Description

Savor the essence of autumn with these delightful pumpkin cupcakes, boasting a moist texture and a rich blend of warm spices. Topped with luscious cream cheese frosting, each bite is a cozy embrace that will elevate any gathering. Perfect for Halloween or Thanksgiving, these cupcakes are not only easy to make but also visually stunning, ensuring they will be the star of your dessert table.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs (room temperature)
½ cup vegetable oil
1 tsp vanilla extract
8 oz cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar.
In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
Gently fold the wet ingredients into the dry mixture until just combined.
Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before frosting with cream cheese frosting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (72g)
Calories: 220
Sugar: 16g
Sodium: 160mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For added flavor, consider mixing in walnuts or chocolate chips. - You can substitute regular flour with whole wheat or gluten-free options. - Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer storage.