Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup brown sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, blend granulated sugar, brown sugar, and vegetable oil until smooth.
- Add pumpkin puree, eggs, and vanilla to the sugar mixture and beat until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, and check for doneness with a toothpick.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together softened cream cheese, brown sugar, and vanilla, then gradually add powdered sugar until smooth.
- Frost cooled cupcakes and enjoy!
Notes
Use pure pumpkin puree, and allow ingredients to reach room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cupcakes, fall dessert, baking, cream cheese frosting