1 cup all-purpose flour
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
8 oz cream cheese
1 cup powdered sugar
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease them lightly.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add in the eggs one at a time, ensuring they are fully incorporated with each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Sifting helps aerate the flour, making your cupcakes light and fluffy.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Use a scoop to divide the batter evenly among the prepared cupcake liners, filling them about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
In a separate bowl, beat the cream cheese until smooth, then gradually add in the powdered sugar and cinnamon until well combined.
Once the cupcakes are cooled, use a piping bag or knife to generously frost each cupcake with the cinnamon cream cheese frosting.
Serve these delicious cupcakes at room temperature.
