Description
Moist and fluffy pumpkin cupcakes topped with creamy cream cheese frosting, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup brown sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Beat together granulated sugar, brown sugar, and vegetable oil until smooth in another bowl.
- Add eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Beat together cream cheese, brown sugar, and vanilla until smooth.
- Gradually add powdered sugar and mix until creamy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Notes
Feel free to experiment with variations like chocolate swirl or adding nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg