1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp cinnamon (for frosting)
Preheat your oven: Set it to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a large mixing bowl, combine pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined; avoid overmixing.
Fill muffin cups: Use a scoop or spoon to fill each cupcake liner about ⅔ full with batter.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and cinnamon, mixing until fluffy.
Frost your cupcakes: Once the cupcakes have completely cooled, frost them generously with your cinnamon cream cheese frosting using a piping bag or spatula.
Serve and enjoy: Share with friends, family, or keep them all for yourself—no judgment here!
