Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating after each addition. Mix in pumpkin purée and vanilla extract until combined.
- Gradually add dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Fill cupcake liners about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.
- Prepare the frosting by beating cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until reaching desired consistency.
- Frost the cooled cupcakes with the cream cheese frosting and decorate as desired.
Notes
- You can substitute fresh pumpkin for canned by roasting and pureeing fresh pumpkin.
- Ensure cream cheese and butter are softened for smooth frosting.
- Decorate with fall-themed toppings like cinnamon sticks, edible glitter, or candy pumpkins for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg