Pumpkin Spice Caramel Cupcakes

When I first made these pumpkin spice caramel cupcakes, my neighbor Sarah knocked on my door asking what smelled so incredible. Last October, I was experimenting with leftover pumpkin puree when I decided to stuff these babies with homemade caramel – best decision ever! Now my family begs me to make them every weekend.

These aren’t your basic pumpkin cupcakes – they’re ridiculously moist with that perfect spice blend and gooey caramel center. My kids actually fight over who gets the last one, and my husband hides them from his coworkers because he’s not sharing. Trust me, once you try that cream cheese frosting with the caramel drizzle, regular cupcakes will feel boring.

❤️ Why You’ll Love This Recipe

My mom taught me that the best recipes are the ones that make people smile before they even take a bite. These cupcakes do exactly that – they’re like little autumn hugs wrapped in paper liners! The pumpkin keeps them crazy moist for days, while that caramel center creates this amazing surprise when you bite in. Plus, they’re actually easier than you think – no fancy techniques required, just good ingredients and a little patience.

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📝 Ingredient List

🧁 Cupcake Ingredients (Makes 15–18 Cupcakes)

• 400g pumpkin purée (the canned stuff works great)
• 4 large eggs (room temp please!)
• 250g light brown sugar (packed tight)
• 300g granulated sugar
• 250ml vegetable oil (not olive oil, trust me)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (or make your own)
• ¾ teaspoon salt
• 250g all-purpose flour

🧁 Frosting Ingredients

• 400g unsalted butter (really soft, not melted)
• 500g full-fat cream cheese (don’t cheap out here)
• 180ml double cream (heavy cream)
• Icing sugar (however much you need)

Optional Stuff

• Caramel sauce (buy the good stuff or make your own)
• Flaky sea salt (because we’re fancy like that)

🔍 Why These Ingredients Work

Okay, let me spill the tea on why this recipe works so well. The pumpkin puree isn’t just for flavor – it keeps these cupcakes stupidly moist for days (seriously, they’re still soft on day three). I use both brown and white sugar because brown sugar adds this deep, molasses-y richness that makes pumpkin taste more pumpkin-y, if that makes sense. The oil instead of butter? That’s my secret weapon for texture that stays tender.

My pumpkin pie spice blend is heavy on the cinnamon with just enough nutmeg to make it interesting. And that cream cheese frosting? The heavy cream makes it so much lighter than regular buttercream – it’s like eating a cloud that tastes like cheesecake.

Essential Tools and Equipment

You don’t need anything fancy for these. I use my regular mixing bowls, my ancient KitchenAid mixer that sounds like a dying whale, and a muffin tin I got at a garage sale. Paper liners are a must unless you want to spend forever scrubbing pumpkin gunk off your pan.

Get yourself an apple corer if you don’t have one – worth every penny for the caramel filling. I tried using a knife once and massacred half my cupcakes. For frosting, I just use a regular butter knife to spread it on. Sometimes I get fancy with a piping bag, but usually I’m too lazy.

👩🍳 How To Make Pumpkin Spice Caramel Cupcakes

1. Make the Batter

Heat your oven to 350°F and line those cupcake tins. Grab a big bowl and whisk together the pumpkin, eggs, both sugars, and oil until it looks smooth. Add your spices, baking soda, baking powder, and salt – this is when your kitchen starts smelling amazing. Fold in the flour gently – don’t beat it to death or you’ll get tough cupcakes.

2. Bake to Perfection

Scoop that gorgeous orange batter into your liners, filling them about 3/4 full. Bake for 18-22 minutes – they’re done when a toothpick comes out mostly clean with just a few moist crumbs. Don’t overbake these babies! Let them cool completely before you even think about frosting.

3. (Optional) Fill with Caramel

This step is optional but seriously, don’t skip it. Once cooled, use an apple corer or small knife to scoop out the center of each cupcake. Fill with caramel sauce (be generous!), then plop the tops back on. It’s like a delicious surprise waiting inside.

4. Make the Frosting

Beat that butter until it’s fluffy and pale – about 4 minutes. Add the cream cheese and keep beating until smooth. Slowly pour in the cream while mixing, then beat until it’s light and airy. Taste and add powdered sugar if you want it sweeter or stiffer.

5. Decorate Like a Pro

Pipe or spread the frosting however you like – I’m not picky! Drizzle with more caramel because life’s too short, then sprinkle with flaky salt. The sweet-salty combo is absolutely killer.

Tips from Well-Known Chefs

My neighbor’s sister works at a bakery and she told me this: room temperature ingredients are everything. Cold eggs and butter make lumpy batter, and lumpy batter makes sad cupcakes. She also said don’t overmix – treat that flour like it owes you money, fold it in gently. I thought she was being dramatic until I tried it her way. She was right.

❗ You Must Know

Listen up because this is important stuff! Blot your pumpkin puree with paper towels first – nobody wants soggy cupcakes. I learned this the hard way when my first batch turned out like little orange sponges. Your butter and cream cheese need to be actually soft, not melted – if you can press your finger into it easily, you’re good.

My personal trick: I add a tiny pinch of instant espresso to my spice mix. It doesn’t make them taste like coffee, but it makes all the other flavors pop like crazy. My sister-in-law has been trying to figure out my secret for years!

💡 Pro Tips & Cooking Hacks

Here’s what I’ve learned from making these about a million times: Don’t overmix once you add the flour – fold it in like you’re tucking a baby into bed. Get good caramel sauce or make your own (the cheap stuff is just corn syrup and sadness). Room temperature ingredients are your best friend – they mix easier and taste better.

Use an ice cream scoop to fill your cupcake liners evenly. Nobody likes the tiny cupcake next to the monster one. And please, PLEASE let them cool completely before frosting. I know it’s hard to wait, but warm cupcakes will turn your beautiful frosting into soup.

🎨 Flavor Variations / Suggestions

So last month I got bored and started messing around with this recipe. Swapped the caramel for maple syrup and threw in some chopped pecans – holy cow, it was good! My teenage daughter is obsessed with apple everything, so I diced up some Honeycrisp apples and added extra cinnamon. She actually put down her phone to eat three of them.

If you’re feeling fancy, add mini chocolate chips to the batter. Or if you’re like my brother-in-law who thinks everything needs alcohol, splash some bourbon in that caramel sauce. I tried marbling cream cheese into the batter once too – looked pretty but honestly, the original is still the best.

⏲️ Make-Ahead Options

I’m all about making my life easier, especially during the holidays when I’m already stressed. You can totally bake these cupcakes two days ahead and just keep them covered on the counter. The frosting? Make it the day before and stick it in the fridge. Just let it sit out for like 30 minutes and give it a quick whip before you use it.

My freezer is always full of unfrosted cupcakes because I’m that person who bakes when I’m stressed. Wrap them individually in plastic wrap, toss them in freezer bags, and they’ll keep for two months. Thaw them overnight in the fridge when you’re ready to frost them. Easy peasy.

Recipe Notes & Baker’s Tips

Look, I’m not gonna lie – these cupcakes are pretty forgiving. The batter comes together super fast, and even if you mess up a little, they still taste amazing. My first batch was slightly overbaked and my family still demolished them. If you’re scared of making caramel, just buy the good stuff from the store. I won’t judge you.

When you’re doing the caramel filling, don’t go crazy with it. A teaspoon is plenty – I learned this when I made caramel soup cupcakes that fell apart when people tried to eat them. The cream cheese frosting should hold its shape but still be spreadable. If it’s too soft, chill it for 20 minutes.

🍽️ Serving Suggestions

These are perfect for basically any fall gathering. I brought them to Thanksgiving last year and my aunt asked for the recipe five times. They’re great for birthday parties too – my friend’s kid wanted them instead of traditional birthday cake. Coffee dates, Halloween parties, random Tuesday afternoons when you need something sweet – they work for everything.

Serve them at room temperature though. The caramel gets all gooey and perfect, and the frosting isn’t too stiff. I usually pull them out of the fridge about 30 minutes before serving.

I really hope these become your new obsession like they are mine! There’s something about that combo of pumpkin spice and caramel that just makes everything better. My kitchen smells like heaven every time I make them, and honestly, that’s half the reason I keep baking them. Drop me a comment and let me know how yours turn out – I love hearing about your baking adventures! 🧁

🧊 How to Store Your Pumpkin Spice Caramel Cupcakes

Keep these babies in the fridge for up to 4 days in a container that actually seals. Don’t just cover them with plastic wrap – they’ll get weird. Pull them out 30 minutes before you want to eat them so they’re not ice cold.

Plain cupcakes without frosting can sit on your counter for 2 days, or you can freeze them for up to 2 months. I wrap each one in plastic wrap like little presents, then stuff them in freezer bags. When you want them, just move them to the fridge overnight.

⚠️ Allergy Information

Heads up – these have gluten, eggs, and dairy. If you need to avoid any of those, I’ve got some swaps that work pretty well. For gluten-free, use that 1:1 baking flour blend – King Arthur makes a good one. Dairy-free folks can use vegan butter and dairy-free cream cheese, though the frosting won’t be quite as fluffy.

Eggs are trickier. I’ve tried flax eggs and they work okay, but the texture is a bit different. My cousin has an egg allergy and she uses commercial egg replacer with decent results.

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned pumpkin purée?

Yeah, totally! Just roast it first, then puree it and make sure to blot out the extra water. Fresh pumpkin is usually wetter than canned, so you might need to pat it dry with paper towels for like 10 minutes.

How do I know when my cupcakes are done?

Stick a toothpick in the middle – it should come out with just a few moist crumbs. If it’s completely clean, they’re probably overdone. The tops should bounce back when you poke them lightly.

Can I make these without the caramel filling?

Of course! They’re still amazing with just the frosting and a drizzle on top. My lazy Sunday version is exactly that.

Why is my frosting too runny?

Your butter or cream cheese was probably too warm. Make sure they’re soft but not melted. If it’s already too soft, stick it in the fridge for 30 minutes then whip it again.

How far ahead can I make these cupcakes?

Unfrosted ones can be made 2 days ahead or frozen for months. I always frost them the day I’m serving though – they just look better that way.

💬 Tried this recipe? Leave a comment and rating below!Seriously, I want to know how these turned out for you! Did you try any weird flavor combinations? Did your kids fight over them like mine do? Did you accidentally eat four for breakfast like I did last Tuesday? Tell me everything! And if you post pics on Instagram, tag me so I can see your beautiful creations. I get so excited when people make my recipes!