Ingredients
Scale
- 1 can (15 oz) of pumpkin puree
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of brown sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 3 large eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
For the topping:
- 1 cup of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Optional: whipped cream and cinnamon for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla. Beat until smooth.
- In another bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
- Fill cupcake liners about three-quarters full with batter.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Meanwhile, prepare frosting by beating softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Spread or pipe frosting onto cooled cupcakes. Garnish with cinnamon or whipped cream if desired.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Add frosting just before serving to keep it fresh.
- For longer storage, freeze baked cupcakes for up to 2 months; thaw overnight in the fridge.
- You can add a sprinkle of cinnamon or a pecan topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg