Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in pumpkin puree, vanilla, and cinnamon. Beat until fluffy.
- Frost cooled cupcakes with creamy pumpkin frosting. Optionally, garnish with cinnamon or chopped pecans.
Notes
- Use room temperature ingredients for a smoother batter.
- Add chocolate chips or chopped nuts to enhance texture.
- Fold in pumpkin pie spice for an extra pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg