Description
Each bite of these pumpkin treats offers a tender, airy texture wrapped in the cozy taste of seasonal spices. Topped with a velvety cream cheese frosting, they’re the perfect treat for cozy gatherings, holiday parties, or an afternoon with the kids in the kitchen.
Ingredients
Dry Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1½ teaspoons pumpkin pie spice
Wet Ingredients:
½ cup canola or vegetable oil
2 large eggs
¾ cup packed brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
Frosting:
8 oz cream cheese, room temperature
½ cup unsalted butter, softened
3 to 3¼ cups powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
Instructions
1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a separate large bowl, whisk oil, eggs, brown sugar, pumpkin puree, and vanilla until smooth.
4. Add dry ingredients to the wet mixture and stir just until combined. Do not overmix.
5. Fill cupcake liners ⅔ full and bake for 16–24 minutes or until a toothpick inserted comes out clean.
6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. To make the frosting, blend softened butter with chilled cream cheese until the mixture turns silky and even.
8. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and pipe or spread over cooled cupcakes.
Notes
Always use pure pumpkin puree, not pumpkin pie filling.
Ensure ingredients are at room temperature for best texture.
Store frosted cupcakes in the fridge for up to 5 days.
Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes Recipes
- Method: Baking
- Cuisine: American