1 cup pumpkin puree
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup butter (for frosting)
2 cups confectioners’ sugar (for frosting)
1 tsp cinnamon (for frosting)
Preheat your oven to 350°F (175°C). Line a cupcake pan with liners or lightly grease it.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, beat together the pumpkin puree, sugar, oil, eggs, and vanilla until smooth and well mixed.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing!
Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, beat together softened butter, confectioners’ sugar, and cinnamon until creamy and fluffy.
Once the cupcakes are completely cool, frost them generously with the cinnamon frosting.
Your Pumpkin Spice Cupcakes with Cinnamon Frosting are ready to be devoured!
