Description
Indulge in the warmth of autumn with these delightful Pumpkin Cupcakes topped with creamy, luscious cream cheese frosting. Perfectly spiced with cinnamon and nutmeg, these moist cupcakes are a cozy treat for any occasion. Whether you’re hosting a gathering or simply celebrating life’s little moments, these sweet delights will bring smiles to your table.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or melted butter)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth.
- Gradually combine wet ingredients into dry ingredients; stir until just mixed.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool on a wire rack before frosting.
- For frosting, beat cream cheese until creamy; gradually add powdered sugar and vanilla until fluffy. Frost cooled cupcakes generously.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg