Description
Deliciously moist pumpkin cupcakes topped with creamy pumpkin frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup cream cheese (for frosting)
- 1/4 cup butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup pumpkin puree (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together the cream cheese, butter, pumpkin puree, vanilla extract, and powdered sugar until smooth and creamy.
- Frost the cooled cupcakes with the pumpkin frosting.
Notes
- Store cupcakes in an airtight container for up to 3 days.
- For a spicier flavor, add a pinch of ginger or cloves to the batter.
- These cupcakes can be frozen for up to 2 months without frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg