Description
These moist and fluffy pumpkin cupcakes are infused with cozy fall spices and topped with a rich, cinnamon-spiced cream cheese frosting, making them the perfect autumn treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp ground cinnamon (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat together sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
- For frosting, beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar and ground cinnamon; beat until creamy.
- Frost cooled cupcakes using a piping bag or spatula.
Notes
- Add chopped pecans or walnuts to the batter for crunch.
- Use maple syrup in the frosting for deeper autumn flavor.
- Top with candied pumpkin seeds or a dusting of cinnamon sugar for decoration.
- Make mini cupcakes for bite-sized versions.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg