Description
Moist and spiced pumpkin cupcakes topped with a creamy cinnamon cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and milk until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon, and beat until fluffy.
- Frost cooled cupcakes and serve.
Notes
You can customize the seasonings to taste.