35-Minute Pumpkin Cupcakes with Whipped Cream (Perfect Fall Baking)

These easy Pumpkin Cupcakes are soft, moist, and warmly spiced with cinnamon, ginger, and allspice, then finished with a swirl of homemade vanilla whipped cream. Made with canned pumpkin puree, olive oil, and simple pantry staples, they’re a budget-friendly fall dessert that’s ready in just 35 minutes. Bake them for Halloween, Thanksgiving, or any crisp autumn afternoon!

The moment the air turns crisp and the leaves start to change, we want pumpkin in everything, and these pumpkin cupcakes are always the first thing we bake. There’s something about the smell of cinnamon, ginger, and allspice drifting out of the oven that makes the whole kitchen smell and feel like fall has arrived and is here to stay, even if only for a brief time. It’s our signal that sweater weather is officially here, and we look forward to it every single year.

What we love most about these cupcakes is how simple they are to make. A can of pumpkin puree, a few pantry spices, and about 35 minutes are all it takes, so you can easily whip up a batch on a whim. They’re soft, warmly spiced, and just the right amount of sweet, and a swirl of homemade whipped cream on top makes them feel like a real treat. To us, this is the quintessential fall recipe: cozy, easy, and made to be shared.

Why we love these pumpkin cupcakes

• Ready in 35 minutes — 15 minutes of prep and about 20 minutes in the oven, so a fresh batch fits into even a busy afternoon. That makes these cupcakes an easy treat to bake for last-minute gatherings.
• Budget-friendly ingredients — Canned pumpkin, flour, eggs, and spices you likely already have go a long way here. A single can of pumpkin is often the only thing we need to pick up from the grocery store!
• No mixer needed for the batter — Two bowls and a whisk are all it takes, which also means fewer dishes. You only need a mixer if you’re making the whipped cream topping.
• Warmly spiced and not too sweet — Cinnamon, ginger, and allspice do the heavy lifting, so the pumpkin flavor really comes through. Each bite tastes cozy without feeling heavy.
• A lighter topping — The 3-ingredient whipped cream is quicker than frosting and keeps the cupcakes soft and airy. It also lets the spices stay front and center. Or you can opt for no whipped cream at all; the cupcakes are just as delicious by themselves!

Ingredients needed

• All-purpose flour: Gives the batter just enough structure to hold all that pumpkin.
• Ground cinnamon: This is the spice we lean on most, because it’s what makes the cupcakes smell and taste like fall the second they hit the oven.
• Baking powder & baking soda: Paired together, they help every cupcake get that nice, domed rise and give the pumpkin (which makes a heavier batter) an extra lift.
• Salt: Don’t skip the salt! It sharpens the spices and keeps the cupcakes from tasting flat.
• Ground allspice and ginger: Add just a pinch of each for that warm, slightly peppery depth you get from a good pumpkin pie.
• Light brown sugar: We like to use brown sugar instead of white for its soft molasses flavor, and it also keeps the cupcakes lightly sweet and extra moist.
• Canned unsweetened pumpkin puree: The beating heart of this recipe. Look for 100% pure pumpkin, not pie filling, which makes it easier to control the sugar and spice yourself.
• Extra-virgin olive oil: We bake with oil instead of butter here because it keeps the crumb tender for days and it blends right into the spices.
• 2 large eggs: Whisked with the pumpkin mixture to bind the batter and give the cupcakes their soft, springy texture.
• Heavy whipping cream: Keep in the fridge until the last second; cold cream whips up faster and holds its shape longer.
• Granulated sugar: Add just enough to sweeten the whipped cream without overpowering the spiced cupcake underneath.
• Vanilla extract: A small splash rounds out the cream and makes the topping taste cozy and homey.

How to make pumpkin cupcakes

1. Whisk the dry ingredients

Whisk the flour, cinnamon, baking powder, baking soda, salt, allspice, and ginger in a medium bowl until combined.

2. Whisk the wet ingredients

In a large bowl, whisk the brown sugar, pumpkin puree, olive oil, and eggs until smooth and fully combined.

3. Combine the wet & dry together

Add the dry ingredients to the wet ingredients and stir gently until just combined, with no streaks of flour remaining.

4. Pour batter & bake

Divide the batter evenly among a muffin tin with 10 paper or foil liners, filling each about 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 10 minutes, then move them to a wire rack to cool completely.

5. Prepare the whipped cream

In a large bowl using a stand or handheld mixer with the whisk attachment, beat the cold heavy cream, granulated sugar, and vanilla on medium-high speed until stiff peaks form, about 2 to 3 minutes. Pipe or spoon onto the cooled cupcakes, and enjoy!

FAQs for pumpkin cupcakes

Can I use pumpkin pie filling instead of pumpkin puree?

We wouldn’t recommend using pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, so it will throw off the flavor and texture. Look for a can labeled 100% pure pumpkin.

Will the cupcakes taste like olive oil?

Not at all! The cinnamon, ginger, and allspice take over, and the olive oil simply keeps the crumb moist. If you’d prefer using a different oil, avocado or melted coconut oil will also work in the same amount.

Can I use a different topping instead of whipped cream?

Yes! Cream cheese frosting is a classic with pumpkin, and vanilla buttercream or a simple dusting of powdered sugar work well too. They’re also delicious by themselves, almost like a pumpkin muffin!

Tips for the best pumpkin cupcakes

• Measure the flour correctly — Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs in extra flour, which will make the cupcakes dense. If you have a kitchen scale, 1 cup is about 125 grams.
• Don’t over-mix the batter — Stir only until the flour disappears, as over-mixing can result in tough, rubbery cupcakes. A few small lumps are fine and will bake away while in the oven.
• Use room-temperature eggs — They blend more smoothly into the pumpkin and olive oil, which will give you a more even crumb. If you forget to take them out early, set them in a bowl of warm water for 5 minutes before using.
• Fill the muffin liners two-thirds full — This leaves room for the batter to rise into a nice dome without spilling over the edges. A large cookie scoop makes it easy to portion the batter evenly.
• Cool completely before topping — Even slightly warm cupcakes will melt the whipped cream. Give them at least 30 minutes to cool on a wire rack before you pipe.
• Chill your bowl and beaters before making the whipped cream — Place your mixing bowl and whisk in the freezer for 10 to 15 minutes to help the cream whip faster and hold stiffer peaks.
• Like them sweeter? — These cupcakes are lightly sweet by default. For a more dessert-style cupcake, increase the amount of brown sugar to 1/2 cup. The bake time stays the same.

Pumpkin cupcakes storage tips

• Cupcake storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Whipped cream storage: Remaining whipped cream can be stored separately in an airtight container and refrigerated for up to 5 days.

More dessert recipes

If you loved learning how to make these pumpkin cupcakes, try one of our other favorite dessert recipes:

• Tiramisu
• Old-Fashioned Molasses Cake
• Gingerbread Cookies
• Pumpkin Spice Crumb Cake
• Banana Bread

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