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Harvest Pumpkin Cupcakes


"Rich and spicy pumpkin cupcakes with orange cream cheese frosting!"
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1 h 20 m servings 233 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
  2. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

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Read all reviews 222
  1. 264 Ratings

Most helpful positive review

Made this for Recipe Group and oh man, are these DELICIOUS!!!!! I maed them exactly as written, and feel no changes are necessary. I got 35 cupcakes out of the recipe and I baked them @ 325 degr...

Most helpful critical review

they rose fine but then deflated and were very moist...nothing frosting couldn't cover up though!

Most helpful
Most positive
Least positive

Made this for Recipe Group and oh man, are these DELICIOUS!!!!! I maed them exactly as written, and feel no changes are necessary. I got 35 cupcakes out of the recipe and I baked them @ 325 degr...

I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins a...

Fabulous recipe. I must admit I used a different frosting (cinnamon coffee from this site) but the cupcakes themselves were light and fluffy and delicious. I doubt they will last long!

Here's another five-star review for these delicious cupcakes! The recipe made 24 regular-sized and 8 mini-sized cupcakes for me, and the frosting was spot-on perfect! Another reviewer said her...

This was one of the best recipes for the pumpkin cake itself that I've ever tasted. The frosting was not to be ignored but the cake was outstanding! I made them for my son's end of football pa...

These are awesome! The taste of a Pumpkin Roll without all the work. However, the baking time only needs to be 20mins. Delish!!

I made this recipe as is. Icing and all. They are amazingly delicious. Not need to change a thing. I got 3 dozen regular sized cupcakes. I also topped with candied orange peel and a pecan half. ...

I've been itching to make something with pumpkin for a couple of weeks now and these were perfect! I had to make a couple of minor substitutions- like apple pie spice instead of pumpkin pie spic...

Made as recipe stated - wonderfully moist and tastey! Will make again.