Description
Moist, spiced pumpkin cupcakes topped with a creamy cinnamon cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon, and beat until creamy. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g