Description
Delightful pumpkin pie cupcakes that capture the warmth of fall with a cream cheese frosting.
Ingredients
Scale
- 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 8 ounces cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk the wet ingredients: In a large bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Combine the wet and dry mixtures, stirring gently until just combined.
- Scoop the batter into the lined cupcake pan, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost each cupcake with a cream cheese frosting made from mixed softened cream cheese, butter, and sugar until light and fluffy.
- Serve and enjoy with creative toppings like mini pumpkin pie spices or a drizzle of caramel sauce!
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cupcakes, fall, dessert, Thanksgiving