Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix dry ingredients: Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl.
- Cream sugars and wet ingredients: Beat together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, then stir in pumpkin puree and vanilla until smooth.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Bake the cupcakes: Divide batter evenly into liners—about ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- Prepare frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
- Frost cupcakes: Spread or pipe the cream cheese frosting on cooled cupcakes. Decorate as desired.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute gluten-free flour for all-purpose flour to make gluten-free pumpkin cupcakes.
- For added flavor, fold in chocolate chips or chopped pecans into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 Kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg