Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting

When fall rolls around, there’s no resisting the allure of pumpkin-flavored everything! These Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting are the perfect cozy, autumnal dessert that’ll make any occasion feel special. Moist, tender pumpkin cupcakes paired with a luxuriously rich and nutty brown butter cream cheese frosting—every bite is pure magic.

Whether you’re looking for a show-stopping dessert for Thanksgiving or a fun baking project to enjoy with a cup of coffee, these cupcakes hit the spot. And trust me, that frosting? It’s so good, you’ll want to put it on everything!

Why You’ll Fall in Love with These Pumpkin Cupcakes

• Moist and tender texture: Thanks to the pumpkin puree and just the right amount of oil, these cupcakes stay moist and flavorful.
• Warm, autumn spices: Cinnamon, nutmeg, and ginger give these cupcakes the perfect balance of cozy, spiced flavor.
• Rich, nutty frosting: The brown butter in the cream cheese frosting adds a depth of flavor that elevates these cupcakes to gourmet status.

And I haven’t even mentioned the incredible smell of the cupcakes baking—your whole house will smell like fall!

Ingredients You’ll Need

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk (any type)

For the Brown Butter Cream Cheese Frosting:

• 1/2 cup butter (browned and cooled)
• 8 oz cream cheese (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Tools You’ll Need:

• Muffin tin and cupcake liners
• Mixing bowls (one for dry ingredients, one for wet)
• Whisk and spatula
• Hand mixer or stand mixer for the frosting
• Small saucepan (for browning the butter)

Step-by-Step Instructions

1. Preheat the Oven and Prep Your Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out clean and easy to serve.

2. Mix the Dry Ingredients

In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ginger. Set this aside while you prepare the wet ingredients.

3. Combine the Wet Ingredients

In a separate bowl, mix 1/2 cup pumpkin puree, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 large eggs, 1/4 cup vegetable oil, and 1/4 cup milk. Whisk everything together until smooth and well combined.

4. Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix—overmixing can result in dense cupcakes, and we want these light and fluffy!

5. Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each one about 2/3 full. This ensures that the cupcakes have enough room to rise beautifully.

6. Bake the Cupcakes

Place the muffin tin in the oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

7. Make the Brown Butter Cream Cheese Frosting

Browning the Butter:

In a small saucepan, melt 1/2 cup butter over medium heat. Stir frequently until the butter turns golden brown and gives off a nutty aroma—this takes about 4-5 minutes. Be careful not to let it burn! Once browned, remove from heat and let it cool to room temperature.

Beating the Frosting:

In a large bowl, beat the softened 8 oz cream cheese and cooled brown butter until smooth. Add 2 cups powdered sugar and 1 teaspoon vanilla extract, and continue beating until the frosting is creamy and fully combined. Pro tip: if the frosting is too soft, pop it in the fridge for 10 minutes to firm up.

8. Frost the Cupcakes

Once your cupcakes have completely cooled, spread or pipe the brown butter cream cheese frosting onto each one. Decorate with a sprinkle of cinnamon, a dusting of nutmeg, or even some chopped pecans for a fancy finish!

this Recipe

Tips for the Perfect Pumpkin Cupcakes

• Don’t Overmix: When combining the wet and dry ingredients, stir just until no streaks of flour remain to keep the cupcakes light and fluffy.
• Brown the Butter Properly: Watch the butter closely as it browns—it can go from perfectly nutty to burnt quickly!
• Frost When Cool: Make sure your cupcakes are completely cool before frosting. Otherwise, the frosting could melt and slide off.

What to Serve with Pumpkin Cupcakes

These cupcakes are delightful on their own, but to really up the cozy fall vibes, pair them with a hot cup of spiced chai, pumpkin spice latte, or even a rich hot chocolate. If you’re feeling extra festive, serve them alongside some apple cider or caramel-dipped apples for a complete fall dessert spread!

Storage Instructions

• Room Temperature: Store the cupcakes in an airtight container at room temperature for up to two days.
• Refrigeration: If you need them to last longer, refrigerate the cupcakes for up to five days. Just bring them to room temperature before serving so the frosting is soft and creamy.
• Freezing: You can freeze the unfrosted cupcakes for up to two months. Thaw overnight in the fridge, then frost when ready to serve!

Frequently Asked Questions (FAQ)

Can I make these cupcakes gluten-free?
Yes! Simply swap the all-purpose flour with your favorite gluten-free flour blend. Make sure it includes xanthan gum for the best texture.

Can I use canned pumpkin pie filling?
I don’t recommend it. Pumpkin pie filling contains added sugar and spices, which will throw off the flavor and texture. Stick with plain pumpkin puree for the best results.

Can I substitute the vegetable oil?
Yes! You can use melted coconut oil or even melted butter in place of vegetable oil if you prefer.

Conclusion: A Pumpkin Lover’s Dream Dessert

These Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting are the ultimate treat for any pumpkin lover! Moist, flavorful, and topped with rich, nutty frosting, they’re bound to be a hit at any fall gathering. Plus, they’re easy to make and even easier to devour!

Looking for more pumpkin goodness? Try these:

• Pumpkin Spice Latte Cupcakes
• Cinnamon Apple Bread
• Pumpkin S’mores Cookies 

If you give this recipe a try, I’d love to see your results! Leave a review and share your photos on Pinterest.

Nutritional Information (per cupcake):

• Calories: 280
• Carbohydrates: 36g
• Fat: 14g
• Protein: 3g

Print