Description

Experience the essence of autumn with these delightful pumpkin cupcakes. Each bite offers a perfect balance of warm spices and rich pumpkin flavor, topped with a luscious cream cheese frosting. Ideal for festive gatherings or simply to brighten your day, these irresistibly soft and fluffy treats are sure to become a seasonal favorite.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup canned pumpkin puree
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
⅓ cup vegetable oil

For the cream cheese frosting

8 oz (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat sugar and eggs until light and fluffy. Add vegetable oil and pumpkin puree; mix well.
Gradually add dry ingredients to wet ingredients, stirring until just combined.
Fill cupcake liners two-thirds full and bake for 18-22 minutes or until a toothpick comes out clean.
Allow to cool before frosting with cream cheese frosting if desired.
Make the cream cheese frosting: beat the cream cheese and softened butter together until completely smooth, then add the sifted powdered sugar a cup at a time on low speed. Beat in the vanilla and continue for 1 minute more, until light and spreadable. Frost only once the bake has cooled completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 450
Sugar: 45g
Sodium: 209mg
Fat: 22g
Saturated Fat: 9.5g
Unsaturated Fat: 12g
Trans Fat: 0.3g
Carbohydrates: 61g
Fiber: 1g
Protein: 4.2g
Cholesterol: 74mg

Keywords: - For added flavor, consider using brown sugar instead of granulated sugar. - You can incorporate chocolate chips or nuts into the batter for extra texture. - To make gluten-free cupcakes, substitute all-purpose flour with a gluten-free blend.