Pumpkin Churro Cupcakes

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If you love pumpkin spice and everything nice, these Pumpkin Churro Cupcakes are about to be your new favorite fall dessert. Imagine a moist pumpkin cupcake, packed with warm spices, dipped in a crunchy cinnamon-sugar coating, and then topped with a creamy cinnamon chocolate cream cheese frosting. They’re the perfect mashup of a classic churro and a pumpkin cupcake, making them a must-bake treat for fall parties, Halloween gatherings, Thanksgiving desserts, or just a cozy night in.

How to Make Pumpkin Churro Cupcakes

Highlight the best flavors of fall with these incredible Pumpkin Churro Cupcakes! Combine two of everyone’s favorite flavors….PUMPKIN AND CHOCOLATE! Anything pumpkin is always a winner, but these moist cupcakes aren’t just your typical pumpkin cupcakes. Add a little crunch of texture to the tops by brushing them with melted butter and dipping them in a cinnamon sugar mixture. Then, top with a delicious Cinnamon Chocolate Cream Cheese Frosting to make these Pumpkin Churro Cupcakes the perfect Fall Treat!

PUMPKIN CHURRO CUPCAKES INGREDIENT LIST-full printable recipe below in recipe card

¾ cup butter, softened
2½ cups granulated sugar
3 large eggs, room temperature
1 (15-ounce) can solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ginger
1 cup buttermilk, room temperature

CRUNCHY TOPPING INGREDIENTS LIST-full printable recipe below in recipe card

4 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon cinnamon

CINNAMON CHOCOLATE CREAM CHEESE FROSTING INGREDIENTS LIST-full printable recipe below in recipe card

½ cup unsalted butter, softened
1 (8-ounce) cream cheese, softened
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup unsweetened cocoa
5 cups powdered sugar
5-6 tablespoons milk

How to Make Pumpkin Churro Cupcakes

Bake the Pumpkin Cupcakes – Start with a moist pumpkin cupcake base flavored with pumpkin puree, cinnamon, and ginger.
Churro Coating – Once cooled, brush each cupcake lightly with melted butter, then dip it in a mix of cinnamon and sugar for a crispy, churro-inspired topping.
Frosting – Beat together cream cheese, butter, cocoa powder, cinnamon, and powdered sugar until light and fluffy. Pipe frosting onto each cupcake in tall, swirling motions for a bakery-style finish.
Optional Garnish – Add cupcake sprinkles.

Tips for Success

Use Room Temperature Ingredients: This ensures your batter and frosting come together smoothly.
Don’t Skip the Cinnamon Sugar Dip: It’s what makes these cupcakes taste like churros!
Chill the Frosting Slightly: If your frosting feels soft, refrigerate it for 15 minutes before using it for piping.

Tips & Tricks for the Best Pumpkin Churro Cupcakes

Don’t Overmix the Batter: Stir just until the ingredients are combined. Overmixing can make cupcakes dense instead of light and fluffy.
Use Fresh Spices: Spices lose their punch over time. Fresh spices make a huge difference in flavor.
Even Baking: Fill cupcake liners only ⅔ full so they rise evenly without overflowing.
Cool Completely Before Dipping: Wait until the cupcakes are completely cooled before brushing them with melted butter and dipping them in cinnamon sugar. This keeps the coating crunchy.
Adjust the Sweetness: If you prefer a less sweet frosting, reduce the powdered sugar slightly, allowing the chocolate and cinnamon to shine through. However, be cautious, as decreasing the amount of sugar will require a corresponding decrease in the amount of butter or cream cheese.
Pipe Like a Pro: For a bakery-style swirl, use a large open star piping tip. Start in the center and swirl outward in a tall, spiral motion.
Add Texture: Garnish with fun themed sprinkles.
Make Them Mini: Use a mini muffin pan to create bite-sized pumpkin churro cupcakes—perfect for party trays!

These simple tips will help you create bakery-quality pumpkin churro cupcakes every time, with moist centers, crunchy churro-inspired coating, and the fluffiest frosting swirl on top.

Serving & Storing

Pumpkin churro cupcakes are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to maintain the frosting’s creamy and fluffy texture. THE FREEZER: To prolong the life of the cupcakes, store them in a freezer-safe airtight container. My preference is to get a plastic clamshell cupcake container from the bakery. Place the cupcakes in the container, pop the top to the bottom, wrap the container with plastic wrap going both ways (horizontally and vertically). Then wrap the same way with foil. Label and freeze the fully decorated cupcakes.

FAQ: Pumpkin Churro Cupcakes

Can I make these pumpkin churro cupcakes ahead of time?

Yes! You can bake the pumpkin cupcakes a day in advance, store them in an airtight container, and then coat them in cinnamon sugar and frost them the next day for the freshest taste and texture.

How can I prevent the churro sugar coating from becoming soggy?

Ensure your cupcakes are completely cooled before brushing them with melted butter and rolling them in the cinnamon-sugar mixture. If they’re even slightly warm, the sugar may dissolve instead of staying crunchy.

Can I freeze pumpkin churro cupcakes?

Yes. Bake and cool the cupcakes (without frosting or sugar coating), then freeze in an airtight container for up to 2 months. Thaw at room temperature, then dip in cinnamon sugar and frost before serving. You can also freeze them fully decorated. To prolong the life of the cupcakes, store them in a freezer-safe airtight container. My preference is to get a plastic clamshell cupcake container from the bakery. Place the cupcakes in the container, pop the top to the bottom, wrap the container with plastic wrap going both ways (horizontally and vertically). Then wrap the same way with foil. Label and freeze the fully decorated cupcakes.

Do I have to use cream cheese frosting?

Not at all! The cinnamon chocolate cream cheese frosting adds a tangy balance, but you can substitute with buttercream, chocolate ganache, or even whipped cream frosting if you prefer.

Can I use canned pumpkin pie filling as a substitute for pumpkin puree?

It’s best to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can throw off the flavor balance and sweetness of the cupcakes.

How can I make these cupcakes look extra festive?

Pipe tall swirls of frosting and sprinkle with extra cinnamon sugar on top. For an added wow factor, stick a mini churro or cinnamon stick into each cupcake before serving.

Can I make these cupcakes without eggs?

Yes, you can substitute each egg with ¼ cup unsweetened applesauce. The texture will be slightly different, but it will still be delicious.

What occasions are these cupcakes best for?

Pumpkin churro cupcakes are perfect for fall gatherings, Halloween parties, Thanksgiving dessert tables, or anytime you’re craving a cozy pumpkin spice treat.

MORE PUMPKIN RECIPES

LATEST POSTS

These Pumpkin Churro Cupcakes with Cinnamon Chocolate Cream Cheese Frosting are an irresistible dessert that combines the cozy flavors of pumpkin with the crispy-sweet crunch of churros. Whether you’re baking for a holiday party, Thanksgiving dessert table, or simply because you’re craving pumpkin spice, these cupcakes are guaranteed to impress.❤️ Sheryl

Pumpkin Churro Cupcakes

Yield: ABOUT 32 REGULAR SIZE CUPCAKES

Ingredients

For the Pumpkin Cupcakes:

¾ cup butter, softened
2½ cups granulated sugar
3 large eggs, room temperature
1 (15 ounce) can solid pack pumpkin
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ginger
1 cup buttermilk, room temperature

For the Crunchy Topping:

4 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon cinnamon

For the Cinnamon Chocolate Cream Cheese Frosting:

¾ cup unsalted butter, softened
1 (8 ounce) cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅔ cup unsweetened cocoa
6 cups powdered sugar
5-6 tablespoons milk
Optional Fall themed sprinkles

Instructions

For the Pumpkin Cupcakes:

Preheat oven to 350℉. Line 36 muffin cups with paper liners and set them aside.
Cream together butter and sugar until light a fluffy.
Add the eggs and pumpkin, and beat until combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ginger. Add the dry mixture to the creamed wet mixture alternately with the buttermilk, beating the mixture well after each addition.
Fill paper-lined muffin cups three-fourths full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Crunchy Topping:

In a small bowl, melt the butter.
In another small bowl, combine the sugar and cinnamon.
When the cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.

For the Cinnamon Chocolate Cream Cheese Frosting:

In a medium mixing bowl, beat butter and cream cheese until combined.
Add the vanilla, cinnamon, and cocoa. Mix to combine.
Add the powdered sugar to the cream cheese mixture in two increments. Beat on medium until the sugar has been absorbed.
Add milk between additions of the powdered sugar.
With the mixer on high, whip the frosting for 3 minutes, or until light and fluffy, and the air has been incorporated.
While the frosting is fresh, add the sprinkles.

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Comments

Pumpkin Churro Cupcakes — 22 Comments

Cindys Recipes and Writings on October 10, 2013 at 2:44 am said:

Wow Sheryl, these cupcakes looks amazing! I must make these very soon! Thank you for hosting this cool pumpkin and cream cheese challenge. (I love the moustache on the pumpkin too 🙂 )

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Peter @ Feed Your Soul Too on October 10, 2013 at 5:41 am said:

I was sent over by Marlene at Nosh My Way. She saw the Pumpkin Roulade I just posted. If it is not too late to share, here is the link. Love the way you have organized your site. http://www.feedyoursoul2.com/2013/10/pumpkin-roulade.html

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- Sheryl on October 10, 2013 at 9:26 am said:
  
  Hi Peter,
  I’m sorry this is a members only party. Your Pumpkin Roulade is gorgeous! I would love for you to join us for our next challenge. Here is the link with the rules, form to fill out and the ingredients. https://www.ladybehindthecurtain.com/behind-the-curtain-dessert-challenge-posting-instructions-and-information/
  Thanks for stopping by. 🙂
  
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Deb@CookingOnTheFrontBurner on October 10, 2013 at 6:02 am said:

Thanks for the fun challenge Sheryl! Can’t wait to see what everyone makes!!

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Raquel on October 10, 2013 at 6:24 am said:

Thanks for another fun challenge Sheryl. I love these challenges and all the great recipes that come out of it!

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Cheryl on October 10, 2013 at 6:31 am said:

Those cupcakes look yummy! I love churros, and so does my son. Thanks so much for the challenge, it was lots of fun. I look forward to checking out all the other recipes!

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Mamamia on October 10, 2013 at 6:53 am said:

Your cupcakes look wonderful! Looking forward to seeing all the pumpkin and cream cheese recipes. I’m sorry I missed the challenge this month. It’s been a crazy month and I’m just trying to keep up! I’ll have to catch up for next month’s challenge.

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LuAnn Braley on October 10, 2013 at 6:59 am said:

Pretty and delicious to boot! Thanks for this challenge. It has stretched my abilities, my confidence in the kitchen, and my recipe box! Tweeted.

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Teri @ The Freshman Cook on October 10, 2013 at 7:09 am said:

Beautiful cupcakes, Sheryl! I am so glad to be in this group. Thanks for all your hard work.

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Emily @ It Bakes Me Happy on October 10, 2013 at 8:07 am said:

Sheryl I love this cinnamon chocolate frosting! Thanks again for hosting another fun challenge

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Becca on October 10, 2013 at 9:22 am said:

These look so fantastic (I love the little leaf sprinkles!) and that’s another flavour combination I’ll have to try: pumpkin and chocolate.
I really enjoyed this month’s challenge, since I’ve never worked with pumpkin or cream cheese before and I really didn’t know how well they go down. Turns out very well. I was so pleased and would never had attempted anything like it if it wasn’t for this blog challenge. Shame then that whilst I got the post up I missed the party. ^^; Silly me.

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- Sheryl on October 10, 2013 at 9:42 am said:
  
  Hi Becca,
  I added you to the party! 🙂
  
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Jutta@HungryLittleGirl on October 10, 2013 at 9:23 am said:

Cheryl, they look perfectly delicious! Thank you so much for putting together this challenge. I always have a great time baking for it and looking at what everyone else came up with 🙂

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Liz on October 10, 2013 at 9:41 am said:

Who can resist a chocolate cupcake with chocolate icing? These look terrific, Sheryl, and perfect for Halloween!

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Paula on October 10, 2013 at 9:56 am said:

Sounds very tasty, Sheryl! And, you always decorate your desserts so good. Thanks for this challenge, I look forward to it every month. Will there be new ingredients for next year or will they repeat?

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Shannon R on October 10, 2013 at 9:59 am said:

These look fantastic! I love the churro spin, what a great idea!

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Kate on October 10, 2013 at 10:44 am said:

I love the addition of buttermilk…it makes the cake so moist and tasty…these look heavenly….

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Marlene @Nosh My Way on October 10, 2013 at 5:15 pm said:

gorgeous cupcakes with so many fantastic flavors. Thanks for hosting.

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Dawn ~ Spatulas On Parade on October 10, 2013 at 6:54 pm said:

Thanks again Sheryl for all your hard work and putting these challenges together.
I love churros and chocolate, so these cupcakes are a must try for me.

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Diane Balch on October 11, 2013 at 4:14 pm said:

The cupcake and the frosting sound seasonably delicious. Thanks so much for sharing this with us on foodie friday.

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Adelina Priddis on October 12, 2013 at 11:52 am said:

Those are so much fun with the fall sprinkles! Thanks for sharing on Foodie Friday

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Krista Low on October 14, 2013 at 6:13 pm said:

These cupcakes looks absolutely flawless! I love the fun leaf sprinkles that you found and I’m loving the chocolate frosting. Yummo, can I have one now? Nothing like a little chocolate to send me off to bed 🙂

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Pumpkin Churro Cupcakes