1 ½ cups all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 cup pumpkin puree
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
8 oz cream cheese
2 cups powdered sugar
½ cup caramel sauce
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt.
In another bowl, mix the pumpkin puree, granulated sugar, eggs, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Place in the preheated oven and bake for about 20-22 minutes, or until a toothpick comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
In a mixing bowl, beat the cream cheese until smooth, gradually add powdered sugar, and mix. Then, drizzle in the caramel sauce until well blended.
Once the cupcakes are completely cool, pipe or spread the caramel cream cheese frosting generously on each cupcake.
