Ingredients
Scale
- 1 and 2/3 cups all-purpose flour
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar (adjustable to taste)
- 1/2 cup oil (vegetable or melted coconut)
- 2 large eggs (room temperature recommended)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon (adjustable for personal spice preference)
- 1/4 tsp nutmeg (optional, or use pumpkin pie spice)
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 and 1/2 cups powdered sugar
- 1 tsp cinnamon (for frosting)
- Splash of vanilla extract (for frosting)
- Splash of milk (for frosting if needed)
Instructions
- Preheat oven to 350°F (175°C).
- In one bowl, whisk together the wet ingredients: pumpkin, eggs, oil, vanilla, brown sugar, and granulated sugar.
- In another bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gently fold the wet ingredients into the dry ingredients until combined. Avoid over-mixing.
- Divide the batter into cupcake liners and bake for 18-20 minutes. Use a toothpick to check doneness.
- While the cupcakes cool, prepare the frosting by mixing cream cheese and butter until smooth.
- Add powdered sugar, cinnamon, and a splash of vanilla to the cream cheese mixture and beat until fluffy. Adjust consistency with milk if necessary.
- Once the cupcakes are cooled, frost them with the cinnamon cream cheese frosting.
Notes
For a thicker frosting, add more powdered sugar. For a thinner consistency, add a splash of milk. Allow frosting to chill for better setting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg