Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
2. For cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
- In another bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Gradually fold dry ingredients into wet until just combined.
- Fill liners two-thirds full with batter.
- Bake 18-22 minutes or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
- Frost cooled cupcakes and garnish as desired.
Notes
- Use fresh spices for the best flavor.
- Avoid overmixing the batter.
- Cool cupcakes completely before frosting to prevent melting.
- Substitute ingredients as needed for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg