11 Delicious Spiced Pumpkin Cheesecake Cupcakes Recipes

Pumpkin spice season is upon us, and what better way to celebrate than with a twist on a classic dessert? Our roundup of 11 Delicious Spiced Pumpkin Cheesecake Cupcakes Recipes is your ticket to autumnal bliss. Perfect for home cooks looking to impress, these recipes blend the creamy richness of cheesecake with the warm, inviting flavors of pumpkin spice. Dive in and discover your next favorite treat!

Spiced Pumpkin Cheesecake Cupcakes with Cream Cheese Frosting

Guess what? It’s that cozy time of year again when everything pumpkin-spiced makes its grand return. And these spiced pumpkin cheesecake cupcakes? They’re your new best friend for fall gatherings or just treating yourself.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of salt
• 1 cup of canned pumpkin puree
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 cup of vegetable oil
• 2 large eggs
• 1 teaspoon of vanilla extract
• 8 ounces of cream cheese, softened
• 1/4 cup of unsalted butter, softened
• 2 cups of powdered sugar
• A splash of milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet until just combined. Tip: Don’t overmix to keep the cupcakes light.
5. Fill each liner 3/4 full and bake for 20-22 minutes, or until a toothpick comes out clean.
6. Let the cupcakes cool completely on a wire rack. Tip: This prevents the frosting from melting.
7. For the frosting, beat the cream cheese and butter until fluffy. Slowly add the powdered sugar, then a splash of milk to reach your desired consistency.
8. Frost the cooled cupcakes and sprinkle with a little extra cinnamon if you’re feeling fancy. Tip: A piping bag gives you those bakery-style swirls.

Bite into one of these, and you’ll get the perfect mix of moist pumpkin spice cake and creamy frosting. They’re a hit at parties, but honestly, they’re just as great with your morning coffee.

Gluten-Free Spiced Pumpkin Cheesecake Cupcakes

Very few things say ‘fall’ quite like the warm, spicy aroma of pumpkin baking in the oven. These gluten-free spiced pumpkin cheesecake cupcakes are your new go-to for cozy gatherings or just treating yourself on a chilly evening.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1 cup canned pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• A splash of milk (any kind)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, beat the cream cheese until smooth, then mix in the sugars until fluffy.
3. Add the eggs one at a time, then stir in the vanilla and pumpkin puree.
4. In another bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, adding a splash of milk to loosen the batter if needed.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: these cupcakes are incredibly moist with a perfect balance of spice and sweetness. Try topping them with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.

Vegan Spiced Pumpkin Cheesecake Cupcakes

So, you’re craving something sweet, spiced, and totally vegan? These spiced pumpkin cheesecake cupcakes are your answer. They’re easy to make, packed with flavor, and perfect for any fall gathering.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of melted coconut oil
• a splash of vanilla extract
• 1 cup of canned pumpkin puree
• 8 oz of vegan cream cheese
• 1/2 cup of maple syrup
• a couple of teaspoons of pumpkin pie spice
• 1/4 cup of powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs with the melted coconut oil and a splash of vanilla extract until it feels like wet sand.
3. Press about a tablespoon of the crumb mixture into the bottom of each liner to form the crust. Tip: Use the back of a spoon to press it down evenly.
4. Bake the crusts for 5 minutes, then let them cool. This helps them set.
5. While the crusts cool, blend the pumpkin puree, vegan cream cheese, maple syrup, and pumpkin pie spice until smooth. Tip: Scrape down the sides of the blender to make sure everything mixes well.
6. Pour the filling over the cooled crusts, filling each liner almost to the top.
7. Bake for 20 minutes, or until the filling is set but still a little jiggly in the center.
8. Let the cupcakes cool at room temperature, then refrigerate for at least 2 hours to firm up. Tip: They taste even better the next day, so plan ahead if you can.
9. Before serving, dust with powdered sugar for a little extra sweetness.

These cupcakes are creamy, spiced just right, and have the perfect crust. Try topping them with a dollop of coconut whipped cream for an extra special treat.

Spiced Pumpkin Cheesecake Cupcakes with Maple Glaze

Zesty flavors and cozy vibes are what these cupcakes bring to the table. Perfect for when you’re craving something sweet with a hint of spice, they’re a breeze to whip up and even easier to love.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of canned pumpkin puree
• 8 oz of cream cheese, softened
• 1/2 cup of unsalted butter, at room temp
• 1 cup of granulated sugar
• 2 large eggs
• A splash of vanilla extract
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• 1/2 cup of maple syrup
• A couple of tbsp of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, mix the flour, cinnamon, nutmeg, and cloves together. Tip: Sifting the flour can make your cupcakes lighter.
3. In another bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then the vanilla.
4. Alternate adding the dry ingredients and pumpkin puree to the butter mixture, starting and ending with the dry. Tip: Don’t overmix to keep the cupcakes tender.
5. Fill the cupcake liners 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean.
6. While cooling, beat the cream cheese and maple syrup until smooth for the glaze. Tip: For a thinner glaze, warm the maple syrup slightly before mixing.
7. Once cupcakes are cool, drizzle with the maple glaze and dust with powdered sugar.

Best enjoyed when the maple glaze is slightly gooey and the cupcakes are still a bit warm. The spice from the pumpkin and the sweetness of the glaze make these a hit at any fall gathering.

Mini Spiced Pumpkin Cheesecake Cupcakes

Guess what? It’s that cozy time of year again when everything pumpkin-spiced makes its grand return. And these mini spiced pumpkin cheesecake cupcakes? They’re like little bites of autumn magic, perfect for sharing or, you know, not.

Ingredients

• 1 1/2 cups graham cracker crumbs (because that’s the base of all things good)
• 1/4 cup melted butter (just enough to make the crumbs stick together)
• 8 oz cream cheese, softened (leave it out for a bit, it’ll thank you)
• 1/2 cup sugar (for that sweet, sweet balance)
• 1/2 cup pumpkin puree (the star of the show)
• 1 tsp vanilla extract (a splash of love)
• 1 tsp pumpkin pie spice (because it’s not pumpkin without it)
• 2 eggs (they’ll bind everything together nicely)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 325°F. Let’s get it warm and toasty.
2. Mix the graham cracker crumbs and melted butter in a bowl until they’re best friends. Press this mix into the bottom of your cupcake liners. Tip: Use a shot glass to press it down evenly.
3. Beat the cream cheese and sugar together until they’re smooth. No lumps allowed here.
4. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and that pinch of salt. Mix it all up until it’s one happy family.
5. Crack in the eggs one at a time, mixing well after each. This keeps everything light and fluffy.
6. Spoon the filling over your crusts, filling each cup about 3/4 full. Tip: A cookie scoop makes this mess-free.
7. Bake for 20-25 minutes. You’ll know they’re done when the centers are just set. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let them chill in the fridge for at least 2 hours. Patience is key here.

Delightfully creamy with a hint of spice, these mini cheesecakes are a dream. Try topping them with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch.

Spiced Pumpkin Cheesecake Cupcakes with Pecan Topping

Fall is just around the corner, and what better way to welcome it than with these spiced pumpkin cheesecake cupcakes? They’re the perfect blend of creamy, spiced, and crunchy, topped with a pecan surprise that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 2 cups of cream cheese, softened
• 3/4 cup of sugar
• 2 eggs
• 1 cup of pumpkin puree
• 1 tsp of vanilla extract
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1/2 cup of chopped pecans
• A splash of maple syrup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs with the melted butter until well combined. Press a tablespoon of this mixture into the bottom of each liner to form the crust.
3. Bake the crusts for 5 minutes, then let them cool. This helps prevent sogginess—trust me, it’s worth the wait.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each.
5. Stir in the pumpkin puree, vanilla, cinnamon, nutmeg, and cloves until everything is nicely blended.
6. Pour the filling over the crusts, filling each liner about 3/4 full. Tap the tin gently on the counter to remove any air bubbles.
7. Bake for 20 minutes, or until the centers are just set. A little jiggle is okay—they’ll firm up as they cool.
8. While the cupcakes cool, toss the pecans with a splash of maple syrup and sprinkle them over the top for that irresistible crunch.
9. Chill in the fridge for at least 2 hours before serving. Patience is key here for the perfect texture.

These cupcakes are a dreamy mix of smooth and spicy, with a buttery crust and a nutty finish. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Chocolate Swirl Spiced Pumpkin Cheesecake Cupcakes

Hey, have you ever wanted to combine the cozy flavors of pumpkin spice with the rich decadence of chocolate in a bite-sized treat? These cupcakes are your dream come true, blending spiced pumpkin cheesecake with a chocolate swirl for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of melted butter
• a splash of vanilla extract
• 8 oz of cream cheese, softened
• 1/2 cup of sugar
• 1 egg
• 1/2 cup of pumpkin puree
• a couple of teaspoons of pumpkin pie spice
• 1/4 cup of melted chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs with melted butter and press a tablespoon into each liner for the crust. Tip: Use the bottom of a glass to press it down evenly.
3. Beat the cream cheese, sugar, and vanilla until smooth. Add the egg, pumpkin puree, and pumpkin pie spice, mixing well.
4. Pour the filling over the crusts, filling each about 3/4 full. Tip: Leave a little room for the chocolate swirl.
5. Drizzle melted chocolate over each cupcake and use a toothpick to swirl it into the filling. Tip: Don’t overmix to keep those beautiful swirls.
6. Bake for 20 minutes or until the filling is set but still slightly jiggly in the center.
7. Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Kind of amazing how these cupcakes balance the creamy cheesecake with the spiced pumpkin and chocolate, right? Serve them with a dollop of whipped cream or a sprinkle of cinnamon for an extra cozy touch.

Spiced Pumpkin Cheesecake Cupcakes with Caramel Drizzle

Perfect for those cozy fall evenings, these spiced pumpkin cheesecake cupcakes with a caramel drizzle are a dreamy twist on classic cheesecake. You’ll love how the creamy filling pairs with the spiced pumpkin base, all topped off with that sweet caramel finish.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of melted butter
• a dash of cinnamon
• 8 oz of cream cheese, softened
• 1/2 cup of sugar
• 1 egg
• 1/2 cup of pumpkin puree
• a couple of pinches of pumpkin pie spice
• a splash of vanilla extract
• 1/4 cup of caramel sauce for drizzling

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs, melted butter, and cinnamon in a bowl until it feels like wet sand.
3. Press about a tablespoon of the crumb mixture into the bottom of each liner to form the crust. Tip: Use the back of a spoon to press it down evenly.
4. Bake the crusts for 5 minutes, then let them cool slightly.
5. While the crusts cool, beat the cream cheese and sugar together until smooth.
6. Add the egg, pumpkin puree, pumpkin pie spice, and vanilla to the cream cheese mixture, mixing until just combined. Tip: Don’t overmix to keep the filling light.
7. Spoon the filling over the crusts, filling each liner about 3/4 full.
8. Bake for 20 minutes, or until the filling is set but still slightly jiggly in the center.
9. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. Drizzle each cupcake with caramel sauce before serving.

You’ll notice the texture is wonderfully creamy against the crunchy crust, with the pumpkin and spices shining through. Try serving these with a dollop of whipped cream for an extra indulgent treat.

Spiced Pumpkin Cheesecake Cupcakes with Gingersnap Crust

Baking these spiced pumpkin cheesecake cupcakes is like wrapping yourself in a cozy fall blanket. You’ll love the creamy filling paired with that crunchy gingersnap crust—it’s a match made in dessert heaven.

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of salt

Instructions

1. Preheat your oven to 325°F and line a muffin tin with cupcake liners.
2. Mix the crushed gingersnaps with melted butter until it feels like wet sand. Press a tablespoon into each liner to form the crust.
3. Bake the crusts for 5 minutes to set them. Let them cool a bit while you make the filling.
4. Beat the cream cheese and sugar together until smooth. Tip: Scrape the bowl often for no lumps.
5. Add the pumpkin, egg, vanilla, cinnamon, nutmeg, and salt. Mix until everything is just combined.
6. Pour the filling over the crusts, filling each about 3/4 full. Tip: Tap the tin gently to remove air bubbles.
7. Bake for 20 minutes, or until the centers are just set. They’ll firm up as they cool.
8. Let them chill in the fridge for at least 2 hours. Tip: They taste even better the next day!

What makes these cupcakes special is their velvety texture and the warm spices that shine through. Try topping them with a dollop of whipped cream and a sprinkle of cinnamon for an extra treat.

Low-Carb Spiced Pumpkin Cheesecake Cupcakes

Mmm, you’re going to love these low-carb spiced pumpkin cheesecake cupcakes. They’re the perfect blend of creamy and spiced, just right for when you’re craving something sweet but want to keep it light.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• a couple of tablespoons of erythritol
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• a splash of vanilla extract
• 1 tsp pumpkin pie spice
• 2 eggs
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mix the almond flour, melted butter, and a tablespoon of erythritol in a bowl until it resembles coarse crumbs. Press this mixture into the bottom of each liner to form the crust.
3. Bake the crust for 10 minutes, then let it cool slightly. Tip: This helps the crust hold together better.
4. In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, remaining erythritol, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix well.
5. Add the eggs one at a time, beating after each addition until just combined. Tip: Don’t overmix to keep the filling light.
6. Pour the filling over the crusts, filling each liner almost to the top.
7. Bake for 20-25 minutes, or until the center is just set. Tip: A slight jiggle in the center means they’re done.
8. Let the cupcakes cool in the tin, then refrigerate for at least 2 hours before serving.

Fantastic, right? These cupcakes are creamy with a hint of spice and a nutty crust. Try topping them with a dollop of whipped cream for an extra treat.

Spiced Pumpkin Cheesecake Cupcakes with Whipped Cream

Now, who doesn’t love a little twist on the classic cheesecake? These spiced pumpkin cheesecake cupcakes are your ticket to fall flavor town, topped with a cloud of whipped cream that’ll make you swoon.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• a stick of melted butter
• a couple of cups of cream cheese, softened
• 3/4 cup of sugar
• a splash of vanilla extract
• 2 eggs
• a cup of pumpkin puree
• a teaspoon of pumpkin pie spice
• a pinch of salt
• a cup of heavy cream
• a tablespoon of powdered sugar

Instructions

1. Preheat your oven to 325°F and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs with the melted butter until it feels like wet sand. Press a tablespoon into each liner to form the crust.
3. Bake the crusts for 5 minutes to set them. Let them cool a bit.
4. Beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
5. Add the vanilla, eggs, pumpkin puree, pumpkin pie spice, and salt. Mix until just combined. Overmixing can make the filling too airy.
6. Pour the filling over the crusts, filling each about 3/4 full.
7. Bake for 20 minutes, or until the centers are just set. They’ll firm up as they cool.
8. Let them cool in the tin, then chill in the fridge for at least 2 hours. Patience is key here for the perfect texture.
9. Whip the heavy cream and powdered sugar until stiff peaks form. Dollop on top of each cupcake before serving.

Perfect for your next gathering, these cupcakes are creamy, spiced just right, and the whipped cream adds a light finish. Try drizzling with caramel or a sprinkle of cinnamon for an extra wow factor.

Conclusion

These 11 Delicious Spiced Pumpkin Cheesecake Cupcakes Recipes offer a treasure trove of autumnal flavors perfect for any home cook looking to spice up their dessert game. Tempted to try? Pick your favorite, bake up a batch, and don’t forget to leave a comment sharing which recipe stole your heart. Loved what you saw? Pin this article on Pinterest to keep these sweet treats at your fingertips!