Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the creamy pumpkin frosting, you’ll need:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or grease it with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk together the pumpkin puree, sugars, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined, avoiding overmixing.
- Use a scoop or spoon to fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then blend in pumpkin puree and vanilla until creamy.
- Once cupcakes are cooled, pipe or spread the frosting generously on top. Add optional cinnamon or pumpkin seeds for decoration.
Notes
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Frosted cupcakes can be frozen for up to 1 month; thaw in the refrigerator before serving.
- For extra flavor, sprinkle with cinnamon or add toasted pecans on top.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg