Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Creamy Pumpkin Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3–4 cups powdered sugar
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or silicone molds.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep the cupcakes light.
- Divide the batter evenly among cupcake liners. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the softened butter and cream cheese until smooth. Add the pumpkin puree, vanilla, and salt, mixing well. Gradually add powdered sugar until fluffy. Chill if needed.
- Once cooled, frost the cupcakes with the creamy pumpkin frosting and decorate as desired.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can store the cupcakes in an airtight container in the fridge for up to 3 days.
- For a vegan version, substitute eggs with flax or chia eggs and use vegan butter or coconut oil.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg