Pumpkin Pie Cupcakes

Ingredients: – 1 cup canned pumpkin puree – 1/2 cup granulated sugar – 1/4 cup brown sugar – 2 large eggs – 1 teaspoon vanilla extract – 3/4 cup all-purpose flour – 1/2 teaspoon baking powder

– 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/8 teaspoon ground cloves – 1/2 cup vegetable oil

For the Cream Cheese Frosting: – 8 oz cream cheese, softened – 1/2 cup unsalted butter, softened – 3 cups powdered sugar – 1 teaspoon vanilla extract

Instructions:  Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.  In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.  Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the vegetable oil until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

For the cream cheese frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cupcakes are cooled, frost them with the cream cheese frosting using a piping bag or spatula.

Optional: Sprinkle a little ground cinnamon or nutmeg on top of the frosting for decoration. Enjoy your delicious Pumpkin Pie Cupcakes!

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