store any leftovers in the refrigerator for up to 5 days. If you’re prepping ahead, unfrosted cupcakes can be frozen in an airtight container for up to 2 months. Just thaw, frost, and serve.

What to Serve With Sweet Pumpkin Cupcakes?

Coffee or Chai Latte

The espresso in the frosting pairs beautifully with warm beverages. Serve with a freshly brewed cup for the ultimate cozy pairing.

Caramel Sauce Drizzle

A touch of caramel adds a rich, buttery complement to the pumpkin and espresso notes.

Toasted Pecans

Add a sprinkle of chopped toasted pecans on top for crunch and a nutty flavor.

Apple Cider

The tanginess of hot or chilled apple cider makes a refreshing contrast to the creamy frosting.

Pumpkin Ice Cream

For a decadent dessert plate, pair a cupcake with a scoop of pumpkin or vanilla bean ice cream.

Maple Whipped Cream

A dollop of lightly sweetened whipped cream with maple syrup is an easy and elegant topper.

Cranberry Compote

The tartness of cranberries balances out the sweetness and adds a festive twist.

Want More Cupcake Ideas with a Twist?

If you love these sweet pumpkin cupcakes, you’ll probably enjoy these other favorites:

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra espresso powder? Try it with a chocolate drizzle? I’m always excited to hear how you make these recipes your own.

Explore beautifully curated health-boosting drinks and cozy comfort bakes on Mia Recipes on Pinterest and discover your next obsession for the season!