Description
Fluffy and moist homemade pumpkin cupcakes topped with a velvety cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup cream cheese, softened
- 1/4 cup brown sugar (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add in the eggs and mix until well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter into each liner, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, beat together the softened cream cheese, brown sugar, and vanilla extract until smooth.
- Once cool, frost the cupcakes generously with your cream cheese mixture.
Notes
For a healthier option, you can use whole wheat flour or substitute cream cheese with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cupcakes, fall, dessert, baking