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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cozy and flavorful pumpkin cupcakes topped with rich cinnamon cream cheese frosting, perfect for any autumn gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set it aside.
  3. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, ensuring they're fully incorporated before adding the next. Stir in the pumpkin puree and vanilla extract.
  4. Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. The batter should be slightly chunky.
  5. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
Baking
  1. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Prepare your favorite cream cheese frosting and generously frost each cupcake after they have cooled.

Notes

Consider substituting pumpkin puree with sweet potato puree for a different flavor. Cupcakes can be topped with festive sprinkles or edible leaves to celebrate autumn. Store in an airtight container at room temperature for up to three days, or freeze without frosting for up to three months.