These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Inspired by my pumpkin dream cake and topped with a delicious espresso cream cheese frosting. They’re actually a dream!

Fall is here! And I couldn’t be more excited!

pumpkin dream cupcakes with espresso frosting

What better way to celebrate the day than with a giant pumpkin cupcake? I’m here for it.

pumpkin dream cupcakes

Okay, so here’s the deal. Over the last few years, tons of you have made my pumpkin sheet cake into cupcakes. Tons of you have asked about it, have tried it, have made amazing versions. 

I wanted to have a space here on the blog for the cupcakes only – just so you could see them, in case you want cupcakes over sheet cake

I know. Hard decisions. Cupcakes or sheet cake? Hmmm…

pumpkin dream cupcakes

I love both for different reasons and it just depends on my mood, what I’m making said cake for, who wants the cupcakes, etc. 

The best news is that you can turn the recipe into cupcakes and just like the title states, they are a DREAM.

A dream.

SO fluffy and flavorful, with a tender crumb. Absolutely delicious.

pumpkin dream cupcakes with espresso frosting

P.S. If you’ve made the pumpkin dream cake before, then you know that I don’t love my pumpkin overly spiced. Because of that, there is a minimal amount of spice in this recipe. Enough to taste it, but they aren’t overly spiced. If you love pumpkin spice, I advise adding more! 

pumpkin dream cupcakes with espresso frosting

The cupcakes themselves are so wonderful that they really don’t even need frosting. I mean, I’m not a huge frosting person, so that may be why I can say that. 

Unless it’s cream cheese frosting, which I would like to eat with a spoon. From a very large bowl.

pumpkin dream cupcakes with espresso frosting

I usually make a cinnamon cream cheese frosting for the sheet cake version, so I changed things up here. Using my espresso cream cheese frosting from my banana sheet cake was the best idea ever. So yes, these cupcakes are basically a mash up of those two delicious cake recipes that we all love so much.

pumpkin dream cupcakes with espresso frosting

Oh yes. It’s coffee cream cheese frosting. Tangy and rich and decadent with a hint of coffee in the best way possible. I use instant espresso powder and it works perfectly. In fact, I keep it on hand for this frosting alone.

I guess we could say that these cupcakes taste like a pumpkin spice latte?! Honestly, I think the cupcakes are waaaaay better than any PSL you can find. Trust me!

pumpkin dream cupcakes with espresso frosting

Pumpkin Dream Cupcakes

Pumpkin Dream Cupcakes

These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Topped with a delicious espresso cream cheese frosting! They're a dream!
5 from 31 votes
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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 1 ¾ cups brown sugar
  • ½ cup plain greek yogurt
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

espresso cream cheese frosting

  • 1 (8 ounce) blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
  • In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced. I prefer less spice in my pumpkin.
  • In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
  • Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
  • Fill the cupcake liners ¾ of the way full. Bake for 28 to 32 minutes, or until a tester inserted in the center of the cupcakes comes out clean.
  • Cool the cupcakes completely. Frost with the coffee cream cheese frosting. Serve!

espresso cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cupcakes! I like to keep the cupcakes in the fridge because of the cream cheese frosting - plus we love cold cake. But they are fine out at room temperature for a few hours!
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pumpkin dream cupcakes with espresso frosting

That crumb though!