Description
Delicious and moist pumpkin cupcakes topped with creamy frosting, perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup brown sugar
- 8 oz cream cheese (for frosting)
- 1/4 cup unsalted butter (for frosting)
- 1 cup powdered sugar (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, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring 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 them cool.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Frost the cooled cupcakes with the brown sugar cream cheese frosting and enjoy!
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling. Avoid overmixing the batter for lighter cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg