Pumpkin Cupcakes
These Pumpkin Cupcakes blend sweet pumpkin puree and warm spices, topped with creamy frosting for a comforting fall treat.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour You can substitute with gluten-free flour.
- 1 cup Brown sugar Can use granulated sugar if preferred.
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves Can substitute with ginger or pumpkin pie spice.
Wet Ingredients
- 1 cup Pumpkin puree Use canned or fresh roasted pumpkin.
- 2 large Eggs Can use flax eggs for a vegan option.
- 1/2 cup Vegetable oil Can substitute with applesauce.
- 1 tsp Vanilla extract
Frosting
- 8 oz Cream cheese
- 1/2 cup Butter Softened.
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon Optional for an extra kick in frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and spices.
- In another bowl, mix the wet ingredients: pumpkin puree, eggs, oil, and vanilla extract until smooth.
- Gradually combine the wet ingredients into the dry mixture, stirring gently until just combined. Don’t overmix; lumps are okay.
- Scoop the batter into your prepared cupcake liners, filling them about three-quarters full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- For the frosting, whip together cream cheese, butter, powdered sugar, and a splash of vanilla until creamy.
- Add a pinch of cinnamon to the frosting for an extra kick if desired.
Notes
Store leftovers in an airtight container in the refrigerator if frosted. Unfrosted can be stored at room temperature for up to three days.