Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- 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, cinnamon, nutmeg, cloves, and salt.
- In a large bowl or stand mixer, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
- Frost cooled cupcakes and sprinkle with cinnamon if desired.
Notes
- Use room-temperature ingredients for smoother blending.
- Do not overmix the batter to keep cupcakes tender.
- Ensure your spices are fresh for the best flavor.
- Store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for longer shelf life.
- For variations, try adding mini chocolate chips or using maple extract in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg