Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the topping: cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, blend the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Spoon the batter into the cupcake liners, filling about two-thirds full.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, then transfer to a wire rack.
- Prepare the cream cheese frosting by beating softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Fully cool the cupcakes, then generously frost the tops with cream cheese frosting. Decorate as desired.
Notes
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- Let the cupcakes cool completely before frosting to prevent melting.
- For an extra festive touch, add fall-themed sprinkles or edible decorations.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: No dietary restrictions
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg