Description
A delightful treat that combines the rich flavors of pumpkin pie with the light, fluffy texture of a cupcake, perfect for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup vegetable oil (or melted butter)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a large bowl, combine the pumpkin puree, sugar, eggs, oil, and vanilla, and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes bake, prepare the cream cheese frosting by beating the cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla, and salt.
- Once the cupcakes are cool, frost them with the cream cheese frosting and dust with ground cinnamon.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with applesauce or mashed bananas and use coconut oil instead of butter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Pie, Cupcakes, Fall Dessert, Baking, Cream Cheese Frosting