These Pumpkin Cupcakes with Marshmallow Frosting are super soft, moist and topped with a delicious and fluffy marshmallow cream cheese frosting!  You’ll love every bite. 

Love pumpkin?  Check out more delicious pumpkin recipes here 

Those Pumpkin cream cheese muffins you purchase through the drive through have nothing on these pumpkin cupcakes. 

Why eat a muffin when you can have a cupcake topped with marshmallow frosting?!

I’m going to make a BOLD statement here…

These are THE BEST pumpkin cupcakes with marshmallow cream cheese frosting you will ever eat.

PROMISE!

In regards to the statement I said above, I’m truly mean it.

These cupcakes came out beautifully domed and just ready for the marshmallow cream cheese frosting to be dolloped on top.

Not to mention they are super moist, packed full of pumpkin flavor and the frosting is literally AMAZING!

INGREDIENTS FOR EASY PUMPKIN CUPCAKES:

• all purpose flour
• baking soda
• baking powder
• salt
• pumpkin pie spice
• cinnamon
• brown sugar
• granulated white sugar
• Canned pumpkin (not pumpkin pie filling)
• vegetable oil
• milk
• 2 eggs
• vanilla extract

HOW TO MAKE PUMPKIN CUPCAKES FROM SCRATCH

• Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin.
• Into a large bowl whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
• Into another bowl combine brown sugar, white sugar, pumpkin, oil, milk, eggs and vanilla extract.  Mix to combine.  Make a well into the center of the dry ingredients and pour in the wet ingredients.  Mix until combined.
• Fill muffin liners 3/4 of the way full.  (This results in perfectly domed cupcakes.)
• Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting

HOW TO MAKE MARSHMALLOW CREAM CHEESE FROSTING

Into the bowl of your stand mixer fitted with the whisk attachment, or a large bowl with a mixer, beat butter for 3 minutes until soft and fluffy.

Add in marshmallow fluff and cream cheese and beat for an additional 2-3 minutes.

Slowly add in powdered sugar and vanilla extract.

Place into a piping bag.

HOW TO DECORATE PUMPKIN CUPCAKES

When the cupcakes have cooled completely, using a piping bag fill with marshmallow cream cheese frosting, pipe frosting onto the top of each cupcakes.

Garnish with a candy corn pumpkin and festive sprinkles.

I used these sprinkles from Sweets and Treats as well as the cupcakes liners which are grease proof and the best ones I’ve ever purchased!

HOW TO STORE PUMPKIN CUPCAKES.

Wrap tightly with saran wrap and store in an air tight container.   To keep cupcakes even fresher, store in the refrigerator.

HOW LONG DO PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for 2-3 days at room temperature.

Pumpkin cupcakes can last up to 1 week stored in the refrigerator.

Store both in an air tight container.

I recommend frosting cupcakes just before serving.

HOW TO FREEZE PUMPKIN CUPCAKES?

The best way to freeze pumpkin cupcakes are to tightly wrap each cupcakes in plastic wrap and place into a freezer zip top bag or air tight container.  You want to make sure you can get out as much air as possible.

Pumpkin bread will last for 2-3 months when stored in the freezer.

To thaw, leave at room temperature.

I do not recommend freezing pumpkin cupcakes with cream cheese frosting.  Freeze cupcakes unfrosted.

The insides of these pumpkins cupcakes are super soft and moist.  You’ll savor every bite!

Continue to Content

Pumpkin Cupcakes with Marshmallow Frosting

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These Pumpkin Cupcakes with Marshmallow Frosting are super soft, moist and topped with a delicious and fluffy marshmallow cream cheese frosting!  You'll love every bite. 

Print

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 1 cup Canned pumpkin (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 1/4 milk, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• Marshmallow Cream Cheese Frosting
• 1/2 cup unsalted butter, room temperature
• 1 cup marshmallow fluff
• 1 cup powdered sugar
• 3 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract

Instructions

Pumpkin Cupcakes

1. Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin.
2. Into a large bowl whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
3. Into another bowl combine brown sugar, white sugar, pumpkin, oil, milk, eggs and vanilla extract.  Mix to combine.  Make a well into the center of the dry ingredients and pour in the wet ingredients.  Mix until combined.
4. Fill muffin liners 3/4 of the way full.  (This results in perfectly domed cupcakes.)
5. Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting

Marshmallow Cream Cheese Frosting

1. Into the bowl of your stand mixer fitted with the whisk attachment, or a large bowl with a mixer, beat butter for 3 minutes until soft and fluffy.
2. Add in marshmallow fluff and cream cheese and beat for an additional 2-3 minutes.
3. Slowly add in powdered sugar and vanilla extract.
4. Place into a piping bag.

Recommended Products

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• 
  Silicone Spatula Set | 4 Versatile Tools 
• 
  AmazonBasics Nonstick Muffin Pan, Set of 2
• 
  Nielsen-Massey Pure Vanilla Bean Paste, 4 ounces

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 409 Total Fat: 21g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 59mg Sodium: 347mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 33g Sugar Alcohols: 0g Protein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.