Ingredients
- 1 cup Pumpkin Puree
- 1 ½ cups All-Purpose Flour
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs
- ½ cup Vegetable Oil
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ginger
- ½ tsp Salt
- 8 oz Cream Cheese, softened
- ½ cup Butter, softened
- 1 tsp Vanilla Extract
- Powdered Sugar, to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill each liner about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese, butter, brown sugar, vanilla extract, and salt until creamy. Add powdered sugar to taste.
- Frost cooled cupcakes and serve.
Notes
Let ingredients sit at room temperature for better mixing; avoid overmixing for tender cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian