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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - 1 cup pumpkin puree (fresh or canned) - ½ cup vegetable oil - 1 teaspoon vanilla extract

Pumpkin Cupcakes with Cream Cheese Frosting

Dive into the flavors of fall with these Spiced Pumpkin Cupcakes topped with creamy, dreamy cream cheese frosting. Perfectly moist and infused with warm spices like cinnamon and nutmeg, these cupcakes are a delightful treat for any autumn gathering. With simple ingredients and easy steps, you can bake a batch that will impress friends and family. Enjoy the cozy aroma while they bake and savor each bite of this seasonal favorite, making each moment a little sweeter.
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Ingredients
  

For the Pumpkin Cupcakes:

1 ¾ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup vegetable oil

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (as needed for consistency)

For Garnish:

Ground cinnamon

Chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease the cups.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, using an electric mixer or whisk, beat together the vegetable oil, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

        Incorporate Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until smooth.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix; the batter should be slightly lumpy.

            Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Make the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.

                  Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting using a spatula or a piping bag.

                    Garnish and Serve: Lightly sprinkle ground cinnamon over the frosted cupcakes and top with chopped pecans or walnuts, if desired. Serve and enjoy the cozy flavors of fall!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes